Foam‐Mat Freeze‐Drying of Bifidobacterium longum RO175: Viability and Refrigerated Storage Stability |
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| Authors: | Danilo Izquierdo‐López Jacques Goulet Cristina Ratti |
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| Affiliation: | Inst. of Nutrition and Functional Foods (INAF), Dépt. des sols et génie agroalimentaire, Univ. Laval, Québec, Canada |
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| Abstract: | Foaming as a pretreatment was used prior to freeze‐drying of Bifidobacterium longum RO175 to investigate the potential acceleration of the drying rate and increase in microorganism viability after the process. A study on storage of foamed and nonfoamed freeze‐dried products at 4 °C completed this study. B. longum RO175 in foamed medium could be freeze‐dried in 1/7 to 1/4 of the time required for nonfoamed suspensions. In addition, foamed suspensions presented higher viability immediately after freeze‐drying (13.6% compared to 12.81 % or 11.46%, depending on the cryoprotective media). Refrigerated storage led to a reduction in B. longum RO175 viability for all tested protective agents (foamed and nonfoamed). No correlation between glass transition temperature and stability of probiotic powders was observed during storage. In addition, lower viability after 56 d of storage was observed for foamed materials, probably due to foam porous structure and higher hygroscopicity, and oxygen presence and moisture pickup during storage. |
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| Keywords: | Bifidobacterium longum RO175 foam‐mat freeze‐drying probiotic preservation |
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