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KMID : 1007520190280030795
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Food Science and Biotechnology
2019 Volume.28 No. 3 p.795 ~ p.805
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Impact of protectants on the storage stability of freeze-dried probiotic Lactobacillus plantarum
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Savedboworn Wanticha
Teawsomboonkit Kotchakorn
Surichay Supanida
Riansa-ngawong Wiboon
Rittisak Sriwiang
Charoen Ratchanee
Phattayakorn Kriangkrai
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Abstract
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The ability of rice protein supplemented with various prebiotics to protect probiotic Lactobacillus plantarum TISTR 2075 upon freeze-drying and subsequent storage was determined. A combination of rice protein-fructooligosaccharide (RF) provided the best storage stability with the lowest specific rate of cell death (k) of 1.20?×?10?2 and 5.79?×?10?2 1/day during subsequent storage at 4 °C for 180 days and 30 °C for 90 days, respectively. Glass transition temperatures (Tg) of freeze-dried probiotic in various protectants were 14.2?25.4 and 42.9?50.1 °C after storage at 4 and 30 °C, respectively. The functional properties of freeze-dried probiotic with protectants remained stable. The presence of RF could effectively protect and enhance the probiotic functionality during exposure to gastrointestinal tract conditions. The pathogenic inhibition of freeze-dried probiotic against foodborne pathogens was not different from the active cells. Protective agents were able to maintain high degrees of cell surface hydrophobicity.
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KEYWORD
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Freeze-drying, Probiotic, Probiotic property, Protective agents, Storage stability
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