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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 795-805
Impact of protectants on the storage stability of freeze-dried probiotic Lactobacillus plantarum
Wanticha Savedboworn1, Kotchakorn Teawsomboonkit1, Supanida Surichay1, Wiboon Riansa-ngawong1, Sriwiang Rittisak2, Ratchanee Charoen2, Kriangkrai Phattayakorn3
1Department of Agro-Industry Technology and Management, Faculty of Agro-Industry, King Mongkut’s University of Technology North Bangkok, Prachinburi 25230, Thailand 2Department of Innovation and Product Development Technology, Faculty of Agro-Industry, King Mongkut’s University of Technology North Bangkok, Prachinburi 25230, Thailand 3Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-industry, Kasetsart University, Chalermphrakiat Sakon Nakhon Provinces Campus, Sakon Nakhon 47000, Thailand
ABSTRACT
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 proteinfructooligosaccharide (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.
KEYWORD
Freeze-drying, Probiotic, Probiotic property, Protective agents, Storage stability
Food Science and Biotechnology 2019 ; 28(3): 795-805
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