| Autor: |
Acosta-Piantini E; Department of Chemical Engineering, Faculty of Science and Technology, UPV/EHU, P.O. Box 644, 48080 Bilbao, Spain.; School of Chemical Engineering, University Autonomous of Santo Domingo (UASD), Santo Domingo 10105, Dominican Republic., Villarán MC; TECNALIA, Basque Research and Technology Alliance (BRTA), 01510 Vitoria-Gasteiz, Spain., Martínez Á; School of Chemical Engineering, University Autonomous of Santo Domingo (UASD), Santo Domingo 10105, Dominican Republic., Lombraña JI; Department of Chemical Engineering, Faculty of Science and Technology, UPV/EHU, P.O. Box 644, 48080 Bilbao, Spain. |
| Jazyk: |
angličtina |
| Zdroj: |
Microorganisms [Microorganisms] 2024 Mar 01; Vol. 12 (3). Date of Electronic Publication: 2024 Mar 01. |
| DOI: |
10.3390/microorganisms12030506 |
| Abstrakt: |
This work proposes a novel drying method suitable for probiotic bacteria, called flash freeze-drying (FFD), which consists of a cyclic variation in pressure (up-down) in a very short time and is applied during primary drying. The effects of three FFD temperatures (-25 °C, -15 °C, and -3 °C) on the bacterial survival and water activity of Lactobacillus acidophilus LA5 (LA), previously microencapsulated with calcium alginate and chitosan, were evaluated. The total process time was 900 min, which is 68.75% less than the usual freeze-drying (FD) time of 2880 min. After FFD, LA treated at -25 °C reached a cell viability of 89.94%, which is 2.74% higher than that obtained by FD, as well as a water activity of 0.0522, which is 55% significantly lower than that observed using FD. Likewise, this freezing temperature showed 64.72% cell viability at the end of storage (28 days/20 °C/34% relative humidity). With the experimental data, a useful mathematical model was developed to obtain the optimal FFD operating parameters to achieve the target water content in the final drying. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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