Examining the Effect of Freezing Temperatures on the Survival Rate of Micro-Encapsulated Probiotic Lactobacillus acidophilus LA5 Using the Flash Freeze-Drying (FFD) Strategy
dc.contributor.author | Acosta Piantini, Elsa | |
dc.contributor.author | Villarán Velasco, María Carmen | |
dc.contributor.author | Martínez, Ángel | |
dc.contributor.author | Lombraña Alonso, José Ignacio | |
dc.date.accessioned | 2024-04-08T16:41:37Z | |
dc.date.available | 2024-04-08T16:41:37Z | |
dc.date.issued | 2024-03-01 | |
dc.identifier.citation | Microorganisms 12(3) : (2024) // Article ID 506 | es_ES |
dc.identifier.issn | 2076-2607 | |
dc.identifier.uri | http://hdl.handle.net/10810/66557 | |
dc.description.abstract | 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. | es_ES |
dc.description.sponsorship | This work was supported by grant GIU19/041 of the University of Basque Country (UPV/EHU). The PhD fellowship of Elsa Acosta-Piantini was financed by the Ministry of Higher Education, Science and Technology (MESCYT) of the Dominican Republic. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/es/ | |
dc.subject | flash freeze-drying | es_ES |
dc.subject | freeze-drying | es_ES |
dc.subject | microencapsulation | es_ES |
dc.subject | Lactobacillus acidophilus LA5 | es_ES |
dc.subject | probiotics | es_ES |
dc.subject | cell viability | es_ES |
dc.subject | rate survival | es_ES |
dc.subject | water activity | es_ES |
dc.subject | mathematical modeling | es_ES |
dc.title | Examining the Effect of Freezing Temperatures on the Survival Rate of Micro-Encapsulated Probiotic Lactobacillus acidophilus LA5 Using the Flash Freeze-Drying (FFD) Strategy | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.date.updated | 2024-03-27T13:15:59Z | |
dc.rights.holder | © 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/). | es_ES |
dc.relation.publisherversion | https://www.mdpi.com/2076-2607/12/3/506 | es_ES |
dc.identifier.doi | 10.3390/microorganisms12030506 | |
dc.departamentoes | Ingeniería química | |
dc.departamentoeu | Ingeniaritza kimikoa |
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Except where otherwise noted, this item's license is described as © 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/).