Abstract
PurposeFreeze drying of Lactobacillus plantarum GP in the presence of wall materials to achieve improved survival and retention of probiotic functionality during storage.MethodsL. plantarum cells were lyophilized in the presence of inulin, fructooligosaccharides, lactulose, and/or skim milk. The lyophilized vials were stored at 8–10 °C up to 6 months and cells from these vials were evaluated for their probiotic functionality.ResultsL. plantarum GP freeze dried in the presence of wall material lactulose displayed viability of 98 ± 2.8% promising survival rate in the stress conditions of human digestive tract. The freeze dried cells of Lactobacilli retained the ability to adhere intestinal mucin layer, form biofilm, inhibit food spoilage and enteropathogens, produce β-galactosidase, bile salt hydrolase and γ-amino butyric acid, remove cholesterol, and scavenge DPPH radical.ConclusionLyophilized cells of L. plantarum GP retained all the functional characteristics without any significant loss during storage, which prompts to incorporate prebiotics for the development of stable functional food products.
Highlights
Probiotics are redefined as “live microorganisms that when administered in adequate amounts confer a health benefit on the host” (Hill et al 2014)
GG lyophilized with lactulose and sucrose in combination with skim milk exhibited 89% viability which was 58% in control
The rough and porous freeze-dried powders obtained by lyophilizing GG with skim milk and sucrose + skim milk (Fig. 1iii, iv) showed the presence of long filamentous cellular structures with matrices in scanning electron micrographs
Summary
Probiotics are redefined as “live microorganisms that when administered in adequate amounts confer a health benefit on the host” (Hill et al 2014). The rising interest and increasing demand by consumers for probiotics containing foods stimulated research related to this field since the year of 2000 (Jankovic et al 2010). Cheese, ice cream, cereals, beverage powders, fruit juices, capsules, and chocolates have been developed and used as carriers for probiotic strains (Pavunc et al 2011; Granato et al 2015; Chavan et al 2018; Konar et al 2018). The dose and the viability of probiotic strains are important criteria for probiotic efficacy since the health benefits strongly depend on the viability of probiotic microorganisms. It has been suggested that a probiotic product should contain a minimum of 7 log
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