Efficacy of refrigerated vs non-refrigerated probiotics
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Probiotic Viability: Refrigerated vs Non-Refrigerated Storage
Probiotic Survival in Refrigerated Dairy Products
Refrigerated storage is crucial for maintaining the viability of probiotics in dairy products like yogurt. Studies show that lower refrigeration temperatures (such as 2°C) help preserve the viability of certain probiotic strains, like Lactobacillus acidophilus, over a 20-day period, while slightly higher temperatures (8°C) may be better for others, such as Bifidobacterium lactis. This suggests that refrigeration generally supports probiotic survival, but the optimal temperature can vary by strain . In commercial yogurts stored at 4°C, the main probiotic bacteria (S. thermophilus and L. delbrueckii ssp. bulgaricus) maintain high viability for several weeks, though bifidobacteria tend to decline more rapidly after three weeks .
Probiotic Efficacy in Refrigerated Non-Dairy Beverages
Refrigerated storage also benefits probiotics in non-dairy beverages. For example, Lactobacillus plantarum in fermented watermelon juice remains highly viable (about 11 log CFU/mL) for at least two weeks at 4°C, regardless of added prebiotics like inulin or FOS . Similarly, Lactobacillus sanfranciscensis in fruit and vegetable juices (apple, orange, tomato) maintains recommended probiotic levels after four weeks of refrigeration, though its survival drops when exposed to simulated digestive conditions . Encapsulation techniques further improve probiotic survival in challenging beverages like sodas and beers, with refrigerated storage outperforming room temperature in preserving viability and reducing unwanted by-products .
Encapsulation and Refrigeration: Enhanced Probiotic Stability
Encapsulating probiotics in protective materials, such as alginate, significantly boosts their survival in both dairy and non-dairy beverages, especially under refrigerated conditions. This method helps probiotics withstand harsh environments, including acidic and alcoholic beverages, and simulated gastric fluids. Refrigeration further enhances this protective effect, making it a preferred storage method for maintaining probiotic efficacy 24.
Health Benefits and Consumer Access to Refrigerated Probiotics
Nearly half of the refrigerated probiotic foods available in retail stores are linked to evidence of health benefits, especially when the product clearly states the probiotic strain and count. This means consumers have a reasonable chance of purchasing effective probiotic products when choosing refrigerated options, though there is still room for improvement in product labeling and formulation .
Conclusion
Refrigerated storage is generally more effective than non-refrigerated conditions for maintaining the viability and efficacy of probiotics in both dairy and non-dairy products. The optimal temperature may vary by probiotic strain, and encapsulation can further enhance survival, especially in challenging beverage environments. Refrigerated probiotic foods are widely available and often linked to proven health benefits, making them a reliable choice for consumers seeking effective probiotic supplementation.
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