Probiotic stability and storage conditions
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Probiotic Stability: Effects of Drying Methods and Encapsulation
The stability of probiotics during storage is highly influenced by the method of drying and encapsulation. Studies show that fluid bed drying and spray drying are effective in maintaining probiotic viability, with fluid bed dried microcapsules showing better survival rates than freeze-dried ones, especially at lower water activity and temperature conditions . Similarly, spray drying and freeze drying, when combined with protective wall materials like whey protein isolate and pectin, can keep probiotic counts high (8.8–9.9 log CFU/g) for up to 150 days at both 4°C and 25°C . Co-encapsulation with functional oils, such as wheat germ oil, further enhances storage stability and gastrointestinal tolerance .
Storage Conditions: Temperature and Humidity
Lower storage temperatures (refrigeration at 4°C) and low water activity (≤0.25) are consistently shown to improve probiotic survival during storage 179. For example, a novel nutraceutical formulation containing Limosilactobacillus fermentum maintained high cell counts (>6 log CFU/g) for 90 days under refrigeration and low relative humidity (11%) . Encapsulated probiotics stored at 4°C also retained higher viability compared to those stored at room temperature (25°C) .
Protective Agents and Wall Materials
The use of protective agents such as rice protein with prebiotics (e.g., fructooligosaccharide), plant protein with sorbitol, and combinations of protein and carbohydrate (e.g., soy protein and maltodextrin, skim milk and arabic gum) significantly enhances the storage stability of probiotics 568. These matrices help maintain cell viability during both drying and storage, and also preserve functional properties like cell surface hydrophobicity and antimicrobial activity 58. Encapsulation with sodium alginate and soy protein isolate also improves survival under harsh storage and gastrointestinal conditions .
Probiotic Strain Differences and Product Matrices
Different probiotic strains show variable stability during storage. For instance, Lactobacillus plantarum HY7718 demonstrated superior storage stability and maintained probiotic properties under extreme conditions . In dairy products, the viability of strains like L. acidophilus, L. casei, and L. reuteri varies, with L. acidophilus maintaining high counts for up to 35 days at 5°C, while others decline more rapidly .
Conclusion
Probiotic stability during storage is maximized by using effective drying and encapsulation methods, maintaining low temperature and humidity, and incorporating protective wall materials. The choice of probiotic strain and the composition of the encapsulation matrix are also critical factors. These strategies ensure high probiotic viability and functionality, supporting the development of stable probiotic products for the food industry 12345678+2 MORE.
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