Should probiotics be refrigerated
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Should Probiotics Be Refrigerated?
Importance of Refrigeration for Probiotic Viability
Refrigeration plays a crucial role in maintaining the viability of probiotics in various food products. Studies have shown that the survival rate of probiotic microorganisms is significantly influenced by storage temperature. For instance, a study on ABY probiotic yogurt revealed that storing the yogurt at 2°C resulted in the highest viability for Lactobacillus acidophilus, while Bifidobacterium lactis showed better survival at 8°C after 20 days of storage. This indicates that lower temperatures generally help in preserving the viability of certain probiotic strains.
Probiotic Foods in Retail and Health Benefits
A survey of probiotic foods in the refrigerated sections of grocery stores found that nearly half of these products could be linked to evidence supporting health benefits. This suggests that consumers are likely to find effective probiotic products in refrigerated sections, reinforcing the importance of refrigeration in maintaining the efficacy of these products.
Enhancing Probiotic Survival with Prebiotics
The addition of prebiotics, such as aguamiel, has been shown to enhance the survival of probiotics during refrigerated storage. In a study involving Lactiplantibacillus pentosus ABHEAU-05 in fermented milk, the presence of aguamiel improved the metabolic activity and survival of the probiotic during 21 days of storage at 4°C. This highlights the potential of combining prebiotics with refrigeration to further support probiotic viability.
Probiotics in Non-Dairy Products
Refrigeration is also essential for maintaining the viability of probiotics in non-dairy products. For example, Lactobacillus paracasei ssp. paracasei in clarified apple juice showed stable viability and acceptable sensory characteristics when stored at 4°C for 28 days. Similarly, the viability of Lactobacillus casei in cornelian cherry juice was better maintained under refrigerated conditions, although the juice's low pH and phenolic compounds posed challenges.
Microencapsulation for Non-Refrigerated Storage
While refrigeration is generally beneficial, advancements in microencapsulation technology have made it possible to store probiotics at room temperature without significant loss of viability. Spray drying techniques have been developed to produce probiotic-loaded microparticles that can maintain a high number of viable cells for up to 12 months at room temperature. This innovation offers an alternative for extending the shelf life of probiotics without refrigeration.
Conclusion
Refrigeration is crucial for maintaining the viability and efficacy of probiotics in both dairy and non-dairy products. Lower temperatures generally support the survival of probiotic strains, and the addition of prebiotics can further enhance their stability. While microencapsulation offers a promising solution for non-refrigerated storage, refrigeration remains the most reliable method for preserving probiotic viability in most food products.
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