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`PubMed
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`Display Settings: Abstract
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`J Food Sci. 2011 Oct;76(8):R152-6. doi: 10.1111/j.1750-3841.2011.02347.x. Epub 2011 Sep 19.
`Role of glassy state on stabilities of freeze-dried probiotics.
`Santivarangkna C, Aschenbrenner M, Kulozik U, Foerst P.
`Chair for Food Process Engineering and Dairy Technology, Centre of Life and Food Sciences, Technische Univ. München, 85354-
`Freising, Germany.
`
`Abstract
`High viability of dried probiotics is of great importance for immediate recovery of activity in fermented foods and
`for health-promoting effects of nutraceuticals. The conventional process for the production of dried probiotics is
`freeze-drying. However, loss of viability occurs during the drying and storage of the dried powder. It is believed
`that achieving the "glassy state" is necessary for survival, and the glassy state should be retained during
`freezing, drying, and storage of cells. Insight into the role of glassy state has been largely adopted from studies
`conducted with proteins and foods. However, studies on the role of glassy state particularly with probiotic cells
`are on the increase, and both common and explicit findings have been reported. Current understanding of the
`role of the glassy state on viability of probiotics is not only valuable for the production of fermented foods and
`nutraceuticals but also for the development of nonfermented functional foods that use the dried powder as an
`adjunct. Therefore, the aim of this review is to bring together recent findings on the role of glassy state on
`survival of probiotics during each step of production and storage. The prevailing state of knowledge and recent
`finding are discussed. The major gaps of knowledge have been identified and the perspective of ongoing and
`future research is addressed.
`© 2011 Institute of Food Technologists®
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`PMID: 22417602 [PubMed - indexed for MEDLINE]
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`6/5/2013
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