Freeze‐Drying of Probiotics for the Incorporation in Functional Foods: Drying Process, Viability, and Powder Properties

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info:eu-repo/semantics/closedAccessTarih
2024Tür
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Food industry faces challenges in developing stable dried functional food components and foods incorporating live probiotic cultures that maintain high viable cell loads at the time of consumption. The freeze-drying technique is promising for producing functional food ingredients (i.e. probiotics) that are stable and have a long shelf life. However, the stability of freeze-dried probiotics during the processing steps and storage is an essential concern for developing functional foods. Numerous issues need to be addressed concerning the viability and stability of probiotics during freeze-drying and storage. In addition, the effect of powder and particle properties on the dissolution in food formulations and recovery levels in the gastrointestinal tract holds many challenges. This chapter reviews the most recent research and advances in this field.