Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals

Maria Saarela (Corresponding Author), Ilkka Virkajärvi, Liisa Nohynek, Anu Vaari, Jaana Mättö

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88 Citations (Scopus)

Abstract

The capability of different fibre preparations to protect the viability and stability of Lactobacillus rhamnosus during freeze-drying, storage in freeze-dried form and after formulation into apple juice and chocolate-coated breakfast cereals was studied. In freeze-drying trials wheat dextrin and polydextrose proved to be promising carriers for the L. rhamnosus strains: both freeze-drying survival and storage stability at 37 °C were comparable to the control carrier (sucrose). Using apple fibre and inulin carriers resulted in powders with fairly good initial freeze-drying survival but with poor storage stability at 37 °C. When fresh L. rhamnosus cells were added into apple juice (pH 3.5) together with oat flour with 20% β-glucan the survival of the cells was much better at 4 °C and at 20 °C than with sucrose, wheat dextrin and polydextrose, whereas with freeze-dried cells no protective effect of oat flour could be seen. The stability of freeze-dried L. rhamnosus cells at 20 °C was higher in chocolate-coated breakfast cereals compared to low pH apple juice. Similar to freeze-drying stability, wheat dextrin and polydextrose proved to be better carriers than oat flour in chocolate-coated breakfast cereals. Regardless of their differing capability to adhere to fibre preparations the two L. rhamnosus strains studied gave parallel results in the stability studies with different carriers.
Original languageEnglish
Pages (from-to)171-178
Number of pages8
JournalInternational Journal of Food Microbiology
Volume112
Issue number2
DOIs
Publication statusPublished - 2006
MoE publication typeA1 Journal article-refereed

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Keywords

  • Lactobacillus rhamnosus
  • Fibre
  • Freeze-drying
  • Stability
  • Juice
  • Cereals

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