Design of the process of obtaining a freeze-dried orange puree. Formulation, freeze-drying variables, and storage conditions

AbstractIn grazing systems, urine patches deposited by livestock are hotspots of nutrient cycling and the most important source of nitrous oxide (N2O) emissions. Studies of the effects of urine deposition, including, for example, the determination of country-specific N2O emission factors, require natural urine for use in experiments and face challenges obtaining urine of the same composition, but of differing concentrations. Yet, few studies have explored the importance of storage conditions and processing of ruminant urine for use in subsequent gaseous emission experiments. We conducted three experiments with sheep urine to determine optimal storage conditions and whether partial freeze-drying could be used to concentrate the urine, while maintaining the constituent profile and the subsequent urine-derived gaseous emission response once applied to soil. We concluded that filtering of urine prior to storage, and storage at − 20 °C best maintains the nitrogen-containing constituent profile of sheep urine samples. In addition, based on the 14 urine chemical components determined in this study, partial lyophilisation of sheep urine to a concentrate represents a suitable approach to maintain the constituent profile at a higher overall concentration and does not alter sheep urine-derived soil gaseous emissions.

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Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage

Microorganisms ◽

10.3390/microorganisms8010096 ◽

2020 ◽

Vol 8 (1) ◽

pp. 96 ◽

Cited By ~ 1

Author(s):

Caroliny Mesquita Araújo ◽

Karoliny Brito Sampaio ◽

Francisca Nayara Dantas Duarte Menezes ◽

Erika Tayse da Cruz Almeida ◽

Marcos dos Santos Lima ◽

...

Keyword(s):

Membrane Potential ◽

Freeze Drying ◽

Room Temperature ◽

Membrane Integrity ◽

Added Value ◽

Protective Effects ◽

Tropical Fruit ◽

Freeze Dried ◽

Fruit Processing ◽

And Storage

This study evaluated the protective effects of coproducts from agroindustrial processing of the tropical fruits acerola (Malpighia glabra L., ACE), cashew (Anacardium occidentale L., CAS), and guava (Psidium guayaba L., GUA) on the probiotics Lactobacillus paracasei L-10, Lactobacillus casei L-26, and Lactobacillus acidophilus LA-05 during freeze-drying and storage. The occurrence of damage to membrane integrity, membrane potential, and efflux activity of Lactobacillus cells after freeze-drying was evaluated by flow cytometry, and viable counts were measured immediately after freeze-drying and during 90 days of storage under refrigerated or room temperature conditions. Probiotic strains freeze-dried without substrate had the overall highest count reductions (0.5 ± 0.1 to 2.9 ± 0.3 log cycles) after freeze-drying. Probiotics freeze-dried with fruit processing coproducts had small cell subpopulations with damaged efflux activity and membrane potential. Average counts of probiotics freeze-dried with ACE, CAS, or GUA after 90 days of storage under refrigerated or room temperature were in the range of 4.2 ± 0.1 to 5.3 ± 0.2 and 2.6 ± 0.3 to 4.9 ± 0.2 log CFU/g, respectively, which were higher than those observed for strains freeze-dried without substrate. The greatest protective effects on freeze-dried probiotics were overall presented by ACE. These results revealed that ACE, CAS, and GUA can exert protective effects and increase the stability of probiotic lactobacilli during freeze-drying and storage, in addition to supporting a possible added-value destination for these agroindustrial coproducts as vehicles for probiotics and for the development of novel functional foods.

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Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix

Microorganisms ◽

10.3390/microorganisms8050654 ◽

2020 ◽

Vol 8 (5) ◽

pp. 654

Author(s):

Ester Betoret ◽

Noelia Betoret ◽

Laura Calabuig-Jiménez ◽

Cristina Barrera ◽

Marco Dalla Rosa

Keyword(s):

Survival Rate ◽

Physicochemical Properties ◽

Freeze Drying ◽

Molecular Mechanisms ◽

Survival Rates ◽

In Vitro Digestion ◽

Hot Air ◽

Freeze Dried ◽

And Storage

In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation, and storage on the probiotic survival and in vitro digestion resistance of Lactobacillus salivarius spp. salivarius included into an apple matrix. The physicochemical properties of the food products developed were also evaluated. Although freeze drying processing provided samples with better texture and color, the probiotic content and its resistance to gastrointestinal digestion and storage were higher in hot air dried samples. Non-encapsulated microorganisms in hot air dried apples showed a 79.7% of survival rate versus 40% of the other samples after 28 days of storage. The resistance of encapsulated microorganisms to in vitro digestion was significantly higher (p ≤ 0.05) in hot air dried samples, showing survival rates of 50–89% at the last stage of digestion depending on storage time. In freeze dried samples, encapsulated microorganisms showed a survival rate of 16–47% at the end of digestion. The different characteristics of the food matrix after both processes had a significant effect on the probiotic survival after the GI digestion. Documented physiological and molecular mechanisms involved in the stress response of probiotic cells would explain these results.

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Viability of L. casei during fermentation in soymilk and freeze-dried soymilk; effect of cryoprotectant, rehydration and storage temperature

Macedonian Pharmaceutical Bulletin ◽

10.33320/maced.pharm.bull.2006.52.003 ◽

2006 ◽

Vol 52 ◽

pp. 17-24

Author(s):

Lela Acevska ◽

Kristina Mladenovska ◽

Tanja Petreska Ivanovska ◽

Maja Jurhar Pavlova ◽

Milena Petrovska ◽

...

Keyword(s):

Freeze Drying ◽

Storage Temperature ◽

Acid Stress ◽

Titratable Acidity ◽

Therapeutic Level ◽

Freeze Dried ◽

Different Temperatures ◽

And Storage

Viability of L. casei during fermentation in soymilk and freeze-dried soymilk; effect of cryoprotectant, rehydration and storage temperature The aim of the work was to investigate the behaviour of L. casei and the effect of sorbitol on its viability during fermentation in soymilk drink. Values for pH, ranging from 6.82 to 3.42 in the soymilk drink without sorbitol and from 6.74 to 3.41 in the drink with sorbitol were noted during 72 h of fermentation at 25oC. The corresponding values for titratable acidity ranged from 0.071% to 0.758% and from 0.073% to 0.761%, respectively. Soymilk was found to support the growth of L. casei with improvement in viability for 0.24 log at the end of fermentation when sorbitol was added. Survival of L. casei and the effectiveness of sorbitol in improving viability during freeze-drying, subsequent rehydration and during a 5-week period of storage under different temperatures were also investigated. After freeze-drying, L. casei exhibited a survival percent of approximately 46%. Sorbitol improved the viability of L. casei by 0.51 log immediately after freeze-drying and by 1.30 log and 0.47 log during five weeks of storage at 25oC and 4oC, respectively. Further study revealed that the freeze-dried fermented soymilk rehydrated at 45oC was optimum for the recovery of L. casei with improvement in recovery for 0.68 log when sorbitol was added. A higher percent of survival was noted when the dried soymilk was stored at 4oC than at 25oC with improved viability at the end of 5 weeks storage for approximately 6 log for drinks with and without sorbitol. Fermented dried soymilk with sorbitol afforded significant tolerance of L. casei to acid stress. Generally, a stable probiotic diary product was prepared in which the concentration of L. casei remained above therapeutic level of 107 cfu/ml.

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Taking Advantage of Nature’s Benefits: Soluble and Stable Antigen Straight Out of the Pathogen

Proceedings ◽

10.3390/proceedings2020050137 ◽

2020 ◽

Vol 50 (1) ◽

pp. 137

Author(s):

Didier Clénet ◽

Léna Clavier ◽

Benoit Strobbe ◽

Christel Le Bon ◽

Manuela Zoonens ◽

...

Keyword(s):

Freeze Drying ◽

Process Development ◽

Storage Conditions ◽

Full Length ◽

Soluble Form ◽

Drying Process ◽

Liquid Form ◽

Freeze Dried

Integral membrane proteins (MP) exhibit specific tridimensional conformation and topology that define their various functions. Pathogen surface antigens, encompassing many MP, are at the forefront of the viral strategy which is broadly targeted by the host immune response. These antigens are present in equilibrium under different oligomeric forms with distinctive epitopes, and to obtain them in a soluble form and/or stable constitutes a real risk. The solubilization of a full-length MP directly from a pathogen to rapidly obtain a native antigen mimicking the original conformation of the MP at the pathogen surface is the process development reported in this work. Rabies virus (RABV) was used as a model for this demonstration and its full-length glycoprotein (G) was stabilized in amphiphatic polymers (A8-35 amphipols). The stability of the soluble RABV-G was evaluated under various stress conditions (temperatures, agitation and light exposures) and a long-term stable RABV-G formulation, suitable for the freeze-drying process, was defined using a design of experiment approach. RABV-G/A8-35 in liquid form was shown to be antigenically stable at 5 °C and 25 °C for one month, and a dedicated kinetic model predicted its stability up to 1 year at 5 °C. To mitigate the RABV-G/A8-35 sensitivity to mechanical stress, a solid form of RABV-G/A8-35 and a freeze-drying process were considered, resulting in a 2-year thermally stable product at 5 °C, 25 °C and 37 °C. To the best of our knowledge, this is the first time that a natural full-length MP, extracted from a virus and trapped in amphipols, was kept antigenically stable in the long term, in a defined freeze-dried form out of any refrigerated storage conditions. These results described an easy process to obtain a pure, well conformed native-like antigen of interest, from a circulating pathogen which is of concern for diagnostic (quantification/characterization assays), therapeutic and vaccine strategies. After the physical characterization of the protein, the identification of RABV G/A8-35 neutralizing epitopes has been underway before in vivo testing.

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Optimization of packaging and storage conditions of a freeze-dried Pantoea agglomerans formulation for controlling postharvest diseases in fruit

Journal of Applied Microbiology ◽

10.1111/jam.12511 ◽

2014 ◽

Vol 117 (1) ◽

pp. 173-184 ◽

Cited By ~ 18

Author(s):

R. Torres ◽

C. Solsona ◽

I. Viñas ◽

J. Usall ◽

P. Plaza ◽

...

Keyword(s):

Storage Conditions ◽

Pantoea Agglomerans ◽

Postharvest Diseases ◽

Freeze Dried ◽

And Storage

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Freeze-drying techniques for preserving aphids (Homoptera, Aphidodea)

Entomologica Fennica ◽

10.33338/ef.83801 ◽

1994 ◽

Vol 5 (2) ◽

pp. 105-113 ◽

Cited By ~ 1

Author(s):

Anders Albrecht

Keyword(s):

Freeze Drying ◽

Body Shape ◽

Vacuum Drying ◽

Drying Methods ◽

Drying Time ◽

Freeze Dried ◽

Drying Techniques ◽

Wax Coating ◽

And Storage

Techniques for collection, preparation and storage of freeze-dried aphid samples, including galls, are described. Freeze-drying can be done with the aid of a home freezer, a drying agent, and suitable containers alone, but drying time can be reduced considerably with cheap and simple vacuum drying equipment. Freeze-drying methods have several advantages compared with traditional mounting techniques. Body shape, colours, wax coating and microsculpture are excellently preserved. The labour required per sample, for preparation as well as for identification, is reduced to a minimum, and complete colony samples can be stored as entities. Aspects of practical handling and study of freeze-dried aphid samples are discussed.

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Freeze-Drying of Sweet Peppers

The Journal of Agriculture of the University of Puerto Rico ◽

10.46429/jaupr.v54i1.11119 ◽

1969 ◽

Vol 54 (1) ◽

pp. 133-148

Author(s):

M. A. González ◽

E. Díaz Negrón ◽

H. Cancel ◽

A. C. Rivera

Keyword(s):

Shelf Life ◽

Freeze Drying ◽

Drying Rate ◽

Microbial Count ◽

Drying Time ◽

Hot Air ◽

Freeze Dried ◽

And Storage ◽

Index Of Quality ◽

Platen Temperature

Studies were conducted to dehydrate garden sweet peppers by means of hot-air and freeze-drying. Sweet peppers have tough, leathery skins which makes escape of moisture difficult and prolongs drying time. Our data indicates that dehydration of half-cut or slitted fruit is accomplished either by conventional hot-air or by freeze-drying in reasonably shorter periods of time than whole fruit. Change in color or shape was not observed in sweet peppers during freezedrying. Great deterioration in the green color was observed in the samples dehydrated with hot-air at 165° F. The shelf-life of the freeze-dried product is superior to that of the conventionally hot-air dried product. For freeze-drying the sweet peppers within a reasonable period of time, and to obtain a product with shape and color similar to the fresh fruit, a platen temperature of 180° F. should be used during 2 hours and then reduced to 150° F. during the rest of the drying period. Heat treatment to inactivate microbial activity of sweet peppers prior to freeze-drying greatly reduces the microbial count and does not affect the drying rate, quality and shelf-life of the end product. Deterioration of sweet peppers during drying and storage is characterized by development of off-flavor and color. Because the measurement of off-flavor is difficult in a mild pungent fruit such as sweet peppers, these studies indicate that measurement of changes in color can be used as an index of quality.

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Impact of cultivation strategy, freeze-drying process, and storage conditions on survival, membrane integrity, and inactivation kinetics of Bifidobacterium longum

Folia Microbiologica ◽

10.1007/s12223-020-00815-3 ◽

2020 ◽

Vol 65 (6) ◽

pp. 1039-1050

Author(s):

Regina Haindl ◽

Alexandra Neumayr ◽

Anika Frey ◽

Ulrich Kulozik

Keyword(s):

Freeze Drying ◽

Bifidobacterium Longum ◽

Membrane Integrity ◽

Storage Conditions ◽

Inactivation Kinetics ◽

Whole Process ◽

Cultivation Strategy ◽

And Storage ◽

Kinetics Of ◽

Shelf Temperature

AbstractBifidobacterium longum, one of the main microorganisms in the human gut, is used as an adjunct to lactic acid starter cultures or sold as a probiotic product. Therefore, Bifidobacterium longum cell suspensions get freeze-dried with protective additives to prevent activity losses. To date, investigations covering growth and inactivation kinetics of Bifidobacterium longum during the whole process (cultivation, drying, and storage) have been lacking. In this study, the effect of cultivation conditions and shelf temperature as well as the influence of protectants (maltodextrin, glucitol, trehalose) at various concentrations on cell survival during freeze-drying was assessed. Drying was followed by a storage at + 4 °C and + 20 °C for 70 days to evaluate inactivation kinetics. The impact of the different factors was assessed by measuring surival rate and residual moisture content at various points of time over the whole process. In parallel cell membrane integrity and glass transition were determined to reveal inactivation effects. Cultivation strategy had a strong influence on survival with a huge potential for process improvement. A pH of 6.0 at the growth optimum of the strain provides better conditions regarding cell survival after drying than free acidification (non-regulated pH conditions). During the drying step, membrane leakage due to the removal of water is the main reason for the inactivation in this process step. In this study, the highest survival of 49% was obtained with cells dried at + 35 °C shelf temperature with an addition of maltodextrin (75% bacterial dry matter, w/w). The results show that Bifidobacterium longum cells are mostly inactivated during drying, whereas storage conditions at + 4 °C with an addition of 75% BDM maltodextrin relative to bacterial dry mass prevent cell loss completely.

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Freeze-Dried Human Platelet-Rich Plasma Retains Activation and Growth Factor Expression after an Eight-Week Preservation Period

Asian Spine Journal ◽

10.4184/asj.2017.11.3.329 ◽

2017 ◽

Vol 11 (3) ◽

pp. 329-336 ◽

Cited By ~ 9

Author(s):

Yasuhiro Shiga ◽

Go Kubota ◽

Sumihisa Orita ◽

Kazuhide Inage ◽

Hiroto Kamoda ◽

...

Keyword(s):

Flow Cytometry ◽

Growth Factors ◽

Growth Factor ◽

Freeze Drying ◽

Platelet Rich Plasma ◽

Storage Conditions ◽

Healthy Human ◽

Platelet Counts ◽

Tissue Repair And Regeneration ◽

Freeze Dried

<sec><title>Study Design</title>Controlled laboratory study.</sec><sec><title>Purpose</title>This study aimed to evaluate the efficacy of platelet-rich plasma (PRP) stored at room temperature (RT), frozen, or after freeze-drying.</sec><sec><title>Overview of Literature</title>PRP enriches tissue repair and regeneration, and is a novel treatment option for musculoskeletal pathologies. However, whether biological activity is preserved during PRP storage remains uncertain.</sec><sec><title>Methods</title>PRP was prepared from blood of 12 healthy human volunteers (200 mL/person) and stored using three methods: PRP was stored at RT with shaking, PRP was frozen and stored at −80℃, or PRP was freeze-dried and stored at RT. Platelet counts and growth factor content were examined immediately after preparation, as well as 2, 4, and 8 weeks after storage. Platelet activation rate was quantified by flow cytometry.</sec><sec><title>Results</title>Platelet counts were impossible to determine in many RT samples after 2 weeks, but they remained at constant levels in frozen and freeze-dried samples, even after 8 weeks of storage. Flow cytometry showed approximately 80% activation of the platelets regardless of storage conditions. Almost no growth factors were detected in the RT samples after 8 weeks, while low but significant expression was detected in the frozen and freeze-dried PRP. Over time, the mean relative concentrations of various growth factors decreased significantly or disappeared in the RT group. In the frozen group, levels were maintained for 4 weeks, but decreased significantly by 8 weeks (<italic>p</italic> <0.05). The freeze-dried group maintained baseline levels of growth factors for the entire 8-week duration.</sec><sec><title>Conclusions</title>Freeze-drying enables PRP storage while maintaining bioactivity and efficacy for extended periods.</sec>

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