Preservation of Probiotic Bacteria in Various Food Products · The probiotic enriched foods where...
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Preservation of Probiotic Bacteria in Various Food Products Trisha Rice, Huyen Nguyen, Majid Keshtmand, Moti Harel, Brian Carpenter Advanced BioNutrition Corp., 7155 Columbia Gateway Drive, Columbia, MD 21046. Tel +1 410-730 8600, [email protected] Fig 1: Survival of Bifido sp. in infant formula (Aw 0.20) incubated at 40°C. Freeze- dried probiotics (with added sugar cryo-protectants) lost 2.96 log CFU/g in 56 days, while stabilized bacteria only lost 1.01 log CFU/g after 1 years time. Fig 2: Survival of Bifido sp. in nut butter spread (Aw 0.25) incubated at 25°C. Non-stabilized or stabilized probiotics were mixed in nut butter spreads and the closed jars were stored at 25°C for over a year. Probiotic survival in the closed jars was measured periodically. The non-stabilized probiotics lost 1.39 log CFU/g within 5 months while the stabilized probiotics survived for more than a year with a loss of only 0.18 log CFU/g. Fig 3: Survival of L. rhamnosus in acidic powdered beverage mix (Aw 0.27) was incubated in sealed packages at 25°C for over a year. Non-stabilized or stabilized probiotics were added to the beverage mix and the probiotic survival in the sealed packages was measured periodically. The non-stabilized probiotics lost 5.45 log CFU/g in about 4 months while the stabilized bacteria survived for 15 months with a loss of only 0.75 log CFU/g Fig 4: Survival of Bifido sp. in a powdered fiber supplement (Aw 0.20) was incubated in sealed packages at 25°C for a year and five months. Non-stabilized or stabilized probiotics were added to the fiber supplement and the probiotic survival in the sealed packages was measured periodically. The non-stabilized probiotics lost 1.64 log CFU/g while the stabilized bacteria survived with a loss of only 0.03 log CFU/g over the duration of the study. Fig 5: Survival of B. Longum in breakfast cereal (Aw 0.40) was incubated in sealed packages at 25°C for a year and three months. Non-stabilized or stabilized probiotics were added to breakfast cereal and the probiotic survival in the sealed packages was measured periodically. The non-stabilized probiotics lost 4.56 log CFU/g in 3 months while the stabilized bacteria survived for 15 months with a loss of only 1.31 log CFU/g Fig 6: Survival of B. Longum in musli bars (Aw 0.34) incubated at 25°C for six months. Non-stabilized or stabilized probiotic was coated on musli bars and the probiotic survival in the sealed packages was measured periodically. Non- stabilized probiotics lost 3.96 log CFU/g in two months while the stabilized probiotics survived for six months with a loss of only 0.84 log CFU.g. Stability of Bifido sp. in Infant Formula Aw 0.20, 40°C, 12 Months Stability of Bifido sp. in Nut Butter Aw 0.25, 25°C, 14 Months Stability of Bifido sp. in Fiber Supplement Aw 0.20, 25°C, 12 Months Stability of B. longum in Breakfast Cereal Aw 0.40, 25°C, 15 Months Stability of B. longum in Musli Bars Aw 0.34, 25°C, 6 Months Objective : When fortifying foods with probiotic bacteria it’s necessary to maintain the cell’s viability throughout the product’s shelf-life. This work describes the survival of stabilized probiotics in many food types with varying moisture content. Materials and Methods : Using the Protect&Deliver™ encapsulation technology (ABN, Columbia, Maryland, US) probiotic bacteria were stabilized and dried by evaporation, or lyophilized with common cryoprotectants, and added to infant formula (Aw=0.20), nut butter spread (Aw=0.25), acidic drink mix (Aw=0.27), fiber supplement (Aw=0.20), breakfast cereal (Aw=0.40) and muesli bars (Aw=0.34). The probiotic enriched foods where stored for extended periods of time and analyzed by microbial plating to monitor the cell’s long-term viability. Results and Conclusions : Stability trials with infant formula, nut butter spread, acidic drink mix, and breakfast cereal showed the encapsulated probiotics losing an average of 0.90±0.55log CFU/g after 12-18 months in storage, while the controls averaged 3.59±1.79log CFU/g losses in 5 months. The fiber supplement trial ran for 17 months with the encapsulate losing 0.03 log/g, and the control losing 1.64 log/g. Testing in muesli bars showed the encapsulate losing only 0.84 log/g after 6 months, while the control lost 3.96 log/g in 2 months. Using ABN’s stabilization technology, probiotics can be provided in a broad array of food products, creating new opportunities while significantly reducing the need for over formulation. Stability of L rhamnosus in Acidic Beverage Mix Aw 0.27, 25°C, 15 Months 0 1 2 3 4 5 6 7 8 9 10 0 50 100 150 200 250 300 350 400 Viability Loss (log CFU/g) Days in Storage 0.0 0.2 0.4 0.6 0.8 1.0 1.2 1.4 1.6 1.8 2.0 0 100 200 300 400 500 Viability Loss (log CFU/g) Days in Storage 0 1 2 3 4 5 6 7 8 9 10 0 100 200 300 400 500 Viability Loss (log CFU/g) Days in Storage 0.0 0.2 0.4 0.6 0.8 1.0 1.2 1.4 1.6 1.8 2.0 0 100 200 300 400 500 600 Viability Loss (log CFU/g) Days in Storage 0 1 2 3 4 5 6 7 8 9 10 0 100 200 300 400 500 Viability Loss (log CFU/g) Days in Storage 0 1 2 3 4 5 6 7 8 9 10 0 50 100 150 200 Viability Loss (log CFU/g) Days in Storage 1.01 R²= 0.88 2.96 0.18 R²= 0.89 1.39 R²= 0.87 R²= 0.99 R²= 0.66 R²= 0.60 5.45 0.75 3.96 0.84 4.56 1.31 1.64 0.03 R²= 0.29 R²= 0.85 R²= 0.99 R²= 0.51 R²= 0.96 R²= 0.81 Days in Stability Days in Stability Days in Stability Days in Stability Days in Stability Days in Stability Advanced BioNutrition Corp. 7155 Columbia Gateway Drive, H Columbia, MD 21046 Tel +1 410-730 8600 www.advancedbionutrition.com [email protected] Viability Loss (log CFU/g) Viability Loss (log CFU/g) Viability Loss (log CFU/g) Viability Loss (log CFU/g) Viability Loss (log CFU/g) Viability Loss (log CFU/g)
Transcript of Preservation of Probiotic Bacteria in Various Food Products · The probiotic enriched foods where...
Preservation of Probiotic Bacteria in Various Food ProductsTrisha Rice, Huyen Nguyen, Majid Keshtmand, Moti Harel, Brian Carpenter
Advanced BioNutrition Corp., 7155 Columbia Gateway Drive, Columbia, MD 21046.Tel +1 410-730 8600, [email protected]
Fig 1: Survival of Bifido sp. in infant formula (Aw 0.20) incubated at 40°C. Freeze-dried probiotics (with added sugar cryo-protectants) lost 2.96 log CFU/g in 56 days, while stabilized bacteria only lost 1.01 log CFU/g after 1 years time.
Fig 2: Survival of Bifido sp. in nut butter spread (Aw 0.25) incubated at 25°C. Non-stabilized or stabilized probiotics were mixed in nut butter spreads and the closed jars were stored at 25°C for over a year. Probiotic survival in the closed jars was measured periodically. The non-stabilized probiotics lost 1.39 log CFU/g within 5 months while the stabilized probiotics survived for more than a year with a loss of only 0.18 log CFU/g.
Fig 3: Survival of L. rhamnosus in acidic powdered beverage mix (Aw 0.27) was incubated in sealed packages at 25°C for over a year. Non-stabilized or stabilized probiotics were added to the beverage mix and the probiotic survival in the sealed packages was measured periodically. The non-stabilized probiotics lost 5.45 log CFU/g in about 4 months while the stabilized bacteria survived for 15 months with a loss of only 0.75 log CFU/g
Fig 4: Survival of Bifido sp. in a powdered fiber supplement (Aw 0.20) was incubated in sealed packages at 25°C for a year and five months. Non-stabilized or stabilized probiotics were added to the fiber supplement and the probiotic survival in the sealed packages was measured periodically. The non-stabilized probiotics lost 1.64 log CFU/g while the stabilized bacteria survived with a loss of only 0.03 log CFU/g over the duration of the study.
Fig 5: Survival of B. Longum in breakfast cereal (Aw 0.40) was incubated in sealed packages at 25°C for a year and three months. Non-stabilized or stabilized probiotics were added to breakfast cereal and the probiotic survival in the sealed packages was measured periodically. The non-stabilized probiotics lost 4.56 log CFU/g in 3 months while the stabilized bacteria survived for 15 months with a loss of only 1.31 log CFU/g
Fig 6: Survival of B. Longum in musli bars (Aw 0.34) incubated at 25°C for six months. Non-stabilized or stabilized probiotic was coated on musli bars and the probiotic survival in the sealed packages was measured periodically. Non-stabilized probiotics lost 3.96 log CFU/g in two months while the stabilized probiotics survived for six months with a loss of only 0.84 log CFU.g.
Stability of Bifido sp. in Infant FormulaAw 0.20, 40°C, 12 Months
Stability of Bifido sp. in Nut ButterAw 0.25, 25°C, 14 Months
Stability of Bifido sp. in Fiber SupplementAw 0.20, 25°C, 12 Months
Stability of B. longum in Breakfast CerealAw 0.40, 25°C, 15 Months
Stability of B. longum in Musli Bars Aw 0.34, 25°C, 6 Months
Objective: When fortifying foods with probiotic bacteria it’s necessary to maintain the cell’s viability throughout the product’s shelf-life. This work describes the survival of stabilized probioticsin many food types with varying moisture content.
Materials and Methods: Using the Protect&Deliver™ encapsulation technology (ABN, Columbia, Maryland, US) probiotic bacteria were stabilized and dried by evaporation, or lyophilized with common cryoprotectants, and added to infant formula (Aw=0.20), nut butter spread (Aw=0.25), acidic drink mix (Aw=0.27), fiber supplement (Aw=0.20), breakfast cereal (Aw=0.40) and muesli bars (Aw=0.34). The probiotic enriched foods where stored for extended periods of time and analyzed by microbial plating to monitor the cell’s long-term viability.
Results and Conclusions: Stability trials with infant formula, nut butter spread, acidic drink mix, and breakfast cereal showed the encapsulated probiotics losing an average of 0.90±0.55log CFU/g after 12-18 months in storage, while the controls averaged 3.59±1.79log CFU/g losses in 5 months. The fiber supplement trial ran for 17 months with the encapsulate losing 0.03 log/g, and the control losing 1.64 log/g. Testing in muesli bars showed the encapsulate losing only 0.84 log/g after 6 months, while the control lost 3.96 log/g in 2 months.
Using ABN’s stabilization technology, probiotics can be provided in a broad array of food products, creating new opportunities while significantly reducing the need for over formulation.
Stability of L rhamnosus in Acidic Beverage MixAw 0.27, 25°C, 15 Months
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R²= 0.81
Days in Stability Days in Stability Days in Stability
Days in Stability Days in Stability Days in Stability
Advanced BioNutrition Corp.7155 Columbia Gateway Drive, H Columbia, MD 21046Tel +1 410-730 [email protected]
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