a Russian Biotechnological University, Moscow, Russia
b K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), Moscow, Russia
Все права защищены ©Krasnova и др. Это статья с открытым доступом, распространяемая на условиях международной лицензии Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/
), позволяет другим распространять, перерабатывать, исправлять и развивать произведение, даже в коммерческих целях, при условии указания автора произведения.
Получена 28 Июня, 2022 |
Принята в исправленном виде 04 Октября, 2022 |
Опубликована 21 Апреля, 2023
Fresh fermented milk products have a limited shelf life that can be extended by vacuum freeze-drying. Cryoprotectants are used to increase the survival of lactic acid microorganisms during freeze-drying. The most effective cryoprotectants are those of natural origin. Literature offers little information on the cryoprotective effects of fruit and vegetable purees. Therefore, we aimed to evaluate the effectiveness of fruit and vegetable purees in increasing the survival of lactic acid microorganisms during the freeze-drying and storage of fermented milk products.
We studied bioyogurt samples containing pumpkin, fig, and banana purees. Rational modes of freezing and freeze-drying were established on the basis of thermal analysis. The cryoscopic temperature was determined by differential scanning calorimetry. The proportion of frozen moisture was calculated using the Nagaoka formula. Standard methods were employed to evaluate the sensory characteristics of bioyogurts and determine their protein, fat, and non-fat milk solids contents, as well as titratable acidity and microbiological indicators.
The addition of pumpkin puree increased the cryoscopic temperature and reduced the freeze-drying stage and the total drying time by 13 h, depending on the amount of puree. However, the addition of sweet fig and banana purees decreased the cryoscopic temperature and increased the freeze-drying stage and the total drying time by 0.5–1.5 and 1.5–3 h, respectively. Based on the sensory evaluation of the freeze-dried bioyogurts, we selected the formulations with 15% of pumpkin and fig purees and 10% of banana puree. We found that the freeze-dried bioyogurts with puree had higher counts of lactic acid bacteria compared to the control. In the freeze-dried samples, the counts were higher at a storage temperature of 4 ± 2°С than at 20 ± 2°С.
Pumpkin puree provided the best survival of lactic acid microorganisms during freeze-drying and storage.
, vacuum freeze-drying
, pumpkin puree
, fig puree
, banana puree
, cryoscopic temperature
, proportion of frozen moisture
, lactic acid microorganisms
, shelf life
I.S. Krasnova developed a general idea of using plant-based puree as a cryoprotectant during freezing and freeze-drying based on literature analysis, devised a plan of research, produced bioyogurt samples, evaluated their quality, analyzed the results, and formulated conclusions. V.I. Ganina developed research methodology, determined the counts of lactic acid microorganisms, analyzed the results, and formulated conclusions. G.V. Semenov performed thermal analysis and summarized the data on thermal analysis, freezing, and vacuum freeze-drying, analyzed the results, and formulated conclusions.
The authors declare that there is no conflict of interest.
- Savaiano DA, Hutkins RW. Yogurt, cultured fermented milk, and health: A systematic review. Nutrition Reviews. 2020;79(5):599–614. https://doi.org/10.1093/nutrit/nuaa013
- García-Burgos M, Moreno-Fernandez J, Alférez MJM, Díaz-Castro J, López-Aliaga I. New perspectives in fermented dairy products and their health relevance. Journal of Functional Foods. 2020;72. https://doi.org/10.1016/j.jff.2020.104059
- Putta S, Yarla NS, Lakkappa DB, Imandi SB, Malla RR, Chaitanya AK, et al. Probiotics: Supplements, food, pharmaceutical industry. In: Grumezescu AM, Holban AM, editors. Therapeutic, probiotic, and unconventional foods. Academic Press; 2018. pp. 15–25. https://doi.org/10.1016/B978-0-12-814625-5.00002-9
- Baskar N, Varadharajan S, Rameshbabu M, Ayyasamy S, Velusamy S. Development of plantbased yogurt. Foods and Raw Materials. 2022;10(2):274–282. https://doi.org/10.21603/2308-4057-2022-2-537
- Statsenko ES, Litvinenko OV, Kodirova GA, Kubankova GV, Korneva NYu, Pokotilo OV. Fermented milk beverages fortified with soy protein. Food Processing: Techniques and Technology. 2021;51(4):784–794. (In Russ.). https://doi.org/10.21603/2074-9414-2021-4-784-794
- Brushani A, Anandharamakrishnan C. Freeze Drying. In: Anandharamakrishnan C, editor. Handbook of drying for dairy products. Wiley-Blackwell; 2017. pp. 95–122.
- Titov EI, Krasnova IS, Ganina VI, Semenova EG. Freeze-dried food in the diet of temporary residents of the Far North. Food Processing: Techniques and Technology. 2021;51(1):170–178. https://doi.org/10.21603/2074-9414-2021-1-170-178
- Prosekov AYu, Ivanova SA. Providing food security in the existing tendencies of population growth and political and economic instability in the world. Food and Raw Materials. 2016;4(2):201–211. https://doi.org/10.21179/2308-4057-2016-2-201-211
- Artyukhova SI, Kozlova OV, Tolstoguzova TT. Developing freeze-dried bioproducts for the Russian military in the Arctic. Foods and Raw Materials. 2019;7(1):202–209. https://doi.org/10.21603/2308-4057-2019-1-202-209
- Ermis E. A review of drying methods for improving the quality of probiotic powders and characterization. Drying Technology. 2022;40(11):2199–2216. https://doi.org/10.1080/07373937.2021.1950169
- Terpou A, Papadaki A, Lappa IK, Kachrimanidou V, Bosnea LA, Kopsahelis N. Probiotics in food systems: Significance and emerging strategies towards improved viability and delivery of enhanced beneficial value. Nutrients. 2019;11(7). https://doi.org/10.3390/nu11071591
- Kriger OV, Noskova SYu. Properties of lactic acid microorganisms: long-term preservation methods. Food Processing: Techniques and Technology. 2018;48(4):30–38. (In Russ.). https://doi.org/10.21603/2074-9414-2018-4-30-38
- Puchkov EO. Biogenic management of ice formation. Nature. 2017;(2):27–37. (In Russ.).
- Stefanello RF, Machado AAR, Cavalheiro CP, Santos MLB, Nabeshima EH, Copetti MV, et al. Trehalose as a cryoprotectant in freeze-dried wheat sourdough production. LWT. 2018;89:510–517. https://doi.org/10.1016/j.lwt.2017.11.011
- Tari A, Handayani C, Hartati S. The characteristics of synbiotic yoghurt freeze-drying supplemented by purple sweet potato (study on sucrose concentration as cryoprotectant). Proceedings of the International Conference on Applied Science and Engineering (ICASE 2018); 2018; Sukoharjo. Atlantis Press; 2018. p. 45–47. https://doi.org/10.2991/icase-18.2018.12
- Basholli-Salihu M, Kryeziu TL, Nebija D, Salar-Behzadi S, Viernstein H, Mueller M. Prebiotics as excipients for enhancement of stability and functionality of Bifidobacterium longum ssp. infantis with potential application as symbiotics in food and pharmaceuticals. Pharmazie. 2019;74(6):326–333. https://doi.org/10.1691/ph.2019.9007
- Savedboworn W, Teawsomboonkit K, Surichay S, Riansa-Ngawong W, Rittisak S, Charoen R, et al. Impact of protectants on the storage stability of freeze-dried probiotic Lactobacillus plantarum. Food Science and Biotechnology. 2018;28(3):795–805. https://doi.org/10.1007/s10068-018-0523-x
- Thakkar U, Preetha R, Nithyalakshmi V. Evaluation of viability of Lactobacillus bulgaricus in symbiotic microcapsules: before and after freeze-drying. International Food Research Journal. 2018;25(4):1642–1646.
- Oluwatosin SO, Tai SL, Fagan-Endres MA. Sucrose, maltodextrin and inulin efficacy as cryoprotectant, preservative and prebiotic – towards a freeze dried Lactobacillus plantarum topical probiotic. Biotechnology Reports. 2022;33. https://doi.org/10.1016/j.btre.2021.e00696
- Shu G, Zhang B, Hui Y, Chen H, Wan H. Optimization of cryoprotectants for Streptococcus thermophilus during freeze-drying using Box-Behnken experimental design of response surface methodology. Emirates Journal of Food and Agriculture. 2017;29(4):256–263. https://doi.org/10.9755/ejfa.2016-07-960
- Bhattacharya S. Cryoprotectants and their usage in cryopreservation process. In: Bozkurt Y, editor. Cryopreservation biotechnology in biomedical and biological sciences. IntechOpen; 2018. pp. 7–19. https://doi.org/10.5772/intechopen.80477
- Semenov GV, Krasnova IS. Freeze-drying. Moscow: DeLi; 2021. 326 p. (In Russ.).
- Semenov GV, Krasnova IS, Petkov II. The choice of parameters for vacuum freeze-drying of dry heat-sensitive material with predetermined properties. Journal of International Academy of Refrigeration. 2017;(1):18–24. (In Russ.). https://doi.org/10.21047/1606-4313-2017-16-1-18-24
- Nowak D, Jakubczyk E. The freeze-drying of foods – The characteristic of the process course and the effect of its parameters on the physical properties of food materials. Foods. 2020;9(10). https://doi.org/10.3390/foods9101488
- Simon AD. Colloidal chemistry: a general course. Moscow: Krasand; 2019. 342 p. (In Russ.).
- Assegehegn G, Brito-de la Fuente E, Franco JM, Gallegos C. Freeze-drying: A relevant unit operation in the manufacture of foods, nutritional products, and pharmaceuticals. Advances in Food and Nutrition Research. 2020;93:1–58. https://doi.org/10.1016/bs.afnr.2020.04.001
- Venir E, Del Torre M, Stecchini ML, Maltini E, Di Nardo P. Preparation of freeze-dried yoghurt as a space food. Journal of Food Engineering. 2007;80(2):402–407. https://doi.org/10.1016/j.jfoodeng.2006.02.030
- Radaeva IA, Rossikhina GA, Usacheva VA, Poyarkova GS, Shulʹkina SP. Biological value and stability of fermented milk products for astronauts during storage. Space Biology and Aerospace Medicine. 1982;16(2):23–26. (In Russ.).
- Nikolov NM, Vitanov TK. Effect of storage conditions on quality and microﬂora activity of freeze-dried yoghurt. Second Congress for Microbiology: Proceedings of the Second Congress for Microbiology; 1969; Soﬁa. Soﬁa; 1969. p. 95–97.
- Saarela M, Virkajärvi I, Alakomi H-L, Sigvart-Mattila P, Mättö J. Stability and functionality of freeze-dried probiotic Bifidobacterium cell during storage in juice milk. International Dairy Journal. 2006;16(12):1477–1482. https://doi.org/10.1016/j.idairyj.2005.12.007
- Araújo CM, Sampaio KB, Menezes FNDD, da Cruz Almeida ÉT, dos Santos Lima Ma, Viera VB, et al. Protective effects of tropical fruit processing coproducts on probiotic Lactobacillus strains during freeze-drying and storage. Microorganisms. 2020;8(1). https://doi.org/10.3390/microorganisms8010096
Krasnova IS, Ganina VI, Semenov GV. Fruit and vegetable purees as cryoprotectants for vacuum freeze-dried fermented milk products. Foods and Raw Materials. 2023;11(2):300–308. https://doi.org/10.21603/2308-4057-2023-2-578