Probiotics viability in frozen food products  

作　　者：Nikita Tyutkov Anastasia Zhernyakova Artyom Birchenko Elmira Eminova Liudmila Nadtochii Denis Baranenko 

机构地区：[1]International Research Centre “Biotechnologies of the Third Millennium”,Faculty of Biotechnologies (BioTech),ITMO University,Saint-Petersburg,Lomonosova str.,9,191002,Russia

出　　处：《Food Bioscience》2022年第6期1193-1203,共11页食品生物科学（英文）

基　　金：supported by the Russian Science Foundation(grant No.21-16-00124,https://rscf.ru/en/project/21-16-00124/).

摘　　要：Improving gastrointestinal flora with probiotics is a promising method of treating and preventing many diseases.However,in food industry,introduction of probiotics is limited by the shelf life of products,as well as by the reduction of bacterial viability during storage.Thus,introduction of probiotics into foods to be frozen is a promising method to extend the shelf life of probiotic products.However,the storage of living cells in frozen products involves their damage during freezing and subsequent storage at temperatures below 0℃.Therefore,some technological solutions are required to protect probiotics during storage at sub-zero.Today,encapsulation,addition of cryoprotectants and prebiotics,as well as adaptation of microorganisms are widely used techniques of protecting probiotics.The combination of various protection methods is a promising way to improve the viability of probiotics during storage.Studies aimed at investigating various combinations of hurdle methods and their effect on bacterial survival are of great interest.This review compiles the most common methods of preserving probiotics in frozen foods,describing their effects,variety of approaches,and effectiveness.The main mechanisms of bacterial cell damage by freezing are described.Further trends in probiotic protection in frozen foods are also discussed.

关 键 词：Probiotic Frozen food Probiotic viability ENCAPSULATION CRYOPROTECTANT 

分 类 号：TS201.3[轻工技术与工程—食品科学]