Powder characteristics, moisture sorption isotherm, and shelf-life prediction of freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder

IF 2.7 3区 工程技术 Q3 ENGINEERING, CHEMICAL
Yu Hsuan How, Michelle Yee Mun Teo, Lionel Lian Aun In, Siok Koon Yeo, Bhesh Bhandari, Liew Phing Pui
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Abstract

AbstractThere is an increasing trend toward delivering therapeutics such as vaccines using lyophilized, food-grade recombinant live cultures. The addition of protectants and proper packaging could improve the properties and stability of the powder. Hence, this study was aimed to investigate the powder characteristics, moisture sorption isotherm, and shelf-life prediction of the freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder with protectants (1:1 maltodextrin:trehalose) in vacuum packaging. The freeze-dried fermented milk powder with protectants demonstrated good flow and rehydration properties with 0.98 flow stability, 4350 g/mm cake strength, 4.45 mm cohesion index, and 89% dispersibility. The freeze-dried fermented milk powder displayed a type III isotherm curve with a predicted shelf-life of 33.7 and 46.3 days in aluminum polyethylene and 4-ply retortable polypropylene–polyamide–aluminum–polyethylene terephthalate, respectively, at 38 °C and 90% RH. The good characteristics of freeze-dried recombinant L. lactis-fermented milk powder with protectants display its potential as a powder product for vaccine delivery.Keywords: Freeze-dryingfermented milkfood-grade culturegenetically-modified foodmoisture sorption isothermshelf-life prediction AcknowledgmentsThe authors would like to thank Paul Etim Effiong for the construction of Lactococcus lactis NZ3900 harboring pNZ8149 expressing USP45-139A-68V-TTD used in this study.Disclosure statementThe authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this article.Additional informationFundingThis work was supported by the UCSI Research Excellence & Innovation Grant (REIG) under REIG-FAS-2020-003.
冻干重组乳酸乳球菌nz3900发酵奶粉的粉体特性、吸湿等温线及保质期预测
摘要使用冻干的、食品级的重组活培养物来提供疫苗等治疗方法的趋势正在增加。添加保护剂和适当的包装可以改善粉末的性能和稳定性。因此,本研究旨在研究含保护剂(麦芽糖糊精:海藻糖1:1)的重组乳酸乳球菌nz3900发酵奶粉在真空包装下的粉体特性、吸湿等温线及保质期预测。冻干发酵奶粉具有良好的流动和复水性能,其流动稳定性为0.98,饼强度为4350 g/mm,粘聚指数为4.45 mm,分散性为89%。冻干发酵奶粉在38℃、90%相对湿度条件下,在聚乙烯铝和4层可馏聚丙烯-聚酰胺-铝-聚对苯二甲酸乙二醇酯中呈现出III型等温线,预计保质期分别为33.7和46.3天。冻干重组乳酸菌发酵乳粉的良好特性显示了其作为疫苗输送粉状产品的潜力。关键词:冷冻干燥发酵乳食品级培养转基因食品吸湿等温线保质期预测作者感谢Paul Etim Effiong在本研究中构建了含有表达USP45-139A-68V-TTD的pNZ8149的乳酸乳球菌NZ3900。披露声明作者声明,他们没有已知的竞争经济利益或个人关系,可能会影响本文所报道的工作。本研究得到了UCSI卓越研究与创新基金(REIG - fas -2020-003)的支持。
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来源期刊
Drying Technology
Drying Technology 工程技术-工程:化工
CiteScore
7.40
自引率
15.20%
发文量
133
审稿时长
2 months
期刊介绍: Drying Technology explores the science and technology, and the engineering aspects of drying, dewatering, and related topics. Articles in this multi-disciplinary journal cover the following themes: -Fundamental and applied aspects of dryers in diverse industrial sectors- Mathematical modeling of drying and dryers- Computer modeling of transport processes in multi-phase systems- Material science aspects of drying- Transport phenomena in porous media- Design, scale-up, control and off-design analysis of dryers- Energy, environmental, safety and techno-economic aspects- Quality parameters in drying operations- Pre- and post-drying operations- Novel drying technologies. This peer-reviewed journal provides an archival reference for scientists, engineers, and technologists in all industrial sectors and academia concerned with any aspect of thermal or nonthermal dehydration and allied operations.
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