Yu Hsuan How, Michelle Yee Mun Teo, Lionel Lian Aun In, Siok Koon Yeo, Bhesh Bhandari, Liew Phing Pui
{"title":"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","authors":"Yu Hsuan How, Michelle Yee Mun Teo, Lionel Lian Aun In, Siok Koon Yeo, Bhesh Bhandari, Liew Phing Pui","doi":"10.1080/07373937.2023.2255646","DOIUrl":null,"url":null,"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.","PeriodicalId":11374,"journal":{"name":"Drying Technology","volume":"46 1","pages":"0"},"PeriodicalIF":2.7000,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Powder characteristics, moisture sorption isotherm, and shelf-life prediction of freeze-dried recombinant <i>Lactococcus lactis</i> NZ3900-fermented milk powder\",\"authors\":\"Yu Hsuan How, Michelle Yee Mun Teo, Lionel Lian Aun In, Siok Koon Yeo, Bhesh Bhandari, Liew Phing Pui\",\"doi\":\"10.1080/07373937.2023.2255646\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"AbstractThere is an increasing trend toward delivering therapeutics such as vaccines using lyophilized, food-grade recombinant live cultures. 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Powder characteristics, moisture sorption isotherm, and shelf-life prediction of freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder
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.
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.