Electrohydrodynamic drying of probiotics

Panagiota Dima; Giedrius Gulbinas; Peter R. Stubbe; Ana C. Mendes; Ioannis S. Chronakis

doi:10.1016/j.ifset.2022.103201

Electrohydrodynamic drying of probiotics

Panagiota Dima, Giedrius Gulbinas, Peter R. Stubbe, Ana C. Mendes^*, Ioannis S. Chronakis^*

^*Corresponding author for this work

Technical University of Denmark

Research output: Contribution to journal › Journal article › Research › peer-review

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Abstract

Drying and moisture content is known to influence long-term storage stability of probiotics. In this study, electrohydrodynamic drying (EHD) of probiotics using ionic wind was investigated. The EHD drying process was found to be dependent on several parameters such as polarity and voltage of the electric field, collector type, surrounding temperature and gas, and use of excipient. By using a moving mesh flat electrode collector to facilitate the airflow during EHD processing, the water evaporation and cell viability were 76% and 61%, respectively. Moreover, comparison of the EHD drying process with the freeze-drying, reveals that the survival of probiotics and the water evaporation rates were similar, as well as the surface properties of the cells (zeta potential and hydrophobicity).

Original language	English
Article number	103201
Journal	Innovative Food Science and Emerging Technologies
Volume	82
Number of pages	10
ISSN	1466-8564
DOIs	https://doi.org/10.1016/j.ifset.2022.103201
Publication status	Published - 2022

Keywords

Drying
Electric fields
Bacteria
Bifidobacterium

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10.1016/j.ifset.2022.103201

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title = "Electrohydrodynamic drying of probiotics",

abstract = "Drying and moisture content is known to influence long-term storage stability of probiotics. In this study, electrohydrodynamic drying (EHD) of probiotics using ionic wind was investigated. The EHD drying process was found to be dependent on several parameters such as polarity and voltage of the electric field, collector type, surrounding temperature and gas, and use of excipient. By using a moving mesh flat electrode collector to facilitate the airflow during EHD processing, the water evaporation and cell viability were 76% and 61%, respectively. Moreover, comparison of the EHD drying process with the freeze-drying, reveals that the survival of probiotics and the water evaporation rates were similar, as well as the surface properties of the cells (zeta potential and hydrophobicity).",

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author = "Panagiota Dima and Giedrius Gulbinas and Stubbe, {Peter R.} and Mendes, {Ana C.} and Chronakis, {Ioannis S.}",

year = "2022",

doi = "10.1016/j.ifset.2022.103201",

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T1 - Electrohydrodynamic drying of probiotics

AU - Dima, Panagiota

AU - Gulbinas, Giedrius

AU - Stubbe, Peter R.

AU - Mendes, Ana C.

AU - Chronakis, Ioannis S.

PY - 2022

Y1 - 2022

N2 - Drying and moisture content is known to influence long-term storage stability of probiotics. In this study, electrohydrodynamic drying (EHD) of probiotics using ionic wind was investigated. The EHD drying process was found to be dependent on several parameters such as polarity and voltage of the electric field, collector type, surrounding temperature and gas, and use of excipient. By using a moving mesh flat electrode collector to facilitate the airflow during EHD processing, the water evaporation and cell viability were 76% and 61%, respectively. Moreover, comparison of the EHD drying process with the freeze-drying, reveals that the survival of probiotics and the water evaporation rates were similar, as well as the surface properties of the cells (zeta potential and hydrophobicity).

AB - Drying and moisture content is known to influence long-term storage stability of probiotics. In this study, electrohydrodynamic drying (EHD) of probiotics using ionic wind was investigated. The EHD drying process was found to be dependent on several parameters such as polarity and voltage of the electric field, collector type, surrounding temperature and gas, and use of excipient. By using a moving mesh flat electrode collector to facilitate the airflow during EHD processing, the water evaporation and cell viability were 76% and 61%, respectively. Moreover, comparison of the EHD drying process with the freeze-drying, reveals that the survival of probiotics and the water evaporation rates were similar, as well as the surface properties of the cells (zeta potential and hydrophobicity).

KW - Drying

KW - Electric fields

KW - Bacteria

KW - Bifidobacterium

U2 - 10.1016/j.ifset.2022.103201

DO - 10.1016/j.ifset.2022.103201

M3 - Journal article

SN - 1466-8564

VL - 82

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

M1 - 103201

ER -

Electrohydrodynamic drying of probiotics

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Keywords

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