Developing Stable Freeze-Dried Functional Ingredients Containing Wild-Type Presumptive Probiotic Strains for Food Systems

Designing stable dried functional food ingredients and foods containing live probiotic cultures maintaining high viable cell loads at the time of consumption is a challenge for industry. The aim present study was development freeze-dried with enhanced shelf-life during long storage. Zea flakes, pistachios, raisins were used as immobilization supports wild-type presumptive strains Pediococcus acidilactici SK Lactiplantibacillus plantarum F4, while L. B282 reference strain. Cell survival monitored storage room refrigerated temperatures up to 6 months. Levels maintained 7.2 logcfu/g after months temperature 8.5 refrigerator temperature, in contrast free levels that ranged <7 logcfu/mL, suggesting positive effects freeze-drying on viability. Of note, immobilized P. cells zea flakes pistachios remained 4 °C, ranging 8.1–8.5 (survival rates 98.2 99.7%, respectively). technology developed presents important advantages maintenance viability storage, assuring stability ready-to-use could be directly incorporated systems.