Probiotic viability in frozen food systems: Mechanisms, challenges, and enhancement strategies

Abstract

Background: Frozen foods are increasingly explored as carriers for probiotics due to extended shelf life and global distribution advantages. However, freezing and frozen storage impose severe stresses that compromise probiotic viability and functional efficacy. Scope and approach: This review critically evaluates recent research (2020-2025) on probiotic survival in frozen food systems, focusing on cellular injury mechanisms during freezing, storage-related challenges, and technological strategies to enhance probiotic stability. Key findings and conclusions: Ice crystal formation, osmotic stress, membrane damage, oxidative stress, and freeze-thaw cycling are primary causes of probiotic inactivation. Advances in cryoprotectants, microencapsulation, matrix engineering, strain selection, and process optimization have significantly improved survival. Integrating protective formulation strategies with optimized freezing technologies is essential for developing effective probiotic frozen foods.