Overview
ABSTRACT
Freezing and dehydration allow for the long-term preservation of biological systems by slowing cellular degradation. These processes involve heat and mass transfers that can lead to the alteration of cellular structures. The mastery of the kinetics of these transfers, associated with the use of various cellular protectants allows for the implementation of specific freezing and dehydration protocols according to the biological system to be preserved.
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Read the articleAUTHORS
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Sébastien DUPONT : UMR Food and Microbiological Processes Research Engineer Agrosup Dijon/Université de Bourgogne
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Laurent BENEY : Senior Lecturer UMR Food and Microbiological Processes Agrosup Dijon/Université de Bourgogne
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Patrick Gervais : University Professor UMR Food and Microbiological Processes Agrosup Dijon/Université de Bourgogne
INTRODUCTION
The long-term preservation of biological systems represents a major challenge in a wide range of industrial and academic fields, including research, healthcare, biotechnology and the food industry. Research carried out over the last few decades has enabled us to understand the main principles involved in the reversible and controlled suspension of cellular or tissue activity. The number of applications continues to grow, and it is now possible to preserve microbial cells (ferments, probiotics, collection strains, etc.), plant and animal cells and tissues (blood cells, stem cells, tissues, embryos, organs) for varying lengths of time. However, effective long-term organ and tissue preservation is still rare.
Preservation methods for biological systems are based on two processes: dehydration and freezing. Both of these methods lead to a sharp increase in intracellular viscosity, thus greatly slowing down cellular degradation reactions. However, the use of these methods can lead to cellular alterations that can result in cell death. Controlling the operational parameters of dehydration and freezing processes, which determine heat and mass transfer, is a key factor in optimizing the survival of the biological systems to be preserved.
The aim of this chapter is threefold:
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describe the state of knowledge acquired ;
take stock of successful applications and technologies developed ;
outline the prospects for this booming technological and scientific field.
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KEYWORDS
préservatives | food preservation | freezing | heat transfer | mass transfer
Long-term preservation of viable and functional biological systems
History and applications
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