20
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: found
      Is Open Access

      Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate

      research-article

      Read this article at

      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          The incorporation of probiotics and bioactive compounds, via plasticised thin-layered hydrocolloids, within food products has recently shown potential to functionalise and improve the health credentials of processed food. In this study, choice of polymer and the inclusion of whey protein isolate was evaluated for their ability to stabalise live probiotic organisms. Edible films based on low (LSA) and high (HSA) viscosity sodium alginate, low esterified amidated pectin (PEC), kappa-carrageenan/locust bean gum (κ-CAR/LBG) and gelatine (GEL) in the presence or absence of whey protein concentrate (WPC) were shown to be feasible carriers for the delivery of L. rhamnosus GG. Losses of L. rhamnosus GG throughout the drying process ranged from 0.87 to 3.06 log CFU/g for the systems without WPC, losses were significantly reduced to 0 to 1.17 log CFU/g in the presence of WPC. Storage stability (over 25d) of L. rhamnosus GG at both tested temperatures (4 and 25 °C), in descending order, was κ-CAR/LBG > HSA > GEL > LSA = PEC. In addition, supplementation of film forming agents with WPC led to a 1.8- to 6.5-fold increase in shelf-life at 4 °C (calculated on the WHO/FAO minimum requirements of 6 logCFU/g), and 1.6–4.3-fold increase at 25 °C. Furthermore probiotic films based on HSA/WPC and κ-CAR/LBG/WPC blends had both acceptable mechanical and barrier properties.

          Graphical abstract

          L. rhamnosus GG survival in edible films – the interrelation between the physical and optical film properties and L. rhamnosus GG survival during storage.

          Highlights

          • Whey protein concentrate (WPC) inclusion enhanced survival during drying and storage.

          • WPC inclusion reduced water vapour permeability and T g.

          • Cell viability was greatest in pectin/WPC films during drying.

          • Cell viability was greatest in composite carrageenan/locust bean gum/WPC films during storage.

          Related collections

          Most cited references57

          • Record: found
          • Abstract: not found
          • Article: not found

          Probiotic functional foods: Survival of probiotics during processing and storage

            Bookmark
            • Record: found
            • Abstract: not found
            • Article: not found

            Edible films and coatings: Structures, active functions and trends in their use

              Bookmark
              • Record: found
              • Abstract: not found
              • Article: not found

              Encapsulation of probiotic living cells: From laboratory scale to industrial applications

                Bookmark

                Author and article information

                Contributors
                Journal
                Food Hydrocoll
                Food Hydrocoll
                Food Hydrocolloids
                Elsevier
                0268-005X
                1873-7137
                1 September 2017
                September 2017
                : 70
                : 345-355
                Affiliations
                [a ]Environmental Research and Innovation, Luxembourg Institute of Science and Technology (LIST), 5. Avenue des Hauts-Fourneaux, L-4362, Esch sur Alzette, Luxembourg
                [b ]Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, Leicestershire, United Kingdom
                [c ]Nottingham Nanotechnology and Nanoscience Centre, University of Nottingham, University Park, Nottingham, NG7 2RD, United Kingdom
                Author notes
                []Corresponding author. Ian.Fisk@ 123456nottingham.ac.uk
                Article
                S0268-005X(17)30597-0
                10.1016/j.foodhyd.2017.04.014
                5429391
                28867864
                9645c207-018e-450a-8835-ea8f77f6bfde
                © 2017 The Authors

                This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

                History
                : 6 April 2017
                : 10 April 2017
                Categories
                Article

                probiotic,edible film,alginate,pectin,carrageenan,dairy protein
                probiotic, edible film, alginate, pectin, carrageenan, dairy protein

                Comments

                Comment on this article