Abstract
Probiotic incorporation in edible films and coatings has been shown recently to be an efficient strategy for the delivery of probiotics in foods. In the present work, the impact of the compositional, physicochemical and structural properties of binary starch-protein edible films on Lactobacillus rhamnosus GG viability and stability was evaluated. Native rice and corn starch, as well as bovine skin gelatine, sodium caseinate and soy protein concentrate were used for the fabrication of the probiotic edible films. Starch and protein type both impacted the structural, mechanical, optical and thermal properties of the films, and the process loss of L. rhamnosus GG during evaporation-dehydration was significantly lower in the presence of proteins (0.91–1.07 log CFU/g) compared to solely starch based systems (1.71 log CFU/g). A synergistic action between rice starch and proteins was detected when monitoring the viability of L. rhamnosus GG over four weeks at fridge and room temperature conditions. In particular, a 3- to 7-fold increase in the viability of L. rhamnosus GG was observed in the presence of proteins, with sodium caseinate – rice starch based films offering the most enhanced stability. The film's shelf-life (as calculated using the FAO/WHO (2011) basis of 6 log viable CFU/g) ranged between 27-96 and 15–24 days for systems stored at fridge or room temperature conditions respectively.
Highlights
The term probiotics refers to live organisms, which when administered in adequate amounts, confer a health benefit on the host (FAO/WHO, 2002)
In a series of studies we have found that the viability of L. rhamnosus GG in edible films is strictly dependent on the composition of the matrix, with whey proteins and prebiotic soluble fibres promoting the stability of L. rhamnosus GG during air drying (37°C for 15 h) and storage
The changes in total viable count (TVCs) of L. rhamnosus GG during the drying process are displayed in Fig
Summary
The term probiotics refers to live organisms, which when administered in adequate amounts, confer a health benefit on the host (FAO/WHO, 2002). Disintegration and passage of the ingested food matrix through the gastrointestinal tract can critically impact the colonisation ability and the composition of the probiotic intestinal microbiota (Cook, Tzortzis, Charalampopoulos, & Khutoryanskiy, 2012). Encapsulation is a physicochemical or mechanical process that has been successfully implemented to retain cell viability under sub-lethal environmental conditions. It can be used to delay release of the encapsulated living cells during gastro-intestinal transit (Burgain, Gaiani, Linder, & Scher, 2011), (Cook et al, 2012). To date technologies based on cell entrapment in dehydrated matrices (using spray, freeze or fluidised bed drying) and cross-linked biopolymer based micro-beads are the most common routes to maintain probiotic efficacy
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