Optimization and characterization of prebiotic concentration of edible films containing Bifidobacterium animalis subsp. lactis BB-12® and its application to block type processed cheese

Abstract

The optimum inulin (IN) and fructooligosaccharide (FOS) concentration in sodium caseinate-based edible films containing Bifidobacterium animalis subsp. lactis BB-12® was studied and their use for the coating of sliced processed cheese was investigated. Physicochemical, optical, and mechanical properties of films were significantly affected by IN and FOS concentrations. Furthermore, the prebiotics generally increased the drying stability of the probiotic. The best film formulations were determined as 0% IN + 0% FOS, 1% IN + 0% FOS, and 0% IN + 1% FOS, respectively. Coating applications were effective in reducing weight loss and preserving the softness and colour properties of cheese. Probiotic viability was not affected by the IN and FOS during the drying of the coating on the cheese slice. It was determined that the counts of probiotics in the coated cheeses decreased over time and the concentration of viable probiotics in coated cheeses was insufficient after 30 days.