Abstract
Edible films have been employed to improve the food quality. Thus, the objective of this study was to evaluate the edible coverage as a vehicle for probiotics bacteria in cheeses. The experimental design was completely randomized containing four treatments: uncoated cheeses, sodium alginate coated cheeses, sodium alginate + Lactobacillus acidophilus coated cheeses and sodium alginate + Lactobacillus helveticus coated cheeses, analysed for 15 days. The parameters of water steam permeability, thickness and Young's modulus were significant. In the simulation of gastrointestinal conditions, there was a reduction in lactic acid bacteria. There was a reduction in coliform values in coated cheeses. In the identification using Random Amplified Polymorphic DNA technique, Lactobacillus helveticus strains were isolated, suggesting the microorganism migration to inside the cheese. Scanning electron microscopy showed that the lactic acid bacteria were distributed throughout the surface of the edible coating. It suggested the Lactobacillus helveticus permeability added in the cover to the cheese interior, ensuring that the cover can be a vehicle for dairy bacteria.
Highlights
Cheese is a traditional food that can be made from different types of milk, is diverse in textures, aromas, flavors and shapes, and is part of the regular diet of most people by its composition
There was a significant difference (p
Thickness can be considered as an important parameter that determines factors such as coating transparency, water steam permeability and mechanical properties, improving the coating capacity in relation to the food mechanical integrity (Ghanbarzadeh & Almasi, 2011).In the cover ability to elongate, no significant difference was observed for values obtained between the treatments
Summary
Cheese is a traditional food that can be made from different types of milk, is diverse in textures, aromas, flavors and shapes, and is part of the regular diet of most people by its composition. Belonging to desirable gastrointestinal tract microflora (TGI) they are "considered safe" (Sanders, 2003) and are involved in the fermentation of most dairy products such as cheese and yogurt. They play an essential role in food preservation and inhibit spoilage microorganisms or foodborne pathogens by producing lactic acid, acetic acid, H2O2, bacteriocin, diacetyl and CO2 (Yuksekdag & Aslim, 2010).The objective of this study was to evaluate the probiotic coating as a vehicle for lactic acid bacteria Lactobacillus acidophilus (L. acidophilus) and Lactobacillus helveticus (L. helveticus) in the ripening cheese process. Microbiological stability, viability, resistance to gastrointestinal tract passage, cell morphology by electron scanning microscope (SEM) and intrinsic coating properties were evaluated
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