Abstract
The concept of prebiotic edible films as effective vehicles for encapsulating probiotic living cells is presented. Four soluble fibres (inulin, polydextrose, glucose-oligosaccharides and wheat dextrin) were selected as prebiotic co-components of gelatine based matrices plasticised with glycerol and used for the immobilisation of Lactobacillusrhamnosus GG. The addition of prebiotics was associated with a more compact and uniform film structure, with no detectable interspaces or micropores; probiotic inclusion did not significantly change the structure of the films. Glucose-oligosaccharides and polydextrose significantly enhanced L. rhamnosus GG viability during air drying (by 300% and 75%, respectively), whilst a 33% and 80% reduction in viable counts was observed for inulin and wheat dextrin. Contrarily, inulin was the most effective at controlling the sub-lethal effects on L. rhamnosus GG during storage. However, in all cases the supplementation of edible films with prebiotics ameliorated the storage stability of L. rhamnosus GG.
Highlights
According to (FAO/WHO, 2002) the term probiotics is used to define ‘‘viable organisms which when administered in adequate amount (106 to 107 CFU/g) to the human host confer health benefits’’
Notwithstanding some minor differences, prebiotics contribute to the increase of the matrix compactness and the reduction of porous and reticular structure detected in the case of control systems
In this study the stability of L. rhamnosus GG during the evaporation – drying film forming process was found to be fibre-dependent with glucose-oligosaccharides and polydextrose enhancing probiotic viability
Summary
According to (FAO/WHO, 2002) the term probiotics is used to define ‘‘viable organisms which when administered in adequate amount (106 to 107 CFU/g) to the human host confer health benefits’’. Incorporation of probiotics in real food matrices is rather challenging due to the wide range of detrimental processes that take place due to food processing and storage practises. Probiotic living cells are subjected to osmotic, heat and acid induced stresses and mechanical injuries (Fu & Chen, 2011). Encapsulation of probiotic cells in low moisture (spray or freeze dried matrices), cross-linked or self-assembled biopolymer microparticulates and recently immobilisation in.
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