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

Ceylan, Huriye Gözde; Atasoy, Ahmet Ferit

doi:10.1016/j.idairyj.2022.105443

Cited by 13 publications

(11 citation statements)

References 65 publications

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“…The strongest change in lightness ( L* ) occurred during the first 15 days of storage. A similar decrease in L* was observed in processed cheese coated with sodium caseinate and 1% inulin in combination with a Bifidobacterium strain after being stored for 30 days [ 82 ].…”

Section: Resultssupporting

confidence: 55%

Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with Levilactobacillus brevis SJC120

Silva

Teixeira

Silva

2023

Foods

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Cheese whey fermented by lactic acid bacteria (LAB) was used to develop an edible film with antifungal properties. Five LAB strains isolated from artisanal cheeses were screened for antifungal activity and incorporated into a whey–gelatin film. Of the strains tested, Levilactobacillus brevis SJC120 showed the strongest activity against five filamentous fungi isolated from cheese and cheese-making environment, at both 10 °C and 20 °C. The cell-free supernatant from L. brevis inhibited fungal growth by more than 80%. Incorporation of bacterial cells into the film did not alter the moisture content, water vapor permeability, or mechanical and optical properties. The whey–gelatin film was also able to maintain the viability of L. brevis cells at 107 log CFU/g after 30 days at 10 °C. In cheeses wrapped with L. brevis film, the size of fungal colonies decreased by 55% to 76%. Furthermore, no significant differences (p > 0.05) were observed in cheese proteolysis or in the moisture, fat, and protein content of the cheese wrapped with films. The results showed that whey–gelatin film with L. brevis SJC120 can reduce the contamination of cheese with filamentous fungi and could be used as an alternative to conventional cheese preservation and packaging.

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Section: Resultssupporting

confidence: 55%

Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with Levilactobacillus brevis SJC120

Silva

Teixeira

Silva

2023

Foods

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“…20 The absorbance of the film at 600 nm wavelength was measured using a UV/Visible spectrophotometer (Biochrom Libra, S60, UK), and the opacity of the films was calculated by dividing the absorbance value by the film thickness. 21 The mechanical features of edible film samples were determined according to ASTM D882-02 17 procedure using a TA-XT Plus Texture Analyzer (TA-XT32, Stable Micro System, Godalming, UK). The film placed between the AT/G Mini Tensile Grips was stretched, and the values of the elongation at break (EAB) and tensile strength (TS) were calculated.…”

Section: Physical and Mechanical Properties Of Filmsmentioning

confidence: 99%

“…The coating process of cheese slices was carried out in a laminar cabinet at room temperature, following the method suggested by Ceylan and Atasoy. 17 Each cheese slice was immersed in the coating…”

Section: Coating Of Cheese Slicesmentioning

confidence: 99%

“…13,14 On the other hand, cheese properties were also investigated in different cheese types with coating containing probiotics as well as the stability of probiotics during storage. [15][16][17] El-Sayed et al 16 reported 8 log CFU g À1 of viable probiotic cells in edible film/coated cheese after 45 days of storage at 7 C, while Ceylan and Atasoy 17 reported 5-6 log CFU g À1 of viable probiotic cells after 30 days of storage at 4 C. However, the number of studies carried out on this subject is quite limited. 17 Studies on edible films/coatings containing probiotic cultures in cheeses are summarized in Table 1.…”

Section: Introductionmentioning

confidence: 99%

“…Probiotic bacteria viability and cheese properties were not investigated during storage of coated cheese in some of these studies 13,14 . On the other hand, cheese properties were also investigated in different cheese types with coating containing probiotics as well as the stability of probiotics during storage 15–17 . El‐Sayed et al 16 reported 8 log CFU g −1 of viable probiotic cells in edible film/coated cheese after 45 days of storage at 7°C, while Ceylan and Atasoy 17 reported 5–6 log CFU g −1 of viable probiotic cells after 30 days of storage at 4°C.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Synbiotic edible films enriched with probiotics and prebiotics: A novel approach for improving the quality and shelf life of sliced cheese

Ceylan,

Atasoy

2023

Packag Technol Sci

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This study investigated the effects of fructooligosaccharide (FOS) and inulin (IN) on the properties of sodium caseinate‐based films containing Lactobacillus rhamnosus GG. The optimal formulations were determined and tested for coating sliced cheese during storage. FOS and IN generally increased the thickness and moisture values of the films, while opacity increased with the increase in IN concentration. Tensile strength decreased with FOS and IN, and elongation at break decreased at high prebiotic concentrations. The viability of L. rhamnosus after the drying of the film solution was between 77.67% and 89.91%, and total prebiotic concentration above 2% generally decreased drying stability of L. rhamnosus. The optimal formulations were 0% FOS + 0% IN, 1% FOS + 0% IN and 0% FOS + 1% IN, respectively. These film matrices were found to be suitable carriers for L. rhamnosus. Coating treatments reduced moisture loss, acidity and hardness increase in cheese slices, but decreased luminosity. The probiotic counts in coated cheese were sufficient for therapeutic effect after approximately 20 days.

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Sustainable and UV blocking edible films based on pea protein isolate and psyllium mucilage enriched with pomegranate peel extract

İslamoğlu,

Ceylan,

Polat

et al. 2024

Food Measure

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

Cited by 13 publications

References 65 publications

Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with Levilactobacillus brevis SJC120

Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with Levilactobacillus brevis SJC120

Synbiotic edible films enriched with probiotics and prebiotics: A novel approach for improving the quality and shelf life of sliced cheese

Sustainable and UV blocking edible films based on pea protein isolate and psyllium mucilage enriched with pomegranate peel extract

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