Stability of Lactobacillus rhamnosus GG in prebiotic edible films

Soukoulis, Christos; Behboudi-Jobbehdar, Solmaz; Yonekura, Lina; Parmenter, Christopher; Fisk, Ian D.

doi:10.1016/j.foodchem.2014.03.008

Cited by 126 publications

(113 citation statements)

References 35 publications

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“…3). Corroborating our previous findings (Soukoulis et al., 2014b), FIB-SEM allowed the successful visualisation of the cells of L. rhamnosus GG embedded in the biopolymer matrices (see Fig. 3).…”

Section: Resultssupporting

confidence: 92%

“…Film opacity was not significantly (p > 0.05, data not shown) affected by the presence of probiotic cells in line with our previous findings (Soukoulis et al., 2014b), furthermore κ-CAR/LBG and HSA based films exhibited the highest opacity which is presumably due to the lower solids contents of the κ-CAR/LBG and HSA based forming solutions. Film opacity significantly (p < 0.05) increased in the presence of WPC.…”

Section: Resultssupporting

confidence: 92%

“…1), which is in agreement with the findings from our previous studies (Soukoulis et al., 2014, Soukoulis et al., 2014c, Soukoulis et al., 2016). As a general trend, polysaccharide based films (PEC, LSA, HSA and κ-CAR/LBG) exerted the highest cell lethality (96.2–99.9%, please note that numbers in Fig.…”

Section: Resultsmentioning

confidence: 99%

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Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate

et al. 2017

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The incorporation of probiotics and bioactive compounds, via plasticised thin-layered hydrocolloids, within food products has recently shown potential to functionalise and improve the health credentials of processed food. In this study, choice of polymer and the inclusion of whey protein isolate was evaluated for their ability to stabalise live probiotic organisms. Edible films based on low (LSA) and high (HSA) viscosity sodium alginate, low esterified amidated pectin (PEC), kappa-carrageenan/locust bean gum (κ-CAR/LBG) and gelatine (GEL) in the presence or absence of whey protein concentrate (WPC) were shown to be feasible carriers for the delivery of L. rhamnosus GG. Losses of L. rhamnosus GG throughout the drying process ranged from 0.87 to 3.06 log CFU/g for the systems without WPC, losses were significantly reduced to 0 to 1.17 log CFU/g in the presence of WPC. Storage stability (over 25d) of L. rhamnosus GG at both tested temperatures (4 and 25 °C), in descending order, was κ-CAR/LBG > HSA > GEL > LSA = PEC. In addition, supplementation of film forming agents with WPC led to a 1.8- to 6.5-fold increase in shelf-life at 4 °C (calculated on the WHO/FAO minimum requirements of 6 logCFU/g), and 1.6–4.3-fold increase at 25 °C. Furthermore probiotic films based on HSA/WPC and κ-CAR/LBG/WPC blends had both acceptable mechanical and barrier properties.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 92%

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Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate

et al. 2017

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“…Several authors have reported that prebiotics can be used as a functional ingredient in edible films employing different polymeric matrices, such as starch (Tang et al, 2015), methylcellulose (Romano, Tavera-Quiroz, Bertola, Mobili, Pinotti & Gómez-Zavaglia, 2014;Tavera-Quiroz, Romano, Mobili, Pinotti, Gómez-Zavaglia & Bertola, 2015) or gelatin (Soukoulis, Behboudi-Jobbehdar, Yonekura, Parmenter & Fisk, 2014); however, in all published works, prebiotics have been obtained from commercial sources (extracted from plants), and in this work bacterial FOSs were employed to produce edible films.…”

Section: Introductionmentioning

confidence: 99%

Edible films based on cassava starch and fructooligosaccharides produced by Bacillus subtilis natto CCT 7712

Bersaneti

Mantovan

Magri

et al. 2016

Carbohydrate Polymers

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The objectives of this work were to produce fructooligosaccharides (FOSs) by using the microorganism Bacillus subtilis natto CCT 7712 and to employ these FOSs as a functional ingredient in cassava starch edible films, which were characterized according to their microstructure, mechanical and barrier properties. The produced FOSs could be easily dissolved, resulting in homogeneous filmogenic solutions, which were easily manipulated to obtain films by casting. FOSs were added in different concentrations (0, 1, 5 and 10g/100g solids), and glycerol was used as a plasticizer (20g/100g solids). All formulations resulted in films that had a good appearance and were easily removable from the plates without bubbles or cracks. The FOSs exerted a plasticizing effect on the starch films and decreased their glass transition temperature. The addition of FOSs resulted in higher solubility and elongation and a decreased water vapor permeability of the films. FOSs were shown to be a promising ingredient for use in edible starch films.

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“…Microencapsulation in alginate matrix was shown to enhance survival of several probiotic strains upon exposure to acidic conditions and mild heat treatment (Ding and Shah, 2007). Addition of prebiotic oligosaccharides to edible films was found to further enhance the survival of beneficial microbes during dehydration and storage (Soukoulis et al, 2014).…”

Section: Encapsulationmentioning

confidence: 99%