Using LAB‐fermented whey for developing bioactive edible films based on purple sweet potato flour/potato starch
Antonio Macías‐González,
Paola Hernández‐Carranza,
Irving Israel Ruiz‐López
et al.
Abstract:SummaryDuring edible film production, several processes are carried out to maintain the probiotic viability, increasing its cost. However, fermentation to culture probiotics that will be later used for edible film production may increase their resistance during production, application and storage. Therefore, this study aimed to develop edible films based on potato starch or sweet potato flour and non‐fermented or fermented (Lactobacillus rhamnosus) whey solution. Edible films were evaluated for their physical,… Show more
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