Viability of some probiotic coatings in bread and its effect on the crust mechanical properties

Altamirano-Fortoul, Rossana; Moreno-Terrazas, R.; Quezada-Gallo, A.; Rosell, Cristina M.

doi:10.1016/j.foodhyd.2012.02.015

Cited by 108 publications

(65 citation statements)

References 20 publications

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“…3). As was expected, the application of the edible films did not modify the main structural aspects of the bread crust which contained partially gelatinised starch granules and a gluten formed structural network (Altamirano-Fortoul, Moreno-Terrazas, et al., 2012). The addition of the edible films resulted in the formation of an independent biopolymer layer over the surface of the bread; the thickness was dependent on the amount and type of solid used in the film forming solution.…”

Section: Resultsmentioning

confidence: 53%

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

et al. 2014

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In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium alginate (ALG) or binary blends of 0.5% w/w sodium alginate and 2% whey protein concentrate (ALG/WPC) containing Lactobacillus rhamnosus GG, followed by an air drying step at 60 °C for 10 min or 180 °C for min were produced. No visual differences between the bread crust surface of control and probiotic bread were observed. Microstructural analysis of bread crust revealed the formation of thicker films in the case of ALG/WPC. The presence of WPC improved significantly the viability of L. rhamnosus GG throughout air drying and room temperature storage. During storage there was a significant reduction in L. rhamnosus GG viability during the first 24 h, viable count losses were low during the subsequent 2–3 days of storage and growth was observed upon the last days of storage (day 4–7). The use of film forming solutions based exclusive on sodium alginate improved the viability of L. rhamnosus GG under simulated gastro-intestinal conditions, and there was no impact of the bread crust matrix on inactivation rates. The presence of the probiotic edible films did not modify cause major shifts in the mechanistic pathway of bread staling – as shown by physicochemical, thermal, texture and headspace analysis. Based on our calculations, an individual 30–40 g bread slice can deliver approx. 7.57–8.98 and 6.55–6.91 log cfu/portion before and after in-vitro digestion, meeting the WHO recommended required viable cell counts for probiotic bacteria to be delivered to the human host.

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Section: Resultsmentioning

confidence: 53%

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

et al. 2014

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“…However, not all cheeses behave on the same way as probiotic carriers because both compaction level and pH has a strong influence on the viability, release, and metabolic impact of certain probiotics (Escobar and others ; Lollo and others ). Also, in case of nonrefrigerated foodstuffs such as baked goods (Altamirano‐Fortoul and others ; Trujillo‐de Santiago and others ; Zanjani and others ), and beverages (Gawkowski and Chikindas ), the thermoresistance of probiotic strains has severely limited their incorporation within these foods.…”

Section: Survival Of Probiotic Bacteria In Processed Foodsmentioning

confidence: 99%

“…Once the critical requirements are established and immobilized probiotic bacteria have been obtained, the shelf‐life (viability within foods) and resistance to GI conditions (bioavailability within the host) must be analyzed. Temperature is a critical factor for the viability of probiotic bacteria in refrigerated and nonrefrigerated foodstuffs (Altamirano‐Fortoul and others ). At temperatures ≤4 °C, the survival of LA and some bifidobacteria improves for several weeks (Sakai and others ), but freeze‐drying at lower temperatures results in a lower survival rate (Dianawati and Shah ).…”

Section: Thermotolerance Of Me Live Bacteriamentioning

confidence: 99%

“…Other dairy foods, such as cheeses (Escobar and others ; Lollo and others ; Karimi and others ,; Minervini and others ; Alves and others ), milk protein beverages (Akalin and others ; Castro and others a,b; Fontana and others ), and ice creams (Kebary and others ; Di Criscio and others ), have been used to incorporate probiotics into our meal. Other nondairy foods with added probiotics include baked goods (Altamirano‐Fortoul and others ; Trujillo‐de Santiago and others ; Zanjani and others ), mayonnaise (Fahimdanesh and others ), beverages (Gawkowski and Chikindas ), and soups made from legumes and cereals (Barbosa and others ).…”

Section: Introductionmentioning

confidence: 99%

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Structural Stability and Viability of Microencapsulated Probiotic Bacteria: A Review

Corona-Hernandez¹,

́Álvarez-Parrilla²,

Lizardi‐Mendoza

et al. 2013

Comp Rev Food Sci Food Safe

191

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Probiotics are live microorganisms that confer a number of health benefits when consumed in adequate amounts, mostly due to improvement of intestinal microflora. Bacterial strains from the genera Lactobacillus, Bifidobacterium, and Bacillus have been widely studied and are used to prepare ready-to-eat foods. However, the physicochemical stability and bioavailability of these bacteria have represented a challenge for many years, particularly in nonrefrigerated foodstuffs. Microencapsulation (ME) helps to improve the survival of these bacteria because it protects them from harsh conditions, such as high temperature, pH, or salinity, during the preparation of a final food product and its gastrointestinal passage. The most common coating materials used in the ME of probiotics are ionic polysaccharides, microbial exopolysaccharides, and milk proteins, which exhibit different physicochemical features as well as mucoadhesion. Structurally, the survival of improved bacteria depends on the quantity and strength of the functional groups located in the bacterial cell walls, coating materials, and cross-linkers. However, studies addressing the role of these interacting groups and the resulting metabolic impacts are still scarce. The fate of new probiotic-based products for the 21st century depends on the correct selection of the bacterial strain, coating material, preparation technique, and food vehicle, which are all briefly reviewed in this article.

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“…Each panelist filled an evaluation form, ranking the quality attributes of appearance, color, odor, texture, overall acceptability by applying a 5‐point hedonic scale (1 = dislike extremely and 5 = like extremely). The results are the average of these ratings (Altamirano‐Fortoul, Moreno‐Terrazas, Quezada‐Gallo, & Rosell, ).…”

Section: Methodsmentioning

confidence: 99%

Development of emulsion films based on bovine gelatin‐nano chitin‐nano ZnO for cake packaging

Sahraee

Milani

Ghanbarzadeh

et al. 2020

Food Science & Nutrition

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This research extends the effect of packaging with bovine gelatin, gelatin nanocomposite (GN), gelatin emulsion (GE), two layers gelatin nanocomposite and gelatin emulsion (GNE), and polyethylene (PE) films on sponge cake properties during storage at 25°C and 55 ± 2% RH. In this regard, water vapor permeability (WVP) and oxygen permeability (OP) of films were compared. Then, moisture content, acidity, peroxide value, texture profile, organoleptic properties, and fungal growth of packed cakes were determined. Results showed that the addition of nanoparticles could reduce the water vapor permeability from 9.680 ± 0.460 × 10–10 (g m/sm‐2Pa‐1) for net gelatin film to 6.067 ± 0.337 × 10–10 (g m/sm−2 Pa−1) for gelatin nanocomposite film and oxygen permeability from 39.262 (cm3μm/ m2dkPa) for net gelatin film to 29.645 (cm3μm m−2 dkPa) for nanocomposite film. However, GNE films had the highest barrier properties. Results of acidity and peroxide values of cakes admitted the sufficiency of GNE films for sponge cakes packaging. In addition, antifungal properties of nanoparticles led to less fungal growth on cakes packed in GNE films. The cakes packed in GNE films own more organoleptic and texture acceptability than the ones packed in other films. Generally, according to the results GNE films are acceptable for packaging of sponge cakes which contain no preservative because this packaging can prevent fungal growth for a longer time and even more can maintain the cake chemical and organoleptic quality.

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Viability of some probiotic coatings in bread and its effect on the crust mechanical properties

Cited by 108 publications

References 20 publications

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

Structural Stability and Viability of Microencapsulated Probiotic Bacteria: A Review

Development of emulsion films based on bovine gelatin‐nano chitin‐nano ZnO for cake packaging

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