Whey protein-kefiran films as driver of probiotics to the gut

Gagliarini, N.; Diosma, Gabriela; Garrote, Graciela Liliana; Abraham, Analía Graciela; Piermaria, Judith Araceli

doi:10.1016/j.lwt.2019.02.023

Cited by 44 publications

(26 citation statements)

References 37 publications

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“…An edible film made out of whey protein isolate and kefiran proved to be an excellent approach to defend Kluyveromyces marxianus CIDCA 8154 from stress injury during drying process. The above film also protected Lactobacillus paracasei CIDCA 8339, against processing as well as gastrointestinal passage injuries (Gagliarini et al , ). Pectin was also used for preparing edible films since it is readily available biopolymer that is edible, degradable, safe and has good gel formation ability (Rai et al , ).…”

Section: Introductionmentioning

confidence: 99%

Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite

Namratha

Sreejit

Radhakrishnan

2020

Int J of Food Sci Tech

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Summary The objective of this study was to develop a casein‐based edible film for the entrapment of probiotic Enterococcus faecium Rp1. Casein, pectin, sodium alginate and glycerol were used to prepare the film. In this study, the physicochemical and morphological properties of casein‐based edible film and its impact on the stability of probiotic were evaluated. Surface morphology and properties of the film were tested using a scanning electron microscope, fluorescence microscopy, Raman spectroscopy, Fourier transform infrared spectroscopy and X‐ray diffraction. Probiotic‐incorporated casein‐based edible film showed significant improvement in the antimicrobial and antioxidant properties and enhanced the structural, optical and thermal properties. Furthermore, the film was found to be desirable to carry probiotics, with the viability of 107 CFU mL−1 rate up to 30 days of storage at 4 °C. Hence, the current study suggests a probiotic‐incorporated casein‐based edible film for active packaging of food products.

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Section: Introductionmentioning

confidence: 99%

Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite

Namratha

Sreejit

Radhakrishnan

2020

Int J of Food Sci Tech

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“…This is an important aspect since the probiotics must resist all injurious effects due to processing, storage and digestion (Gagliarini et al . 2019) to reach the gut epithelium in viable number and presents beneficial effects to the consumer's health.…”

Section: Resultsmentioning

confidence: 99%

Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion

Pena

Souza

Valle

et al. 2020

Int J of Dairy Tech

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This research evaluated the functional potential of a fermented milk made with Streptococcus thermophilus, a probiotic (Bifidobacterium animalis subsp. lactis) and pomegranate juice. Ferric-reducing antioxidant potential, Trolox equivalent antioxidant capacity, scavenging effect on 1,1-diphenyl-2-picrylhydrazyl free radical, oxygen radical absorbance capacity and Folin-Ciocalteu assays were used to estimate antioxidant activity and phenolic content. Probiotic survival, release and absorption of polyphenols were evaluated using in vitro gastrointestinal digestion. The concentration of polyphenols increased during digestion from 608 mg to 1417 gallic acid equivalents (GAE) /L. About 14% of polyphenols were found on the dialysate portion. The beverage presented high viability of probiotics with high survival rate after digestion (above 7 log cfu/mL).

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“…This biopolymer has different biological effects that make it highly desirable for food packaging and other application. To improve the physical properties and limitations of this biopolymer, the combination of two biopolymers, such as starch and whey protein, has been used by several researchers [19,35]. Herein we used PVA/PVP blend polymers for preparation of composite nanofibers with kefiran.…”

Section: Electrospinning Of Kf/pva/pvp Solutionmentioning

confidence: 99%

“…It acts against the pathogenic genera Salmonella, Helicobacter, Shigella, Staphylococcus, and Escherichia coli because it has some anti-inflammatory features [14]. Also, it has been reported that kefiran has some antifungal [15], antitumor [16] and anti cholesterolemic [17] characteristics and can modulate the immune activities [18] and modulate the gut immune system [19]. Kefiran is a water-soluble and branched gluconolactone that is capable of forming an extremely thin film [20] with low opacity and weak mechanical properties; therefore, it needs some modifications for different applications.…”

Section: Introductionmentioning

confidence: 99%

Kefiran/poly(vinyl alcohol)/poly(vinyl pyrrolidone) composite nanofibers: fabrication, characterization and consideration of effective parameters in electrospinning

et al. 2020

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The kefiran/polyvinyl alcohol and polyvinyl pyrrolidone nanofibers were effectively fabricated for the first time using electrospinning of poly(vinyl alcohol), poly(vinyl pyrrolidone) and kefiran blend solution. The effect of solution parameters, such as kefiran concentration and poly(vinyl alcohol)/poly(vinyl pyrrolidone) mixing ratio, were considered. The parameters' effects, such as voltage, nozzle-to-collector distance and feeding rate on nanofibers morphology, were also checked by the scanning electron microscopy images. After changing the parameters on different steps, designed by the chemo metrics software, the finest nanofibers were produced in the following conditions: 2% kefiran concentration, 30/70 kefiran/polymer mixing ratio, 12 kV voltage, 200 mm needle-to-collector distance and 0.5 (mL/h) polymer injection rate. The nanofibers produced in these conditions were uniform without knots or adhesion in the lowest diameter of 156 nm. Kefiran concentration and kefiran/polymer mixing ratio were found as the most effective parameter in the morphology and diameter size of the nanofibers. The attenuated total reflectance (ATR-Ft-IR), atomic force spectroscopy, differential scanning calorimeters and thermal gravimetric analysis were used to investigate molecular structures, threedimensional morphology and heating properties of the nanofibers, respectively.

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Whey protein-kefiran films as driver of probiotics to the gut

Cited by 44 publications

References 37 publications

Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite

Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite

Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion

Kefiran/poly(vinyl alcohol)/poly(vinyl pyrrolidone) composite nanofibers: fabrication, characterization and consideration of effective parameters in electrospinning

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