Christos Soukoulis
Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread
Soukoulis, Christos; Yonekura, Lina; Gan, Heng Hui; Behboudi-Jobbehdar, Solmaz; Parmenter, C.D.J.; Fisk, Ian D.
Authors
Lina Yonekura
Heng Hui Gan
Solmaz Behboudi-Jobbehdar
CHRISTOPHER PARMENTER CHRISTOPHER.PARMENTER@NOTTINGHAM.AC.UK
Senior Research Fellow
Professor IAN FISK IAN.FISK@NOTTINGHAM.AC.UK
Professor of Flavour Science
Abstract
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.
Citation
Soukoulis, C., Yonekura, L., Gan, H. H., Behboudi-Jobbehdar, S., Parmenter, C., & Fisk, I. D. (2014). Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread. Food Hydrocolloids, 39, https://doi.org/10.1016/j.foodhyd.2014.01.023
Journal Article Type | Article |
---|---|
Acceptance Date | Jan 14, 2014 |
Online Publication Date | Jan 30, 2014 |
Publication Date | Aug 31, 2014 |
Deposit Date | Sep 4, 2017 |
Publicly Available Date | Mar 28, 2024 |
Journal | Food Hydrocolloids |
Print ISSN | 0268-005X |
Electronic ISSN | 0268-005X |
Publisher | Elsevier |
Peer Reviewed | Peer Reviewed |
Volume | 39 |
DOI | https://doi.org/10.1016/j.foodhyd.2014.01.023 |
Keywords | Probiotic; Viability; Functional foods; Bread; In-vitro digestion; Novel processing |
Public URL | https://nottingham-repository.worktribe.com/output/720955 |
Publisher URL | http://www.sciencedirect.com/science/article/pii/S0268005X14000411 |
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https://creativecommons.org/licenses/by/3.0/
Copyright Statement
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0
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