Skip to main content

Research Repository

Advanced Search

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.

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


Authors

Christos Soukoulis

Lina Yonekura

Heng Hui Gan

Solmaz Behboudi-Jobbehdar



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

Files





You might also like



Downloadable Citations