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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

Christos Soukoulis

Lina Yonekura

Heng Hui Gan

Solmaz Behboudi-Jobbehdar

C.D.J. Parmenter

Ian D. Fisk ian.fisk@nottingham.ac.uk

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.

Journal Article Type Article
Publication Date Aug 31, 2014
Journal Food Hydrocolloids
Print ISSN 0268-005X
Electronic ISSN 0268-005X
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 39
Institution 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, doi:10.1016/j.foodhyd.2014.01.023
DOI https://doi.org/10.1016/j.foodhyd.2014.01.023
Keywords Probiotic; Viability; Functional foods; Bread; In-vitro digestion; Novel processing
Publisher URL http://www.sciencedirect.com/science/article/pii/S0268005X14000411
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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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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