Christos Soukoulis firstname.lastname@example.org
Stability of Lactobacillus rhamnosus GG in prebiotic edible films
Soukoulis, Christos; Behboudi-Jobbehdar, Solmaz; Yonekura, Lina; Parmenter, C.D.J.; Fisk, Ian D.
Ian D. Fisk email@example.com
The concept of prebiotic edible films as effective vehicles for encapsulating probiotic living cells is presented. Four soluble fibres (inulin, polydextrose, glucose-oligosaccharides and wheat dextrin) were selected as prebiotic co-components of gelatine based matrices plasticised with glycerol and used for the immobilisation of Lactobacillus rhamnosus GG. The addition of prebiotics was associated with a more compact and uniform film structure, with no detectable interspaces or micropores; probiotic inclusion did not significantly change the structure of the films. Glucose-oligosaccharides and polydextrose significantly enhanced L. rhamnosus GG viability during air drying (by 300% and 75%, respectively), whilst a 33% and 80% reduction in viable counts was observed for inulin and wheat dextrin. Contrarily, inulin was the most effective at controlling the sub-lethal effects on L. rhamnosus GG during storage. However, in all cases the supplementation of edible films with prebiotics ameliorated the storage stability of L. rhamnosus GG.
|Journal Article Type||Article|
|Publication Date||Mar 12, 2014|
|Peer Reviewed||Peer Reviewed|
|APA6 Citation||Soukoulis, C., Behboudi-Jobbehdar, S., Yonekura, L., Parmenter, C., & Fisk, I. D. (2014). Stability of Lactobacillus rhamnosus GG in prebiotic edible films. Food Chemistry, 159, doi:10.1016/j.foodchem.2014.03.008|
|Keywords||Edible Films, Probiotics, Synbiotics, Survival, Encapsulation|
|Copyright Statement||Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0|
Stability of Lactobacillus rhamnosus GG in prebiotic edible films.pdf
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0