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Stability of Lactobacillus rhamnosus GG in prebiotic edible films

Soukoulis, Christos; Behboudi-Jobbehdar, Solmaz; Yonekura, Lina; Parmenter, C.D.J.; Fisk, Ian D.

Authors

Christos Soukoulis chrsoukoulis@yahoo.gr

Solmaz Behboudi-Jobbehdar

Lina Yonekura

C.D.J. Parmenter

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



Abstract

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
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 0308-8146
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 159
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
DOI https://doi.org/10.1016/j.foodchem.2014.03.008
Keywords Edible Films, Probiotics, Synbiotics, Survival, Encapsulation
Publisher URL http://www.sciencedirect.com/science/article/pii/S0308814614003938#
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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