Stability of Lactobacillus rhamnosus GG incorporated in edible films: impact of anionic biopolymers and whey protein concentrate

Soukoulis, Christos; Behboudi-Jobbehdar, Solmaz; Macnaughtan, William; Parmenter, Christopher D.J.; Fisk, Ian D.

Abstract

The incorporation of probiotics and bioactive compounds, via plasticised thin-layered hydrocolloids, within food products has recently shown potential to functionalise and improve the health credentials of processed food. In this study, choice of polymer and the inclusion of whey protein isolate was evaluated for their ability to stabalise live probiotic organisms. Edible films based on low (LSA) and high (HSA) viscosity sodium alginate, low esterified amidated pectin (PEC), kappa-carrageenan/locust bean gum (κ-CAR/LBG) and gelatine (GEL) in the presence or absence of whey protein concentrate (WPC) were shown to be feasible carriers for the delivery of L. rhamnosus GG. Losses of L. rhamnosus GG throughout the drying process ranged from 0.87 to 3.06 log CFU/g for the systems without WPC, losses were significantly reduced to 0 to 1.17 log CFU/g in the presence of WPC. Storage stability (over 25d) of L. rhamnosus GG at both tested temperatures (4 and 25°C), in descending order, was κ-CAR/LBG>HSA>GEL>LSA=PEC. In addition, supplementation of film forming agents with WPC led to a 1.8- to 6.5-fold increase in shelf-life at 4°C (calculated on the WHO/FAO minimum requirements of 6 logCFU/g), and 1.6 to 4.3-fold increase at 25°C. Furthermore probiotic films based on HSA/WPC and κ-CAR/LBG/WPC blends had both acceptable mechanical and barrier properties.

Citation

Soukoulis, C., Behboudi-Jobbehdar, S., Macnaughtan, W., Parmenter, C. D., & Fisk, I. D. (2017). Stability of Lactobacillus rhamnosus GG incorporated in edible films: impact of anionic biopolymers and whey protein concentrate. Food Hydrocolloids, 70, 345-355. https://doi.org/10.1016/j.foodhyd.2017.04.014

• Journal Article Type: Article
• Acceptance Date: Apr 10, 2017
• Online Publication Date: Apr 12, 2017
• Publication Date: 2017-09
• Deposit Date: Apr 13, 2017
• Publicly Available Date: Apr 13, 2017
• Journal: Food Hydrocolloids
• Print ISSN: 0268-005X
• Electronic ISSN: 1873-7137
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 70
• Pages: 345-355
• DOI: https://doi.org/10.1016/j.foodhyd.2017.04.014
• Public URL: https://nottingham-repository.worktribe.com/output/855553
• Publisher URL: http://www.sciencedirect.com/science/article/pii/S0268005X17305970
• Additional Information: This article is maintained by: Elsevier; Article Title: Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate; Journal Title: Food Hydrocolloids; CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodhyd.2017.04.014; Content Type: article; Copyright: © 2017 The Authors. Published by Elsevier Ltd.
• Contract Date: Apr 13, 2017