Lactobacillus rhamnosus GG VE Bifidobacterium bifidum BB-12 İÇEREN YENİLEBİLİR FİLMLERİN KARAKTERİZASYONU

Year 2022, Volume: 9 Issue: 16, 194 - 203, 14.04.2022

Huriye Gözde Ceylan , Ahmet Ferit Atasoy

https://doi.org/10.54365/adyumbd.1073615

Cited By: 1

Abstract

Bu çalışmada Lactobacillus rhamnosus GG ve Bifidobacterium bifidum BB-12 içeren sodyum kazeinat esaslı filmler bazı özellikler açısından karakterize edilmiştir. Bu amaçla, sodium kazeinat esaslı %0 fruktooligosakkarit + %0 inülin, %0 fruktooligosakkarit + %1 inülin ve %1 fruktooligosakkarit + %0 inülin içeren film solüsyonlarına Lactobacillus rhamnosus GG ve Bifidobacterium bifidum BB-12 ilave edilerek altı adet film üretimi gerçekleştirilmiştir. Filmlerin bazı fizikokimyasal, bariyer ve renk özellikleri ile 4 ºC’de depolama boyunca probiyotik organizma stabiliteleri araştırılmıştır. Fruktooligosakkarit ve inülin ilavesinin filmin kalınlığı, suda çözünürlüğü ve rengi üzerinde etkisi önemli bulunmuştur. Test edilen film formülasyonlarında kullanılan probiyotiklerin depolama stabilitelerinin yüksek olduğunu belirlenmiş, ancak depolama stabilitesinin fruktooligosakkarit ve inülin ilavesi ile azaldığı tespit edilmiştir. L. rhamnosus GG ve B. bifidum BB-12 içeren filmlerin tahmini raf ömrü değerleri sırası ile 51-98 ve 68-82 gün aralığında hesaplanmıştır. Çalışma sonuçları, kullanılan film formülasyonlarının B. bifidum BB-12 ve L. rhamnosus GG için iyi birer taşıyıcı olduğunu göstermiştir.

Keywords

yenilebilir film, Lactobacillus rhamnosus GG, Bifidobacterium bifidum BB-12;, inülin, fruktooligosakkarit

Supporting Institution

Harran Üniversitesi Bilimsel Araştırma Projesi Birimi (HÜBAK)

Project Number

19021

Thanks

Bu çalışma; Harran Üniversitesi Bilimsel Araştırma Projesi birimi tarafından HÜBAK 19021 nolu proje kapsamında desteklenmiştir.

References

• Sothornvit R, Krochta JM. Plasticizers in edible films and coatings. In: Innovations in Food Packaging Academic Press; 2005.
• Pereira JO, Soares J, Sousa S, Madureira AR, Gomes A, Pintado M. Edible films as carrier for lactic acid bacteria. LWT 2016;73:543–550.
• FAO/WHO. Probiotics in food: Health and nutritional properties and guidelines for evaluation. In: Food and Nutrition Paper; 2006.
• Espitia PJP, Batista RA, Azeredo HMC, Otoni, CG. Probiotics and their potential applications in active edible films and coatings. Food Research International 2016;90:42–52.
• Orozco-Parra J, Mejía CM, Villa CC. Development of a bioactive synbiotic edible film based on cassava starch, inulin, and Lactobacillus casei. Food Hydrocolloids; 2020:104,105754.
• La Storia A, Di Giuseppe FA, Volpe S, Oliviero V, Villani F, Torrieri E. Physical properties and antimicrobial activity of bioactive film based on whey protein and Lactobacillus curvatus 54M16 producer of bacteriocins. Food Hydrocolloids;2020:108.
• Pereira JO, Soares J, Costa E, Silva S, Gomes A, Pintado M. Characterization of edible films based on alginate or whey protein incorporated with Bifidobacterium animalis subsp. lactis BB-12 and prebiotics. Coatings 2019;9(8).
• Bambace MF, Alvarez MV, del Rosario Moreira M. Novel functional blueberries: Fructo-oligosaccharides and probiotic lactobacilli incorporated into alginate edible coatings. Food Research International 2019;122:653–660.
• Rodrigues FJ, Cedran MF, Garcia S. Influence of linseed mucilage incorporated into an alginate-base edible coating containing probiotic bacteria on shelf-life of fresh-cut yacon (Smallanthus sonchifolius). Food and Bioprocess Technology 2018;11(8):1605–1614.
• Oliveira-Alcântara AV, Abreu AAS, Gonçalves C, Fuciños P, Cerqueira MA, Gama FMP, Pastrana LM, Rodrigues S, Azeredo HMC. Bacterial cellulose/cashew gum films as probiotic carriers. LWT 2020;130.
• Romano N, Tavera-Quiroz MJ, Bertola N, Mobili P, Pinotti A, Gómez-Zavaglia A. Edible methylcellulose-based films containing fructo-oligosaccharides as vehicles for lactic acid bacteria. Food Research International 2014;64:560–566.
• Soukoulis C, Behboudi-Jobbehdar S, Yonekura L, Parmenter C, Fisk ID. Stability of Lactobacillus rhamnosus GG in prebiotic edible films. Food Chemistry 2014;159:302–308.
• Ebrahimi B, Mohammadi R, Rouhi M, Mortazavian AM, Shojaee-Aliabadi S, Koushki MR. Survival of probiotic bacteria in carboxymethyl cellulose-based edible film and assessment of quality parameters. LWT 2018;87:54–60.
• Soukoulis C, Behboudi-Jobbehdar S, Macnaughtan W, Parmenter C, Fisk ID. Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate. Food hydrocolloids 2017;70:345-355.
• Kanmani P, Lim ST. Development and characterization of novel probiotic-residing pullulan/starch edible films. Food Chemistry 2013;141(2):1041–1049.
• ASTM. Standard test methods for water vapor transmission of materials. American Society for Testing and Materials, E 96/E 96M; 1995.
• Kurt A, Kahyaoglu T. Characterization of a new biodegradable edible film made from salep glucomannan. Carbohydrate Polymers 2014;104(1):50–58.
• Zabihollahi N, Alizadeh A, Almasi H, Hanifian S, Hamishekar H. Development and characterization of carboxymethyl cellulose based probiotic nanocomposite film containing cellulose nanofiber and inulin for chicken fillet shelf life extension. International Journal of Biological Macromolecules 2020;160:409–417.
• Shahrampour D, Khomeiri M, Razavi SMA, Kashiri M. Development and characterization of alginate/pectin edible films containing Lactobacillus plantarum KMC 45. LWT 2020;118: 108758.
• Bersaneti GT, Mantovan J, Magri A, Mali S, Celligoi MAPC. Edible films based on cassava starch and fructooligosaccharides produced by Bacillus subtilis natto CCT 7712. Carbohydrate Polymers 2016;151:1132–1138.
• Fernandes LM, Guimarães JT, Silva R, Rocha RS, Coutinho NM, Balthazar CF, Calvalcanti RN, Piler CW, Pimentel TC, Neto RPC, Tavares MIB, Esmerino EA, Freitas MQ, Silva MC, Cruz AG. Whey protein films added with galactooligosaccharide and xylooligosaccharide. Food Hydrocolloids 2020;104:105755.
• McHugh TH, Krochta JM. Milk protein based edible film and coating. Food Technology 1994;48(1):97–103.
• Caprioli I, O’Sullivan M, Monahan FJ. Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat. European Food Research and Technology 2009;228(3):433–440.
• Piermaria J, Diosma G, Aquino C, Garrote G, Abraham A. Edible kefiran films as vehicle for probiotic microorganisms. Innovative Food Science & Emerging Technologies 2015;32:193–199.
• Phovisay S, Siriwoharn T, Surawang S. (2018). Effect of drying process and storage temperature on probiotic Lactobacillus casei in edible films containing prebiotics. Food and Applied Bioscience Journal 2018;6(Special):105-116.
• Sánchez-González L, Saavedra JIQ, Chiralt A. (2013). Physical properties and antilisterial activity of bioactive edible films containing Lactobacillus plantarum. Food Hydrocolloids 2013;33(1):92–98.
• Sánchez-González L, Saavedra JIQ, Chiralt A. (2014). Antilisterial and physical properties of biopolymer films containing lactic acid bacteria. Food Control 2014;35(1):200–206.
• Modler HW. (1994). Bifidogenic factors—sources, metabolism and applications. International Dairy Journal 1994;4(5):383–407.