Edible coatings/films with functional ingredients may be a solution to consumers' demands for high-quality food products and an extended shelf-life.

The aim of this work was to evaluate the antimicrobial efficiency of edible coatings incorporated with probiotics on sliced ham preservation. Coatings was developed based on whey protein isolates with incorporation of Bifidobacterium animalis Bb-12® or Lactobacillus casei-01.

The physicochemical analyses showed that coating decreased water and weight loss on the ham. Furthermore, color analysis showed that coated sliced ham, exhibited no color change, comparatively to uncoated slices.

The edible coatings incorporating the probiotic strains inhibited detectable growth of Staphylococcus spp., Pseudomonas spp., Enterobacteriaceae and yeasts/molds, at least, for 45 days of storage at 4 °C. The sensory evaluation demonstrated that there was a preference for the sliced coated ham. Probiotic bacteria viable cell numbers were maintained at ca. 10⁸ CFU/g throughout storage time, enabling the slice of ham to act as a suitable carrier for the beneficial bacteria.

具有功能成分的可食用涂料/薄膜可能是满足消费者对高质量食品和延长货架期的需求的解决方案。

这项工作的目的是评估与益生菌相结合的可食用涂料对火腿切片的抗菌效果。基于乳清蛋白分离物并结合动物双歧杆菌Bb-12®或干酪乳杆菌-01来开发涂层。

理化分析表明，包衣减少了火腿上的水分和重量损失。此外，颜色分析表明，与未涂层的切片相比，涂层的切片火腿没有表现出颜色变化。

掺入了益生菌菌株的可食用涂层至少可在4°C下保存45天，以抑制葡萄球菌，假单胞菌，肠杆菌科和酵母菌/霉菌的可检测生长。感官评估表明，偏爱切片火腿。益生菌的活细胞数保持在约3℃。 在整个存储时间内10 ⁸ CFU / g，这片火腿可以作为有益细菌的合适载体。