Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite,International Journal of Food Science & Technology

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Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-03-02 , DOI: 10.1111/ijfs.14550
Shaji Namratha ₁ , Valiathan Sreejit ₁ , Radhakrishnan Preetha ₁

Affiliation

The objective of this study was to develop a casein‐based edible film for the entrapment of probiotic Enterococcus faecium Rp1. Casein, pectin, sodium alginate and glycerol were used to prepare the film. In this study, the physicochemical and morphological properties of casein‐based edible film and its impact on the stability of probiotic were evaluated. Surface morphology and properties of the film were tested using a scanning electron microscope, fluorescence microscopy, Raman spectroscopy, Fourier transform infrared spectroscopy and X‐ray diffraction. Probiotic‐incorporated casein‐based edible film showed significant improvement in the antimicrobial and antioxidant properties and enhanced the structural, optical and thermal properties. Furthermore, the film was found to be desirable to carry probiotics, with the viability of 10⁷ CFU mL⁻¹ rate up to 30 days of storage at 4 °C. Hence, the current study suggests a probiotic‐incorporated casein‐based edible film for active packaging of food products.

中文翻译：

果胶-海藻酸钠-酪蛋白复合益生菌可食膜的制备与理化性能评价

这项研究的目的是开发一种基于酪蛋白的可食性膜，用于包埋益生菌屎肠球菌Rp1。。酪蛋白，果胶，藻酸钠和甘油用于制备膜。在这项研究中，评估了酪蛋白基可食用膜的理化性质和形态学特性及其对益生菌稳定性的影响。使用扫描电子显微镜，荧光显微镜，拉曼光谱，傅立叶变换红外光谱和X射线衍射测试了薄膜的表面形态和性能。掺有益生菌的酪蛋白基可食膜在抗微生物和抗氧化性能方面显着改善，并增强了结构，光学和热学性能。此外，发现该膜期望携带益生菌，其生存力为10 ⁷ CFU mL ^-1在4°C下最多可储存30天。因此，当前的研究表明，一种掺有益生菌的酪蛋白基可食用膜可用于食品的主动包装。

更新日期：2020-03-02

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