Fabrication and characterization of probiotic Lactobacillus plantarum loaded sodium alginate edible films
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ORIGINAL PAPER
Fabrication and characterization of probiotic Lactobacillus plantarum loaded sodium alginate edible films Perihan Kubra Akman1 · Fatih Bozkurt1,2 · Kubra Dogan1 · Fatih Tornuk1 · Faruk Tamturk1 Received: 11 June 2020 / Accepted: 25 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In this study, sodium alginate (SA) based probiotic Lactobacillus plantarum carrier edible films were fabricated and characterized for survival of probiotics, physicochemical, mechanical, barrier, molecular and thermal properties. Probiotic bacteria adapted well to the polymer matrix, which was indicated by the high survival rate during film drying and the storage for 60 days. Probiotic population remained at higher levels in the case of cold storage. Free or encapsulated bacteria incorporation significantly (P 0.05) difference between elongation at break levels was observed. Water vapor permeability values significantly increased by the addition of encapsulated probiotics, probably due to the hydrophilic character of the wall material (maltodextrin). DSC thermograms showed that water evaporation peaks were at 121–130 °C while no glassy transition or melting behavior was observed at the SA based films. In conclusion, the results indicated that SA was confirmed as a potent carrier of Lactobacillus plantarum and SA based probiotic films could be conveniently used as edible coating of foods. Keywords Probiotic bacteria · Microencapsulation · Bioactive packaging · Biodegradable films · Natural polymers
Introduction Quality and reliability of foods are strongly demanded by consumers as well as an adequate and balanced nutrition model in order to have a healthy life. When food products encounter unfavorable environmental conditions, many undesired situations such as moisture loss, taste change, oxidation and microbial deterioration which shorten their shelf life and reduce their quality may occur. Several preservation methods such as heating or cooling, lowering of water activity, curing, salting, pH lowering, addition of antimicrobial substances, storage and packaging in controlled atmosphere have been developed in order to protect foods from such detrimental effects [1, 2]. Among all these methods, food packagings plays an important role in order to prevent the exchange of structural, sensory, nutritional and * Perihan Kubra Akman [email protected] 1
Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Davutpasa Campus, Esenler, 34210 Istanbul, Turkey
Food Engineering Department, Engineering and Architecture Faculty, Mus Alparslan University, 49100 Mus, Turkey
2
hygienic characteristics of food caused by undesirable effects of air, light, chemicals and microorganisms and to provide the maintenance of quality [3]. In recent years, concerns of consumers about food safety and quality for a healthier life have increased considerably, leading to the development of new technologies and protection systems that control food
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