Effect of Drying Process and Storage Temperature on Probiotic Lactobacillus casei in Edible Films Containing Prebiotics
Keywords:
Probiotic, Lactobacillus casei, Edible film, PrebioticAbstract
Incorporation of probiotics in edible film containing prebiotics is a novel approach for product development with potential usage in various functional food applications. The challenge of probiotic film is an ability to maintain adequate probiotic cultures throughout processing and storage. This study aimed to investigate the effect of various prebiotic edible films on the surviving rate of Lactobacillus casei TISTR 1463 during storage (4°C and room temperature). Each film consisted of L. casei TISTR 1463 (10–10 log CFU/mL) and 4% (w/v) prebiotic source (sodium alginate, gum arabic, konjac flour, pectin, or inulin). Film properties and survival rate of L. casei TISTR 1463 were monitored during storage every 5 d and shelf life prediction was calculated. Type of prebiotics significantly influenced the survival of L. casei and film strength after drying process (p<0.05). Film containing inulin had the highest survival retention of viable culture (87.4%) followed by sodium alginate (83.6%), konjac flour (80.3%), gum arabic (80.0%), and pectin (47.6%), respectively. Storage temperature also affected stability of the probiotic in prebiotic films (p<0.05). The viable cultures in sodium alginate, gum arabic, and inulin films had shelf life prediction of over 100 d at 4°C, whereas those stored at room temperature lasted for 5 day.
References
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Vieira, M.G.A., da Silva, M.A., dos Santos, L.O., and Beppu, M.M. 2011. Natural-based plasticizers and biopolymer films: A review. European Polymer Journal. 47(3):254–263.
Yuki, N., Watanabe, K., Mike, A., Tagami, Y., Tanaka, R., Ohwaki, M., and Morotomi, M. 1999. Survival of a probiotic, Lactobacillus casei strain Shirota, in the gastrointestinal tract: Selective isolation from faeces and identification using monoclonal antibodies. International Journal of Food Microbiology. 48(1):51–57.
Altamirano-Fortoul, R., Moreno-Terrazas, R., Quezada-Gallo, A., and Rosell, C.M. 2012. Viability of some probiotic coatings in bread and its effect on the crust mechanical properties. Food Hydrocolloid. 29(1):166–174.
Betoret, E., Betoret, N., Arilla, A., Bennár, M., Barrera, C., Codoñer, P., and Fito, P. 2012.
No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori. Journal of Food Engineering. 110(2):289–293.
Bevilacqua, A., Speranza, B., Sinigaglia, M., and Corbo, M.R. 2015. A focus on the death kinetics in predictive microbiology: Benefits and limits of the most important models and some tools dealing with their application in foods. Foods, 4(4):565–580.
Brink, M., Todorov, S., Martin, J., Senekal, M., and Dicks, L. 2006. The effect of prebiotics on production of antimicrobial compounds, resistance to growth at low pH and in the presence of bile, and adhesion of probiotic cells to intestinal mucus. Journal of Applied Microbiology. 100(4):813–820.
Burgain, J., Scher, J., Lebeer, S., Vanderleyden, J., Cailliez-Grimal, C., Corgneau, M., and Gaiani, C. 2014. Significance of bacterial surface molecules interactions with milk proteins to enhance microencapsulation of Lactobacillus rhamnosus GG. Food Hydrocolloid. 41:60–70.
Cazón, P., Velazquez, G., Ramírez, J., and Vázquez, M. 2017. Polysaccharide-based films and coatings for food packaging: A review. Food Hydrocolloids. 68:136–148.
De Lacey, A.M., López-Caballero, M.E., Gómez-Estaca, J., Gómez-Guillén, M.C., and Montero, P. 2012. Functionality of Lactobacillus acidophilus and Bifidobacterium bifidum incorporated to edible coatings and films. Innovative Food Science and Emerging Technologies. 16:277–282.
Dong, Q.Y., Chen, M.Y., Xin, Y., Qin, X.Y., Cheng, Z., Shi, L.E., and Tang, Z.X. 2013. Alginate‐based and protein‐based materials for probiotics encapsulation: a review. International Journal of Food Science and Technology. 48(7):1339–1351.
Falguera, V., Quintero, J. P., Jiménez, A., Muñoz, J. A., and Ibarz, A. 2011. Edible films and coatings: Structures, active functions and trends in their use. Trends in Food Science and Technology. 22(6):292–303.
FAO/WHO. 2002. Guidelines for the evaluation of probiotics in food. FAO/WHO, Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food (London Ontario, Canada April 30 and May 1, 2002).
Florowska, A.K., K Florowski, T., and Dtuzewska, E. 2016. Prebiotics as functional food ingredients preventing diet-related diseases. Food and Function. 7(5):2147–2155.
Fritzen-Freire, C.B., Prudêncio, E.S., Amboni, R.D.M.C., Pinto, S.S., NegrãoMurakami, A.N., and Murakami, F.S. 2012. Microencapsulation of bifidobacterial by spray drying in the presence of prebiotics. Food Research International. 45:306–312.
Guerin-Danan, C., Chabanet, C., Pedone, C., Popot, F., Vaissade, P., Bouley, C., and Andrieux, C. 1998. Milk fermented with yogurt cultures and Lactobacillus casei compared with yogurt and gelled milk: influence on intestinal microflora in healthy infants.
The American Journal of Clinical Nutrition. 67(1):111–117.
Heyman, M. 2000. Effect of lactic acid bacteria on diarrheal diseases. Journal of the American College of Nutrition. 19:137S–146S.
Kanmani, P., and Lim, S.T. 2013. Development and characterization of novel probiotic-residing pullulan/starch edible films. Food Chemistry. 141(2):1041–1049.
Karla, B.G., Kátia, S., Alessandra, Y.T., Elvis, P.M., Jean, C.B. de Souza, Salvador, M.R., Elisa, Y.H. and Sandra, G. 2012. Dried probiotics for use in functional food applications, food industrial processes - methods and equipment, Dr. Benjamin Valdez (Ed.), InTech, Available from: http://www.intechopen.com/books/food-industrialprocesses-methods-and-equipment/dried-probiotics-for-use-in-functional-food-applications
Núñez-Flores, R., Giménez, B., Fernández-Martín, F., López-Caballero, M.E., Montero, M.P., and Gómez-Guillén, M.C. 2012. Role of lignosulphonate in properties of fish gelatin films. Food Hydrocolloid. 27(1):60–71.
Ogata, T., Nakamura, K., Anjitsu, T., Yaeshima, S., Takahashi, Y., Fukuwatari, N., Ishibashi, H., Hayasawa, T., and Fujiwara, H. Iino. 1997. Effect of Bifidobacterium longum BB536 administration on the intestinal environment, defecation frequency and fecal characteristics of human volunteers. Bioscience Microflora Journal. 16(2):53–58.
Piermaria, J., Diosma, G., Aquino, C., Garrote, G., and Abraham, A. 2015. Edible kefiran films as vehicle for probiotic microorganisms. Innovative Food Science and Emerging Technologies. 32(Supplement C):193–199.
Rhim, J.W., and Wang, L.F. 2013. Mechanical and water barrier properties of agar/kappa-carrageenan/konjac glucomannan ternary blend biohydrogel films. Carbohydrate Polymers. 96(1):71–81.
Saad, N., Delattre, C., Urdaci, M., Schmitter, J.M., and Bressollier, P. 2013. An overview of the last advances in probiotic and prebiotic field. LWT - Food Science and Technology. 50(1):1–16.
Sathyabama, S., Ranjith kumar, M., Bruntha devi, P., Vijayabharathi, R., and Brindha priyadharisini, V. 2014. Co-encapsulation of probiotics with prebiotics on alginate matrix and its effect on viability in simulated gastric environment. LWT - Food Science and Technology 57(1):419–425.
Schrezenmeir, J., and de Vrese, M. (2001). Probiotics, prebiotics, and synbiotics - approaching a definition. The American Journal of Clinical Nutrition. 73(2):361s–364s.
Slavin, J. (2013). Fiber and prebiotics: mechanisms and health benefits. Nutrients, 5(4):1417–1435.
Soukoulis, C., Behboudi-Jobbehdar, S., Macnaughtan, W., Parmenter, C., and 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.
Soukoulis, C., Behboudi-Jobbehdar, S., Yonekura, L., Parmenter, C., and Fisk, I.D. 2014(A). Stability of Lactobacillus rhamnosus GG in prebiotic edible films. Food Chemistry. 159:302–308.
Soukoulis, C., Yonekura, L., Gan, H.H., Behboudi-Jobbehdar, S., Parmenter, C., and Fisk, I. 2014(B). Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread. Food Hydrocolloids. 39(100):231–242.
Tripathi, M.K., and Giri, S.K. 2014. Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods. 9:225–241.
Vieira, M.G.A., da Silva, M.A., dos Santos, L.O., and Beppu, M.M. 2011. Natural-based plasticizers and biopolymer films: A review. European Polymer Journal. 47(3):254–263.
Yuki, N., Watanabe, K., Mike, A., Tagami, Y., Tanaka, R., Ohwaki, M., and Morotomi, M. 1999. Survival of a probiotic, Lactobacillus casei strain Shirota, in the gastrointestinal tract: Selective isolation from faeces and identification using monoclonal antibodies. International Journal of Food Microbiology. 48(1):51–57.
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Published
2018-07-03
How to Cite
Phovisay, Somsay, Thanyaporn Siriwoharn, and Suthat Surawang. 2018. “Effect of Drying Process and Storage Temperature on Probiotic Lactobacillus Casei in Edible Films Containing Prebiotics”. Food and Applied Bioscience Journal 6 (Special):105–116. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/132520.
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