Document Type : Full Research Paper
Authors
1 Assistant Professor, Department of Food Safety and Quality Control, Research Institute of Food Science and Technology
2 department of Food science and technology. Factually of Food science and technology. Gorgan University of Agricultural Sciences and Natural Resources.
3 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
Abstract
Introduction: Due to the low variety of probiotic food products, it is important to provide appropriate solutions for new products. Trapping probiotic bacteria in the polymers structure of edible films and coatings is a new approach that has been proposed to increase the survival of these microorganisms and to develop new probiotic products in the food industry.
Materials and Methods: In this study, an alginate-based probiotic bioactive film containing L. plantarum was fabricated. The effect of bacterial addition on physical, mechanical and prevention properties of alginate film was evaluated. In addition, the effect of two temperatures 4 ° C and 25 ° C on the survival of embedded probiotic bacterium in the film structure during one month of storage was investigated by microbial count assay on MRS agar medium. Then, the model food was covered with probiotic film and the survival of probiotic bacterium during food storage was determined.
Results and Discussion: The results showed that the population decline of probiotic bacterium after drying of alginate film solution was about 4.61%. Addition of probiotic bacterium to the alginate film increased the thickness, turbidity, and tensile strength of the film, While on solubility, water activity, Elongation(%) and microstructure of alginate film had no significant effect. In addition, the probiotic film containing bacteria had less luminosity, moisture content and water vapor permeability (WVP) than the control film. The survival percentage of L. plantarum in alginate film after one month of storage at 4 ° C was higher than 25 ° C and 96.84 and 47.29%, respectively. Also, the population of embedded bacteria in the film structure on the food model (sausage) surface after three weeks storage in refrigeration was in desired level of probiotic products (> 106 cfu / gr).
Conclusion: Therefore, alginate film is recommended as a suitable carrier for probiotic microorganisms to produce new functional products.
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