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Stability of Lactobacillus rhamnosus GG in prebiotic edible films

Authors
  • Soukoulis, Christos
  • Behboudi-Jobbehdar, Solmaz
  • Yonekura, Lina
  • Parmenter, Christopher
  • Fisk, Ian1, 2, 3, 4, 3
  • 1 Division of Food Sciences
  • 2 School of Biosciences
  • 3 University of Nottingham
  • 4 Nottingham Nanotechnology and Nanoscience Centre
Type
Published Article
Journal
Food Chemistry
Publisher
Elsevier
Publication Date
Jan 01, 2014
Accepted Date
Mar 02, 2014
Identifiers
DOI: 10.1016/j.foodchem.2014.03.008
Source
Elsevier
Keywords
License
Unknown

Abstract

The concept of prebiotic edible films as effective vehicles for encapsulating probiotic living cells is presented. Four soluble fibres (inulin, polydextrose, glucose-oligosaccharides and wheat dextrin) were selected as prebiotic co-components of gelatine based matrices plasticised with glycerol and used for the immobilisation of Lactobacillusrhamnosus GG. The addition of prebiotics was associated with a more compact and uniform film structure, with no detectable interspaces or micropores; probiotic inclusion did not significantly change the structure of the films. Glucose-oligosaccharides and polydextrose significantly enhanced L. rhamnosus GG viability during air drying (by 300% and 75%, respectively), whilst a 33% and 80% reduction in viable counts was observed for inulin and wheat dextrin. Contrarily, inulin was the most effective at controlling the sub-lethal effects on L. rhamnosus GG during storage. However, in all cases the supplementation of edible films with prebiotics ameliorated the storage stability of L. rhamnosus GG.

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