Sodium Caseinate-Based Edible Bioactive Films With Psyllium (Plantago Ovata) Mucilage Powder And Probiotic Saccharomyces boulardii
Öz
This study aimed to develop sodium caseinate-based films incorporating S. boulardii and different amounts of psyllium mucilage powder (PMP; 0%, 0.125%, 0.25%, and 0.5% (w/v)). The obtained films were characterized for thickness, moisture content (MC), water solubility (WS), water vapor permeability (WVP), opacity, color, and probiotic viability after the drying process. The addition of PMP had a significant effect (p<0.05) on the thickness, MC, and WVP values of the films. The incorporation of 0.5% PMP led to a significant increase in the thickness, MC, and WVP values of films. While the addition of PMP did not result in a statistically significant impact on film opacity (p>0.05), it did have a significant effect on color values (p<0.05). The incorporation of PMP significantly (p<0.05) increased the drying stability of the probiotic, with the highest viability observed in the sample containing 0.25% PMP. Our study results support the promising potential of sodium caseinate films incorporating psyllium mucilage as carriers for the probiotic S. boulardii.
Anahtar Kelimeler
Psyllium Mucilage Probiotic yeast S. boulardii Bioactive edible films
Kaynakça
- Al-Hassan, A.A., & Norziah, M.H. (2012). Starch-gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers. Food Hydrocolloids, 26, 108e117.
- Araújo, A., Galvão, A., Silva Filho, C., Mendes, F., Oliveira, M., Barbosa, F., ... & Bastos, M. (2018). Okra mucilage and corn starch bio-based film to be applied in food. Polymer Testing, 71, 352-361.
- ASTM, (1995). Standard test methods for water vapor transmission of materials. American Society for Testing and Materials, E 96/E 96M.
- Badreddine, M., Abdellah, R., Laid, G., & Ali, R. (2022). Development and characterization of edible biofilms based on mucilage of Opuntia ficus-indica and Locust Bean Gum from Tissemsilt region in Algeria. South Asian Journal of Experimental Biology, 12(1), 117-127.
- Ceylan, H.G., & Atasoy, A.F. (2022a). Optimization and characterization of prebiotic concentration of edible films containing Bifidobacterium animalis subsp. lactic BB-12® and its application to block-type processed cheese. International Dairy Journal, 134, 105443.
- Ceylan, H.G., & Atasoy, A.F. (2022b). Characterization of edible films containing Lactobacillus rhamnosus GG and Bifidobacterium bifidum BB-12. Adıyaman University Journal of Engineering Sciences, 9(16), 194-203.
- Ceylan, H.G., & Atasoy, A.F. (2023). New Bioactive Edible Packing Systems: Synbiotic Edible Films/Coatings as Carries of Probiotics and Prebiotics, Food and Bioprocess Technology, 1(16), 1413–1428.
- Daei, S., Mohtarami, F., & Pirsa, S. (2022). A biodegradable film based on carrageenan gum/Plantago psyllium mucilage/red beet extract: physicochemical properties, biodegradability and water absorption kinetic. Polymer Bulletin, 79(12), 11317-11338.
- Davachi, S.M., Pottackal, N., Torabi, H., & Abbaspourrad, A. (2021). Development and characterization of probiotic mucilage-based edible films for the preservation of fruits and vegetables, Scientific Reports, 11(1), 16608.
- de Oliveira Filho, J.G., de Sousa, T.L., Bertolo, M.R.V., Junior, S.B., Mattoso, L.H.C., Pimentel, T.C., & Egea, M.B. (2023). Next-generation food packaging: Edible bioactive films with alginate, mangaba pulp (Hancornia speciosa), and Saccharomyces boulardii. Food Bioscience, 102799.
- Espitia, P.J.P., Batista, R.A., Azeredo, H.M.C., & Otoni, C.G. (2016). Probiotics and their potential applications in active edible films and coatings, Food Research International, 90, 42-52.
- FAO/WHO, 2006. Probiotics in food: Health and nutritional properties and guidelines for evaluation. Food and Nutrition Paper 85. Food and Agriculture Organization of the United Nations/World Health Organization. Rome.
- Goktas, H., Dikmen, H., Bekiroglu, H., Cebi, N., Dertli, E., & Sagdic, O. (2022). Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG. LWT – Food Science and Technology, 153, 112489.
- Guerrero, P., Hanani, Z.N., Kerry, J.P., & De La Caba, K. (2011). Characterization of soy protein-based films prepared with acids and oils by compression. Journal of Food Engineering, 107(1), 41-49.
- Hajivand, P., Aryanejad, S., Akbari, I., & Hemmati, A. (2020). Fabrication and characterization of a promising oregano‐extract/psyllium‐seed mucilage edible film for food packaging, Journal of Food Science, 85(8), 2481-2490.
- Halász, K., Tóth, A., Börcsök, Z., & Preklet, E. (2022). Edible, antioxidant films from ultrasonically extracted Plantago psyllium seed husk flour mucilage, Journal of Polymers and the Environment, 30(7), 2685-2694.
- Kalantarmahdavi, M., Khanzadi, S., & Salari, A. (2021). Edible films incorporating Lactobacillus plantarum based on sourdough, wheat flour, and gelatin: films characterization and cell viability during storage and simulated gastrointestinal condition. Starch‐Stärke, 73(9-10), 2000268.
- Khodaei, D., Hamidi-Esfahani, Z., & Lacroix, M. (2020). Gelatin and low methoxyl pectin films containing probiotics: Film characterization and cell viability. Food Bioscience, 36, 100660.
- Krystyjan, M., Khachatryan, G., Ciesielski, W., Buksa, K., & Sikora, M. (2017). Preparation and characteristics of mechanical and functional properties of starch/Plantago psyllium seeds mucilage films. Starch‐Stärke, 69(11-12), 1700014.
- Martellet, M.C., Majolo, F., Ducati, R.G., de Souza, C.F.V., & Goettert, M.I. (2022). Probiotic applications associated with Psyllium fiber as prebiotics geared to a healthy intestinal microbiota: A review, Nutrition, 111772.
- Martellet, M.C., Majolo, F., Cima, L., Goettert, M.I., & de Souza, C.F.V. (2023). Microencapsulation of Kluyveromyces marxianus and Plantago ovata in cheese whey particles: Protection of sensitive cells to simulated gastrointestinal conditions, Food Bioscience, 52, 102474.
- Menezes, A.G.T., Ramos, C.L., Dias, D.R., & Schwan, R.F. (2018). Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages. Food Research International, 111, 187-197.
- Rodrigues, F.J., Cedran, M.F., & Garcia, S. (2018). Influence of linseed mucilage incorporated into an alginate-base edible coating containing probiotic bacteria on shelf-life of fresh-cut yacon (Smallanthus sonchifolius), Food and Bioprocess Technology, 11(8), 1605–1614.
- Rojas-Graü, M.A., Avena-Bustillos, R.J., Friedman, M., Henika, P.R., Martín-Belloso, O., & McHugh, T.H. (2006). Mechanical, barrier, and antimicrobial properties of apple puree edible films containing plant essential oils. Journal of Agricultural and Food Chemistry, 54(24), 9262-9267.
- Semwal, A., Ambatipudi, K., & Navani, N.K. (2022). Development and characterization of sodium caseinate based probiotic edible film with chia mucilage as a protectant for the safe delivery of probiotics in functional bakery, Food Hydrocolloids for Health, 2, 100065.
- Santana, R.V., dos Santos, D.C., Santana, A.C.A., de Oliveira Filho, J.G., de Almeida, A.B., de Lima, T.M., ... & Egea, M.B. (2020). Quality parameters and sensorial profile of clarified “Cerrado” cashew juice supplemented with Saccharomyces boulardii and different sweeteners. LWT – Food Science and Technology, 128, 109319.
- Todhanakasem, T., Boonchuai, P., Itsarangkoon Na Ayutthaya, P., Suwapanich, R., Hararak, B., Wu, B., & Young, B.M. (2022). Development of bioactive Opuntia ficus-indica edible films containing probiotics as a coating for fresh-cut fruit. Polymers, 14(22), 5018.
- Zhang, X., Zhao, Y., Li, Y., Zhu, L., Fang, Z., & Shi, Q. (2020). Physicochemical, mechanical, and structural properties of composite edible films based on whey protein isolate/psyllium seed gum. International Journal of Biological Macromolecules, 153, 892-901.
- Zoghi, A. Khosravi-Darani, K. Mohammadi, R. 2020. Application of edible films containing probiotics in food products, Journal of Consumer Protection and Food Safety, 15(4), 307-320.
Psyllium (Plantago Ovata) Müsilaj Tozu ve Probiyotik Saccharomyces Boulardii Içeren Sodyum Kazeinat Bazlı Yenilebilir Biyoaktif Filmler
Öz
Bu çalışmada, sodyum kazeinat esaslı S. boulardii ve farklı oranlarda psyllium müsilaj tozu (PMP; %0, %0.125, %0.25 ve %0.5 (a/h)) içeren biyoaktif filmlerin geliştirilmesi amaçlanmıştır. Elde edilen filmler kalınlık, nem içeriği, suda çözünürlük (SÇ), su buharı geçirgenliği (SBG), opaklık, renk ve kurutma sonrası probiyotik canlılığı açısından incelenmiştir. PMP ilavesinin filmlerin kalınlık, nem ve SBG değerleri üzerindeki etkisi önemli (p<0.05) bulunmuştur. %0.5 PMP içeren filmlerin kalınlık, nem ve SBG değerlerinde önemli bir artış tespit edilmiştir. PMP konsantrasyonunun film opaklığı üzerindeki etkisi önemli (p>0.05) bulunmamıştır. Ancak, PMP konsantrasyonunun renk değerleri üzerindeki etkisi önemli (p<0.05) bulunmuştur. PMP ilavesi, probiyotiğin kuruma stabilitesini önemli ölçüde artırmıştır (p<0.05) ve en yüksek canlılık oranı %0.25 PMP içeren örnekte tespit edilmiştir. Çalışma sonuçlarımız, psyllium müsilajı içeren sodyum kazeinat filmlerin probiotik S. boulardii için taşıyıcı olarak umut verici bir potansiyele sahip olduğunu desteklemektedir.
Anahtar Kelimeler
Psyllium Müsilaj Probiyotik maya S. boulardii Biyoaktif yenilebilir filmler
Kaynakça
- Al-Hassan, A.A., & Norziah, M.H. (2012). Starch-gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers. Food Hydrocolloids, 26, 108e117.
- Araújo, A., Galvão, A., Silva Filho, C., Mendes, F., Oliveira, M., Barbosa, F., ... & Bastos, M. (2018). Okra mucilage and corn starch bio-based film to be applied in food. Polymer Testing, 71, 352-361.
- ASTM, (1995). Standard test methods for water vapor transmission of materials. American Society for Testing and Materials, E 96/E 96M.
- Badreddine, M., Abdellah, R., Laid, G., & Ali, R. (2022). Development and characterization of edible biofilms based on mucilage of Opuntia ficus-indica and Locust Bean Gum from Tissemsilt region in Algeria. South Asian Journal of Experimental Biology, 12(1), 117-127.
- Ceylan, H.G., & Atasoy, A.F. (2022a). Optimization and characterization of prebiotic concentration of edible films containing Bifidobacterium animalis subsp. lactic BB-12® and its application to block-type processed cheese. International Dairy Journal, 134, 105443.
- Ceylan, H.G., & Atasoy, A.F. (2022b). Characterization of edible films containing Lactobacillus rhamnosus GG and Bifidobacterium bifidum BB-12. Adıyaman University Journal of Engineering Sciences, 9(16), 194-203.
- Ceylan, H.G., & Atasoy, A.F. (2023). New Bioactive Edible Packing Systems: Synbiotic Edible Films/Coatings as Carries of Probiotics and Prebiotics, Food and Bioprocess Technology, 1(16), 1413–1428.
- Daei, S., Mohtarami, F., & Pirsa, S. (2022). A biodegradable film based on carrageenan gum/Plantago psyllium mucilage/red beet extract: physicochemical properties, biodegradability and water absorption kinetic. Polymer Bulletin, 79(12), 11317-11338.
- Davachi, S.M., Pottackal, N., Torabi, H., & Abbaspourrad, A. (2021). Development and characterization of probiotic mucilage-based edible films for the preservation of fruits and vegetables, Scientific Reports, 11(1), 16608.
- de Oliveira Filho, J.G., de Sousa, T.L., Bertolo, M.R.V., Junior, S.B., Mattoso, L.H.C., Pimentel, T.C., & Egea, M.B. (2023). Next-generation food packaging: Edible bioactive films with alginate, mangaba pulp (Hancornia speciosa), and Saccharomyces boulardii. Food Bioscience, 102799.
- Espitia, P.J.P., Batista, R.A., Azeredo, H.M.C., & Otoni, C.G. (2016). Probiotics and their potential applications in active edible films and coatings, Food Research International, 90, 42-52.
- FAO/WHO, 2006. Probiotics in food: Health and nutritional properties and guidelines for evaluation. Food and Nutrition Paper 85. Food and Agriculture Organization of the United Nations/World Health Organization. Rome.
- Goktas, H., Dikmen, H., Bekiroglu, H., Cebi, N., Dertli, E., & Sagdic, O. (2022). Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG. LWT – Food Science and Technology, 153, 112489.
- Guerrero, P., Hanani, Z.N., Kerry, J.P., & De La Caba, K. (2011). Characterization of soy protein-based films prepared with acids and oils by compression. Journal of Food Engineering, 107(1), 41-49.
- Hajivand, P., Aryanejad, S., Akbari, I., & Hemmati, A. (2020). Fabrication and characterization of a promising oregano‐extract/psyllium‐seed mucilage edible film for food packaging, Journal of Food Science, 85(8), 2481-2490.
- Halász, K., Tóth, A., Börcsök, Z., & Preklet, E. (2022). Edible, antioxidant films from ultrasonically extracted Plantago psyllium seed husk flour mucilage, Journal of Polymers and the Environment, 30(7), 2685-2694.
- Kalantarmahdavi, M., Khanzadi, S., & Salari, A. (2021). Edible films incorporating Lactobacillus plantarum based on sourdough, wheat flour, and gelatin: films characterization and cell viability during storage and simulated gastrointestinal condition. Starch‐Stärke, 73(9-10), 2000268.
- Khodaei, D., Hamidi-Esfahani, Z., & Lacroix, M. (2020). Gelatin and low methoxyl pectin films containing probiotics: Film characterization and cell viability. Food Bioscience, 36, 100660.
- Krystyjan, M., Khachatryan, G., Ciesielski, W., Buksa, K., & Sikora, M. (2017). Preparation and characteristics of mechanical and functional properties of starch/Plantago psyllium seeds mucilage films. Starch‐Stärke, 69(11-12), 1700014.
- Martellet, M.C., Majolo, F., Ducati, R.G., de Souza, C.F.V., & Goettert, M.I. (2022). Probiotic applications associated with Psyllium fiber as prebiotics geared to a healthy intestinal microbiota: A review, Nutrition, 111772.
- Martellet, M.C., Majolo, F., Cima, L., Goettert, M.I., & de Souza, C.F.V. (2023). Microencapsulation of Kluyveromyces marxianus and Plantago ovata in cheese whey particles: Protection of sensitive cells to simulated gastrointestinal conditions, Food Bioscience, 52, 102474.
- Menezes, A.G.T., Ramos, C.L., Dias, D.R., & Schwan, R.F. (2018). Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages. Food Research International, 111, 187-197.
- Rodrigues, F.J., Cedran, M.F., & Garcia, S. (2018). Influence of linseed mucilage incorporated into an alginate-base edible coating containing probiotic bacteria on shelf-life of fresh-cut yacon (Smallanthus sonchifolius), Food and Bioprocess Technology, 11(8), 1605–1614.
- Rojas-Graü, M.A., Avena-Bustillos, R.J., Friedman, M., Henika, P.R., Martín-Belloso, O., & McHugh, T.H. (2006). Mechanical, barrier, and antimicrobial properties of apple puree edible films containing plant essential oils. Journal of Agricultural and Food Chemistry, 54(24), 9262-9267.
- Semwal, A., Ambatipudi, K., & Navani, N.K. (2022). Development and characterization of sodium caseinate based probiotic edible film with chia mucilage as a protectant for the safe delivery of probiotics in functional bakery, Food Hydrocolloids for Health, 2, 100065.
- Santana, R.V., dos Santos, D.C., Santana, A.C.A., de Oliveira Filho, J.G., de Almeida, A.B., de Lima, T.M., ... & Egea, M.B. (2020). Quality parameters and sensorial profile of clarified “Cerrado” cashew juice supplemented with Saccharomyces boulardii and different sweeteners. LWT – Food Science and Technology, 128, 109319.
- Todhanakasem, T., Boonchuai, P., Itsarangkoon Na Ayutthaya, P., Suwapanich, R., Hararak, B., Wu, B., & Young, B.M. (2022). Development of bioactive Opuntia ficus-indica edible films containing probiotics as a coating for fresh-cut fruit. Polymers, 14(22), 5018.
- Zhang, X., Zhao, Y., Li, Y., Zhu, L., Fang, Z., & Shi, Q. (2020). Physicochemical, mechanical, and structural properties of composite edible films based on whey protein isolate/psyllium seed gum. International Journal of Biological Macromolecules, 153, 892-901.
- Zoghi, A. Khosravi-Darani, K. Mohammadi, R. 2020. Application of edible films containing probiotics in food products, Journal of Consumer Protection and Food Safety, 15(4), 307-320.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Gıda Özellikleri |
| Bölüm | ARAŞTIRMA MAKALESİ (Research Article) |
| Yazarlar | |
| Erken Görünüm Tarihi | 23 Nisan 2024 |
| Yayımlanma Tarihi | 15 Ağustos 2024 |
| Gönderilme Tarihi | 11 Temmuz 2023 |
| Kabul Tarihi | 28 Kasım 2023 |
| Yayımlandığı Sayı | Yıl 2024Cilt: 27 Sayı: 4 |
Kaynak Göster
2022-JIF = 0.500
2022-JCI = 0.170
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