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Impact of whey protein coating incorporated with Bifidobacterium and Lactobacillus on sliced ham properties
Publication . Pereira, Joana Odila; Soares, José; Monteiro, Maria João P.; Gomes, Ana; Pintado, Manuela
Edible coatings/films with functional ingredients may be a solution to consumers' demands for high-quality food products and an extended shelf-life. The aim of this work was to evaluate the antimicrobial efficiency of edible coatings incorporated with probiotics on sliced ham preservation. Coatings was developed based on whey protein isolates with incorporation of Bifidobacterium animalis Bb-12® or Lactobacillus casei-01. The physicochemical analyses showed that coating decreased water and weight loss on the ham. Furthermore, color analysis showed that coated sliced ham, exhibited no color change, comparatively to uncoated slices. The edible coatings incorporating the probiotic strains inhibited detectable growth of Staphylococcus spp.,
Pseudomonas spp., Enterobacteriaceae and yeasts/molds, at least, for 45 days of storage at 4 °C. The sensory evaluation demonstrated that there was a preference for the sliced coated ham. Probiotic bacteria viable cell numbers were maintained at ca. 108 CFU/g throughout storage time, enabling the slice of ham to act as a suitable carrier for the beneficial bacteria.
Cereal bars functionalized through Bifidobacterium animalis subsp. lactis BB-12 and inulin incorporated in edible coatings of whey protein isolate or alginate
Publication . Pereira, Joana Odila; Soares, José; Monteiro, Maria J. P.; Amaro, Ana; Gomes, Ana; Pintado, Manuela
Currently, cereal bars are gaining interest globally because of their nutritionally balanced and convenient nature. One healthy strategy is to add probiotics to cereal bars, to make them a functional food product. So, in this study a cereal bar functionalized with edible coatings of whey protein isolate (WPI) and alginate (ALG) incorporated with Bifidobacterium animalis subsp. lactis BB-12 and inulin was developed and evaluated for its consumer acceptability and physicochemical and microbiological properties, throughout 90 days of storage. WPI-coated cereal bars were shown to be the solution that better maintained the level of the incorporated probiotic strain when compared to the ones coated with ALG, throughout storage and throughout in vitro gastrointestinal digestion. The physicochemical properties of the bars, namely aw, moisture content, color and texture, were not altered during the storage period. The sensory evaluation showed that coated bars were accepted as well as control bars. Moreover, the consumers appreciated better the odor and flavor of WPI-coated bars than those of ALG-coated bars.
Edible films as carrier for lactic acid bacteria
Publication . Pereira, Joana Odila; Soares, José; Sousa, Sérgio; Madureira, Ana Raquel; Gomes, Ana M. P.; Pintado, M. E.
The use of edible coatings and films formulated with bioactive compounds in food products in order to
convey new functionalities or extend shelf-life opens new possibilities as a carrier for functional lactic
acid bacteria. In this work the main objective was to study the stability of probiotic microorganisms, viz.
Bifidobacterium animalis Bb-12® and Lactobacillus casei-01, in edible film formulations based on whey
protein isolate (WPI).
The results demonstrated a loss of bacterial cell viability of ca. 3 log cycles (reaching 106 CFU/g film)
until 60 d at both 23 and 4 C, noting that the most marked decrease was at 23 C for both strains.
Bifidobacterium animalis Bb-12® remained viable for a longer period of time and with less decrease in its
cell numbers (108 CFU/g film).
Physical properties, namely color, water activity, thickness, young’s modulus, tensile strength, elongation
at break and the molecular structure of WPI films were maintained stable throughout the storage
period at both temperatures tested.
Edible films incorporated with probiotics can be good carriers for these to be ingested together with
food products.
Whey protein isolate edible film: a carrier for probiotic bacteria
Publication . Odila Pereira, Joana; Gomes, Ana; Pintado, M.M.E
The use of edible films formulated with bioactive compounds in food products in order to
convey new functionalities or extend shelf-life opens new possibilities as support for functional
lactic acid bacteria. Thus, active coatings can be obtained by immobilization of the
microorganisms in the film, which when in contact with food, will enable the release of
microbial bioactive principles and/or after ingestion can directly exert functionality in the
human body. Such action may include specific health benefits, such as modulation of the
intestinal microbiota that may provide protection against gastrointestinal disorders. Probiotics,
when delivered via food or supplement-like forms may contribute to such modulation if their
survival and stability is assured until their reaching of the gastrointestinal tract.
In this work the main objective was to study the stability of probiotic microorganisms, viz.
Bifidobacterium animalis ssp. Lactis BB-12® and Lactobacillus casei 01, in edible films based on
whey proteins for coating food products and improving their quality and safety.
The selected probiotics at 109 CFU/g of film were incorporated in whey protein-based films to
obtain stable edible films to be later applied in food products to provide them antimicrobial
protection or make them carriers of viable probiotic bacteria. Films solutions were produced,
dried and stored for 60 days to assess stability through the determination of viable cell
numbers and physical properties namely color, aw, thickness and weight.
The results demonstrated the stability of probiotics in edible films for 60 days at 23 and 4 oC. A
loss of viability of ca. 3 log cycles (reaching 106 CFU/g film) was observed until the end of
storage at both temperatures. Nevertheless, the final viable cell numbers achieved are still
within the minimum threshold necessary for intended biological function in the human body.
Physical properties of films did not change throughout storage period.
Characterization of edible films based on alginate or whey protein incorporated with Bifidobacterium animalis subsp. lactis BB-12 and prebiotics
Publication . Pereira, Joana Odila; Soares, José; Costa, Eduardo; Silva, Sara; Gomes, Ana; Pintado, Manuela
Recently, edible films were shown to be an effective strategy for the delivery of functional ingredients, such as probiotics and prebiotics. With that in mind, two soluble fibres (inulin and fructooligosaccharides) were selected as prebiotic elements, in whey protein isolate (WPI) and alginate (ALG) matrices plasticized with glycerol and used for the incorporation of Bifidobacterium animalis subsp. lactis BB-12. The results obtained showed that the viability of the B. animalis subsp. lactis BB-12 probiotic strain was maintained within the minimum threshold (10(6) CFU/g) necessary to act as a probiotic throughout 60 days of storage at 23 degrees C. The incorporation of prebiotic compounds improved B. animalis subsp. lactis BB-12 viability, with inulin showing the best performance, as it maintained the viability at 7.34 log CFU/g. The compositional characteristics (biopolymer type and prebiotics addition) of the film forming solutions had no significant impact upon the viability of the probiotic strain. The incorporation of probiotics and prebiotics did not modify the infrared spectra, revealing that the molecular structure of the films was not modified. The moisture content and water solubility decreased positively in WPI- and ALG-based films with the addition of prebiotics compounds. Overall, the results obtained in this work support the use of WPI films containing inulin as a good strategy to immobilize B. animalis subsp. lactis BB-12, with potential applications in the development of functional foods.
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Funding agency
Fundação para a Ciência e a Tecnologia
Funding programme
SFRH
Funding Award Number
SFRH/BD/88383/2012