Development of milk protein edible films incorporated with Lactobacillus rhamnosus GG

Bioactive edible films have the potential to be probiotic carriers. This innovative approach can replace plastic packaging and can benefit human health. This study demonstrated the incorporation of Lactobacillus rhamnosus GG (LGG) into whey protein isolate (WPI) and sodium caseinate (NaCas) edible films. Probiotic cells were directly incorporated into the film forming solutions, and the films were produced by the casting method. The physical, mechanical, and probiotic viability properties of the edible films were determined in the presence and absence of LGG. Furthermore, the viability of LGG was evaluated during the drying process and storage of 14 days at 4 °C and 25 °C, respectively. The results showed the incorporation of LGG increased the moisture content, puncture force, and lightness of both films. However, viability of LGG was lower in the WPI film regardless of storage temperature. At the end of storage days, both WPI and NaCas edible films maintained the LGG viability above the recommended levels when stored at 4 °C, which was 106 CFU/g. The findings of this study suggested that edible films made of WPI and NaCas showed feasibility to immobilize LGG with chilled storage at 4 ℃.

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Stability of Lactobacillus rhamnosus GG in prebiotic edible films

Food Chemistry ◽

10.1016/j.foodchem.2014.03.008 ◽

2014 ◽

Vol 159 ◽

pp. 302-308 ◽

Cited By ~ 50

Author(s):

Christos Soukoulis ◽

Solmaz Behboudi-Jobbehdar ◽

Lina Yonekura ◽

Christopher Parmenter ◽

Ian D. Fisk

Keyword(s):

Lactobacillus Rhamnosus ◽

Edible Films ◽

Lactobacillus Rhamnosus Gg

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The combined effect of bacteriocin-producing Lactobacillus rhamnosus GG-ATCC and Lactoperoxidase system activation on microbiological quality of raw milk with special emphasis against E.coli O157:H7 in milk

The Iraqi Journal of Veterinary Medicine ◽

10.30539/iraqijvm.v40i2.114 ◽

2017 ◽

Vol 40 (2) ◽

pp. 66-72

Author(s):

Najim Hadi Najim

Keyword(s):

Storage Temperature ◽

Lactobacillus Rhamnosus ◽

Microbiological Quality ◽

Raw Milk ◽

Latex Agglutination ◽

Bacterial Cells ◽

Lactobacillus Rhamnosus Gg ◽

Time Period ◽

Soft Cheese ◽

Chromogenic Agar

Isolates of Enterohaemorrhagic E.coli O157:H7 were isolated from 51 and 41 of locally produced bovine and ovine soft cheese samples. Their identification were confirmed based on the biochemical reactions and both the morphological cultural and serological properties. Presumptive E.coli O157:H7 isolates obtained by using the conventional selective plating on the chromogenic agar were tested further for the presence of both O157 and H7 antigenes using the latex agglutination test antisera. The current microbiological studies revealed that 31 (33.70 %) out of 92 bovine and ovine soft cheese samples were positive for E.coli O157:H7. The highest non significant (P>0.05) prevalence level of E.coli O157:H7 was found in the ewe᾿s soft cheese samples (36.59 %) followed by cow᾿s soft cheese samples (31.37 %). Agar well diffusion bioassay method was used for measuring the antibacterial activity of the crude bacteriocin that was produced by Lactobacillus rhamnosus GG-ATCC against Escherichia coli and the closely related sensitive strains such as L.acidophilus LA-K and L.acidophilus ROO52. The crude bacteriocin that was produced by the L.rhamnosus GG-TACC exhibited significantly (P<0.05) the highest antibacterial potency (100 %) against both the closely related strains of lactobacilli and the stressed E.coli O157:H7 by the activation of the LPS. The activation of the natural LPS of inoculated pasteurized milk had significantly (P<0.05) influenced the inactivation degree of the crude bacteriocin against E.coli O157:H7. There was a significant (P<0.05) reduction in the viable counts of stressed E.coli O157:H7 after each exposure time period (6, 24 and 48 hrs.) to the crude bacteriocin at room storage temperature. An overall conclusion on the basis of the current results pointed out that complete elimination of viable bacterial cells was not achieved neither in the stabilized milk (Activation of LPS) nor after subjecting the stabilized milk to the action of the crude bacteriocin produced by L.rhamnosus GG-ATCC at room storage temperature.

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Research on Preparation and Properties of Edible Composite Protein Films

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.87.213 ◽

2011 ◽

Vol 87 ◽

pp. 213-222 ◽

Cited By ~ 7

Author(s):

Gui Yun Chen ◽

Qiao Lei

Keyword(s):

Mechanical Properties ◽

Water Vapor ◽

Water Solubility ◽

Water Vapor Permeability ◽

Sodium Caseinate ◽

Barrier Properties ◽

Edible Films ◽

Protein Isolate ◽

Vapor Permeability ◽

Protein Films

Edible films based on whey protein isolate and sodium caseinate were prepared by uniform design method. Glycerol has been incorporated into the edible films as a plasticizer. For all types of films, the influences of components and forming temperature on film properties, such as mechanical properties, water solubility, optical properties, gas and water vapor permeability were investigated. The results suggested that glycerol was the most important factor influencing all the properties of edible composite protein films. However, both increases of sodium caseinate concentration and glycerol content contributed to decrease the barrier properties of gas and water vapor. Among the films studied, group D (prepared with 5% whey protein isolate, 2% sodium caseinate, 50% glycerol at the temperature of 50 °C) showed moderate mechanical properties, optical properties, water solubility and maximum barrier properties of gas and water vapor, with tensile strength=5.85MPa, elongation=101.20%, transparency=91.4%, gas permeability rate=49.92cm3m-2d-10.1MPa-1and water vapor permeability of 0.128×10-11g m-1s-1Pa-1, 0.260×10-11g m-1s-1Pa-1, 0.513×10-11g m-1s-1Pa-1, 1.252×10-11g m-1s-1Pa-1at the RH gradient of 10-40%, 10-50%, 10-60%, 10-70%, respectively.

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Analysis of Packaging Properties of Composite Antibacterial Films by Response Surface Model

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.799-800.8 ◽

2015 ◽

Vol 799-800 ◽

pp. 8-15

Author(s):

Yu Ting Zhang ◽

Qiao Lei ◽

Yi Ni Zhao ◽

Jian Qiang Bao

Keyword(s):

Tensile Strength ◽

Response Surface ◽

Whey Protein ◽

Water Solubility ◽

Sodium Caseinate ◽

Protein Isolate ◽

Light Transmittance ◽

Potassium Sorbate ◽

Elongation At Break ◽

Film Forming

Four factors with three level Box-Behnken response surface design was employed to investigate the influence of whey protein isolate, sodium caseinate, glycerol and potassium sorbate concentrations in antibacterial films on mechanical properties, optical properties and water solubility. Analysis of variance and regression coefficients of models for responses showed that quadratic models were significant to predict tensile strength, light transmittance, haze and water solubility of the films, whereas elongation at break could be fitted by linear models. Among all the film-forming components, glycerol and sodium caseinate were important factors to affect these packaging properties. Sodium caseinate and glycerol contributed to increasing the elongation at break and light transmittance. With the addition of glycerol, tensile strength decreased, while sodium caseinate increased tensile strength and water solubility of films and decreased haze. Whey protein isolate=6.84g, sodium caseinate=5.11g, glycerol=35.00% and potassium sorbate=1.50g in 200ml film-forming solution would yield the film with tensile strength=9.45MPa, elongation at break=49.44%, light transmittance=65.61%, haze=15.13% and water solubility =56.02% through the optimization study.

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Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films

Food Hydrocolloids ◽

10.1016/j.foodhyd.2015.08.025 ◽

2016 ◽

Vol 52 ◽

pp. 876-887 ◽

Cited By ~ 37

Author(s):

Christos Soukoulis ◽

Poonam Singh ◽

William Macnaughtan ◽

Christopher Parmenter ◽

Ian D. Fisk

Keyword(s):

Lactobacillus Rhamnosus ◽

Edible Films ◽

Lactobacillus Rhamnosus Gg ◽

Physicochemical Factors

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Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration

Foods ◽

10.3390/foods10081797 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1797

Author(s):

Hong Zhang ◽

Lechuan Wang ◽

Hanyu Li ◽

Yujie Chi ◽

Huajiang Zhang ◽

...

Keyword(s):

Soy Protein ◽

Migration Rate ◽

Storage Temperature ◽

Soy Protein Isolate ◽

Bound Water ◽

Edible Films ◽

Protein Isolate ◽

Protein Films ◽

Scanning Calorimetry ◽

Different Temperatures

Plasticizers and the water migration of edible protein films during storage can result in changes in film properties, while specific changing processes need to be further explored. In this study, glycerol-plasticized soy protein isolate (SPI) films were stored at 25 °C, 4 °C, and −18 °C for 6 weeks (relative humidity (RH), 40–50%). The glycerol migration was monitored by the glycerol migration rate and differential scanning calorimetry (DSC). Water content, low-field nuclear magnetic resonance (LF-NMR), and thermogravimetric analysis (TGA) were used to analyze the water state. The results showed that significant pores and cracks were observed after storage at 25 °C. The proportion of bound water gradually increased, and the glycerol migration rate also reached 1.3% and 0.7% at 25 °C and 4 °C, respectively. The results proved that increasing the storage temperature accelerated the loss of water and glycerol, and decreased the mechanical properties of the SPI film.

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Film-forming Mechanism and Heat Denaturation Effects on the Physical and Chemical Properties of Pea-Protein-Isolate Edible Films

Journal of Food Science ◽

10.1111/j.1365-2621.2002.tb10297.x ◽

2002 ◽

Vol 67 (4) ◽

pp. 1399-1406 ◽

Cited By ~ 52

Author(s):

W.S. Choi ◽

J.H. Han

Keyword(s):

Chemical Properties ◽

Edible Films ◽

Protein Isolate ◽

Heat Denaturation ◽

Physical And Chemical Properties ◽

Pea Protein ◽

Forming Mechanism ◽

Film Forming ◽

Physical And Chemical ◽

And Chemical Properties

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Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG

International Dairy Journal ◽

10.1016/j.idairyj.2004.08.004 ◽

2005 ◽

Vol 15 (4) ◽

pp. 399-409 ◽

Cited By ~ 261

Author(s):

E. Ananta ◽

M. Volkert ◽

D. Knorr

Keyword(s):

Storage Stability ◽

Lactobacillus Rhamnosus ◽

Lactobacillus Rhamnosus Gg ◽

And Storage ◽

Spray Dried

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Research on Antimicrobial Activity and Packaging Performance of Degradable Protein Films

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.915-916.947 ◽

2014 ◽

Vol 915-916 ◽

pp. 947-953 ◽

Cited By ~ 3

Author(s):

Qiao Lei ◽

Zhi Ying Huang ◽

Jia Zhen Pan ◽

Jian Qiang Bao ◽

Qian Nan Xun ◽

...

Keyword(s):

Antimicrobial Activity ◽

Design Method ◽

Uniform Design ◽

Sodium Caseinate ◽

Protein Isolate ◽

Light Transmittance ◽

Protein Films ◽

Protein Film ◽

Film Forming ◽

Degradable Protein

The degradable protein film-forming materials contained 5% whey protein isolate (WPI), 2% sodium caseinate (NaCas) and 50% glycerol,which was the optimal formula obtained by uniform design method of previous work. The antimicrobial activity and packaging performance of WPI-NaCas degradable protein films were discussed by addition of nanoTiO2 at different concentrations (0,0.05,0.10,0.15,0.20g•(200ml)-1) in film-forming solution.The results showed that nanoTiO2 and protein films showed a certain degree of compatibility.Addition of nanoTiO2 could improve tensile strength and elongation at break of the protein films and decrease WVP values of the films,but decrease light transmittance,increase haze of the protein films. The degradable protein films suited for using below150°C.And,nanoTiO2 incorporated into protein films had antimicrobial activity against both E.coli and S.aureus.

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