alexa Stability of Lactobacillus rhamnosus GG in prebiotic edible films.


Journal of Food Processing & Technology

Author(s): Soukoulis C, BehboudiJobbehdar S, Yonekura L, Parmenter C, Fisk ID

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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 Lactobacillus rhamnosus 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. Copyright © 2014 The Authors. Published by Elsevier Ltd.. All rights reserved.
This article was published in Food Chem and referenced in Journal of Food Processing & Technology

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