Developing of Edible Protein-Based Films enriched with Saccharomyces boulardii and Bifidobacterium

The recent attention has been drawn to edible films and coating since they are low in cost production, and at the same time, they are eco-friendly. These edible materials hold a lot of potential into enhancing food functionality when fortified with probiotics. It was also found that co-administration of probiotics in edible matrices enhances gastrointestinal colonization, probiotic viability and health benefits. The experimental findings showed that the nature and the concentration of the protein to be used in the formulation of the film greatly influenced the mechanical properties. Movies based on ۷.۵% of both whey protein and casein had a desirable balance between tensile strength and flexibility to that of ۵ and ۱۰ percent. Additionally, embedding of Saccharomyces boulardii and Bifidobacterium strains enhanced the performances of the film with the ۷.۵% protein films with yeast reinforcement showing best results of Youngs modulus (۲۴۸۰ Mpa) and elongation (۱۴۶%). Likewise, the tensile strength and elasticity of membrane supplemented with Bifidobacterium was also excellent. These results establish that probiotics addition increases the mechanical integrity and structural network of protein-based membranes. On top of such structural benefits, these membranes have nutritional and health advantages that highlight their potential in being used in smart food packaging preserve and enhance food integrity.

کلیدواژه ها:

Edible films ، protein-based coating ، probiotics ، Food packaging