In this study, the edible films from chicken feet (CF), ovine muscle fascia (MF), and bovine bone gelatin (Gel) were prepared and their characteristics were analyzed, and we also evaluated the sensory quality of raw and cooked hamburgers using the edible films. The quantities of the CF and MF hyaluronic acid were evaluated using colorimetry and spectrophotometry. The CF, MF, and Gel films were prepared by solvent casting method. Results indicated that the concentration of hyaluronic acid in CF (124.11 ppm) was greater than MF (101.11 ppm). The antioxidative property of the CF film (18.47%) was greater than the Gel (1.88%) and MF (Undetectable) film. The CF film was more resistant to water vapor permeability (2.75 × 10–9 g/m.s.pa) than the MF (1.57 × 10–8 g/m.s.pa) and Gel (1.5 × 10–7 g/m.s.pa) films. The Gel film had more appropriate mechanical properties than CF and MF films. The films kept burgers patties independent from one another and prevented them from sticking and freezing together. MF and CF films were able to promote the organoleptic properties of raw and cooked hamburgers in taste and texture.
Incorporating probiotic bacteria with different biopolymers as edible films is an effective approach to improve their viability. In this study, three different films (wheat sourdough powder, whole wheat flour, and bovine bone gelatin) are incorporated with Lactobacillus plantarum separately and the viability of bacteria is monitored during the storage time (40 days at 4°C) and simulated gastrointestinal conditions. The results demonstrated that the sourdough film has the best protective effect on the viability of the cells during the film's preparation, storage time (6.5 Log/CFU/g), and simulated gastrointestinal conditions (7.13 Log/CFU/g). A higher rate of reduction is observed in gelatin film at the end of the storage time (4.03 Log/CFU/g). Physicochemical, and mechanical characteristics are examined. It is observed that the incorporation of bacteria does not affect the thickness, moisture content, and solubility of all films, but changed the mechanical properties of the sourdough and the wheat flour films (p ≤ 0.05). Scanning Electron Microscope images showed a more uniform and compact structure for both bacterial and control gelatin films. Although the sourdough film is appropriate for protecting probiotic bacteria (>10 6 CFU/g), further studies are needed to improve its mechanical properties.
Introduction: Due to the advantages of sourdough, its film production for food packaging could be interesting. This study aimed to evaluate the influence of probiotic sourdough based edible film covered on set yogurt and subsequent changes during post fermentation storage.
Materials and Methods: The parameters examined included changes to the fermentation characteristics (pH, and viable counts of probiotic bacteria), synersies, and sensory evaluation during 21-d storage at 4°C. lactobacillus plantarum was supplemented with sourdough films and yogurt produced by commercial yogurt starters (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) then films placed on yogurt containers, and a panel of parameters reflecting product quality was subsequently monitored along with 21-d post-fermentation storage.
Results: Results demonstrated that the pH value of yogurt decreased slowly during the storage and no significant difference was observed between the control and the samples with the films. Although the number of viable cells decreased during storage, it did not lower than the minimum requirement for probiotics (> 107 log CFU / g). The synersies of the film-treated samples were significantly (P ≤ 0.05) lower than the control samples. The yogurt with the film without bacteria had the least synersis. Film-treated yogurts had acceptable sensory properties in comparison with control.
Conclusion: Sourdough films can be an optimizing candidate to enter the food industry as a bioactive edible film and also could improve the delivery of probiotic bacteria.
In this study, layers were designed to protect yogurt using sourdough powder, wheat flour, and gelatin incorporated with Lactobacillus plantarum. The antimicrobial and antifungal (against Aspergillus terreus) characteristics of designed layers were investigated in vitro. After yogurt preparation, designed layers were placed on the surface of samples and stored at 4°C for 21 days. The physical and microbial properties and susceptibility to the growth of A. terreus in samples were assessed. For sensory evaluation, samples mixed with layers and yogurt without layers were evaluated. The in vitro antimicrobial and antifungal results indicated that the bacterial gelatin layer had the largest inhibitory zone, and the bacterial sourdough layer had the maximum inhibition growth against A. trreus. The viability of L. plantarum in the sourdough layer remained more than 106 CFU/g after two weeks on the yogurt. The designed layers could reduce the syneresis and pH of yogurt during storage in all cases. The sourdough and wheat flour layers could prevent fungal growth for at least 7 days. The taste of yogurt mixed with the bacterial wheat flour layer received the highest score, while the taste of the yogurt that had been protected with the sourdough layer was better than other samples.
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