Bioactive synbiotic coatings with lactobionic acid and Lactobacillus plantarum CECT 9567 in the production and characterization of a new functional dairy product

Sáez‐Orviz, Sara; Puertas, Carlos M.; Marcet, Ismael; Rendueles, Manuel; Dı́az, Mario

doi:10.1016/j.jff.2020.104263

Cited by 11 publications

(10 citation statements)

References 26 publications

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“…In consequence, the presence of LBA favoured the viability of L. plantarum during cold storage. Similar studies using LBA as a prebiotic compound have shown an enhancement in the viability of probiotic microorganisms [29,49,50]. The improvement of microbial viability during cold storage in the presence of prebiotics has also been found with other compounds such as inulin [51] and fructo-oligosaccharides [52].…”

Section: Scanning Electron Microscopymentioning

confidence: 57%

Preparation of Edible Films with Lactobacillus plantarum and Lactobionic Acid Produced by Sweet Whey Fermentation

et al. 2022

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Cheese whey, one of the most abundant by-products of the dairy industry, causes economic losses and pollution problems. In this study, deproteinised sweet whey was fermented by Pseudomonas taetrolens LMG 2336 to produce a prebiotic compound (lactobionic acid, LBA). Endotoxins produced by these microorganisms were successfully removed using microfiltration techniques, allowing the fermented whey permeate to be used in the food industry. The fermented whey permeate was used to develop prebiotic edible films by adding two different concentrations of gelatine (0.45 and 0.9 g gelatine g−1 LBA; LBA45 and LBA90). Furthermore, Lactobacillus plantarum CECT 9567 was added as a probiotic microorganism (LP45 and LP90), creating films containing both a prebiotic and a probiotic. The mechanical properties, water solubility, light transmittance, colour, and microstructure of the films were fully characterised. Additionally, the LBA and probiotic concentration in LP45 and LP90 were monitored under storage conditions. The strength and water solubility of the films were affected by the presence of LBA, and though all these films were homogeneous, they were slightly opaque. In LP45 and LP90, the presence of LBA as a prebiotic improved the viability of L. plantarum during cold storage, compared to the control. Therefore, these films could be used in the food industry to coat different foodstuffs to obtain functional products.

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Section: Scanning Electron Microscopymentioning

confidence: 57%

Preparation of Edible Films with Lactobacillus plantarum and Lactobionic Acid Produced by Sweet Whey Fermentation

et al. 2022

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“…If LBA is combined with probiotic bacteria, synbiotic products and bioactive packaging are developed. In this respect, Sáez-Orviz et al 32 prepared an alginate-based synbiotic coating that contained LBA as prebiotic and Lactobacillus plantarum CET 9567 as probiotic in order to coat cottage cheese. The presence of LBA in the coating increased the survival of the probiotic during the analysis (15 days).…”

Section: Lba As a Bioactive Compound In Innovative Food Productsmentioning

confidence: 99%

The antimicrobial and bioactive properties of lactobionic acid

et al. 2022

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Lactobionic acid (LBA) is a bioactive molecule that has generated keen interest in different industries. However, its future application in the food area is one of the most promising. Chemically, it is a polyhydroxy acid formed by the union of two molecules (galactose and gluconic acid) linked by an ether-bond, showing many interesting and unusual properties due to its structure and composition, although it is traditionally known in the food industry for its chelating, moisturizing, gelling, and antioxidant properties. There has been much research into the production of LBA, either by microbial fermentation or biocatalytic approaches such as enzymatic synthesis, but its use in foodstuffs, to produce new functional products and to evaluate its antimicrobial activity against food-borne pathogens, is a relatively new topic that has attracted the interest of the international research community recently. Furthermore, in spite of the potential of LBA, it has been approved only by the US Food and Drug Administration, and for its use as the salt form, but the publication of new comprehensive studies, able to agglutinate all the new food-related LBA research results, could disseminate knowledge about this compound and have an influence on its current regulation status. The aim of the present review is to describe the most recent advances and research on its antimicrobial potential, as well as summarizing the significant aspects that make LBA a promising bioactive compound for the food sector.

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“…In the case of probiotic edible coatings, the release is not required since the coating is assumed to be eaten with the food ( 19 ). Also, due to the antimicrobial capacity of probiotic bacteria, they may be employed as an alternative strategy to control pathogenic microorganisms ( 14 , 20 – 23 ). In order to enhance probiotics viability, prebiotic compounds have been incorporated into film-forming solutions.…”

Section: Introductionmentioning

confidence: 99%

“…In order to enhance probiotics viability, prebiotic compounds have been incorporated into film-forming solutions. It has been declared that prebiotics remarkably boosted the probiotic viability during storage and in simulated gastrointestinal conditions ( 8 , 14 , 24 – 26 ). It has also been reported that synbiotic edible films and coatings positively influenced the microbial and physicochemical quality of the food product.…”

Section: Introductionmentioning

confidence: 99%

An insight to potential application of synbiotic edible films and coatings in food products

2022

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Edible films and coatings have gained significant consideration in recent years due to their low cost and decreasing environmental pollution. Several bioactive compounds can be incorporated into films and coatings, including antioxidants, antimicrobials, flavoring agents, colors, probiotics and prebiotics. The addition of probiotics to edible films and coatings is an alternative approach for direct application in food matrices that enhances their stability and functional properties. Also, it has been noted that the influence of probiotics on the film properties was dependent on the composition, biopolymer structure, and intermolecular interactions. Recently, the incorporation of probiotics along with prebiotic compounds such as inulin, starch, fructooligosaccharide, polydextrose and wheat dextrin has emerged as new bioactive packaging. The simultaneous application of probiotics and prebiotics improved the viability of probiotic strains and elevated their colonization in the intestinal tract and provided health benefits to humans. Moreover, prebiotics created a uniform and compact structure by filling the spaces within the polymer matrix and increased opacity of edible films. The effects of prebiotics on mechanical and barrier properties of edible films was dependent on the nature of prebiotic compounds. This review aims to discuss the concept of edible films and coatings, synbiotic, recent research on synbiotic edible films and coatings as well as their application in food products.

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Bioactive synbiotic coatings with lactobionic acid and Lactobacillus plantarum CECT 9567 in the production and characterization of a new functional dairy product

Cited by 11 publications

References 26 publications

Preparation of Edible Films with Lactobacillus plantarum and Lactobionic Acid Produced by Sweet Whey Fermentation

Preparation of Edible Films with Lactobacillus plantarum and Lactobionic Acid Produced by Sweet Whey Fermentation

The antimicrobial and bioactive properties of lactobionic acid

An insight to potential application of synbiotic edible films and coatings in food products

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