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

Abstract

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.

Eco-Friendly Edible Packaging Systems Based on Live-Lactobacillus kefiri MM5 for the Control of Listeria monocytogenes in Fresh Vegetables

“…For this purpose, a LAB bacteriocin producer was added to films and coatings of different compositions, resulting in bioactive packaging solutions with high biological value, due to the presence of the probiotic LAB. The gradual growth of the probiotic strain L. kefiri MM5 inside both types of edible films and coatings, without an initial decrease in vital load, as reported in other studies [ 52 , 53 ], underlines that the process conditions haven’t had an impact on bacterial survival. The storage temperature (4 °C) hasn’t also affected the probiotic survival, contrary to what has been pointed out by other authors [ 54 ].…”

Downstream Approach Routes for the Purification and Recovery of Lactobionic Acid

“…Complete biomass separation is performed with microfiltration. Additionally, Sáez-Orviz et al [ 22 ] have proved that microfiltration eliminates endotoxins from sweet whey substrate after fermentation with Pseudomonas taetrolens , which means that the obtained LBA product is safe for use in the food industry.…”

Nanovesicles as Vanillin Carriers for Antimicrobial Applications

“…Samples were punctured at room temperature using a P/5 S probe (5 mm diameter) at a test speed of 1 mm/s. PS and PD were calculated according as follows [ 25 ]: where Fm is the maximum force applied before the rupture of the film, Th is the film thickness (mm), D is the distance covered by the probe while it is in contact with the film until the film is broken (mm), and R is the radius of the hole in the plates (mm).…”