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Sustainable starch-based edible films with agrifood residues as potential carriers for the probiotic Lactobacillus rhamnosus

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Resumo:Edible films are promising carriers for probiotics and can be composed by agrifood residues, which are usually rich in polymers and bioactive compounds. In this work, starch-based films were enriched with three types of agrifood residues (quince, potato and orange peels) and the incorporation of the probiotic Lactobacillus rhamnosus was studied, as well as the addition of inulin as a protective prebiotic. The resulting films were characterized in terms of mechanical properties, physicochemical properties, lactobacilli viability and microbiological properties. The mechanical properties of the films generally decreased with the introduction of L. rhamnosus, although this was highly dependent on the film composition. All films exhibited water vapor permeabilities in the typical range of starch-based films and were not greatly affected by the inclusion of probiotics. The loss of probiotic viability during films production was strongly related to the pH of the film-forming solutions. Films with agrifood residues had a slower loss of probiotic viability during storage, when compared to plain starch films, which may be explained by the presence of antioxidant compounds. Inulin was expected to improve viability, but this was not observed. Microbiological analysis showed that agrifood residues powders contained natural contaminant bacteria that were partially eliminated during film formation. Moreover, none of the target foodborne pathogens were detected in the analyzed samples. Overall, the results suggest that edible films containing agrifood residues can be a promising material for the delivery of probiotics and/or as primary packaging for some food products.
Autores principais:Coimbra, Patrícia
Outros Autores:Alarico, Susana; Empadinhas, Nuno; Braga, Mara E.M.; Gaspar, Marisa C.
Assunto:Edible films L. rhamnosus Orange peel Quince peel Potato peel
Ano:2023
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso aberto
Instituição associada:Universidade de Leiria e Oeste
Idioma:inglês
Origem:IC-online

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