Yang, Z, Li, M, Li, Y et al. (10 more authors) (2023) Entrapment of probiotic (Bifidobacterium longum) in bilayer emulsion film with enhanced barrier property for improving viability. Food Chemistry, 423. 136300. ISSN 0308-8146
Abstract
The gelatin/gellan gum based-bilayer emulsion film was developed in this work to improve the survivability of Bifidobacterium longum during the storage process. The baobab seed oil (BO) was added to the gelatin (GE) matrix to develop emulsion film as the barrier outer layer. The blueberry anthocyanin extract (BE) was incorporated into the gellan gum (GG)-based inner layer to enhance the viability of B. longum. The SEM and FTIR results revealed that the probiotics were successfully entrapped in BO/BE-loaded bilayer film. The greatest survivability and viable cell numbers of the B. longum during the storage period were observed in the BO/BE loaded bilayer film. Furthermore, the stability of the colorful patterns by electrochemical writing was also evaluated in this work. Finally, the GE/BO-GG/BE/BM maintain satisfactory probiotic viability in steamed bread coating application. Hence, the GE/BO-GG/BE/BM bilayer film could be considered a novel material to deliver and protect the probiotics in food applications.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Keywords: | Blueberry anthocyanin; Bifidobacterium longum; Baobab seed oil; Bilayer emulsion film; Gellan gum; Gelatin |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 25 May 2023 09:57 |
Last Modified: | 26 May 2023 14:18 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodchem.2023.136300 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:199536 |