{"title":"酪蛋白酸钠可食用薄膜中短双歧杆菌的掺入:理化性质、活力和抗菌活性","authors":"Britney Lam, Yu-Hsuan How, Liew-Phing Pui","doi":"10.1111/jfs.13060","DOIUrl":null,"url":null,"abstract":"<p>The addition of probiotic bacteria creates added value to food products wrapped with edible film. Hence, this study aimed to develop sodium caseinate (NaCas) edible film containing <i>Bifidobacterium breve</i>. The edible film was prepared by using different NaCas concentrations (2%–6% wt/vol), glycerol, and <i>B. breve</i> suspension (1% vol/vol). The edible film without probiotics was used as a control film. The optimized 3% (wt/vol) NaCas-<i>B. breve</i> edible film had a viable cell count of 7.07 log<sub>10</sub> CFU/g, thickness of 0.16 mm, 63.50% water solubility, 14.04% moisture content, the color difference (Δ<i>E</i>) <2.59, 3.31 mPa tensile strength, 35.73% elongation at break, and 0.10 mPa Young's modulus. Furthermore, the NaCas-<i>B. breve</i> edible film had also shown inhibition against <i>Escherichia coli</i>, <i>Klebsiella pneumoniae</i>, and <i>Salmonella enterica</i>. The desirable physicochemical properties, high viability, and antibacterial properties of 3% (wt/vol) NaCas-<i>B. breve</i> edible films may enable their future use as bioactive packaging for food products.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":null,"pages":null},"PeriodicalIF":1.9000,"publicationDate":"2023-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Incorporation of Bifidobacterium breve in sodium caseinate-edible film: Physicochemical properties, viability, and antibacterial activity\",\"authors\":\"Britney Lam, Yu-Hsuan How, Liew-Phing Pui\",\"doi\":\"10.1111/jfs.13060\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The addition of probiotic bacteria creates added value to food products wrapped with edible film. Hence, this study aimed to develop sodium caseinate (NaCas) edible film containing <i>Bifidobacterium breve</i>. The edible film was prepared by using different NaCas concentrations (2%–6% wt/vol), glycerol, and <i>B. breve</i> suspension (1% vol/vol). The edible film without probiotics was used as a control film. The optimized 3% (wt/vol) NaCas-<i>B. breve</i> edible film had a viable cell count of 7.07 log<sub>10</sub> CFU/g, thickness of 0.16 mm, 63.50% water solubility, 14.04% moisture content, the color difference (Δ<i>E</i>) <2.59, 3.31 mPa tensile strength, 35.73% elongation at break, and 0.10 mPa Young's modulus. Furthermore, the NaCas-<i>B. breve</i> edible film had also shown inhibition against <i>Escherichia coli</i>, <i>Klebsiella pneumoniae</i>, and <i>Salmonella enterica</i>. The desirable physicochemical properties, high viability, and antibacterial properties of 3% (wt/vol) NaCas-<i>B. breve</i> edible films may enable their future use as bioactive packaging for food products.</p>\",\"PeriodicalId\":15814,\"journal\":{\"name\":\"Journal of Food Safety\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.9000,\"publicationDate\":\"2023-05-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Safety\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jfs.13060\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Safety","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfs.13060","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Incorporation of Bifidobacterium breve in sodium caseinate-edible film: Physicochemical properties, viability, and antibacterial activity
The addition of probiotic bacteria creates added value to food products wrapped with edible film. Hence, this study aimed to develop sodium caseinate (NaCas) edible film containing Bifidobacterium breve. The edible film was prepared by using different NaCas concentrations (2%–6% wt/vol), glycerol, and B. breve suspension (1% vol/vol). The edible film without probiotics was used as a control film. The optimized 3% (wt/vol) NaCas-B. breve edible film had a viable cell count of 7.07 log10 CFU/g, thickness of 0.16 mm, 63.50% water solubility, 14.04% moisture content, the color difference (ΔE) <2.59, 3.31 mPa tensile strength, 35.73% elongation at break, and 0.10 mPa Young's modulus. Furthermore, the NaCas-B. breve edible film had also shown inhibition against Escherichia coli, Klebsiella pneumoniae, and Salmonella enterica. The desirable physicochemical properties, high viability, and antibacterial properties of 3% (wt/vol) NaCas-B. breve edible films may enable their future use as bioactive packaging for food products.
期刊介绍:
The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.