Novel probiotic fermented edible film based on gum arabic/whey protein isolate/isomalt/glycerol incorporated with Lactobacillus rhamnosus: Physical, antibacterial, and fresh pork preservation properties

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-22 DOI:10.1016/j.foodhyd.2024.110875

Jingzhu Lu , Yue Lu , Chao Chang , Jine Wu

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Abstract

Some probiotic films have not shown satisfactory antibacterial performance, which limits their application in food. The purpose of this study is to improve the antibacterial activity of probiotic film by using probiotics to ferment the film solution, and to solve the problem of weak antibacterial performance of probiotic film. In this study, the solution composed of gum arabic/whey protein isolate/isomalt/glycerol was firstly fermented by Lactobacillus rhamnosus (L. rhamnosus) HN001, and then prepared into probiotic fermented films. The effect of probiotic fermentation on the films properties was systematically evaluated in this study. These results demonstrated that probiotic fermentation enhanced the mechanical strength, water barrier properties, thermal stability, and antioxidant activity of the films. According to the scanning electron microscopy (SEM), the probiotic-fermented films exhibited a more compact and coherent structure. Characterization of the films revealed that probiotic fermentation improved the compatibility between the film components and altered the conformation of whey protein. Compared to the non-fermented probiotic films, the probiotic-fermented films exhibited an 11% increase in the inhibition rate against Staphylococcus aureus and a 21% increase in the inhibition rate against Salmonella. The probiotic-fermented films successfully delayed the spoilage of fresh pork stored at 4 °C, effectively inhibiting microbial growth and reproduction, demonstrating a more effective preservation effect than the non-fermented probiotic films. This study provides an effective and convenient method for improving the antibacterial properties and preservation effect of probiotic films.

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基于阿拉伯树胶/分离乳清蛋白/异麦芽酮/甘油和鼠李糖乳杆菌的新型益生菌发酵食用膜：物理、抗菌和猪肉保鲜特性

一些益生菌薄膜的抗菌性能并不理想，这限制了它们在食品中的应用。本研究的目的是利用益生菌发酵薄膜溶液，提高益生菌薄膜的抗菌活性，解决益生菌薄膜抗菌性能弱的问题。本研究首先用鼠李糖乳杆菌（L. rhamnosus）HN001发酵由阿拉伯树胶/分离乳清蛋白/异麦芽酮/甘油组成的溶液，然后制备成益生菌发酵膜。本研究系统地评估了益生菌发酵对薄膜性能的影响。结果表明，益生菌发酵增强了薄膜的机械强度、隔水性能、热稳定性和抗氧化活性。扫描电子显微镜（SEM）显示，益生菌发酵薄膜的结构更紧凑、更连贯。薄膜的特性分析表明，益生菌发酵改善了薄膜成分之间的相容性，并改变了乳清蛋白的构象。与未发酵的益生菌薄膜相比，益生菌发酵薄膜对金黄色葡萄球菌的抑制率提高了 11%，对沙门氏菌的抑制率提高了 21%。与未发酵的益生菌薄膜相比，益生菌发酵薄膜能有效地抑制微生物的生长和繁殖，成功地延缓了在 4 °C 下储存的新鲜猪肉的腐败变质，显示出更有效的保鲜效果。这项研究为提高益生菌薄膜的抗菌性能和保鲜效果提供了一种有效而便捷的方法。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.