Functionality of different probiotic strains embedded in citrus pectin based edible films

Abstract

Summary The inclusion of probiotics into the packaging films has emerged as a novel approach to provide edible packaging with new functionalities. In this study, probiotic films were developed by embedding four different probiotics ( Lactobacillus casei , Bifidobacterium bifidum , Lactobacillus acidophilus , and Lactobacillus rhamnosus ) into citrus pectin films and their viability was checked at 25 and 4 °C for 30 days. A reduction of 0.44, 1.04, 0.32, and 1.0 log CFU g −1 was observed in probiotic films containing L . casei , B . bifidum , L . acidzophilus , and L . rhamnosus respectively during drying process of film’s formation. The viability of all probiotics (except B . bifidum ) was decreased from 10 9 to 10 6 CFU g −1 in 30 days storage at 25 °C. Whereas, only 2 log reduction was observed for films stored at 4 °C during 30 days. The physical and optical properties of the films were affected slightly by inclusion of bacterial cells. The presence of live cells in films made them less resistant to elongation and less stretchable. All bacterial films inhibited the growth of L. monocytogenes by 1.5 logs compared to control. The results suggest the entrapment of probiotics in pectin can be used as an effective packaging technology for ensuring food safety.