Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite

• Published in: International journal of food science & technology Vol. 55; no. 4; pp. 1497 - 1505
• Main Authors: Namratha, Shaji, Sreejit, Valiathan, Preetha, Radhakrishnan
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.04.2020
• Subjects: Alginate; Alginic acid; Antioxidants; Biodegradable materials; Casein; edible films; Entrapment; Fabrication; Fluorescence; Fluorescence microscopy; Food packaging; Food production; Fourier transforms; Glycerol; Infrared spectroscopy; Morphology; Optical properties; Packaging; Pectin; Physicochemical properties; Probiotics; Raman spectroscopy; Scanning electron microscopy; Sodium alginate; Spectrum analysis; Stability analysis; Surface stability; Thermal properties; Thermodynamic properties; Viability
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.14550

Summary The objective of this study was to develop a casein‐based edible film for the entrapment of probiotic Enterococcus faecium Rp1. Casein, pectin, sodium alginate and glycerol were used to prepare the film. In this study, the physicochemical and morphological properties of casein‐based edible film and its impact on the stability of probiotic were evaluated. Surface morphology and properties of the film were tested using a scanning electron microscope, fluorescence microscopy, Raman spectroscopy, Fourier transform infrared spectroscopy and X‐ray diffraction. Probiotic‐incorporated casein‐based edible film showed significant improvement in the antimicrobial and antioxidant properties and enhanced the structural, optical and thermal properties. Furthermore, the film was found to be desirable to carry probiotics, with the viability of 107 CFU mL−1 rate up to 30 days of storage at 4 °C. Hence, the current study suggests a probiotic‐incorporated casein‐based edible film for active packaging of food products. The probiotic‐incorporated pectin–alginate–casein film was developed. The surface morphology and properties of the film were tested using scanning electron microscope, fluorescence microscopy, Raman spectroscopy, Fourier transform infrared spectroscopy and X‐ray diffraction. The film was found to be desirable to carry probiotics, with the viability of 107 CFU mL−1 rate up to 30 days of storage at 4 °C.