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

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 f...