African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12488

Full Length Research Paper

Effect of lactic acid bacteria on the textural properties of an edible film based on whey, inulin and gelatin

Imelda García-Argueta1, Octavio Dublán-García2, Baciliza Quintero-Salazar3, Aurelio Dominguez-Lopez1, Leobardo Manuel Gómez-Oliván2 and Abdel-Fattah Z.M. Salem4,5*
1Facultad de Ciencias Agronómicas, Universidad Autónoma del Estado de México, El Cerrillo Piedras Blancas, Toluca, Edo. de México. CP 50090, México. 2Facultad de Química, Universidad Autónoma del Estado de México, El Cerrillo Piedras Blancas, Toluca, Estado de México. CP 50090, México. 3Facultad de Turismo y Gastronomía, Campus “el Rosedal”, Universidad Autónoma del Estado de México, Carretera Toluca-Atlacomulco  Km. 14.5, Toluca, C.P. 50200, México. 4Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, El Cerrillo Piedras Blancas, Toluca, Estado de México. CP 50090, México. 5Faculty of Agriculture. Alexandria University, Alexandria, Egypt.  
Email: [email protected]

  •  Accepted: 22 April 2013
  •  Published: 08 May 2013

Abstract

This study was aimed to evaluate the effects of different components and the addition of probiotic bacteria of lactic acid bacteria (LAB, Lactobacillus casei) on the physicochemical and textural characteristics of edible films using a response surface Box-Behnken design. The edible films were made of the following components: Whey (8%), glycerol (6%), inulin (0 to 4%), gelatin (2 to 5%) and probiotics (0 to 2%). The addition of LAB significantly affected the pH, viscosity, luminosity, hardness and Young's modulus of the films. However, all formulations presented physicochemical and textural characteristics suitable for the survival of lactic acid bacteria during storage. Formulas 10 and 3 with a composition of 2% inulin, 3.5% gelatin and 1% probiotic, demonstrated higher responses to pH, viscosity, luminosity, hardness and Young's modulus, whereas formulas 14 and 12 exhibited lower responses to the above-mentioned features but proved the most resilient. Therefore, edible films with added probiotic bacteria could be applied to a variety of foods and to increase consumer choice.

 

Key words: Edible film, lactic acid bacteria, inulin, gelatin, whey.

Abbreviation

EF, Edible films; FFS, film-forming solution; LAB, lactic acid bacteria;MRS, De Man-Rogosa Sharpe.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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