Characterization and cell viability of probiotic/prebiotics film based on duck feet gelatin: a novel poultry gelatin as a suitable matrix for probiotics
The probiotic viability, physicochemical, mechanical, barrier, and microstructure properties of synbiotic edible films (SEFs) based on duck feet gelatin (DFG) were evaluated. Four synbiotic systems were obtained by mixing four types of prebiotics, namely, dextrin, polydextrose, gum Arabic, and sago...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English English |
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MDPI
2021
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| Online Access: | https://eprints.ums.edu.my/id/eprint/31301/1/Characterization%20and%20cell%20viability%20of%20probiotic.pdf https://eprints.ums.edu.my/id/eprint/31301/2/Characterization%20and%20cell%20viability%20of%20probiotic1.pdf |
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| author | Ahmadreza Abedinia Faezeh Alimohammadi Farangis Teymori Najibeh Razgardani Mohammad Reza Saeidi Asl Fazilah Arif Abdorreza Mohammadi Nafchi Nurul Huda Jumardi Roslan |
| author_facet | Ahmadreza Abedinia Faezeh Alimohammadi Farangis Teymori Najibeh Razgardani Mohammad Reza Saeidi Asl Fazilah Arif Abdorreza Mohammadi Nafchi Nurul Huda Jumardi Roslan |
| author_sort | Ahmadreza Abedinia |
| collection | UMS |
| description | The probiotic viability, physicochemical, mechanical, barrier, and microstructure properties of synbiotic edible films (SEFs) based on duck feet gelatin (DFG) were evaluated. Four synbiotic systems were obtained by mixing four types of prebiotics, namely, dextrin, polydextrose, gum Arabic, and sago starch, with DFG to immobilize of probiotic (Lactobacillus casei ATCC). The ability of DFG to create a suitable matrix to increase probiotic viability was compared with those of other commercial gelatins in a preliminary evaluation. The DFG showed proper probiotic viability compared with other gelatins. The addition of prebiotics reduced the transparency of SEFs and increased color differentiation, uniformity, and complete coverage of probiotic cells. The estimated shelf-life of surviving bacteria in the SEFs stored at 4 and 25 ◦C showed that gum arabic showed the best performance and enhanced the viability of L. casei by 42% and 45%, respectively. Dextrin, polydextrose, and sago starch enhanced the viability of L. casei at 4 and 25 ◦C by 26% and 35%, 26% and 5%, and 20% and 5%, respectively. The prebiotics improved the physicochemical, mechanical, and barrier properties of all SEFs, except polydextrose film. The viability of L. casei can be increased with the proper selection of gelatin and prebiotics. |
| first_indexed | 2024-03-06T03:12:39Z |
| format | Article |
| id | ums.eprints-31301 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:12:39Z |
| publishDate | 2021 |
| publisher | MDPI |
| record_format | dspace |
| spelling | ums.eprints-313012021-11-30T01:55:08Z https://eprints.ums.edu.my/id/eprint/31301/ Characterization and cell viability of probiotic/prebiotics film based on duck feet gelatin: a novel poultry gelatin as a suitable matrix for probiotics Ahmadreza Abedinia Faezeh Alimohammadi Farangis Teymori Najibeh Razgardani Mohammad Reza Saeidi Asl Fazilah Arif Abdorreza Mohammadi Nafchi Nurul Huda Jumardi Roslan TS1950-1982 Animal products The probiotic viability, physicochemical, mechanical, barrier, and microstructure properties of synbiotic edible films (SEFs) based on duck feet gelatin (DFG) were evaluated. Four synbiotic systems were obtained by mixing four types of prebiotics, namely, dextrin, polydextrose, gum Arabic, and sago starch, with DFG to immobilize of probiotic (Lactobacillus casei ATCC). The ability of DFG to create a suitable matrix to increase probiotic viability was compared with those of other commercial gelatins in a preliminary evaluation. The DFG showed proper probiotic viability compared with other gelatins. The addition of prebiotics reduced the transparency of SEFs and increased color differentiation, uniformity, and complete coverage of probiotic cells. The estimated shelf-life of surviving bacteria in the SEFs stored at 4 and 25 ◦C showed that gum arabic showed the best performance and enhanced the viability of L. casei by 42% and 45%, respectively. Dextrin, polydextrose, and sago starch enhanced the viability of L. casei at 4 and 25 ◦C by 26% and 35%, 26% and 5%, and 20% and 5%, respectively. The prebiotics improved the physicochemical, mechanical, and barrier properties of all SEFs, except polydextrose film. The viability of L. casei can be increased with the proper selection of gelatin and prebiotics. MDPI 2021 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/31301/1/Characterization%20and%20cell%20viability%20of%20probiotic.pdf text en https://eprints.ums.edu.my/id/eprint/31301/2/Characterization%20and%20cell%20viability%20of%20probiotic1.pdf Ahmadreza Abedinia and Faezeh Alimohammadi and Farangis Teymori and Najibeh Razgardani and Mohammad Reza Saeidi Asl and Fazilah Arif and Abdorreza Mohammadi Nafchi and Nurul Huda and Jumardi Roslan (2021) Characterization and cell viability of probiotic/prebiotics film based on duck feet gelatin: a novel poultry gelatin as a suitable matrix for probiotics. Foods, 10. pp. 1-16. ISSN 2304-8158 https://www.mdpi.com/2304-8158/10/8/1761 https://doi.org/10.3390/foods10081761 https://doi.org/10.3390/foods10081761 |
| spellingShingle | TS1950-1982 Animal products Ahmadreza Abedinia Faezeh Alimohammadi Farangis Teymori Najibeh Razgardani Mohammad Reza Saeidi Asl Fazilah Arif Abdorreza Mohammadi Nafchi Nurul Huda Jumardi Roslan Characterization and cell viability of probiotic/prebiotics film based on duck feet gelatin: a novel poultry gelatin as a suitable matrix for probiotics |
| title | Characterization and cell viability of probiotic/prebiotics film based on duck feet gelatin: a novel poultry gelatin as a suitable matrix for probiotics |
| title_full | Characterization and cell viability of probiotic/prebiotics film based on duck feet gelatin: a novel poultry gelatin as a suitable matrix for probiotics |
| title_fullStr | Characterization and cell viability of probiotic/prebiotics film based on duck feet gelatin: a novel poultry gelatin as a suitable matrix for probiotics |
| title_full_unstemmed | Characterization and cell viability of probiotic/prebiotics film based on duck feet gelatin: a novel poultry gelatin as a suitable matrix for probiotics |
| title_short | Characterization and cell viability of probiotic/prebiotics film based on duck feet gelatin: a novel poultry gelatin as a suitable matrix for probiotics |
| title_sort | characterization and cell viability of probiotic prebiotics film based on duck feet gelatin a novel poultry gelatin as a suitable matrix for probiotics |
| topic | TS1950-1982 Animal products |
| url | https://eprints.ums.edu.my/id/eprint/31301/1/Characterization%20and%20cell%20viability%20of%20probiotic.pdf https://eprints.ums.edu.my/id/eprint/31301/2/Characterization%20and%20cell%20viability%20of%20probiotic1.pdf |
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