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Cellulose-based edible films for probiotic entrapment

2019-03Journal article Open access
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dc.contributor.authorSingh, Poonam
dc.contributor.authorMagalhaes, Solange
dc.contributor.authorAlves, Luis
dc.contributor.authorAntunes, Filipe
dc.contributor.authorMiguel, Maria
dc.contributor.authorLindman, Bjorn
dc.contributor.authorMedronho, Bruno
dc.date.accessioned2020-07-24T10:52:49Z
dc.date.available2020-07-24T10:52:49Z
dc.date.issued2019-03
dc.description.abstractEncapsulation with edible films is a promising approach that may solve the disadvantages associated with the use of bioactive compounds as food additives. This is particularly relevant in the case of probiotics, since their stability in food matrices and in the gastrointestinal tract may be rather poor. Therefore, new cellulose-based edible films have been successfully developed and characterized. Sodium carboxymethyl cellulose (CMC) and hydroxyethyl cellulose (HEC) were used for the film preparation and cross-linked with citric acid (CA) under reasonably mild conditions. Model probiotic bacteria (Lactobacillus rhamnosus GG) were incorporated in the films either during the film formation and casting or after the film synthesis, via bacteria diffusion and adsorption. The later approach could efficiently entrap and preserve viable bacteria. The mechanical properties and swelling ability could be tuned by varying the HEC/CMC ratio and the amount of CA. Moreover, the surface area and total pore volume of the films considerably decreased after cross-linking. Overall, these novel films are regarded as promising inexpensive and friendly matrices for food protection and packaging applications.
dc.description.sponsorshipPeople Program (Marie Curie Actions) of the European Union's Seventh Framework Program FP7/2007-2013/under REAEuropean Union (EU) [606713 BIBAFOODS]
dc.description.sponsorshipPortuguese Foundation for Science and Technology (FCT)Portuguese Foundation for Science and Technology [PTDC/AGR-TEC/4814/2014, IF/01005/2014]
dc.description.sponsorshipFCT Portuguese Foundation for Science and Technology [PEstOE/QUI/UI0313/2013]
dc.identifier.doi10.1016/j.foodhyd.2018.08.057
dc.identifier.issn0268-005X
dc.identifier.issn1873-7137
dc.identifier.urihttp://hdl.handle.net/10400.1/14409
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier Sci Ltd
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectCross-linking
dc.subjectHydrogels
dc.subjectCoatings
dc.subjectEncapsulation
dc.subjectAdsorption
dc.titleCellulose-based edible films for probiotic entrapment
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage74
oaire.citation.startPage68
oaire.citation.titleFood Hydrocolloids
oaire.citation.volume88
person.familyNameMedronho
person.givenNameBruno
person.identifier.ciencia-id6918-9AB3-8D22
person.identifier.orcid0000-0003-0972-1739
person.identifier.ridP-5927-2014
person.identifier.scopus-author-id9940656700
rcaap.rightsopenAccess
rcaap.typearticle
relation.isAuthorOfPublication4c03571a-93da-4504-8acf-c74326449852
relation.isAuthorOfPublication.latestForDiscovery4c03571a-93da-4504-8acf-c74326449852

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