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Physical properties and antimicrobial activity of bioactive film based on whey protein and Lactobacillus curvatus 54M16 producer of bacteriocins
- Source :
- Food Hydrocolloids
-
Abstract
- The objective of the work was to study the viability and antimicrobial activity of bacteriocin-producing lactic acid bacteria (LAB) incorporated into whey protein/inulin/gelatine (WP) edible films in presence or absence of nutrient (modified MRS broth). Moreover, the role of the cell on the film structure and properties has been investigated. The results of the work showed that WP-based films were able to ensure a high viability of the bacteriocin-producing strain L. curvatus 54M16 during 28 days of storage at 4 °C. The addition of nutrient in the film matrix slightly affected the viability of the cells, but it was critical for the antimicrobial activity of the films. Films in presence of nutrient showed a good antimicrobial activity against L. innocua C6 as in vitro system as on cooked ham. The presence of LAB has a significant effect on the structure of the film: it reduced the viscosity of the film forming solution and improved the elasticity and the percentage of elongation. Whereas, no effect was observed for water vapour transmission rate and solubility. Thus, WP-based films in presence of modified MRS broth can be used as effective delivery and carrier systems for lactic acid bacteria to develop bioactive edible film or coating with antimicrobial properties.
- Subjects :
- Cell viability
Whey protein
General Chemical Engineering
Inulin
01 natural sciences
chemistry.chemical_compound
0404 agricultural biotechnology
Bacteriocin
0103 physical sciences
Lactic acid bacteria
Food science
Solubility
Bioactive film
010304 chemical physics
biology
Chemistry
food and beverages
Antilisterial activity
04 agricultural and veterinary sciences
General Chemistry
biology.organism_classification
Antimicrobial
040401 food science
Lactic acid
Elongation
Mechanical propertie
Bacteria
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 0268005X
- Volume :
- 108
- Database :
- OpenAIRE
- Journal :
- Food Hydrocolloids
- Accession number :
- edsair.doi.dedup.....263f938559bf9ea2776c8ace0d1e4d20
- Full Text :
- https://doi.org/10.1016/j.foodhyd.2020.105959