Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread
In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium alginate (ALG) or binary blends of 0.5% w/w sodium alginate...
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| Format: | Article |
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Elsevier
2014
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| Online Access: | https://eprints.nottingham.ac.uk/28789/ |
| _version_ | 1848793642221699072 |
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| author | Soukoulis, Christos Yonekura, Lina Gan, Heng Hui Behboudi-Jobbehdar, Solmaz Parmenter, C.D.J. Fisk, Ian D. |
| author_facet | Soukoulis, Christos Yonekura, Lina Gan, Heng Hui Behboudi-Jobbehdar, Solmaz Parmenter, C.D.J. Fisk, Ian D. |
| author_sort | Soukoulis, Christos |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium alginate (ALG) or binary blends of 0.5% w/w sodium alginate and 2% whey protein concentrate (ALG/WPC) containing Lactobacillus rhamnosus GG, followed by an air drying step at 60 °C for 10 min or 180 °C for min were produced. No visual differences between the bread crust surface of control and probiotic bread were observed. Microstructural analysis of bread crust revealed the formation of thicker films in the case of ALG/WPC. The presence of WPC improved significantly the viability of L. rhamnosus GG throughout air drying and room temperature storage. During storage there was a significant reduction in L. rhamnosus GG viability during the first 24 h, viable count losses were low during the subsequent 2–3 days of storage and growth was observed upon the last days of storage (day 4–7). The use of film forming solutions based exclusive on sodium alginate improved the viability of L. rhamnosus GG under simulated gastro-intestinal conditions, and there was no impact of the bread crust matrix on inactivation rates. The presence of the probiotic edible films did not modify cause major shifts in the mechanistic pathway of bread staling – as shown by physicochemical, thermal, texture and headspace analysis. Based on our calculations, an individual 30–40 g bread slice can deliver approx. 7.57–8.98 and 6.55–6.91 log cfu/portion before and after in-vitro digestion, meeting the WHO recommended required viable cell counts for probiotic bacteria to be delivered to the human host. |
| first_indexed | 2025-11-14T19:03:32Z |
| format | Article |
| id | nottingham-28789 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T19:03:32Z |
| publishDate | 2014 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-287892020-05-04T16:41:10Z https://eprints.nottingham.ac.uk/28789/ Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread Soukoulis, Christos Yonekura, Lina Gan, Heng Hui Behboudi-Jobbehdar, Solmaz Parmenter, C.D.J. Fisk, Ian D. In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium alginate (ALG) or binary blends of 0.5% w/w sodium alginate and 2% whey protein concentrate (ALG/WPC) containing Lactobacillus rhamnosus GG, followed by an air drying step at 60 °C for 10 min or 180 °C for min were produced. No visual differences between the bread crust surface of control and probiotic bread were observed. Microstructural analysis of bread crust revealed the formation of thicker films in the case of ALG/WPC. The presence of WPC improved significantly the viability of L. rhamnosus GG throughout air drying and room temperature storage. During storage there was a significant reduction in L. rhamnosus GG viability during the first 24 h, viable count losses were low during the subsequent 2–3 days of storage and growth was observed upon the last days of storage (day 4–7). The use of film forming solutions based exclusive on sodium alginate improved the viability of L. rhamnosus GG under simulated gastro-intestinal conditions, and there was no impact of the bread crust matrix on inactivation rates. The presence of the probiotic edible films did not modify cause major shifts in the mechanistic pathway of bread staling – as shown by physicochemical, thermal, texture and headspace analysis. Based on our calculations, an individual 30–40 g bread slice can deliver approx. 7.57–8.98 and 6.55–6.91 log cfu/portion before and after in-vitro digestion, meeting the WHO recommended required viable cell counts for probiotic bacteria to be delivered to the human host. Elsevier 2014-01-30 Article PeerReviewed Soukoulis, Christos, Yonekura, Lina, Gan, Heng Hui, Behboudi-Jobbehdar, Solmaz, Parmenter, C.D.J. and Fisk, Ian D. (2014) Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread. Food Hydrocolloids, 39 . pp. 231-242. ISSN 0268-005X Probiotic; Viability; Functional foods; Bread; In-vitro digestion; Novel processing http://www.sciencedirect.com/science/article/pii/S0268005X14000411 doi:10.1016/j.foodhyd.2014.01.023 doi:10.1016/j.foodhyd.2014.01.023 |
| spellingShingle | Probiotic; Viability; Functional foods; Bread; In-vitro digestion; Novel processing Soukoulis, Christos Yonekura, Lina Gan, Heng Hui Behboudi-Jobbehdar, Solmaz Parmenter, C.D.J. Fisk, Ian D. Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread |
| title | Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread |
| title_full | Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread |
| title_fullStr | Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread |
| title_full_unstemmed | Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread |
| title_short | Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread |
| title_sort | probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread |
| topic | Probiotic; Viability; Functional foods; Bread; In-vitro digestion; Novel processing |
| url | https://eprints.nottingham.ac.uk/28789/ https://eprints.nottingham.ac.uk/28789/ https://eprints.nottingham.ac.uk/28789/ |