Orally dissolving yoghurt strip: a new approach in delivery of probiotics
The study focused on developing functional yoghurt edible film oral strip encapsulating viable probiotics (Streptococcus thermophilus (S. thermophilus), Lactobacillus bulgaricus (L. bulgaricus), and Lactococcus lactis (L. lactis)) with pectin biopolymer. The oral strip was optimized with Central Com...
| Main Authors: | , , , , , |
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| Format: | Article |
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Springer
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/113938/ |
| _version_ | 1848866361561841664 |
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| author | Saleena, Lejaniya Abdul Kalam Nyam, Kar Lin Yusof, Yus Aniza Song, Adelene Ai-Lian In, Lionel Lian Aun Pui, Liew Phing |
| author_facet | Saleena, Lejaniya Abdul Kalam Nyam, Kar Lin Yusof, Yus Aniza Song, Adelene Ai-Lian In, Lionel Lian Aun Pui, Liew Phing |
| author_sort | Saleena, Lejaniya Abdul Kalam |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The study focused on developing functional yoghurt edible film oral strip encapsulating viable probiotics (Streptococcus thermophilus (S. thermophilus), Lactobacillus bulgaricus (L. bulgaricus), and Lactococcus lactis (L. lactis)) with pectin biopolymer. The oral strip was optimized with Central Composite Design using independent variables such as functional yoghurt powder (2.5% w/v–7.5% w/v), pectin (1.5% w/v–2.5% w/v), and glycerol (55% w/w–65% w/w). The optimum oral strip was prepared at 7.5% (w/v) yoghurt powder, 2.5% (w/v) pectin, and 57.18% (w/w) glycerol, respectively. The oral strip developed with S. thermophilus, L. bulgaricus, and L. lactis had viability of 8.57 ± 0.04, 8.35 ± 0.04 and 8.44 ± 0.04 (log CFU/strip). Antibacterial zone of inhibition against Klebsiella pneumoniae and Pseudomonas aeruginosa were 12.00 ± 1.00 mm and 11.67 ± 0.58 mm accordingly. Optimized oral strip had moisture content of 9.85 ± 0.25 (%), colour difference (∆E) of 48.19 ± 1.30, tensile strength of 2.82 ± 0.07 (MPa), elongation at break of 12.68 ± 0.45 (%) and Youngs modulus as of 0.22 ± 0.01, respectively. Additionally, scanning electron microscopy of oral strip showed well-incorporated yoghurt powder in the film matrix. In the present study, nutritional improvements were developed with acceptable functional properties and probiotic viability. |
| first_indexed | 2025-11-15T14:19:23Z |
| format | Article |
| id | upm-113938 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:19:23Z |
| publishDate | 2024 |
| publisher | Springer |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1139382025-02-05T07:02:16Z http://psasir.upm.edu.my/id/eprint/113938/ Orally dissolving yoghurt strip: a new approach in delivery of probiotics Saleena, Lejaniya Abdul Kalam Nyam, Kar Lin Yusof, Yus Aniza Song, Adelene Ai-Lian In, Lionel Lian Aun Pui, Liew Phing The study focused on developing functional yoghurt edible film oral strip encapsulating viable probiotics (Streptococcus thermophilus (S. thermophilus), Lactobacillus bulgaricus (L. bulgaricus), and Lactococcus lactis (L. lactis)) with pectin biopolymer. The oral strip was optimized with Central Composite Design using independent variables such as functional yoghurt powder (2.5% w/v–7.5% w/v), pectin (1.5% w/v–2.5% w/v), and glycerol (55% w/w–65% w/w). The optimum oral strip was prepared at 7.5% (w/v) yoghurt powder, 2.5% (w/v) pectin, and 57.18% (w/w) glycerol, respectively. The oral strip developed with S. thermophilus, L. bulgaricus, and L. lactis had viability of 8.57 ± 0.04, 8.35 ± 0.04 and 8.44 ± 0.04 (log CFU/strip). Antibacterial zone of inhibition against Klebsiella pneumoniae and Pseudomonas aeruginosa were 12.00 ± 1.00 mm and 11.67 ± 0.58 mm accordingly. Optimized oral strip had moisture content of 9.85 ± 0.25 (%), colour difference (∆E) of 48.19 ± 1.30, tensile strength of 2.82 ± 0.07 (MPa), elongation at break of 12.68 ± 0.45 (%) and Youngs modulus as of 0.22 ± 0.01, respectively. Additionally, scanning electron microscopy of oral strip showed well-incorporated yoghurt powder in the film matrix. In the present study, nutritional improvements were developed with acceptable functional properties and probiotic viability. Springer 2024-08-02 Article PeerReviewed Saleena, Lejaniya Abdul Kalam and Nyam, Kar Lin and Yusof, Yus Aniza and Song, Adelene Ai-Lian and In, Lionel Lian Aun and Pui, Liew Phing (2024) Orally dissolving yoghurt strip: a new approach in delivery of probiotics. Journal of Food Measurement and Characterization, 18 (9). pp. 8110-8119. ISSN 2193-4126; eISSN: 2193-4134 https://link.springer.com/article/10.1007/s11694-024-02790-6?error=cookies_not_supported&code=a01ae1dd-19f0-4643-a08d-14ba1e4749c9 10.1007/s11694-024-02790-6 |
| spellingShingle | Saleena, Lejaniya Abdul Kalam Nyam, Kar Lin Yusof, Yus Aniza Song, Adelene Ai-Lian In, Lionel Lian Aun Pui, Liew Phing Orally dissolving yoghurt strip: a new approach in delivery of probiotics |
| title | Orally dissolving yoghurt strip: a new approach in delivery of probiotics |
| title_full | Orally dissolving yoghurt strip: a new approach in delivery of probiotics |
| title_fullStr | Orally dissolving yoghurt strip: a new approach in delivery of probiotics |
| title_full_unstemmed | Orally dissolving yoghurt strip: a new approach in delivery of probiotics |
| title_short | Orally dissolving yoghurt strip: a new approach in delivery of probiotics |
| title_sort | orally dissolving yoghurt strip: a new approach in delivery of probiotics |
| url | http://psasir.upm.edu.my/id/eprint/113938/ http://psasir.upm.edu.my/id/eprint/113938/ http://psasir.upm.edu.my/id/eprint/113938/ |