Entrapment of probiotic (Bifidobacterium longum) in bilayer emulsion film with enhanced barrier property for improving viability.

Zhikun Yang, Mingrui Li, Yanxiao Li, Xin Wang, Zhihua Li, Jiyong Shi, Xiaowei Huang, Xiaodong Zhai, Xiaobo Zou, Yunyun Gong, Melvin Holmes, Megan Povey, Jianbo Xiao

Food chemistry 2023 Oct 15

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The gelatin/gellan gum based-bilayer emulsion film was developed in this work to improve the survivability of Bifidobacterium longum during the storage process. The baobab seed oil (BO) was added to the gelatin (GE) matrix to develop emulsion film as the barrier outer layer. The blueberry anthocyanin extract (BE) was incorporated into the gellan gum (GG)-based inner layer to enhance the viability of B. longum. The SEM and FTIR results revealed that the probiotics were successfully entrapped in BO/BE-loaded bilayer film. The greatest survivability and viable cell numbers of the B. longum during the storage period were observed in the BO/BE loaded bilayer film. Furthermore, the stability of the colorful patterns by electrochemical writing was also evaluated in this work. Finally, the GE/BO-GG/BE/BM maintain satisfactory probiotic viability in steamed bread coating application. Hence, the GE/BO-GG/BE/BM bilayer film could be considered a novel material to deliver and protect the probiotics in food applications. Copyright © 2023 Elsevier Ltd. All rights reserved.

Citation

Zhikun Yang, Mingrui Li, Yanxiao Li, Xin Wang, Zhihua Li, Jiyong Shi, Xiaowei Huang, Xiaodong Zhai, Xiaobo Zou, Yunyun Gong, Melvin Holmes, Megan Povey, Jianbo Xiao. Entrapment of probiotic (Bifidobacterium longum) in bilayer emulsion film with enhanced barrier property for improving viability. Food chemistry. 2023 Oct 15;423:136300