CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
EDIBLE FILMS FROM KEFIRAN AND MILK WHEY PROTEINS AS CARRIER OF PROBIOTIC MICROORGANISMS: DEVELOPMENT AND CHARCTERIZATION
Autor/es:
DIOSMA, GABRIELA; PIERMARIA, JUDITH; GAGLIARINI, NINA; ABRAHAM ANALÍA G.; GARROTE, GRACIELA
Lugar:
San Miguel de Tucumán
Reunión:
Simposio; SIBAL 2016 - V Simposio Internacional de Bacterias Lácticas; 2016
Institución organizadora:
CERELA
Resumen:
Kefiran is a neutral polysaccharide produced by lactic acid bacteria GRAS status present in kefir grains. Kefiran could be considered as a prebiotic additive, since it was demonstrated a bifidogenic effect in vivo and immunomodulatory activity in vitro and in vivo. Whey proteins are extensively used on food products because of their high level of essential amino acids and their functional properties. Both macromolecules have capability to form edible films which appear to be viable carriers to provide probiotic efficacy. The presence of proteins in films usually improves survivability of probiotics.The objective of the present work was to develop edible films from mixtures of kefiran and whey proteins for the administration of probiotic microorganisms.Different combinations of whey proteins, kefiran and glycerol as plasticizer were evaluated and natural or forced convection at 37 C was used for drying stage. All films were colourless, transparent, thin (133 to 160 µm) and easy to handle. The average humidity was of 16 ± 1 %. The formulation containing 6 % w/w of whey proteins, 2 % w/w of kefiran and 3.2 % w/w of glycerol was selected based on mechanical properties of obtained films. Tensile strength values were 1.75 and 1.78 MPa, elongation at-break were 80.5 and 97.4 % and modulus of elasticity 10.4 and 10.5 MPa for natural or forced convection drying method respectively.Lactobacillus paracasei CIDCA 8339 was included in the selected formulation in a ratio of 7.8.107 CFU/cm2. Then, obtained films were immersed in PBS and 1.1.105 ± 2.2.104 and 1.3.106 ± 2.2.105 CFU/cm2 viable microorganisms were recovered from those obtained by natural and forced convection method respectively. No significant modifications were observed in the physicochemical characteristics of films due to lactobacilli incorporation. Films were evaluated by scanning electron microscopy and a compact microstructure was observed in all of them.Containing-microorganisms films obtained using forced convection showed less heterogeneity in thickness and mechanical parameters and higher elongation at break value (105.1 vs 73.9%) than the corresponding ones obtained by natural convection.Physicochemical characteristic of films and the recovery of microorganisms indicate that the developed films are alternative carriers for inclusion and delivery of probiotics.