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Sadeghi A, Ebrahimi M, Assadpour E, Jafari SM. Recent advances in probiotic breads; a market trend in the functional bakery products. Crit Rev Food Sci Nutr 2023:1-12. [PMID: 37889505 DOI: 10.1080/10408398.2023.2261056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2023]
Abstract
Although bread is the main consumed staple food worldwide containing essential micro- and macronutrients, incorporation of probiotics (PRO) into this nondairy product has been less documented. Due to the mechanical and thermal stresses during bread-making process, production of PRO bread (PRO-BR) is dependent on development of emerging strategies like edible coating, encapsulation, three-dimensional printing, and application of thermophilic PRO strains. In the present study, novel technological and formulation aspects of PRO-BR, as well as critical conditions for obtaining products with guaranteed PRO potential have been reviewed. The biological functionality of these products, their scale up, marketing and commercial success factors are also highlighted. Production of functional PRO-BR containing bioactive compounds, phytochemicals and prebiotic components as an emerging field also affects dough rheology and textural features, sensory attributes and shelf-life of the final product. Recent data has revealed the effect of PRO on acrylamide content and staling rate of the produced bread. Furthermore, there are clinical evidences confirming the effects of PRO and synbiotic breads on reduction of triacylglycerol, low-density lipoprotein, insulin level and malondialdehyde, along with the increase of nitric oxide in the patients with type II diabetes.
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Affiliation(s)
- Alireza Sadeghi
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Maryam Ebrahimi
- Food, Drug & Natural Products Health Research Center, Golestan University of Medical Science, Gorgan, Iran
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
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Ramazanidoroh F, Hosseininezhad M, Shahrampour D, Wu X. Edible Packaging as a Functional Carrier of Prebiotics, Probiotics, and Postbiotics to Boost Food Safety, Quality, and Shelf Life. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10110-5. [PMID: 37389789 DOI: 10.1007/s12602-023-10110-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/08/2023] [Indexed: 07/01/2023]
Abstract
The safety limitations of chemical preservatives led to an increasing trend among industries and customers toward preservative-free foods; hence, the necessity has arisen for developing innovative, safe antimicrobial elements to prolong the shelf life. Beneficial microorganisms that are described as probiotics and also their metabolites are increasingly being considered as bioprotective agents. These microorganisms could be beneficial for extending food shelf-life and boosting human health. During distribution and storage (25 °C or 4 °C), they could contribute to suppressing unwanted microbes and then improving food safety and quality. Also, by tolerating the harsh conditions of gastrointestinal tract (low pH (~3), presence of bile salts, digestive enzymes, competition with other microbes, etc.), probiotics could exert several biological effects at the host. Besides inclusion in foods and supplements, probiotics and their functional metabolites could be delivered via edible packaging (EP). Recent studies have demonstrated the strong potential of pre/pro/post-biotic EP in food biopreservation. These packaging systems may show different potency of food biopreservation. Among others, postbiotics, as metabolic by-products of probiotics, have gained tremendous attention among researchers due to their unique properties like presenting a variety of antimicrobial activities, convenience in use in different industrial stages and commercialization, extended shelf life, and stability in a wide range of pH and temperature. In addition to antimicrobial activities, various bio-EP could differently influence physical or sensorial attributes of food commodities, impacting their acceptance by consumers. Hence, this study is aimed at presenting a comprehensive review of the application of bio-EP, not only by providing a protective barrier against physical damage but also by creating a controlled atmosphere to improve the health and shelf life of food.
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Affiliation(s)
- Fahimeh Ramazanidoroh
- Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Marzieh Hosseininezhad
- Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
| | - Dina Shahrampour
- Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Xiyang Wu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
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3
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New Bioactive Edible Packing Systems: Synbiotic Edible Films/Coatings as Carries of Probiotics and Prebiotics. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02983-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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4
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Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Characterization of synbiotic films based on carboxymethyl cellulose/β-glucan and development of a shelf life prediction model. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Seyedzade Hashemi S, Khorshidian N, Mohammadi M. An insight to potential application of synbiotic edible films and coatings in food products. Front Nutr 2022; 9:875368. [PMID: 35967779 PMCID: PMC9363822 DOI: 10.3389/fnut.2022.875368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Accepted: 07/04/2022] [Indexed: 11/13/2022] Open
Abstract
Edible films and coatings have gained significant consideration in recent years due to their low cost and decreasing environmental pollution. Several bioactive compounds can be incorporated into films and coatings, including antioxidants, antimicrobials, flavoring agents, colors, probiotics and prebiotics. The addition of probiotics to edible films and coatings is an alternative approach for direct application in food matrices that enhances their stability and functional properties. Also, it has been noted that the influence of probiotics on the film properties was dependent on the composition, biopolymer structure, and intermolecular interactions. Recently, the incorporation of probiotics along with prebiotic compounds such as inulin, starch, fructooligosaccharide, polydextrose and wheat dextrin has emerged as new bioactive packaging. The simultaneous application of probiotics and prebiotics improved the viability of probiotic strains and elevated their colonization in the intestinal tract and provided health benefits to humans. Moreover, prebiotics created a uniform and compact structure by filling the spaces within the polymer matrix and increased opacity of edible films. The effects of prebiotics on mechanical and barrier properties of edible films was dependent on the nature of prebiotic compounds. This review aims to discuss the concept of edible films and coatings, synbiotic, recent research on synbiotic edible films and coatings as well as their application in food products.
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Affiliation(s)
- Sahar Seyedzade Hashemi
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehrdad Mohammadi
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Zhou N, Zheng S, Xie W, Cao G, Wang L, Pang J. Konjac glucomannan: A review of structure, physicochemical properties, and wound dressing applications. J Appl Polym Sci 2021. [DOI: 10.1002/app.51780] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ning Zhou
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Shengxuan Zheng
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Wanzhen Xie
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Guoyu Cao
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Lin Wang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Jie Pang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
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8
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Health benefits and technological effects of Lacticaseibacillus casei-01: An overview of the scientific literature. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.030] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics. Foods 2021; 10:foods10081761. [PMID: 34441538 PMCID: PMC8392242 DOI: 10.3390/foods10081761] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 01/17/2023] Open
Abstract
The probiotic viability, physicochemical, mechanical, barrier, and microstructure properties of synbiotic edible films (SEFs) based on duck feet gelatin (DFG) were evaluated. Four synbiotic systems were obtained by mixing four types of prebiotics, namely, dextrin, polydextrose, gum Arabic, and sago starch, with DFG to immobilize of probiotic (Lactobacillus casei ATCC). The ability of DFG to create a suitable matrix to increase probiotic viability was compared with those of other commercial gelatins in a preliminary evaluation. The DFG showed proper probiotic viability compared with other gelatins. The addition of prebiotics reduced the transparency of SEFs and increased color differentiation, uniformity, and complete coverage of probiotic cells. The estimated shelf-life of surviving bacteria in the SEFs stored at 4 and 25 °C showed that gum arabic showed the best performance and enhanced the viability of L. casei by 42% and 45%, respectively. Dextrin, polydextrose, and sago starch enhanced the viability of L. casei at 4 and 25 °C by 26% and 35%, 26% and 5%, and 20% and 5%, respectively. The prebiotics improved the physicochemical, mechanical, and barrier properties of all SEFs, except polydextrose film. The viability of L. casei can be increased with the proper selection of gelatin and prebiotics.
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Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material. Molecules 2021; 26:molecules26092569. [PMID: 33924920 PMCID: PMC8124232 DOI: 10.3390/molecules26092569] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 04/23/2021] [Accepted: 04/26/2021] [Indexed: 11/17/2022] Open
Abstract
Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young’s modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by DSC, were reduced by 18 °C for chitosan-based samples and of 32 °C lower for the pectin-based samples with blackcurrant powder, indicating a disturbance in polymer stability. The antioxidant activity of active films was increased up to 30-fold. Lightness and redness of dry films significantly changed depending on the polymer type. Significant color changes, especially in chitosan film formulations, were observed after exposure to different pH buffers. This effect is further explored in formulations that were used as color change indicators for intelligent biopackaging.
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Santos NL, Ragazzo GDO, Cerri BC, Soares MR, Kieckbusch TG, da Silva MA. Physicochemical properties of konjac glucomannan/alginate films enriched with sugarcane vinasse intended for mulching applications. Int J Biol Macromol 2020; 165:1717-1726. [PMID: 33069823 DOI: 10.1016/j.ijbiomac.2020.10.049] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 10/04/2020] [Accepted: 10/07/2020] [Indexed: 02/07/2023]
Abstract
Biodegradable films are a promising strategy to reduce the environmental impact caused by conventional plastics commonly used in agriculture. This study focused on the production and characterization of Konjac glucomannan (KGM) and alginate (ALG) based films enriched with sugarcane vinasse (VIN), a nutrient-rich wastewater generated in large volumes by the sugar-ethanol producing industries. ALG, KGM and ALG/KGM blended (50:50) films were produced by casting and treated with calcium ions (Ca2+) (ALG films) and a combination of Ca2+, alkali, and ethanol (KGM and ALG/KGM films). Vinasse addition tended to reduce transparency and water resistance of the films and had less effect on their mechanical properties. Crosslinking of ALG films resulted in enhanced mechanical properties and reduced moisture content, water solubility, swelling, water vapor permeability, and flexibility. KGM films were less impacted by crosslinking/deacetylation but showed improved water resistance while maintain a high degree of swelling (290% and 185% for KGM and KGM/VIN films respectively). Blended films exhibited characteristic properties of the two biopolymers and adequate compatibility indicated by Fourier transform infrared spectroscopy (FTIR) and morphologies. Vinasse-added ALG/KGM films represent a novel nutrient-enriched, bio-based material for agricultural applications and could help to face the environmental challenges imposed by vinasse disposal.
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Affiliation(s)
- Nathalia Leal Santos
- Center of Agricultural Sciences, Federal University of São Carlos, Rodovia Anhanguera, km 174, 13600-970 Araras, SP, Brazil
| | - Gabriel de Oliveira Ragazzo
- Center of Agricultural Sciences, Federal University of São Carlos, Rodovia Anhanguera, km 174, 13600-970 Araras, SP, Brazil
| | - Bianca Carreiro Cerri
- Center of Agricultural Sciences, Federal University of São Carlos, Rodovia Anhanguera, km 174, 13600-970 Araras, SP, Brazil
| | - Marcio Roberto Soares
- Center of Agricultural Sciences, Federal University of São Carlos, Rodovia Anhanguera, km 174, 13600-970 Araras, SP, Brazil
| | - Theo Guenter Kieckbusch
- School of Chemical Engineering, University of Campinas, Av. Albert Einstein 500, 13083-852 Campinas, SP, Brazil
| | - Mariana Altenhofen da Silva
- Center of Agricultural Sciences, Federal University of São Carlos, Rodovia Anhanguera, km 174, 13600-970 Araras, SP, Brazil.
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Hellebois T, Tsevdou M, Soukoulis C. Functionalizing and bio-preserving processed food products via probiotic and synbiotic edible films and coatings. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:161-221. [PMID: 32892833 DOI: 10.1016/bs.afnr.2020.06.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Edible films and coatings constitute an appealing concept of innovative, cost-effective, sustainable and eco-friendly packaging solution for food industry applications. Edible packaging needs to comply with several technological pre-requisites such as mechanical durability, low permeability to water vapor and gases, good optical properties, low susceptibility to chemical or microbiological alterations and neutral sensory profile. Over the past few years, functionalization of edible films and coatings via the inclusion of bioactive compounds (antioxidants, micronutrients, antimicrobials, natural coloring and pigmentation agents) and beneficial living microorganisms has received much attention. As for living microorganisms, probiotic bacterial cells, primarily belonging to the Lactobacilli or Bifidobacteria genera, have been exploited to impart bespoke health and biopreservation benefits to processed food. Given that the health benefit conferring and biopreservation potential of probiotics is dependent on several extrinsic and intrinsic parameters, the development of probiotic and synbiotic edible packaging concepts is a quite challenging task. In the present chapter, we aimed at a timely overview of the technological advances in the field of probiotic, symbiotic and synbiotic edible films and coatings. The individual or combined effects of intrinsic (matrix composition and physical state, pH, dissolved oxygen, water activity, presence of growth stimulants or inhibitors) and extrinsic (film forming method, food processing, storage time and conditions, exposure to gastrointestinal conditions) factors on maintaining the biological activity of probiotic cells were addressed. Moreover, the impact of living cells inclusion on the mechanical, physicochemical and barrier properties of the edible packaging material as well as on the shelf-life and quality of the coated or wrapped food products, were duly discussed.
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Affiliation(s)
- Thierry Hellebois
- Environmental Research and Innovation (ERIN) Department, Systems and Bioprocessing Engineering Group, Luxembourg Institute of Science and Technology (LIST), Esch-sur-Alzette, Luxembourg; Université de Lorraine, LIBio, Nancy, France
| | - Maria Tsevdou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Christos Soukoulis
- Environmental Research and Innovation (ERIN) Department, Systems and Bioprocessing Engineering Group, Luxembourg Institute of Science and Technology (LIST), Esch-sur-Alzette, Luxembourg.
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González-Herrera SM, Bermúdez-Quiñones G, Ochoa-Martínez LA, Rutiaga-Quiñones OM, Gallegos-Infante JA. Synbiotics: a technological approach in food applications. Journal of Food Science and Technology 2020; 58:811-824. [PMID: 33678864 DOI: 10.1007/s13197-020-04532-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/06/2020] [Accepted: 05/15/2020] [Indexed: 02/08/2023]
Abstract
The purpose of the present review is to explore the research about synbiotic food diversity, as well as the probiotics and prebiotics concentration used there in, and the different tests that this type of food is subjected to. The interaction probiotic-prebiotic-food is complex. The role of probiotics is clear, but the role of prebiotics is variable, as they are used for different purposes. The required doses in order to exert beneficial effects upon consumer health are adequate for probiotics, but not for prebiotics. The food processes affect in different ways the probiotics growth. It is essential to carry out more studies with protection technologies for probiotics, on the other hand, it is needed to assess if probiotics survival is because of the food matrix or because of the prebiotic with further experimentation.
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Affiliation(s)
- Silvia Marina González-Herrera
- Departamento de Ingenierías Química y Bioquímica, Tecnológico Nacional de México/Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote, Col. Nueva Vizcaya, Durango, DGO México
| | - Gabriela Bermúdez-Quiñones
- Departamento de Ingenierías Química y Bioquímica, Tecnológico Nacional de México/Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote, Col. Nueva Vizcaya, Durango, DGO México
| | - Luz Araceli Ochoa-Martínez
- Departamento de Ingenierías Química y Bioquímica, Tecnológico Nacional de México/Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote, Col. Nueva Vizcaya, Durango, DGO México
| | - Olga Miriam Rutiaga-Quiñones
- Departamento de Ingenierías Química y Bioquímica, Tecnológico Nacional de México/Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote, Col. Nueva Vizcaya, Durango, DGO México
| | - José Alberto Gallegos-Infante
- Departamento de Ingenierías Química y Bioquímica, Tecnológico Nacional de México/Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote, Col. Nueva Vizcaya, Durango, DGO México
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