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

    Year: 2023

    Journal: Food Chemistry, Volume 423, 2023-10-15, page 136300

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

    Keywords: Gelatin; Baobab seed oil; Bilayer emulsion film; Blueberry anthocyanin; Gellan gum

    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.
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