Development and characterization of alginate/pectin edible films containing Lactobacillus plantarum KMC 45

The incorporation of probiotic cells in thin-layer edible films is a new strategy for development of functional foods. In this study, the effect of plasticizers type (glycerol and sorbitol) along with their concentration (40, 50 and 60% w/w polymer) and alginate/pectin ratio (100:0, 75:25, 50:50, 25...

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Veröffentlicht in:	Food science & technology Jg. 118; S. 108758
Hauptverfasser:	Shahrampour, Dina, Khomeiri, Morteza, Razavi, Seyed Mohammad Ali, Kashiri, Mahboobeh
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Elsevier Ltd 01.01.2020
Schlagworte:	Alginate/pectin alginates color drying Edible film edible films functional foods glycerol Lactobacillus plantarum Lactobacillus plantarum KMC 45 pectins permeability Plasticizer plasticizers polymers probiotics refrigeration sorbitol Survival temperature water solubility water vapor Plasticizer Lactobacillus plantarum KMC 45 Edible film Survival Alginate/pectin
ISSN:	0023-6438, 1096-1127
Online-Zugang:	Volltext
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