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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Bibliographic Details
Published in:	Food science & technology Vol. 118; p. 108758
Main Authors:	Shahrampour, Dina, Khomeiri, Morteza, Razavi, Seyed Mohammad Ali, Kashiri, Mahboobeh
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01.01.2020
Subjects:	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 Access:	Get full text
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