Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14365/5599
Title: A Novel Synbiotic Edible Film Based on Aquafaba, Psyllium Husk Powder, Peg 400, and Lactiplantibacillus Plantarum 299v and Applicability on Kashar Cheese
Authors: Ilikkan, Ozge Kahraman
Bagdat, Elif Seyma
Yilmaz, Ilkay
Beyter, Nurten
Yuzay, Isinay Ebru
Keywords: Aquafaba
Edible film
Lactiplantibacillus plantarum 299v
Kashar cheese
Psyllium husk powder
Shelf-Life
Quality
Improve
Carrier
Bacteria
Publisher: Springer
Abstract: In this study, it was aimed to compare a novel synbiotic edible film based on aquafaba, psyllium husk powder, and PEG 400 with or without Lactiplantibacillus plantarum 299v. Therefore, primarily, optimization of the edible film was carried out by Box-Behnken design in response surface methodology (rsm). The characterization of edible films with or without probiotic bacteria was performed by FTIR, viscosity, pH, total solid content, water and oxygen solubility, film thickness, color L*, a*, b*, transparency, and film tensile strength. It was determined that there was no statistically significant difference in viscosity, pH, lightness L*, water vapor, and oxygen permeability values with the addition of probiotic lactic acid bacteria to the optimized coating film samples. In addition, it was observed that the probiotic bacteria count did not decrease below 108 cfu/g for 60 days of storage. The resulting edible film formulation with (PL) and without (PS) probiotics was used to coat Kashar cheese, while control cheeses (C) were not coated. As a result, it was observed that the microbiological quality of the coated cheeses was as good as control or better than control especially at the end of storage in terms of mold/ yeast and coliforms. Sensory evolution revealed coating films with or without probiotics did not change the texture, flavor, odor, or appearance of cheeses. Physicochemical properties such as pH, % titratable acidity, % dry matter, % fat, and % salt were detected.
URI: https://doi.org/10.1007/s11694-024-02959-z
https://hdl.handle.net/20.500.14365/5599
ISSN: 2193-4126
2193-4134
Appears in Collections:WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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