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Synbiotic edible film from konjac glucomannan composed of Lactobacillus casei-01® and Orafti®GR, and its application as coating on bread buns.

BACKGROUND
Konjac glucomannan based edible films formulated with Lactobacillus casei-01® and chicory-derived inulin Orafti®GR were studied for their properties, stability and application as coating on bread buns.


RESULTS
Thickness and transparency were variable and dependent on the formulations. Alterations of colour properties of all supplemented films were unnoticeable by human unaided eyes, with ΔE less than 3. L.casei-01® and Orafti®GR were associated with a higher water solubility of the films. L.casei-01® decreased water vapour permeability of the films while Orafti®GR promoted it. Mechanical properties in all combinations remained unchanged, except those with Orafti®GR showed profoundly reduced tensile strength. Scanning electron micrographs and Fourier transform infrared spectra of the films confirmed a good homogeneity and intermolecular attraction between the prebiotic and konjac glucomannan. Cell viability in the films stored at room temperature decreased sharply, becoming less than the minimum recommended level after day 4, while viable L.casei-01® in coatings on bread buns gradually decreased, with a reduction of ca. 2 log CFU portion-1 over the7-day storage period at room temperature.


CONCLUSION
The synbiotic film and coating developed in this study are a relatively simple strategy for incorporating L. casei-01® and Orafti®GR to bread buns which are short-shelf life foods. Bread buns with synbiotic coating could diversify functional food choices. Pretreatment together with other technologies are required to maintain desirable number of active probiotic cells longer. This article is protected by copyright. All rights reserved.