Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T006
DOI: https://doi.org/10.24326/ICDSUPL3.T006
Published online: 24 April 2024
ICDSUPL, 3, T006 (2024)
Optical attributes of films derived from dairy by-products – influence of lactic acid bacteria
Agne Vasiliauskaite1*, Elvidas Aleksandrovas1, Vitalijs Radenkovs2, 3, Sandra Muizniece-Brasava4, Inga Ciprovica4, Mindaugas Malakauskas1, Loreta Serniene1
1 Department of Food Safety and Quality, Veterinary Faculty, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės 18, 47181 Kaunas, Lithuania
2 Research Laboratory of Biotechnology, Division of Smart Technologies, Latvia
3 University of Life Sciences and Technologies, Riga 22B, 3004 Jelgava, Latvia
4 Food Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Rigas 22A, 3004 Jelgava, Latvia
* Corresponding author: agne.vasiliauskaite@lsmu.lt
Abstract
Recently, edible films have been found as a promising way for delivering beneficial components such as probiotics and prebiotics to food products. However, a gap exists in understanding how the incorporation of lactic acid bacteria (LAB) affects whey-pectin-based edible films. This study aimed to fill this gap by evaluating the effect of probiotic-type Lacticaseibacillus paracasei and Lactobacillus helveticus on the surface morphology and composition of two films made with liquid acid whey protein concentrate (LAWPC) and liquid acid whey permeate (LAWP). Scanning electron microscopy (SEM) was used to delve into the microstructure of the samples. The results revealed that LAWPC-based films exhibited an uneven surface, attributed to their higher solids content compared to LAWP films. Plain LAWP films showed larger cavities than was observed in films with added strains. This difference was attributed to the strains ability to produce a biofilm composed of exopolysaccharides, resulting in a smoother coating surface. Distinct effects of individual strains were noted, with the morphology of L. helveticus cells being visible on LAWP films, while L. paracasei cells remained less visible, possibly due to their smaller bacterial cell size. Notably, the excess oil released in LAWP films was more pronounced due to lower dry matter content which resulted in reduced oil binding capacity. However, surface oil content was lower in strain-supplemented samples, indicating its utilization by the strains for adaptation and survival. Overall, both films supported strain survival without negatively affecting the appearance and composition of the films. This underscores the potential of LAB-incorporated edible films for the delivery of probiotics, shedding light on their structural adaptations and interactions within the film matrix.
The project “The edible coating formulated with liquid acid whey protein and bioactive compounds, and biopackaging for safety and quality of probiotic cheese” (Biocoat) benefits from a 974 thousand € grant from Iceland, Liechtenstein and Norway through the EEA Grants. The aim of the project is to develop an edible coating formulated with liquid acid whey protein concentrate and bioactive compounds, in combination with biodegradable packaging to ensure safety, extend the shelf life, and enhance functionality of probiotic cheese. Project contract with the Research Council of Lithuania (LMTLT) No is S-BMT-21-10 (LT08-2-LMT-K-01-046).
Keywords: lactic acid bacteria, whey-pectin edible films, scanning electron microscopy
How to cite
A. Vasiliauskaite, E. Aleksandrovas, V. Radenkovs, S. Muizniece-Brasava, I. Ciprovica, M. Malakauskas, L. Serniene, 2024. Optical attributes of films derived from dairy by-products – influence of lactic acid bacteria. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.T006