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Bioactive Edible Films Based on LAB-Fermented Whey Solution and Potato Starch: Characterization and Storage Behavior

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Abstract

This study aimed to develop and characterize bioactive edible films (EFs) based on LAB-fermented whey solution and potato starch and evaluate their physical, mechanical, and probiotic count during storage. Fermented whey solutions with Lactobacillus acidophilus and Lactobacillus rhamnosus were mixed with potato starch solution (1:1 v/v) to produce EFs, which were evaluated in their moisture, color, thickness, tensile strength, water vapor permeability, and probiotic load at the beginning and after 14 days of storage (4 ± 1 °C) using PET and LLDPE as secondary packages. Selected EFs were evaluated in their antimicrobial activity against Escherichia coli and their viable cell count and structure using laser scanning confocal (LSC) and environmental scanning electronic micrographs (ESEM), respectively. The thickness (37.5–62.5%) and tensile strength (86.4–136.4%) of EFs increased by adding fermented whey in the film formulation (compared to control EFs), while moisture, color parameters, and elongation at break were not affected. The probiotic count obtained after the gastrointestinal process was higher (1.64–1.82 log) than the obtained in not digested EFs, indicating a liberation of trapped microorganisms during the gastrointestinal process. In general, the package did not affect the mechanical properties of EFs. The probiotic count was not affected by the package and storage time, showing a similar viable count in both plate counting and LSC. Micrographs indicated that LAB-fermented whey EFs showed smooth surfaces without breakups; however, after storage, a reduction in thickness and a fractured surface were observed. Stored LAB-fermented EFs showed antimicrobial activity (21–22 mm inhibition zone) against E. coli. Fermented EFs showed adequate stability to be applied in food products.

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Data Availability

The datasets obtained during the current study are available from the corresponding author upon reasonable request.

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Funding

This study was financed by the Vicerrectoría de Investigación y Estudios de Posgrado of the Benemérita Universidad Autónoma de Puebla (project number: 000128-VIEP2022).

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Authors and Affiliations

  1. Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Ciudad Universitaria, C.P. 72570, Puebla, México

    P. Hernández-Carranza & C.E. Ochoa-Velasco

  2. Facultad de Ciencias Biológicas, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Ciudad Universitaria, C.P. 72570, Puebla, México

    G. Fierro-Corona

  3. Departamento de Biotecnología, Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km. 6, Calle CEPROBI No. 8, C.P. 62731, Yautepec, Morelos, México

    D. Tapia-Maruri, I. Ruiz-Martínez & S.V. Ávila-Reyes

  4. Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Ciudad Universitaria, C.P. 72570, Puebla, México

    I.I. Ruiz-López

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  1. P. Hernández-Carranza
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  2. G. Fierro-Corona
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  4. I. Ruiz-Martínez
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  7. C.E. Ochoa-Velasco
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Contributions

Hernández-Carranza, Paola: Data acquisition, funding acquisition, investigation, methodology. Fierro-Corona, Guadalupe: Conceptualization, Data acquisition. Tapia-Maruri, Daniel: Data acquisition, methodology. Ruiz-Martínez, Isidra Guadalupe: Data acquisition, supervision. Ávila-Reyes, Sandra Victoria: Funding, validation, supervision. Ruiz-López, Irving Israel: Supervision, validation, visualization, writing—original draft. Ochoa-Velasco, Carlos Enrique: Conceptualization, formal analysis, funding acquisition, writing—original draft.

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Correspondence to C.E. Ochoa-Velasco.

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Hernández-Carranza, P., Fierro-Corona, G., Tapia-Maruri, D. et al. Bioactive Edible Films Based on LAB-Fermented Whey Solution and Potato Starch: Characterization and Storage Behavior. Food Bioprocess Technol 16, 3045–3056 (2023). https://doi.org/10.1007/s11947-023-03115-z

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