Skip to main content
SpringerLink
Log in

Quality Parameters of Cellulose–Chitosan Based Edible Films for Probiotic Entrapment

  • Conference paper
  • First Online:
Book cover Nanomaterials in Biomedical Application and Biosensors (NAP-2019)

Part of the book series: Springer Proceedings in Physics ((SPPHY,volume 244))

  • 323 Accesses

Abstract

New carboxymethyl cellulose and chitosan edible films have been developed and characterized. Model probiotic bacteria Lactobacillus rhamnosus GG and Lactobacillus acidophilus AA-1 were incorporated after the film synthesis via bacteria diffusion and adsorption. The film formation and mechanical properties were characterized, as well as the viability of the entrapped bacteria. Inclusion of Ch in CMC film leads to a decrease in swelling ratio but increased rigidity of the films. Presence of Ch in such films inhibits bacteria incorporated in them. Overall, these novel CMC films are regarded as promising inexpensive and friendly matrices for food protection and packaging applications.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 89.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 119.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  1. D.Z. Suput, V.L. Lazi´c, S.Z. Popovi´c and N.M. Hromis, Food Feed Res. 42, 11–22 (2015)

    Google Scholar 

  2. J. Wyrwa, A. Barska, Eur. Food Res. Technol. 243, 1681–1692 (2017)

    Article  Google Scholar 

  3. P. Muranyi, J. Food Process Technol. 4, 1–14 (2013)

    Google Scholar 

  4. A.E. Kapetanakou, P.N. Skandamis, Curr. Opin. Food Sci. 12, 1–12 (2016)

    Article  Google Scholar 

  5. P.J.P. Espitia, R.A. Batista, H.M. Azeredo, C.G. Otoni, Food Res. Int. 90, 42–52 (2016)

    Article  Google Scholar 

  6. F. Pavli, C. Tassou, G-J.E. Nychas, N. Chorianopoulos, Int. J. Mol. Sci. 19, 150 (2018)

    Google Scholar 

  7. D.Z. Suput, V.L. Lazic, S.Z. Popovic, N.M. Hromis, Food Feed Res. 42, 11–22 (2015)

    Article  Google Scholar 

  8. A. Dhanapal, P. Sasikala, L. Rajamani, V. Kavitha, G. Yazhini, M. Shakila Banu, Food Sci. Qual. Manag. 3, 9–17 (2012)

    Google Scholar 

  9. L. Sánchez-González, J. Iván Quintero Saavedra, A. Chiralt, Food Control 35, 200–206 (2014)

    Google Scholar 

  10. N. Romano, M. José Tavera-Quiroz, N. Bertola, P. Mobili, A. Pinotti, A. Gómez-Zavaglia, Food Res. Int. 64, 560–566 (2014)

    Google Scholar 

  11. P. Singh, S. Magalhaes, L. Alves, F. Antunes, M. Miguel, B. Lindman et al., Food Hydrocolloid 88, 68–74 (2019)

    Article  Google Scholar 

  12. J. Odila Pereira, J. Soares, S. Sousa, A.R. Madureira, A. Gomez, M. Pintado, LWT-Food Sci. Technol. 73, 543–550 (2016)

    Google Scholar 

  13. B. Ebrahimi, R. Mohammadi, M. Rouhi, A.M. Mortazavian, S. Shojaee-Aliabadi et al., LWT—Food Sci. Technol. 87, 54–60 (2018)

    Article  Google Scholar 

  14. F. Garavand, M. Rouhi, S.H. Razavi, I. Cacciotti, R. Mohammadi, Int. J. Biol. Macromol. 104, 687–707 (2017)

    Article  Google Scholar 

  15. P. Varela, S.M. Fiszman, Food Hydrocolloid 25, 1801–1812 (2011)

    Article  Google Scholar 

  16. I. Trabelsi, W. Bejar, D. Ayadi, H. Chouayekh, R. Kammoun, S. Bejar et al., Int. J. Biol. Macromol. 61, 36–42 (2013)

    Article  Google Scholar 

  17. T.W. Yeung, E.F. Üçok, A.K. Tiani, D.J. McClements, D.A. Sela, Front Microbiol 7, 494 (2016)

    Article  Google Scholar 

  18. M. De Araújo Etchepare, G.C. Raddatz, E.M. de Moraes Flores, L.Q. Zepka, E. Jacob Lopes, J.S. Barin et al., LWT-Food Sci. Technol. 65, 511–517 (2016)

    Google Scholar 

  19. P. Singh, B. Medronho, L. Alves, M. Miguel, B. Lindman, B. Medronho, Carbohyd. Polym. 175, 87–95 (2017)

    Article  Google Scholar 

  20. D. Raafat, H.-G. Sahl, Microb. Biotechnol. 2, 186–201 (2009)

    Article  Google Scholar 

  21. A.P. Martínez-Camacho, M.O. Cortez-Rocha, J.M. Ezquerra-Brauer, A.Z. Graciano-Verdugo, F. Rodríguez-Félix, M.M. Castillo-Ortega et al., Carbohyd. Polym. 82, 305–315 (2010)

    Article  Google Scholar 

  22. C. Soukoulis, L. Yonekura, H.-H. Gan, S. Behboudi-Jobbehdar, C. Parmenter, I. Fisk, Food Hydrocolloid 39, 231–242 (2014)

    Google Scholar 

  23. K. Shukla, K. Mishra, A. Arotiba, B. Mamba, Int. J. Biol. Macromol. 59, 46–58 (2013)

    Article  Google Scholar 

  24. M. Rouhi, R. Mohammadi, A. Mortazavian, Z. Sarlak, Dairy Sci. Technol. 95(2), 115–133 (2015)

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Al-Farabi Kazakh National University, Almaty, Kazakhstan

    D. H. Shokatayeva, A. Talipova, I. Savitskaya, A. Kistaubayeva & L. V. Ignatova

  2. Department of Nanoelectronics, Sumy State University, Sumy, Ukraine

    A. Pogrebnjak

Authors
  1. D. H. Shokatayeva
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. A. Talipova
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. I. Savitskaya
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. A. Pogrebnjak
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. A. Kistaubayeva
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. L. V. Ignatova
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to A. Talipova .

Editor information

Editors and Affiliations

  1. Department of Nanoelectronics, Sumy State University, Sumy, Ukraine

    Alexander D. Pogrebnjak

  2. Center of Collective Use of Scientific Equipment, Sumy State University, Sumy, Ukraine

    Maksym Pogorielov

  3. Optical Biosensors and Functional Nanomaterials Laboratory, University of Latvia, Riga, Latvia

    Roman Viter

Rights and permissions

Reprints and permissions

Copyright information

© 2020 Springer Nature Singapore Pte Ltd.

About this paper

Check for updates. Verify currency and authenticity via CrossMark

Cite this paper

Shokatayeva, D.H., Talipova, A., Savitskaya, I., Pogrebnjak, A., Kistaubayeva, A., Ignatova, L.V. (2020). Quality Parameters of Cellulose–Chitosan Based Edible Films for Probiotic Entrapment. In: Pogrebnjak, A., Pogorielov, M., Viter, R. (eds) Nanomaterials in Biomedical Application and Biosensors (NAP-2019). Springer Proceedings in Physics, vol 244. Springer, Singapore. https://doi.org/10.1007/978-981-15-3996-1_17

Download citation

Publish with us

Policies and ethics

Search

Navigation