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Razeghi, Fariba, Noori, Negin, Misaghi, Ali, Akhondzadeh Basti, Afshin, Khanjari, Ali, Azizian, Asghar. (1405). Development of probiotic-incorporated whey protein isolate/carboxymethyl cellulose edible films: Physico-mechanical Properties and Bacterial Viability. , (), -. doi: 10.22059/ijvm.2026.411878.1006059
Fariba Razeghi; Negin Noori; Ali Misaghi; Afshin Akhondzadeh Basti; Ali Khanjari; Asghar Azizian. "Development of probiotic-incorporated whey protein isolate/carboxymethyl cellulose edible films: Physico-mechanical Properties and Bacterial Viability". , , , 1405, -. doi: 10.22059/ijvm.2026.411878.1006059
Razeghi, Fariba, Noori, Negin, Misaghi, Ali, Akhondzadeh Basti, Afshin, Khanjari, Ali, Azizian, Asghar. (1405). 'Development of probiotic-incorporated whey protein isolate/carboxymethyl cellulose edible films: Physico-mechanical Properties and Bacterial Viability', , (), pp. -. doi: 10.22059/ijvm.2026.411878.1006059
Razeghi, Fariba, Noori, Negin, Misaghi, Ali, Akhondzadeh Basti, Afshin, Khanjari, Ali, Azizian, Asghar. Development of probiotic-incorporated whey protein isolate/carboxymethyl cellulose edible films: Physico-mechanical Properties and Bacterial Viability. , 1405; (): -. doi: 10.22059/ijvm.2026.411878.1006059

Development of probiotic-incorporated whey protein isolate/carboxymethyl cellulose edible films: Physico-mechanical Properties and Bacterial Viability

Iranian Journal of Veterinary Medicine
مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 27 خرداد 1405
نوع مقاله: Original Articles
شناسه دیجیتال (DOI): 10.22059/ijvm.2026.411878.1006059
نویسندگان
Fariba Razeghi1؛ Negin Noori* 1؛ Ali Misaghi1؛ Afshin Akhondzadeh Basti1؛ Ali Khanjari2؛ Asghar Azizian1
1Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
2Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran,Iran
چکیده
Background: The WPI/CMC matrix has been shown to be a useful carrier for probiotics, which makes it easier to create multifunctional packaging for the first time. This also shows that the food and packaging industry can improve the safety and nutrition of food by using probiotic bacteria in this way.
Objective: To characterize a film with probiotics made from whey protein isolate (WPI) and carboxymethyl cellulose (CMC).
Methods: Edible films Edible films were prepared using whey protein isolate (WPI) and carboxymethyl cellulose (CMC) as the film-forming matrix. Probiotic strains) Lactobacillus acidophilus, Lactobacillus plantarum, and Bifidobacterium bifidum( were incorporated into the homogenized polymer solution, followed by casting and controlled drying to produce the films. The films were evaluated for physical (thickness, moisture, swelling), optical (color, turbidity, transparency), and mechanical properties (tensile strength [TS], elongation at break [EAB]), and water vapor transmission rate (WVTR). Probiotic viability was monitored during 16 days of storage at 4°C.
Results: Probiotic viability decreased significantly during storage in all films (p<0.05) with L. acidophilus exhibited the greatest viability (6.49 log cfu/g) on day 16. The films also differed among treatments in thickness due to the probiotic strains; control films had a thickness of (93.00) μm. Moisture content was lowest in films with L. acidophilus (15%). Moreover, the control films showed the highest transparency (L* = 83.11) and water vapor transmission rate (52 g•mm/kPa•h•m²). Probiotic incorporation significantly reduced tensile strength (≈27 MPa) and elongation at break (≈40%) compared with the control film (p<0.05).
Conclusion: This study indicates that WPI/CMC films function as effective carriers for probiotic, especially Lactobacillus acidophilus. Even with small changes in strength and thickness, these films are a big step forward for food packaging.
کلیدواژه‌ها
Carboxymethyl cellulose؛ Film؛ Probiotic؛ Viability؛ Whey protein isolate
آمار
تعداد مشاهده مقاله: 7





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