Αξιοποίηση τυρογάλακτος για την ανάπτυξη βιολειτουργικών εδώδιμων μεμβρανών
Date Issued
August 19, 2024
Type
Πτυχιακή Εργασία
Abstract
In the present work, the valorization of cheese whey for the production of innovative functional edible films is proposed. Cheese whey’s lactose stream was used for the production of the lactic acid bacteria Lactiplantibacillus plantarum (F_254), while the whey protein concentrate was applied for edible film synthesis. Subsequently, the films were studied as encapsulation carriers of freeze-dried cells of Lactiplantibacillus plantarum (F_254), exploring their effect on cell viability under different storage conditions (5°C and 25°C) over 90 days. Furthermore, the impact of adding bacterial nanocellulose (BCNW at 0%, 5%, and 10%) to the films on the viability of Lactiplantibacillus plantarum was studied. Τhe study focused on the determination of physical properties of the edible films, giving greater emphasis on the viability of the strain after encapsulation in the films. Results showed that among the different cryoprotective materials, deproteinized cheese whey was the most suitable for maintaining the viability of F_254 during lyophilization. Also, encapsulation in edible films appeared to be particularly effective for the viability of the strain. The preservation of viability appeared to be the result of the synergistic effect of storage temperature and BCNW concentration. Finally, the ability of edible films to release lactic acid bacteria was studied using two different food simulation solutions .In summary, this study demonstrated that edible films can significantly contribute to the maintenance of the viability of strain F_254, while the incorporation of BCNW into the encapsulation matrix, as well as the storage conditions, played a key role.
Subjects