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Int. J. Mol. Sci. 2017, 18(9), 1867; doi:10.3390/ijms18091867

Alginate-Based Edible Films Delivering Probiotic Bacteria to Sliced Ham Pretreated with High Pressure Processing

1
Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece
2
Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
3
Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
*
Author to whom correspondence should be addressed.
Received: 22 July 2017 / Revised: 20 August 2017 / Accepted: 24 August 2017 / Published: 29 August 2017
(This article belongs to the Section Bioactives and Nutraceuticals)
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Abstract

The aim of the present work was to evaluate the efficacy of Na-alginate edible films as vehicles for delivering probiotic bacteria to sliced ham with or without pretreatment using high pressure processing (HPP). Three strains of probiotic bacteria were incorporated in Na-alginate forming solution. Ham slices (with or without pretreatment using HPP at 500 MPa for 2 min) were packed under vacuum in contact with the films and then stored at 4, 8 and 12 °C for 66, 47 and 40 days, respectively. Microbiological analysis was performed in parallel with pH and color measurements. Sensory characteristics were assessed, while the presence and the relative abundance of each probiotic strain during storage was evaluated using pulsed field gel electrophoresis. In ham slices without HPP treatment, probiotic bacteria were enumerated above 106 CFU/g during storage at all temperatures. Same results were obtained in cases of HPP treated samples, but pH measurements showed differences with the latter ones exhibiting higher values. Sensory evaluation revealed that probiotic samples had a more acidic taste and odor than the control ones, however these characteristics were markedly compromised in samples treated with HPP. Overall, the results of the study are promising since probiotic bacteria were successfully delivered in the products by edible films regardless of the HPP treatment. View Full-Text
Keywords: probiotic bacteria; high pressure processing; edible films; ham slices; pulsed field gel electrophoresis probiotic bacteria; high pressure processing; edible films; ham slices; pulsed field gel electrophoresis
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Pavli, F.; Kovaiou, I.; Apostolakopoulou, G.; Kapetanakou, A.; Skandamis, P.; Nychas, G.-J.E.; Tassou, C.; Chorianopoulos, N. Alginate-Based Edible Films Delivering Probiotic Bacteria to Sliced Ham Pretreated with High Pressure Processing. Int. J. Mol. Sci. 2017, 18, 1867.

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