Development and Application of Bioactive Bi-Layer Edible Films Based on Starch and LAB-Fermented Whey and/or Mango Solution
Paola Hernández-Carranza,
Bricia A. Mendoza-Gutiérrez,
Karen H. Estévez-Sánchez,
Carolina Ramírez-López,
Silvia del C. Beristain-Bauza,
Sandra V. Avila-Reyes,
Irving I. Ruíz-López,
Carlos E. Ochoa-Velasco
Affiliations
Paola Hernández-Carranza
Faculty of Chemical Sciences, Meritorius Autonomous University of Puebla, San Claudio and 18 South, University City, Puebla C.P. 72570, Mexico
Bricia A. Mendoza-Gutiérrez
Faculty of Chemical Engineering, Meritorius Autonomous University of Puebla, San Claudio and 18 South, University City, Puebla C.P. 72570, Mexico
Karen H. Estévez-Sánchez
Faculty of Electronic Sciences, Meritorius Autonomous University of Puebla, San Claudio and 18 South, University City, Puebla C.P. 72570, Mexico
Carolina Ramírez-López
National Polytechnic Institute, Applied Biotechnology Research Center, Santa Ines Tecuexcomac-Tepetitla, km 1.5, Tepetitla de Lardizabal C.P. 90700, Tlaxcala, Mexico
Silvia del C. Beristain-Bauza
Energy Engineering, Polytechnic University of Amozoc, Extension Luis Oropeza No. 5202, San Andres las Vegas, First Section, Puebla C.P. 72980, Mexico
Sandra V. Avila-Reyes
Biotechnology Department, Center for the Development of Biotic Products, National Polytechnic Institute, Yautepec C.P. 62731, Morelos, Mexico
Irving I. Ruíz-López
Faculty of Chemical Engineering, Meritorius Autonomous University of Puebla, San Claudio and 18 South, University City, Puebla C.P. 72570, Mexico
Carlos E. Ochoa-Velasco
Faculty of Chemical Sciences, Meritorius Autonomous University of Puebla, San Claudio and 18 South, University City, Puebla C.P. 72570, Mexico
This study aimed to develop bioactive bi-layer edible films based on starch (primary layer) and LAB-fermented whey and/or mango pulp powder solutions (secondary layer). Bioactive bi-layer edible films were evaluated for their physical properties, mechanical properties, antioxidant capacity, and Lactobacillus rhamnosus availability for 28 days (4 and 20 °C). Selected bioactive bi-layer edible film was applied to sushi to evaluate its sensory acceptance. The results indicated that bi-layer edible films based on LAB-fermented whey/mango solutions presented a higher quantity of phenolic compounds (95.87–107.67 mg GAE/100 g) and higher antioxidant capacity (74.84–77.64%). In addition, the higher viability (106–107 CFU/g) of L. rhamnosus after edible film production was obtained in those formulated with whey. After the storage period, the antioxidant capacity of all edible films was significantly affected by the storage time, while edible films containing whey in their formulation and stored at 4 °C had a L. rhamnosus count higher than 6 log cycles, which is the minimum required threshold to exert its beneficial effects in humans. The sushi covered with the selected bi-layer edible film was well accepted by the consumers, showing acceptance values between “I like it” and “I like it much”. Therefore, the developed bi-layer edible films can serve as an alternative for adding health-promoting compounds to sushi with an adequate sensory acceptance of the consumers.