SpringerLink
Log in

Probiotic Edible Films and Coatings: Concerns, Applications and Future Prospects

  • Review Paper
  • Published:
Journal of Packaging Technology and Research Aims and scope Submit manuscript

Abstract

Edible films and coatings have received incredible consideration over years in view of their preference over synthetic films in diminishing environmental pollution. Edible films and coatings can also incorporate live microorganisms. One of the recent advancements in this field is development of probiotic edible films and coatings that serve as a potential carrier for these microorganisms by enhancing their survival. The potential utilization of edible films and coatings as stabilizing matrices for holding probiotic microorganism is to counteract the disadvantage of their direct application and to enhance the functional properties of edible coatings through the incorporation of probiotics. Probiotics incorporation into edible films and coatings allows them to reach the consumers gut in sufficient amount, so as to exert any health advantages to the host, and thus adds value to the food product. Microorganisms such as bacteria or yeast can be used as a biocontrol agent for extending the shelf life of food products; one such way is their incorporation into edible films and coatings. The scope of this review is to provide comprehensive information about the incorporation of probiotic microorganisms into edible films and coatings along with discussing various future prospects, applications and associated concerns.

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

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price includes VAT (Spain)

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Bourtoom T (2008) Edible films and coatings: characteristics and properties. Int Food Res J 15(3):237–248

    Google Scholar 

  2. Donhowe IG, Fennema OR (1993) The effects of plasticizers on crystallinity, permeability, and mechanical properties of methylcellulose films. J Food Process Preserv 17:247–257

    Google Scholar 

  3. Kester JJ, Fennema OR (1986) Edible films and coatings: a review. Food Technol 40(12):47–59

    Google Scholar 

  4. Araya M, Morelli L, Reid G, Sanders ME, Stanton C, Pineiro M (2002) Joint FAO/WHO working group report on drafting guidelines for the evaluation of probiotics in food. World Health Organization, London

    Google Scholar 

  5. Capozzi V, Russo P, Dueñas MT, Lopez P, Spano G (2012) Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products. Appl Microbiol Biotechnol 96:1383–1394

    Google Scholar 

  6. LeBlanc JG, Lain JE, del Valle MJ, Vannini V, van Sinderen D, Taranto MP, de Valdez GF, de Giori GS, Sesma F (2011) B-Group vitamin production by lactic acid bacteria—current knowledge and potential applications. J Appl Microbiol 111:1297–1309

    Google Scholar 

  7. Shimizu M, Hashiguchi M, Shiga T, Tamura H, Mochizuki M (2015) Meta-analysis: effects of probiotic supplementation on lipid profiles in normal to mildly hypercholesterolemic individuals. PLoS One 10:e0139795

    Google Scholar 

  8. Choi EA, Chang HC (2015) Cholesterol-lowering effects of a putative probiotic strain Lactobacillus plantarum EM isolated from kimchi. LWT Food Sci Technol 62:210–217

    Google Scholar 

  9. Huang Y, Wu F, Wang X, Sui Y, Yang L, Wang J (2013) Characterization of Lactobacillus plantarum Lp27 isolatedfrom Tibetan kefir grains: a potential probiotic bacterium with cholesterol-lowering effects. J Dairy Sci 96:2816–2825

    Google Scholar 

  10. He T, Priebe MG, Zhong Y, Huang C, Harmsen HJM (2007) Effects of yogurt and Bifidobacteria supplementation on the colonic microbiota in lactose-intolerant subjects. J Appl Microbiol 104:595–604

    Google Scholar 

  11. Le Leu RK, Hu Y, Brown IL, Woodman RJ, Young GP (2010) Synbiotic intervention of Bifidobacterium lactis and resistant starch protects against colorectal cancer development in rats. Carcinogenesis 31:246–251

    Google Scholar 

  12. Rafter J, Bennett M, Caderni G, Clune Y, Hughes R (2007) Dietary synbiotics reduce cancer risk factors in polypectomized and colon cancer patients. Am J Clin Nutr 85:488–496

    Google Scholar 

  13. Molina MA, Díaz AM, Hesse C, GinterW Gentilini MV, Nuñez GG, Canellada AM, Sparwasser T, Berod L, Castro MS (2015) Immunostimulatory effects triggered by Enterococcus faecalis CECT7121 probiotic strain involve activation of dendritic cells and interferon- production. PLoS One 10:e0127262

    Google Scholar 

  14. Ashraf R, Shah NP (2014) Immune system stimulation by probiotic microorganisms. Crit Rev Food Sci Nutr 54:938–956

    Google Scholar 

  15. Reddy VS, Patole SK, Rao S (2013) Role of probiotics in short bowel syndrome in infants and children—a systematic review. Nutrients 5:679–699

    Google Scholar 

  16. Whelan K, Quigley EMM (2013) Probiotics in the management of irritable bowel syndrome and inflammatory bowel disease. Curr Opin Gastroenterol 29:184–189

    Google Scholar 

  17. Kim SE, Choi SC, Park KS, Park MI, Shin JE (2015) Change of fecal flora and effectiveness of the short-term VSL#3 probiotic treatment in patients with functional constipation. J Neurogastroenterol Motil 21:111–120

    Google Scholar 

  18. Riezzo G, Orlando A, Attoma BD, Guerra V, Valerio F et al (2012) Randomised clinical trial: efficacy of Lactobacillus paracasei enriched artichokes in the treatment of patients with functional constipation–a double-blind, controlled, crossover study. Aliment Pharmacol Ther 35:441–450

    Google Scholar 

  19. McFarland LV (2007) Meta-analysis of probiotics for the prevention of traveler’s diarrhea. Travel Med Infect Dis 5:97–105

    Google Scholar 

  20. Coma V (2008) Bioactive packaging technologies for extended shelf life of meat-based products. Meat Sci 78:90–103

    Google Scholar 

  21. Lopez-Rubio A, Gavara R, Lagaron JM (2006) Bioactive packaging: turning foods into healthier foods through biomaterials. Trends Food Sci Technol 17:567–575

    Google Scholar 

  22. Espitia PJP, Batista RA, Azeredo HMC, Otoni CG (2016) Probiotics and their potential application in active edible films and coatings. Food Res Int 90:42–52

    Google Scholar 

  23. Soukoulis C, Behboudi-Jobbehdar S, Yonekura L, Parmenter C, Fisk ID (2014) Stability of Lactobacillus rhamnosus GG in prebiotic edible films. Food Chem 159:302–308

    Google Scholar 

  24. De Prisco A, Mauriello G (2016) Probiotication of foods: a focus on microencapsulation tool. Trends Food Sci Technol 48:27–39

    Google Scholar 

  25. Pinto SS, Verruck S, Vieira CRW, Prudêncio ES, Amante ER, Amboni RDMC (2015) Influence of microencapsulation with sweet whey and prebiotics on the survival of Bifidobacterium-BB-12 under simulated gastrointestinal conditions and heat treatments. LWT Food Sci Technol 64:1004–1009

    Google Scholar 

  26. Anal AK, Singh H (2007) Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends Food Sci Technol 18:240–251

    Google Scholar 

  27. Poncelet D (2006) Microencapsulation: fundamentals, methods and applications. In: Blitz JP, Gunk’ko VM (eds) Surface chemistry in biomedical and environmental science. Springer, Dordrecht, pp 23–34

    Google Scholar 

  28. Conrad PB, Miller DP, Cielenski PR, de Pablo JJ (2000) Stabilization and preservation of Lactobacillus acidophilus in saccharide matrices. Cryobiology 41:17–24

    Google Scholar 

  29. Desmond C, Ross RP, O’Callaghan E, Fitzgerald G, Stanton C (2002) Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia. J Appl Microbiol 93:1003–1011

    Google Scholar 

  30. Rojas-Grau MA, Soliva-Fortuny R, Martin-Belloso O (2009) Edible coatings to incorporate active ingredients to fresh-cut fruits: a review. Trends Food Sci Technol 20:438–447

    Google Scholar 

  31. Valencia-Chamorro SA, Palou L, del Río MA, Pérez-Gago MB (2011) Antimicrobial edible films and coatings for fresh and minimally processed fruits and vegetables: a review. Crit Rev Food Sci Nutr 51:872–900

    Google Scholar 

  32. Ramos OL, Fernandes JC, Silva SI, Pintado ME, Xavier Malcata F (2012) Edible films and coatings from whey proteins: a review on formulation, and on mechanical and bioactive properties. Crit Rev Food Sci Nutr 52:533–552

    Google Scholar 

  33. Suput DZ, Lazic VL, Popovic SZ, Hromis NM (2015) Edible films and coatings-sources, properties and application. Food Feed Res 42:11–22

    Google Scholar 

  34. Cerqueira MA, Bourbon AI, Pinheiro AC, Martins JT, Souza BWS, Teixeira JA, Vicente AA (2011) Galactomannans use in the development of edible films/coatings for food applications. Trends Food Sci Technol 22:662–671

    Google Scholar 

  35. Bosch M, Nart J, Audivert S, Bonachera MA, Alemany AS, Fuentes MC, Cun´e J (2012) Isolation and characterization of probiotic strains for improving oral health. Arch Oral Biol 57:539–549

    Google Scholar 

  36. Holzapfel WH, Schillinger U (2002) Introduction to pre- and probiotics. Food Res Int 35:109–116

    Google Scholar 

  37. Ohland CL, MacNaughton WK (2010) Probiotic bacteria and intestinal epithelial barrier function. Am J Physiol Gastrointest Liver Physiol 298:G807–G819

    Google Scholar 

  38. Surawicz CM, Elmer GW, Speelman P, McFarland LV, Chinn J, Van Belle G (1989) Prevention of antibiotic-associated diarrhea by Saccharomyces boulardii: a prospective study. Gastroenterology 96:981–988

    Google Scholar 

  39. Ceugniez A, Coucheney F, Jacques P, Daube G, Delcenserie V, Drider D (2017) Anti-Salmonella activity and probiotic trends of Kluyveromyces marxianus S-2-05 and Kluyveromyces lactis S-3-05 isolated from a French cheese, Tomme d’Orchies. Res Microbiol 168:575–582

    Google Scholar 

  40. Kumura H, Tanoue Y, Tsukahara M, Tanaka T, Shimazaki K (2004) Screening of dairy yeast strains for probiotic applications. J Dairy Sci 87:4050–4056

    Google Scholar 

  41. Psani M, Kotzekidou P (2006) Technological characteristics of yeast strains and their potential as starter adjuncts in Greek-style black olive fermentation. World J Microbiol Biotechnol 22:1329–1336

    Google Scholar 

  42. Aa Vander, K¨uhle A, Skovgaard K, Jespersen L (2005) In vitro screening of probiotic properties of Saccharomyces cerevisiae var. boulardii and food-borne Saccharomyces cerevisiae strains. Int J Food Microbiol 101:29–39

    Google Scholar 

  43. Sazawal S, Hiremath G, Dhingra U, Malik P, Deb S, Black RE (2006) Efficacy of probiotics in prevention of acute diarrhoea: a meta-analysis of masked, randomised, placebo-controlled trials. Lancet Infect Dis 6:374–382

    Google Scholar 

  44. Czerucka D, Piche T, Rampal P (2007) Review article: yeast as probiotics—Saccharomyces boulardii. Aliment Pharmacol Ther 26:767–778

    Google Scholar 

  45. Silva T, Reto M, Sol M, Peito A, Peres CM, Peres C, Malcata FX (2011) Characterization of yeasts from Portuguese brined olives, with afocus on their potentially probiotic behavior. LWT J Food Sci Technol 44:1349–1354

    Google Scholar 

  46. Burgain J, Gaiani C, Linder M, Scher J (2011) Encapsulation of probiotic living cells: from laboratory scale to industrial applications. J Food Eng 104:467–483

    Google Scholar 

  47. Soukoulis C, Behboudi-Jobbehdar S, Macnaughtan W, Parmenter C, Fisk ID (2017) Stability of Lactobacillus rhamnosus GG incorporated in edible films: impact of anionic biopolymers and whey protein concentrate. Food Hydrocoll 70:345–355

    Google Scholar 

  48. Ferdousi R, Rouhi M, Mohammadi R, Mortazavian AM, Khosravi-Darani K, Rad AH (2013) Evaluation of probiotic survivability in yogurt exposed to cold chain interruption. Iran J Pharm Res 12:139

    Google Scholar 

  49. Ebrahimi B, Mohammadi R, Rouhi M, Mohammad Mortazavian A, Shojaee-Aliabadi S, Reza Koushki M (2018) Survival of probiotic bacteria in carboxymethyl cellulose-based edible film and assessment of quality parameters. LWT Food Sci Technol 87:54–60

    Google Scholar 

  50. Pavli F, Kovaiou I, Apostolakopoulou G, Kapetanakou A, Skandamis P, Nychas GE, Tassou C, Chorianopoulos N (2017) Alginate-based edible films delivering probiotic bacteria to sliced ham pretreated with high pressure processing. Int J Mol Sci 18:1867

    Google Scholar 

  51. Romano N, José Tavera-Quiroz M, Bertola N, Mobili P, Pinotti A, Gómez-Zavaglia A (2014) Edible methylcellulose-based films containing fructo-oligosaccharides as vehicles for lactic acid bacteria. Food Res Int 64:560–566

    Google Scholar 

  52. Kapetanakou A, Karyotis D, Skandamis PN (2016) Control of Listeria monocytogenes by applying ethanol-based antimicrobial edible films on ham slices and microwave-reheated frankfurters. Food Microbiol 54:80–90

    Google Scholar 

  53. Tapia MS, Rojas-Graü MA, Rodríguez FJ, Ramírez J, Carmona A, Martin-Belloso O (2007) Alginate- and gellan-based edible films for probiotic coatings on fresh-cut fruits. J Food Sci 72:E190–E196

    Google Scholar 

  54. Conforti FD, Zinck JB (2002) Hydrocolloid-lipid coating affect on weight loss, pectin content, and textural quality of green bell peppers. J Food Sci 67(4):1360–1363

    Google Scholar 

  55. McHug TH, Avena-Bustillos RJ (2012) Applications of edible films and coatings to processed foods. In: Baldwin EA, Hagenmaier R, Bai J (eds) Edible coatings and films to improve food quality. CRC Press, Boca Raton, pp 291–318

    Google Scholar 

  56. Gennadios A, Hanna MA, Kurth LB (1997) Application of edible coatings on meats, poultry, and seafoods: a review. LWT Food Sci Technol 30(4):337–350

    Google Scholar 

  57. Bartolozzo J, Borneo R, Aguirre A (2016) Effect of triticale-based edible coating on muffin quality maintenance during storage. Food Meas 10:88–95

    Google Scholar 

  58. Kapetanakou AE, Skandamis PN (2016) Applications of active packaging for increasing microbial stability in foods: natural volatile antimicrobial compounds. Curr Opin Food Sci 12:1–12

    Google Scholar 

  59. European Commission (2011) Commission Regulation (EU) No 10/2011 of 14 January 2011 on plastic materials and articles intended to come into contact with food. Off J Eur Union 12:1–89

    Google Scholar 

  60. Commission Regulation (EC) 450/(2009) Active and intelligent materials and articles intended to come into contact with food; Official Journal of the European Union: Brussels, Belgium

  61. Miquel S, Beaumont M, Martín R, Langella P, Braesco V, Thomas M (2015) A proposed framework for an appropriate evaluation scheme for microorganisms as novel foods with a health claim in Europe. Microb Cell Fact 14:48

    Google Scholar 

  62. Corona-Hernandez RI, Alvarez-Parilla E, Lizardi-Mendoza J, Islas-Rubio AR, de la Rosa LA, Wall-Medrano A (2013) Structural stability and viability of microencapsulated probiotic bacteria: a review. Compr Rev Food Sci Food Saf 12:614–628

    Google Scholar 

  63. Guilbert S, Gontard N, Cuq B (1995) Technology and applications of edible protective films. Package Technol Sci 8:339–346

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, 221005, India

    Shikha Pandhi & Arvind Kumar

  2. Indian Institute of Packaging, New Delhi, India

    Tanweer Alam

Authors
  1. Shikha Pandhi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Arvind Kumar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Tanweer Alam
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Shikha Pandhi.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Pandhi, S., Kumar, A. & Alam, T. Probiotic Edible Films and Coatings: Concerns, Applications and Future Prospects. J Package Technol Res 3, 261–268 (2019). https://doi.org/10.1007/s41783-019-00069-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s41783-019-00069-6

Keywords

Search

Navigation