Optimization and Characterization of Prebiotic Concentration of Edible Films Containing Bifidobacterium Bifidum Bb-12 and its Application to Block Type Processed Cheese

This study aimed to determine the optimum inulin (IN) and fructooligosaccharide (FOS) concentration in sodium caseinate-based edible films containing Bifidobacterium bifidum BB-12 and investigate the use for the coating of sliced processed cheese. The physicochemical, optical, and mechanical properties of films were significantly affected by the IN and FOS concentration. Furthermore, the prebiotics was increased the drying stability of the probiotic. The best film formulations were determined as 0% IN + 0% FOS, 1% IN + 0% FOS, and 0% IN + 1% FOS, respectively. Coating applications were effective in reducing weight loss, preserving softness and color properties of cheese during storage. Probiotic viability was not affected by the presence of IN and FOS during the drying of the coating on the cheese slice. At the end of storage, the viable cell numbers decreased about 2 Log and the viable cell counts were determined between 4-5 Log CFU g -1