Optimization formula of compound edible film (methyl cellulose, corn starch and whey powder) containing probiotic strain Lactobacillus rhamnosus (GG) by using response surface methodology

In this study the composite edible films consist of methylcellulose (1, 2.5 and 4 percent), whey protein concentrate (2, 4 and 6 percent), corn starch (1, 2 and 3 percent) and glycerol as a softener in concentration Constant (2.5 percent) and Lactobacillus rhamnosus (GG) (at 1.5*107 CFU/ml concentration) was produced. The physicochemical tests (thickness, permeability to water vapor, moisture, solubility and color changing) and mechanical properties (percentage of elongation and length of breeding) and the survival rate of Lactobacillus rhamnosus (GG) were measured. A viable bacterial study showed that the use of methyl cellulose and whey protein concentrate improved the survival of probiotic bacteria. The results of this study showed that the base formula of the film (methylcellulose concentration of 2.8 percent, whey protein concentrate 2.13 percent and corn starch 1.14 percent) improved the physico-chemical and mechanical properties of the film. The results showed that increasing the percentage Methylcellulose, whey protein and corn starch increased the amount of thickness, moisture, breaking force, color changes and viability of Lactobacillus rhamnosus (GG), and decreased solubility and water vapor permeability.