The effect of antibacterial edible film based on sodium caseinate-nanocrystal cellulose containing cells and supernatant of Lactobacillus reuteri on quality of kebab

Eible films due to the environmental compability can be a good alternative to packaging made from oil materials. Today, consumers' concerns about the toxicity of artificial preservatives in the food industry have led to the search for natural antioxidants and antimicrobials sources. Ready-to-eat foods such as kebabs are known as the most susceptible foods for the growth of microbes and cause food poisoning.  The purpose of this study was to investigate the effect of an antimicrobial film of caseinates-cellulose nanocrystal containing supernatant and lactobacillus reuteri (PTCC 1655) on microbial and chemical properties of kebab. Therefore, a sodium caseinate-cellulose nanocrystal was prepared by adding 106 CFU/cm2 Lactobacillus reutri PTCC 1655 and germ-free supernatant, and mechanical properties evaluation tests, water vapor permeability, solubility and moisture were evaluated on the prepared films. The films were wrapped on kebab and each and every four days were monitored by microbial tests (total viable count, psychrophile bacteria and mold and yeast), chemical (pH, acidity, thiobarbituric acid and total volatile nitrogen, peroxide index). Among the treatments, the sodium caseinate -nanocellulose film containing Lactobacillus reuteri was the most effective treatment in increasing the shelf life of the kebab. As a result, it is suggested to use sodium caseinate-nanocellulose film containing Lactobacillus reuteri to increase the kebab shelflife.