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Characterization and shelf-life study of functional yoghurt based oral strip in polypropylene–aluminium/LLDPE blister pack

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Abstract

This study focuses on the development of a functional yoghurt oral film strip with antibacterial properties and probiotics [(Streptococcus thermophilus (S. thermophilus), Lactobacillus bulgaricus (L. bulgaricus), and Lactococcus cremoris (L. cremoris)] using a pectin/glycerol mixture. The tensile characters, colour, physiochemical characters, in vitro disintegration time, mouth dissolving time and in vitro dissolution test of the functional yoghurt oral strip was compared with commercial oral strips. The study examined the storage stability of functional yogurt oral strips over a period of 35 days at room temperature (25 °C) using blister packs made of polypropylene/aluminium and polypropylene/linear low-density polyethylene (LLDPE). Significant changes in mechanical properties, colour, surface pH, in vitro disintegration, and mouth dissolving time was observed with in vitro dissolution time of 6 min. Functional oral strip showed significant (p < 0.05) reduction in surface pH and probiotic viability, along with a significant increase in mouth dissolving time during storage in both packaging materials. Developed functional yoghurt oral strip also demonstrated better antibacterial quality on both storage materials with similar in vitro dissolution time periods. A satisfactory probiotic viability (> 6 log CFU/strip) was upheld for 28 days in a polypropylene/aluminium blister pack, resulting in an extended shelf life for the functional yogurt oral strip. Therefore, this functional yoghurt oral strip development can be considered as a promising production method to retain functional qualities with longer shelf life at room temperature.

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Data availability

The datasets used and/or analysed during the current study are available from the corresponding author on reasonable request.

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Funding

This work was supported by the Research Excellence & Innovative Grant (REIG) scheme, UCSI University, Malaysia (REIG – FAS- 2021/003).

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Authors and Affiliations

  1. Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia

    Lejaniya Abdul Kalam Saleena, Kar Lin Nyam & Liew Phing Pui

  2. Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Inforport, 43400, Serdang, Selangor, Malaysia

    Yus Aniza Yusof

  3. Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

    Yus Aniza Yusof

  4. Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, University of Putra Malaysia, Kuala Lumpur, Malaysia

    Adelene Ai-Lian Song

  5. Department of Biotechnology, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia

    Lionel Lian Aun In

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  1. Lejaniya Abdul Kalam Saleena
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  2. Kar Lin Nyam
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  3. Yus Aniza Yusof
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  4. Adelene Ai-Lian Song
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  5. Lionel Lian Aun In
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  6. Liew Phing Pui
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Contributions

Study design: Lejaniya Abdul Kalam Saleena and Liew Phing Pui; Experiments: Lejaniya Abdul Kalam Saleena; Data analysis: Lejaniya Abdul Kalam Saleena, Liew Phing Pui, Kar Lin Nyam; Writing—original draft preparation: Lejaniya Abdul Kalam Saleena; Writing—review & editing: Lejaniya Abdul Kalam Saleenaa, Kar Lin Nyam, Yus Aniza Yusof, Adelene Ai-Lian Song, Lionel Lian Aun In, and Liew Phing Pui; All authors read and approved the final manuscript.

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Correspondence to Liew Phing Pui.

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Saleena, L.A.K., Nyam, K.L., Yusof, Y.A. et al. Characterization and shelf-life study of functional yoghurt based oral strip in polypropylene–aluminium/LLDPE blister pack. Food Measure 18, 3771–3782 (2024). https://doi.org/10.1007/s11694-024-02448-3

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