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Journals / Selcuk Journal of Agriculture and Food Sciences / 2026 / Cilt: 40 Sayı: 2

Basil Seed Gum-Based Probiotic Films Containing Bacillus coagulans GBI-30, 6086 Spore and Vegetative Forms and Saccharomyces boulardii: Physicochemical Properties, Storage Stability, and Antibacterial Activity

Spor ve vejetatif formlarda Bacillus coagulans GBI-30 6086 ve Saccharomyces boulardii içeren fesleğen tohumu gamı bazlı probiyotik filmlerin fizikokimyasal özellikleri, depolama stabilitesi ve antibakteriyel aktivitesi

Çiğdem Konak Göktepe(SELÇUK ÜNİVERSİTESİ)0000-0003-4615-1050
Aysun Oraç(SELÇUK ÜNİVERSİTESİ)0000-0002-2974-3356
Pages
531–547
Publication Date
2026-08-21
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AI Summary & Key Takeaways

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⚡ TL;DR(Too Long; Didn't Read)

The results showed that probiotic incorporation influenced the barrier properties and microstructure of the films, with effects varying depending on the microbial form.

📌 3 Key Takeaways

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Objective & Hypothesis:This study investigated the development of basil seed gum (BSG)-based probiotic films as a sustainable alternative for food packaging and evaluated their physicochemical, structural, and biological properties.
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Key Findings & Data:Following BSG extraction, glycerol-plasticized biopolymer films were prepared and incorporated with Bacillus coagulans GBI-30, 6086 (BC; spore and vegetative forms) and Saccharomyces (S.) boulardii.
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Conclusion & Impact:The results showed that probiotic incorporation influenced the barrier properties and microstructure of the films, with effects varying depending on the microbial form.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Fesleğen tohumu gamı · Probiyotik film · Bacillus coagulans

Abstract

This study investigated the development of basil seed gum (BSG)-based probiotic films as a sustainable alternative for food packaging and evaluated their physicochemical, structural, and biological properties. Following BSG extraction, glycerol-plasticized biopolymer films were prepared and incorporated with Bacillus coagulans GBI-30, 6086 (BC; spore and vegetative forms) and Saccharomyces (S.) boulardii. The films were then characterized in terms of moisture content, thickness, water solubility, water vapor permeability (WVP), color parameters, antioxidant capacity, and surface morphology. The results showed that probiotic incorporation influenced the barrier properties and microstructure of the films, with effects varying depending on the microbial form. Both spore and vegetative forms of BC resulted in higher WVP compared to that of S. boulardii and the control, while the vegetative form also led to the highest film thickness. In contrast, S. boulardii was associated with lower thickness and reduced permeability, suggesting the formation of a more compact matrix. During 21 days of storage, the spore form of BC maintained the highest viability (9.14 log CFU/g), indicating its superior stability associated with dormancy and resistance, whereas vegetative cells and S. boulardii exhibited markedly lower viability over time. All probiotic-containing films exhibited antibacterial activity against Klebsiella pneumoniae and Staphylococcus carnosus; however, the control formulation showed higher inhibition zones, indicating that the antibacterial effect was mainly associated with the intrinsic properties of the BSG matrix. Atomic force microscopy analysis demonstrated that probiotic incorporation increased nanoscale surface roughness without compromising structural integrity. Overall, these results highlight the potential of probiotic-enriched BSG films as an environmentally friendly active packaging system capable of enhancing food quality and serving as a carrier for functional bioactives.

Özet

Bu çalışma, gıda ambalajı için sürdürülebilir bir alternatif olarak fesleğen tohumu gamı (FTG) bazlı probiyotik filmlerin geliştirilmesini araştırmış ve bu filmlerin fizikokimyasal, yapısal ve biyolojik özelliklerini değerlendirmiştir. FTG ekstraksiyonunun ardından, gliserol ile plastikleştirilmiş biyopolimer filmler hazırlanmış ve Bacillus coagulans GBI-30 6086 (BC; spor ve vejetatif formlar) ile Saccharomyces boulardii ilave edilmiştir. Daha sonra filmler; nem içeriği, kalınlık, suda çözünürlük, su buharı geçirgenliği (SBG), renk parametreleri, antioksidan kapasite ve yüzey morfolojisi açısından karakterize edilmiştir. Elde edilen sonuçlar, probiyotik ilavesinin filmlerin bariyer özellikleri ve mikroyapısı üzerinde etkili olduğunu ve bu etkinin mikrobiyal forma bağlı olarak değiştiğini göstermiştir. BC’nin hem spor hem de vejetatif formları, S. boulardii ve kontrol örneğine kıyasla daha yüksek SBG değerlerine yol açarken, vejetatif form aynı zamanda en yüksek film kalınlığına neden olmuştur. Buna karşılık, S. boulardii daha düşük kalınlık ve azalmış geçirgenlik ile ilişkilendirilmiş olup, daha kompakt bir matris oluşumuna işaret etmiştir. Yirmi bir günlük depolama süresi boyunca BC’nin spor formu en yüksek canlılığı (9.14 log KOB/g) korumuş, bu durum dormansi ve direnç ile ilişkili üstün stabilitesini ortaya koyarken, vejetatif hücreler ve S. boulardii zamanla belirgin şekilde daha düşük canlılık göstermiştir. Probiyotik içeren tüm filmler Klebsiella pneumoniae ve Staphylococcus carnosus’a karşı antibakteriyel aktivite sergilemiş; ancak kontrol formülasyonunun daha yüksek inhibisyon zonları göstermesi, antibakteriyel etkinin esas olarak FTG matrisinin intrinsik özelliklerinden kaynaklandığını göstermiştir. Atomik kuvvet mikroskobu analizleri, probiyotik ilavesinin yapısal bütünlüğü bozmaksızın nanoskalada yüzey pürüzlülüğünü artırdığını ortaya koymuştur. Genel olarak bu bulgular, probiyotiklerle zenginleştirilmiş FTG bazlı filmlerin, gıda kalitesini artırma potansiyeline sahip ve fonksiyonel biyoaktifler için taşıyıcı olarak kullanılabilen çevre dostu bir aktif ambalaj sistemi olduğunu göstermektedir.

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Cite This Article

Göktepe, Ç. K., Oraç, A. (2026). Basil Seed Gum-Based Probiotic Films Containing Bacillus coagulans GBI-30, 6086 Spore and Vegetative Forms and Saccharomyces boulardii: Physicochemical Properties, Storage Stability, and Antibacterial Activity. Selcuk Journal of Agriculture and Food Sciences, Cilt: 40 Sayı: 2, 531–547. https://doi.org/10.15316/selcukjafsci.1943762

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