انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Developing of Edible Protein-Based Films enriched with Saccharomyces boulardii and Bifidobacterium Developing of Edible Protein-Based Films enriched with Saccharomyces boulardii and Bifidobacterium 54 69 28944 10.48311/fsct.2026.118151.82974 FA Alyaa Hadi Al-Husseinawy Department of dairy technology , College of Food Science, Al-Qasim Green University, Babylon, Iraq Ali R. Mulakhdair Department of Food health and Nutrition, College of Food Science, Al-Qasim Green University, Babylon 51031, Iraq Zahraa Reasan Kareem Shati Department of Food health and Nutrition, College of Food Science, Al-Qasim Green University, Babylon 51031, Iraq Journal Article 2025 12 07 The recent attention has been drawn to edible films and coating since they are low in cost production, and at the same time, they are eco-friendly. These edible materials hold a lot of potential into enhancing food functionality when fortified with probiotics. It was also found that co-administration of probiotics in edible matrices enhances gastrointestinal colonization, probiotic viability and health benefits. The experimental findings showed that the nature and the concentration of the protein to be used in the formulation of the film greatly influenced the mechanical properties. Movies based on 7.5% of both whey protein and casein had a desirable balance between tensile strength and flexibility to that of 5 and 10 percent. Additionally, embedding of Saccharomyces boulardii and Bifidobacterium strains enhanced the performances of the film with the 7.5% protein films with yeast reinforcement showing best results of Youngs modulus (2480 Mpa) and elongation (146%). Likewise, the tensile strength and elasticity of membrane supplemented with Bifidobacterium was also excellent. These results establish that probiotics addition increases the mechanical integrity and structural network of protein-based membranes. On top of such structural benefits, these membranes have nutritional and health advantages that highlight their potential in being used in smart food packaging preserve and enhance food integrity. The recent attention has been drawn to edible films and coating since they are low in cost production, and at the same time, they are eco-friendly. These edible materials hold a lot of potential into enhancing food functionality when fortified with probiotics. It was also found that co-administration of probiotics in edible matrices enhances gastrointestinal colonization, probiotic viability and health benefits. The experimental findings showed that the nature and the concentration of the protein to be used in the formulation of the film greatly influenced the mechanical properties. Movies based on 7.5% of both whey protein and casein had a desirable balance between tensile strength and flexibility to that of 5 and 10 percent. Additionally, embedding of Saccharomyces boulardii and Bifidobacterium strains enhanced the performances of the film with the 7.5% protein films with yeast reinforcement showing best results of Youngs modulus (2480 Mpa) and elongation (146%). Likewise, the tensile strength and elasticity of membrane supplemented with Bifidobacterium was also excellent. These results establish that probiotics addition increases the mechanical integrity and structural network of protein-based membranes. On top of such structural benefits, these membranes have nutritional and health advantages that highlight their potential in being used in smart food packaging preserve and enhance food integrity. https://fsct.modares.ac.ir/article_28944_a7352f283d027c32643c4a1b42a699c0.pdf