AI Article Synopsis
- A study evaluated the effectiveness of edible coatings made from sodium alginate and different lactic acid bacteria strains to improve the shelf life and safety of strawberries.
- The coatings significantly reduced strawberry weight loss, decay, and vitamin C degradation, while also lowering fungal growth compared to untreated strawberries.
- Among the bacteria tested, Lacticaseibacillus paracasei had the best survival in simulated gastric conditions, highlighting the coatings' potential for both extending fruit quality and benefiting gut health.
Article Abstract
Edible coatings, formulated with sodium alginate and various strains of lactic acid bacteria, were evaluated for their effectiveness in extending the shelf life and mitigating microbial risks associated with strawberries. This study specifically employed strains of Lacticaseibacillus paracasei, Lacticaseibacillus rhamnosus, and Lacticaseibacillus plantarum as antimicrobial agents. Through physicochemical property analysis, the alginate-based antimicrobial coating proved most effective in reducing the strawberry weight loss rate, decay index, and ascorbic acid degradation. Over time, all treatments exhibited increased fungal growth. However, strawberries treated with alginate and lactic acid bacteria recorded lower final colony formation counts-6.82 log CFU/g for SA + LPC, 6.04 log CFU/g for SA + LGG, and 6.26 log CFU/g for SA + LP-compared to 8.73 log CFU/g in the control group. In terms of bacterial resistance under gastrointestinal conditions, L. paracasei demonstrated the highest survival rate post-simulated gastric fluid exposure, while L. plantarum showed the greatest resilience post-simulated intestinal fluid exposure. These findings underscore the efficacy of alginate-based antimicrobial coatings in not only enhancing the storage quality of strawberries but also ensuring microbial safety and potential benefits for gut health.
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| http://dx.doi.org/10.1016/j.ijbiomac.2024.133273 | DOI Listing |
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