Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables

Seyed Mohammad Davachi,Alireza Abbaspourrad,Neethu Pottackal,Hooman Torabi

doi:10.1038/s41598-021-95994-5

Seyed Mohammad Davachi, Alireza Abbaspourrad + Show 2 more

Open Access

https://doi.org/10.1038/s41598-021-95994-5

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Abstract

There is growing interest among the public and scientific community toward the use of probiotics to potentially restore the composition of the gut microbiome. With the aim of preparing eco-friendly probiotic edible films, we explored the addition of probiotics to the seed mucilage films of quince, flax, and basil. These mucilages are natural and compatible blends of different polysaccharides that have demonstrated medical benefits. All three seed mucilage films exhibited high moisture retention regardless of the presence of probiotics, which is needed to help preserve the moisture/freshness of food. Films from flax and quince mucilage were found to be more thermally stable and mechanically robust with higher elastic moduli and elongation at break than basil mucilage films. These films effectively protected fruits against UV light, maintaining the probiotics viability and inactivation rate during storage. Coated fruits and vegetables retained their freshness longer than uncoated produce, while quince-based probiotic films showed the best mechanical, physical, morphological and bacterial viability. This is the first report of the development, characterization and production of 100% natural mucilage-based probiotic edible coatings with enhanced barrier properties for food preservation applications containing probiotics.

Highlights

There is growing interest among the public and scientific community toward the use of probiotics to potentially restore the composition of the gut microbiome
Since there was no difference between the Fourier Transform Infrared Spectroscopy (FTIR) results for the films kept in the fridge and room temperature, we only reported the samples stored in the fridge (4 °C)
The results show no difference between the thickness of the samples before and after the addition of Lactobacillus rhamnosus GG (LGG), probably because of same amount of solution used for preparation of all the films, as previously reported[57]

Summary

Introduction

There is growing interest among the public and scientific community toward the use of probiotics to potentially restore the composition of the gut microbiome. Films from flax and quince mucilage were found to be more thermally stable and mechanically robust with higher elastic moduli and elongation at break than basil mucilage films These films effectively protected fruits against UV light, maintaining the probiotics viability and inactivation rate during storage. Coated fruits and vegetables retained their freshness longer than uncoated produce, while quince-based probiotic films showed the best mechanical, physical, morphological and bacterial viability This is the first report of the development, characterization and production of 100% natural mucilage-based probiotic edible coatings with enhanced barrier properties for food preservation applications containing probiotics. Important properties for probiotic viability, including resistance to gastric acidity, storage temperatures, effects of competitive bacteria, and consistency in air and water exposure 7 Another primary motivation is finding more sustainable alternatives for the preservation of fresh produce. There is a need for a natural and green alternatives for fruit and vegetable preservation that both protects and adds nutritional value

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