Probiotic and synbiotic edible coatings: Effects on Lacticaseibacillus casei viability and general quality of minimally processed fruit during storage

Abstract

This study assessed the effects of sodium alginate (ALG) edible coatings added with Lacticaseibacillus casei 01 (Lc-01) and/or fructooligosaccharides (FOS) on the chemical composition (sugars, organic acids and volatile compounds), quality parameters (firmness, weight loss, color, pH, titratable acidity-TA, total soluble solids-TSS and enzymatic activity), sensory properties, and probiotic survival (during simulated gastrointestinal exposure and storage) of minimally processed mango and melon during refrigerated storage (5 °C, 12 days). The surface characteristics of the coatings were also evaluated. Coatings added with Lc-01 and/or FOS were able to maintain the quality of mango and melon, delaying the increase in TSS, pH, and sugar content (glucose and fructose), and the decrease of organic acids, resulting in a reduction in weight loss and greater firmness. The effect was more pronounced for mangos. ALG-SYN (ALG, FOS, and Lc-01) coating performed better, with decreased enzyme activity, delay in color development, a higher concentration of volatile compounds, and more adequate sensory properties (flavor, texture, and appearance). Lc-01 counts remained >6 log CFU/g during storage and after in vitro digestion. Functional edible coatings can be used as an alternative to extending the shelf life of minimally processed mango and melon.