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

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.

A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage

“… The FTIR spectra of films without LGG and with LGG after 1 month in 4 °C. No noticeable difference was observed between the samples (Figure reproduced from Davachi et al [ 78 ]). …”

“…Davachi et al [ 78 ] fabricated edible films based on flaxseed and other (quince and basil) seed mucilages with lactic acid probiotic strain L. rhamnosus GG (LGG). All of the mucilage films exhibited a high moisture retention capacity irrespective of the presence of probiotics, which is desirable for preserving the moisture/freshness of food.…”

“… ( a ) Strawberries, ( b ) cucumbers, ( c ) cherry tomatoes, and ( d ) banana coated with quince and flax with and without probiotic LGG as compared with the uncoated samples (Figure reproduced from Davachi et al [ 78 ]). …”

Long-Term Lacticaseibacillus rhamnosus GG Storage at Ambient Temperature in Vegetable Oil: Viability and Functional Assessments

“…They promote gastrointestinal (GI) health and strengthen the immune system, show antimutagenic and anticarcinogenic activity, and suppress harmful bacteria through antimicrobial activity. 1,2 Lactic acid bacteria (LAB) have been used in food manufacturing because of their specialized metabolic actions. 3 LAB strains are used in a wide variety of therapeutic applications.…”

“…Probiotics are microorganisms that have beneficial health effects and add nutritional value to food products. They promote gastrointestinal (GI) health and strengthen the immune system, show antimutagenic and anticarcinogenic activity, and suppress harmful bacteria through antimicrobial activity. , Lactic acid bacteria (LAB) have been used in food manufacturing because of their specialized metabolic actions . LAB strains are used in a wide variety of therapeutic applications. − In recent years, probiotics have been added to different food products to offer consumers the added benefits of consuming probiotics …”