Restricted accessResearch articleFirst published online 2023-6
Development of low-cost edible coatings based on polysaccharides with active lactic acid bacteria for the protection of fresh produce modeled using fresh cut apples
The loss of fresh produce along the supply chain represents a significant contributor to environmental and economic burden. Although technological advances in distribution and storage have provided a means to reduce the loss of fresh produce, in resource-limited settings, these technologies may not be available. One attractive approach to help address this limitation is to use edible coatings to protect fresh produce from biotic and abiotic factors that cause food deterioration. Here, we developed edible coatings from materials that are cheap and easy to prepare: maize starch, κ-carrageenan, and agar as the matrix; glycerol as the plasticizer; and Lactobacillus plantarum TPB21.12 as the active ingredient. Using fresh cut apples as a model substrate, we found that maize starch coating retained color, agar coating delayed browning, and κ-carrageenan coating decreased mass shrinkage of the fresh cut apples. L. plantarum TPB21.12 remained viable in the edible coating suspensions during storage and was active against Escherichia coli TPB21.8, a model bacterium for biotic factor that causes food spoilage. The simplicity of the edible coating formulation and preparation method offers an attractive approach for applications to help protect fresh produce from deterioration and reduce food loss and waste generation.
AboualizadehEBumah VVMasson-MeyersDS, et al. (2017). Understanding the antimicrobial activity of selected disinfectants against methicillin-resistant Staphylococcus aureus (MRSA). PloS ONE12(10): e0186375.
2.
Al-HassanAANorziahMH. (2012). Starch–gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers. Food Hydrocolloids26(1): 108–117.
3.
BaldwinEANisperosMOChenX, et al. (1996). Improving storage life of cut apple and potato with edible coating. Postharvest Biology and Technology9(2): 151–163.
4.
De GianiABovioFForcellaM, et al. (2019). Identification of a bacteriocin-like compound from Lactobacillus plantarum with antimicrobial activity and effects on normal and cancerogenic human intestinal cells. AMB Express9(1): 1–11.
5.
DelgadoABritoDFevereiroP, et al. (2001). Antimicrobial activity of L. plantarum, isolated from a traditional lactic acid fermentation of table olives. Le Lait81(1–2): 203–215.
6.
DhallRK. (2013). Advances in edible coatings for fresh fruits and vegetables: A review. Critical Reviews in Food Science and Nutrition53(5): 435–450.
7.
EbrahimiBMohammadiRRouhiM, et al. (2018). Survival of probiotic bacteria in carboxymethyl cellulose-based edible film and assessment of quality parameters. LWT - Food Science and Technology87: 54–60.
8.
EspitiaPJPBatistaRAAzeredoHMC, et al. (2016). Probiotics and their potential applications in active edible films and coatings. Food Research International90: 42–52.
9.
FAO (2011). Global Food Losses and Food Waste - Extent, Causes and Prevention. Rome: FAO.
GunasekeraDParsonsHSmithM. (2017). Post-harvest loss reduction in Asia-pacific developing economies. Journal of Agribusiness in Developing and Emerging Economies7: 303–317.
12.
HuC-HRenL-QZhouY, et al. (2019). Characterization of antimicrobial activity of three Lactobacillus plantarum strains isolated from Chinese traditional dairy food. Food Science & Nutrition7(6): 1997–2005.
13.
JankovicISybesmaWPhothirathP, et al. (2010). Application of probiotics in food products—challenges and new approaches. Current Opinion in Biotechnology21(2): 175–181.
14.
JiangYDuanXQuH et al. (2016). Browning: Enzymatic browning. In: CaballeroBFinglasPM, and Toldrá F(eds) Encyclopedia of Food and Health. Oxford: Academic Press, 508–514.
15.
JinTZChenWGurtlerJB, et al. (2020). Effectiveness of edible coatings to inhibit browning and inactivate foodborne pathogens on fresh-cut apples. Journal of Food Safety40(4): e12802.
16.
KanmaniPLimST. (2013). Development and characterization of novel probiotic-residing pullulan/starch edible films. Food Chemistry141(2): 1041–1049.
17.
KociraAKozłowiczKPanasiewiczK, et al. (2021). Polysaccharides as edible films and coatings: Characteristics and influence on fruit and vegetable quality—a review. Agronomy11(5): 813.
18.
Koushesh SabaMSogvarOB. (2016). Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples. LWT - Food Science and Technology66: 165–171.
19.
KumarPSethiSSharmaRR, et al. (2018). Improving the shelf life of fresh-cut ‘Royal Delicious’ apple with edible coatings and anti-browning agents. Journal of Food Science and Technology55(9): 3767–3778.
20.
LeeJYParkHJLeeCY, et al. (2003). Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents. LWT - Food Science and Technology36(3): 323–329.
21.
LinT-HPanT-M. (2019). Characterization of an antimicrobial substance produced by Lactobacillus plantarum NTU 102. Journal of Microbiology, Immunology and Infection52(3): 409–417.
22.
LiuXRenJZhuY, et al. (2016). The preservation effect of ascorbic acid and calcium chloride modified chitosan coating on fresh-cut apples at room temperature. Colloids and Surfaces A: Physicochemical and Engineering Aspects502: 102–106.
23.
López de LaceyAMLópez-CaballeroMEGómez-EstacaJ, et al. (2012). Functionality of Lactobacillus acidophilus and Bifidobacterium bifidum incorporated to edible coatings and films. Innovative Food Science & Emerging Technologies16: 277–282.
24.
MahajanPVCalebOJSinghZ, et al. (2014). Postharvest treatments of fresh produce. Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences372(2017): 20130309.
25.
MaskanM. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering48(2): 169–175.
26.
Niku-PaavolaMLaitilaAMattila-SandholmT, et al. (1999). New types of antimicrobial compounds produced by Lactobacillus plantarum. Journal of Applied Microbiology86(1): 29–35.
27.
OlivasGIMattinsonDSBarbosa-CánovasGV. (2007). Alginate coatings for preservation of minimally processed ‘Gala’ apples. Postharvest Biology and Technology45(1): 89–96.
28.
ParfittJBarthelMMacnaughtonS. (2010). Food waste within food supply chains: Quantification and potential for change to 2050. Philosophical Transactions of the Royal Society B: Biological Sciences365(1554): 3065–3081.
29.
PavliFTassouCNychasG-JE, et al. (2018). Probiotic incorporation in edible films and coatings: Bioactive solution for functional foods. International Journal of Molecular Sciences19(1): 150.
30.
Pech-Canul A de laCOrtegaDGarcía-TrianaA, et al. (2020). A brief review of edible coating materials for the microencapsulation of probiotics. Coatings10(3): 197.
31.
PereiraJOSoaresJSousaS, et al. (2016). Edible films as carrier for lactic acid bacteria. LWT - Food Science and Technology73: 543–550.
32.
PopOLPopCRDufrechouM, et al. (2020). Edible films and coatings functionalization by probiotic incorporation: A review. Polymers12(1): 12.
33.
PotterNNHotchkissJH. (1995). Food deterioration and its control. In: Food Science. New York: Springer, 113–137.
34.
QiHHuWJiangA, et al. (2011). Extending shelf-life of fresh-cut ‘Fuji’ apples with chitosan-coatings. Innovative Food Science & Emerging Technologies12(1): 62–66.
35.
RanadheeraRDCSBainesSKAdamsMC. (2010). Importance of food in probiotic efficacy. Food Research International43(1): 1–7.
36.
ReisJAPaulaATCasarottiSN, et al. (2012). Lactic acid bacteria antimicrobial compounds: Characteristics and applications. Food Engineering Reviews4(2): 124–140.
37.
RezaeiMLiuB. (2017). Food loss and waste in the food supply chain. Nutfruit71: 26–27.
38.
Rojas-GraüMASoliva-FortunyRMartín-BellosoO. (2009). Edible coatings to incorporate active ingredients to fresh-cut fruits: A review. Trends in Food Science & Technology20(10): 438–447.
39.
Rojas-GraüMATapiaMSMartín-BellosoO. (2008). Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. LWT - Food Science and Technology41(1): 139–147.
40.
SoukoulisCBehboudi-JobbehdarSMacnaughtanW, et al. (2017). Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate. Food Hydrocolloids70: 345–355.
41.
SoukoulisCSinghPMacnaughtanW, et al. (2016). Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films. Food Hydrocolloids52: 876–887.
42.
ŠuškovićJKosBBeganovićJ, et al. (2010). Antimicrobial activity–the most important property of probiotic and starter lactic acid bacteria. Food Technology and Biotechnology48(3): 296–307.
43.
TapiaMSRojas-GraüMARodríguezFJ, et al. (2007). Alginate-and gellan-based edible films for probiotic coatings on fresh-cut fruits. Journal of Food Science72(4): E190–E196.
44.
TremontePPannellaGSucciM, et al. (2017). Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study. International Food Research Journal24: 852–859.
45.
ZoghiAKhosravi-DaraniKMohammadiR. (2020). Application of edible films containing probiotics in food products. Journal of Consumer Protection and Food Safety15: 307–320.
