Evaluation of probiotic bioactive edible coating application on qualitative properties of fresh strawberry

Document Type : Research Article

Authors

1 Food science and technology, Gorgan University of Agricultural Sciences & Natural Resources

2 Dept of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural Resources

3 Professor in food physics and Engineering in Department of Food Science& Technology , Agriculture Faculty , Ferdowsi University of Mashhad, Iran

Abstract

Low storage time and high spoilage rate of some fruits, such as strawberries, can cause many economic losses to countries every year. Therefore, the application of new methods such as edible coatings can be effective in resolving this problem. In this study, the effects of calcium alginate coating contain native probiotic bacterium L. plantarum KMC45 and bacterial suspension in distilled water on the qualitative characteristics of produced probiotic strawberry during two weeks storage in refrigerated were investigated. The results showed that the application of calcium alginate containing probiotic bacteria was more effective in preserving the strawberry quality characteristics than the treatment of immersion in the probiotic bacterial suspension. This treatment compared to control treatment decreased the weight loss, texture softening as well as the decay percentage of strawberries during the 14-days by 2.38, 1.31 and 40%, respectively. Also in this study, changes in color indexes such as L *, Hugh angle and chromium in the coated samples were less than the control treatment. In addition, the results of total viable count of L. plantarum KMC45 in different strawberry treatments during storage at 4 ° C showed that after two weeks, the decline of population in bacterial suspension coating treatment was 2.97 log, while in the calcium alginate coating treatment was only 0.95 log. The calcium alginate coating was not affected on the taste and odor of strawberry, but it increased the score of other sensory characteristics such as texture, appearance, and overall acceptance compared to the other two treatments. Therefore, calcium alginate coating is recommended as a suitable carrier for the transfer of probiotic microorganisms to fresh strawberry, which can increase the shelf life of them and promote the production and development of new probiotic products.

Graphical Abstract

Evaluation of probiotic bioactive edible coating application on qualitative properties of fresh strawberry

Highlights

  • Probiotic coating improved the quality and health properties of strawberry fruit.

• Trapping the probiotic bacterium L. plantarum KMC45 in calcium alginate coating icreased the viability of this bacterium on the surface of strawberry fruit.

• Probiotic coating reduced the percentage of strawberry decay during cold storage compared to the control treatment.

• Probiotic coating of calcium alginate improved some of the sensory characteristics of strawberry fruit such as texture, appearance and overall acceptance.

Keywords

Main Subjects


[1]  Dris, R., Niskanen, R., & Jain, S. M. (2003). Crop management and postharvest handling of horticultural products. Volume II: Fruits and vegetables, 4th ed, Science Publishers, Inc, USA, pp 390-440.
[2] Ahmadi, K., Ebadzadeh, H., Hatami, F., Hassanpour, R., Abdolshah, H. (2017). Agricultural Statistics of Iran in 2016. Ministry of Agricultural, Assistance of Planning and Economy, Information and Communication Technology Center. Volume III, page 4.[In Persian]
[3] Eshghi, S., Hashemi, M., Mohammadi, A., Badie, F., Hosseini, Z. M., Ahmadi, K., & Ghanati, K. (2013). Effect of nano-emulsion coating containing chitosan on storability and qualitative characteristics of strawberries after picking. Iran. JNutr Sci Food Technol., 8(2), 9-19. [In Persian]
 [4]  Moayednia, N., Ehsani, M. R., Emamdjomeh, Z., Asadi, M. M., Mizani, M., & Mazaheri, A. F. (2010). A note on the effect of calcium alginate coating on quality of refrigerated strawberries. Ir. J. Agric. Food Res., 2, 165-170.
[5] Velickova, E., E. Winkelhausen, S. Kuzmanova, V. D. Alves and M. Moldão-Martins.(2013). Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions. LWT-Food Sci and Technol., 52(2), 80-92.
[6]  Petriccione, M., Mastrobuoni, F., Pasquariello, M., Zampella, L., Nobis, E., Capriolo, G., & Scortichini, M. (2015). Effect of chitosan coating on the postharvest quality and antioxidant enzyme system response of strawberry fruit during cold storage. Foods, 4(4), 501-523.
[7] Vu, C. H. T., & Won, K. (2013). Novel water-resistant UV-activated oxygen indicator for intelligent food packaging. Food chem., 140(1-2): 52-56.
[8] Pawar, S. N., & Edgar, K. J. (2012). Alginate derivatization: a review of chemistry, properties and applications. Biomater., 33(11), 3279-3305.
[9] Amal, S. H., El-Mogy, M. M., Aboul-Anean, H. E., & Alsanius, B. W. (2010). Improving strawberry fruit storability by edible coating as a carrier of thymol or calcium chloride. J Hortic Sci Ornamental Plants, 2(2), 88-97.
[10] Li, L., Sun, J., Gao, H., Shen, Y., Li, C., Yi, P., He, X., Ling, D., Sheng, J., Li, J. and Liu, G. (2017). Effects of polysaccharide-based edible coatings on quality and antioxidant enzyme system of strawberry during cold storage. Int J  Polym Sci., 7(2), 38-46.
 [11] Nasrin, T., M. Rahman, M. Hossain, M. Islam and M. Arfin. (2017). Postharvest quality response of strawberries with aloe vera coating during refrigerated storage. J Hortic Sci Biotechnol. 92(6), 598-605.
[12] Tapia, M. S., Rojas‐Graü, M. A., Rodríguez, F. J., Ramírez, J., Carmona, A., and Martin‐Belloso, O. (2007). Alginate‐and gellan‐based edible films for probiotic coatings on fresh‐cut fruits. J  food sci. 72(4), 190-196.
[13] Tavera-Quiroz, M. J., Romano, N., Mobili, P., Pinotti, A., Gómez-Zavaglia, A., & Bertola, N. (2015). Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum. J Funct Foods. 16, 164-173.
[14] Khodaei, D., and Hamidi-Esfahani, Z. (2019). Influence of bioactive edible coatings loaded with Lactobacillus plantarum on physicochemical properties of fresh strawberries. Postharvest Biol Technol, 156, 110944.
[15] Shahrampour, D., Khomeiri, M., Razavi, S. M. A., & Kashiri, M. (2020). Development and characterization of alginate/pectin edible films containing Lactobacillus plantarum KMC 45. LWT- Food sci technol, 118, 108758.
[16] Emamifar, A. (2015). Evaluation of Aloe vera gel effect as an edible coating on microbial, physicochemical and sensorial characteristics of fresh strawberry during storage. Innovative Food Technol, 2(2), 15-29. [In Persian]
[17] Tripathi, M. K., & Giri, S. K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. J funct foods, 9, 225-241.
[18] Rößle, C., Auty, M. A., Brunton, N., Gormley, R. T., & Butler, F. (2010). Evaluation of fresh-cut apple slices enriched with probiotic bacteria. Innovative Food Sci  Emerging Technol, 11(1), 203-209.
[19] Russo, P., Peña, N., de Chiara, M. L. V., Amodio, M. L., Colelli, G., & Spano, G. (2015). Probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe. Food Res Int, 77, 762-772.
[20] Speranza, B., Campaniello, D., Bevilacqua, A., Altieri, C., Sinigaglia, M., & Corbo, M. R. (2018). Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces. Frontiers in microbiol, 9, 2538.
[21] Ayranci, E., & Tunc, S. (2003). A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods. Food Chem, 80(3), 423-431.
[22] Debeaufort, F.J.A. Quezada-Gallo and A. Voilley. (1998). Edible films and coatings: tomorrow’s packagings: a review. Food Sci, 38, 299-313.
[23] Olivas, G. I., Mattinson, D. S., & Barbosa-Cánovas, G. V. (2007). Alginate coatings for preservation of minimally processed ‘Gala’apples. Postharvest biol Technol, 45(1), 89-96.
[24] Guerreiro, A. C., Gago, C. M., Faleiro, M. L., Miguel, M. G., & Antunes, M. D. (2015). The use of polysaccharide-based edible coatings enriched with essential oils to improve shelf-life of strawberries. Postharvest Biol Technol, 110, 51-60.
[25] Alegre, I., Viñas, I., Usall, J., Anguera, M., & Abadias, M. (2011). Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG. Food Microbiol, 28(1), 59-66.
[26] Vargas, M., Albors, A., Chiralt, A., González-Martínez, C. (2006). Quality of cold-stored strawberries as affected by chitosan–oleic acid edible coatings. Postharvest Biol.Technol, 41, 164–171.
[27] Ribeiro, C., Vicente, A.A., Teixeira, J.A. & Miranda, C. 2007. Optimization of edible coating composition to retard strawberry fruit senescence. Postharvest Biol.Technol, 44, 63–70.
[28] Nunes, M. C. N., Brecht, J. K., Morais, A. M., & Sargent, S. A. (2006). Physicochemical changes during strawberry development in the field compared with those that occur in harvested fruit during storage. J Sci Food Agri, 86(2), 180-190.
[29] Koh, T.H., & Melton, L.D. 2002. Ripening-related changes in cell wall polysaccharides of strawberry cortical and pith tissues. Postharvest Biol Technol, 26: 23–33.
[30] de Oliveira, P. M., Júnior, B. R. D. C. L., Martins, M. L., Martins, E. M. F., & Ramos, A. M. (2014). Minimally processed yellow melon enriched with probiotic bacteria. Semina: Ciências Agrárias, 35(5), 2415-2425.
 [31] Shahrampour, D., Khomeiri, M., Kashiri, M., Razavi, S. A. (2019). Evaluation of antibacterial and antifungal activity of indigenous Lactobacillus plantarum strains isolated from various foods. JFST,85(15), 327-336. [In Persian]
[32] Tanada-Palmu, P. S., & Grosso, C. R. (2005). Effect of edible wheat gluten-based films and coatings on refrigerated strawberry (Fragaria ananassa) quality. Postharvest biol Technol, 36(2), 199-208.
[33] Emamifar, A. (2015). Evaluation of Aloe vera gel effect as an edible coating on microbial, physicochemical and sensorial characteristics of fresh strawberry during storage. Innovative Food Technol, 2(2), 15-29.