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...

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Autores principales:	Seyed Mohammad Davachi, Neethu Pottackal, Hooman Torabi, Alireza Abbaspourrad
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/c7dafae60c6247c2b6c044709c807e5d
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spelling	oai:doaj.org-article:c7dafae60c6247c2b6c044709c807e5d2021-12-02T16:45:47ZDevelopment and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables10.1038/s41598-021-95994-52045-2322https://doaj.org/article/c7dafae60c6247c2b6c044709c807e5d2021-08-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-95994-5https://doaj.org/toc/2045-2322Abstract 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.Seyed Mohammad DavachiNeethu PottackalHooman TorabiAlireza AbbaspourradNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-15 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Seyed Mohammad Davachi Neethu Pottackal Hooman Torabi Alireza Abbaspourrad Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables
description	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.
format	article
author	Seyed Mohammad Davachi Neethu Pottackal Hooman Torabi Alireza Abbaspourrad
author_facet	Seyed Mohammad Davachi Neethu Pottackal Hooman Torabi Alireza Abbaspourrad
author_sort	Seyed Mohammad Davachi
title	Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables
title_short	Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables
title_full	Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables
title_fullStr	Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables
title_full_unstemmed	Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables
title_sort	development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/c7dafae60c6247c2b6c044709c807e5d
work_keys_str_mv	AT seyedmohammaddavachi developmentandcharacterizationofprobioticmucilagebasedediblefilmsforthepreservationoffruitsandvegetables AT neethupottackal developmentandcharacterizationofprobioticmucilagebasedediblefilmsforthepreservationoffruitsandvegetables AT hoomantorabi developmentandcharacterizationofprobioticmucilagebasedediblefilmsforthepreservationoffruitsandvegetables AT alirezaabbaspourrad developmentandcharacterizationofprobioticmucilagebasedediblefilmsforthepreservationoffruitsandvegetables
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Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables

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