Edible Alginate–Fungal Chitosan Coatings as Carriers for <i>Lacticaseibacillus casei</i> LC03 and Their Impact on Quality Parameters of Strawberries During Cold Storage
This study investigated the efficacy of an innovative edible coating, composed of fungal chitosan and alginate, functionalized with <i>Lacticaseibacillus casei</i> LC03, in both free and microencapsulated forms, to extend the shelf life and enhance the nutritional value of strawberries....
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| Format: | Article |
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/203 |
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| author | Camila Vilela da Silva Simões Thayza Christina Montenegro Stamford Lúcia Raquel Ramos Berger Alessandra Silva Araújo José Alberto da Costa Medeiros Mariane Cajubá de Britto Lira Nogueira Maria Manuela Estevez Pintado Silvana Magalhães Salgado Marcos Antonio Barbosa de Lima |
| author_facet | Camila Vilela da Silva Simões Thayza Christina Montenegro Stamford Lúcia Raquel Ramos Berger Alessandra Silva Araújo José Alberto da Costa Medeiros Mariane Cajubá de Britto Lira Nogueira Maria Manuela Estevez Pintado Silvana Magalhães Salgado Marcos Antonio Barbosa de Lima |
| author_sort | Camila Vilela da Silva Simões |
| collection | DOAJ |
| description | This study investigated the efficacy of an innovative edible coating, composed of fungal chitosan and alginate, functionalized with <i>Lacticaseibacillus casei</i> LC03, in both free and microencapsulated forms, to extend the shelf life and enhance the nutritional value of strawberries. <i>L. casei</i> LC03 cells were successfully encapsulated in alginate microparticles (MAL) and further coated with chitosan (MALC), resulting in enhanced protection (cell reduction below 1.4 CFU/mL), viability (8.02 log CFU/mL), and encapsulation efficiencies exceeding 90%. The edible coating with <i>L. casei</i> microencapsulated in alginate and coated with fungal chitosan (CACLM) significantly improved strawberry preservation by maintaining pH (3.16 ± 0.41), titratable acidity (0.94 ± 0.20), moisture (90.74 ± 0.27), and microbial quality, and delayed the decrease in total phenolic compounds (below 40%) during the storage time of strawberries. While coatings with free <i>L. casei</i> (CALF) slightly reduced color parameters (<i>L*</i> value 29.13 ± 2.05), those with chitosan (CACLM) demonstrated lower weight loss (below 6%). Overall, the alginate–chitosan coating, particularly when combined with microencapsulated <i>L. casei</i>, proved effective in maintaining the quality, safety, and nutritional value of strawberries during refrigerated storage, highlighting its potential for developing functional, eco-friendly packaging solutions. This research contributes to the development of sustainable food preservation strategies and functional foods. |
| format | Article |
| id | doaj-art-0d871d4870d8481da49ae9b8c5a5193a |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-0d871d4870d8481da49ae9b8c5a5193a2025-01-24T13:32:52ZengMDPI AGFoods2304-81582025-01-0114220310.3390/foods14020203Edible Alginate–Fungal Chitosan Coatings as Carriers for <i>Lacticaseibacillus casei</i> LC03 and Their Impact on Quality Parameters of Strawberries During Cold StorageCamila Vilela da Silva Simões0Thayza Christina Montenegro Stamford1Lúcia Raquel Ramos Berger2Alessandra Silva Araújo3José Alberto da Costa Medeiros4Mariane Cajubá de Britto Lira Nogueira5Maria Manuela Estevez Pintado6Silvana Magalhães Salgado7Marcos Antonio Barbosa de Lima8Programa de Pós-graduação em Nutrição, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, BrazilPrograma de Pós-graduação em Nutrição, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, BrazilLaboratório de Microbiologia Aplicada, Centro de Ciências Médicas, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, BrazilPrograma de Pós-graduação em Nutrição, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, BrazilLaboratório de Microbiologia Aplicada, Centro de Ciências Médicas, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, BrazilLaboratório de Imunopatologia Keizo-Asami (LIKA), Universidade Federal de Pernambuco (UFPE), Av. Profª Moraes Rego, 1235, Cidade Universitária, Recife, PE 50670-901, BrazilCentro de Biotecnologia e Química Fina-CBQF, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, PortugalDepartamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, BrazilPrograma de Pós-graduação em Nutrição, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, BrazilThis study investigated the efficacy of an innovative edible coating, composed of fungal chitosan and alginate, functionalized with <i>Lacticaseibacillus casei</i> LC03, in both free and microencapsulated forms, to extend the shelf life and enhance the nutritional value of strawberries. <i>L. casei</i> LC03 cells were successfully encapsulated in alginate microparticles (MAL) and further coated with chitosan (MALC), resulting in enhanced protection (cell reduction below 1.4 CFU/mL), viability (8.02 log CFU/mL), and encapsulation efficiencies exceeding 90%. The edible coating with <i>L. casei</i> microencapsulated in alginate and coated with fungal chitosan (CACLM) significantly improved strawberry preservation by maintaining pH (3.16 ± 0.41), titratable acidity (0.94 ± 0.20), moisture (90.74 ± 0.27), and microbial quality, and delayed the decrease in total phenolic compounds (below 40%) during the storage time of strawberries. While coatings with free <i>L. casei</i> (CALF) slightly reduced color parameters (<i>L*</i> value 29.13 ± 2.05), those with chitosan (CACLM) demonstrated lower weight loss (below 6%). Overall, the alginate–chitosan coating, particularly when combined with microencapsulated <i>L. casei</i>, proved effective in maintaining the quality, safety, and nutritional value of strawberries during refrigerated storage, highlighting its potential for developing functional, eco-friendly packaging solutions. This research contributes to the development of sustainable food preservation strategies and functional foods.https://www.mdpi.com/2304-8158/14/2/203bioactive packagingbiopolymerfruitmicrobial analysesphysiochemical qualityprobiotic |
| spellingShingle | Camila Vilela da Silva Simões Thayza Christina Montenegro Stamford Lúcia Raquel Ramos Berger Alessandra Silva Araújo José Alberto da Costa Medeiros Mariane Cajubá de Britto Lira Nogueira Maria Manuela Estevez Pintado Silvana Magalhães Salgado Marcos Antonio Barbosa de Lima Edible Alginate–Fungal Chitosan Coatings as Carriers for <i>Lacticaseibacillus casei</i> LC03 and Their Impact on Quality Parameters of Strawberries During Cold Storage Foods bioactive packaging biopolymer fruit microbial analyses physiochemical quality probiotic |
| title | Edible Alginate–Fungal Chitosan Coatings as Carriers for <i>Lacticaseibacillus casei</i> LC03 and Their Impact on Quality Parameters of Strawberries During Cold Storage |
| title_full | Edible Alginate–Fungal Chitosan Coatings as Carriers for <i>Lacticaseibacillus casei</i> LC03 and Their Impact on Quality Parameters of Strawberries During Cold Storage |
| title_fullStr | Edible Alginate–Fungal Chitosan Coatings as Carriers for <i>Lacticaseibacillus casei</i> LC03 and Their Impact on Quality Parameters of Strawberries During Cold Storage |
| title_full_unstemmed | Edible Alginate–Fungal Chitosan Coatings as Carriers for <i>Lacticaseibacillus casei</i> LC03 and Their Impact on Quality Parameters of Strawberries During Cold Storage |
| title_short | Edible Alginate–Fungal Chitosan Coatings as Carriers for <i>Lacticaseibacillus casei</i> LC03 and Their Impact on Quality Parameters of Strawberries During Cold Storage |
| title_sort | edible alginate fungal chitosan coatings as carriers for i lacticaseibacillus casei i lc03 and their impact on quality parameters of strawberries during cold storage |
| topic | bioactive packaging biopolymer fruit microbial analyses physiochemical quality probiotic |
| url | https://www.mdpi.com/2304-8158/14/2/203 |
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