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da Silva Simões CV, Stamford TCM, Berger LRR, Araújo AS, da Costa Medeiros JA, de Britto Lira Nogueira MC, Pintado MME, Salgado SM, de Lima MAB. Edible Alginate-Fungal Chitosan Coatings as Carriers for Lacticaseibacillus casei LC03 and Their Impact on Quality Parameters of Strawberries During Cold Storage. Foods 2025; 14:203. [PMID: 39856871 PMCID: PMC11765008 DOI: 10.3390/foods14020203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2024] [Revised: 01/05/2025] [Accepted: 01/07/2025] [Indexed: 01/27/2025] Open
Abstract
This study investigated the efficacy of an innovative edible coating, composed of fungal chitosan and alginate, functionalized with Lacticaseibacillus casei LC03, in both free and microencapsulated forms, to extend the shelf life and enhance the nutritional value of strawberries. L. casei 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 L. casei 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 L. casei (CALF) slightly reduced color parameters (L* 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 L. casei, 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.
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Affiliation(s)
- Camila Vilela da Silva Simões
- Programa de Pós-graduação em Nutrição, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, Brazil; (C.V.d.S.S.); (T.C.M.S.); (A.S.A.)
- Laboratório de Microbiologia Aplicada, Centro de Ciências Médicas, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, Brazil; (L.R.R.B.); (J.A.d.C.M.)
| | - Thayza Christina Montenegro Stamford
- Programa de Pós-graduação em Nutrição, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, Brazil; (C.V.d.S.S.); (T.C.M.S.); (A.S.A.)
- Laboratório de Microbiologia Aplicada, Centro de Ciências Médicas, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, Brazil; (L.R.R.B.); (J.A.d.C.M.)
- Laboratório de Imunopatologia Keizo-Asami (LIKA), Universidade Federal de Pernambuco (UFPE), Av. Profª Moraes Rego, 1235, Cidade Universitária, Recife, PE 50670-901, Brazil;
| | - Lúcia Raquel Ramos Berger
- Laboratório de Microbiologia Aplicada, Centro de Ciências Médicas, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, Brazil; (L.R.R.B.); (J.A.d.C.M.)
- Laboratório de Microbiologia Agrícola e Ambiental, Departamento de Biologia, Universidade Federal Rural de Pernambuco, Rua Dom Manuel de Medeiros, s/n, Dois Irmãos, Recife, PE 52171-900, Brazil
| | - Alessandra Silva Araújo
- Programa de Pós-graduação em Nutrição, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, Brazil; (C.V.d.S.S.); (T.C.M.S.); (A.S.A.)
- Laboratório de Microbiologia Aplicada, Centro de Ciências Médicas, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, Brazil; (L.R.R.B.); (J.A.d.C.M.)
- Laboratório de Imunopatologia Keizo-Asami (LIKA), Universidade Federal de Pernambuco (UFPE), Av. Profª Moraes Rego, 1235, Cidade Universitária, Recife, PE 50670-901, Brazil;
| | - José Alberto da Costa Medeiros
- Laboratório de Microbiologia Aplicada, Centro de Ciências Médicas, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, Brazil; (L.R.R.B.); (J.A.d.C.M.)
| | - Mariane Cajubá de Britto Lira Nogueira
- Laboratório de Imunopatologia Keizo-Asami (LIKA), Universidade Federal de Pernambuco (UFPE), Av. Profª Moraes Rego, 1235, Cidade Universitária, Recife, PE 50670-901, Brazil;
- Laboratório de Nanotecnologia, Biotecnologia e Cultura de Células, Centro Acadêmico de Vitória (CAV), Universidade Federal de Pernambuco (UFPE), Rua Alto do Reservatório, s/n, Vitória de Santo Antão, PE 55608-680, Brazil
| | - Maria Manuela Estevez Pintado
- Centro de Biotecnologia e Química Fina-CBQF, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal;
| | - Silvana Magalhães Salgado
- Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, Brazil;
| | - Marcos Antonio Barbosa de Lima
- Programa de Pós-graduação em Nutrição, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, Brazil; (C.V.d.S.S.); (T.C.M.S.); (A.S.A.)
- Laboratório de Microbiologia Agrícola e Ambiental, Departamento de Biologia, Universidade Federal Rural de Pernambuco, Rua Dom Manuel de Medeiros, s/n, Dois Irmãos, Recife, PE 52171-900, Brazil
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Sun J, Yang X, Bai Y, Fang Z, Zhang S, Wang X, Yang Y, Guo Y. Recent Advances in Cellulose Nanofiber Modification and Characterization and Cellulose Nanofiber-Based Films for Eco-Friendly Active Food Packaging. Foods 2024; 13:3999. [PMID: 39766942 PMCID: PMC11675707 DOI: 10.3390/foods13243999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2024] [Revised: 11/20/2024] [Accepted: 11/27/2024] [Indexed: 01/11/2025] Open
Abstract
There is growing interest in the use of bio-based materials as viable alternatives to petrochemical-based packaging. However, the practical application of bio-based films is often hampered by their poor barrier and poor mechanical properties. In this context, cellulose nanofibers (CNFs) have attracted considerable attention owing to their exceptional biodegradability, high aspect ratio, and large surface area. The extraction of CNFs from agricultural waste or non-food biomass represents a sustainable approach that can effectively balance cost and environmental impacts. The functionalization of CNFs improves the economics of raw materials and production processes while expanding their applications. This paper reviews recent advances in cellulose nanofibers, including their sources, surface modification, and characterization techniques. Furthermore, we systematically discuss the interactions of CNFs with different composites in the development of functional food films. Finally, we highlight the application of cellulose nanofiber films in food preservation. Due to their environmentally friendly properties, CNFs are a promising alternative to petroleum-based plastics. The aim of this paper is to present the latest discoveries and advances in CNFs while exploring the future prospects for edible food films, thereby encouraging further research and application of CNFs in the field of active food packaging.
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Affiliation(s)
- Jiaojiao Sun
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China; (J.S.); (X.W.); (Y.Y.)
- National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
- School of Electronic Engineering, Xi’an University of Posts and Telecommunications, Xi’an 710121, China; (Y.B.); (Z.F.)
| | - Xi Yang
- College of Food Science and Engineering, Ningbo University, Ningbo 315100, China;
| | - Yifan Bai
- School of Electronic Engineering, Xi’an University of Posts and Telecommunications, Xi’an 710121, China; (Y.B.); (Z.F.)
| | - Zhisheng Fang
- School of Electronic Engineering, Xi’an University of Posts and Telecommunications, Xi’an 710121, China; (Y.B.); (Z.F.)
| | - Shuai Zhang
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China; (J.S.); (X.W.); (Y.Y.)
- National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
| | - Xiaoyu Wang
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China; (J.S.); (X.W.); (Y.Y.)
- National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
| | - Yali Yang
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China; (J.S.); (X.W.); (Y.Y.)
- National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
| | - Yurong Guo
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China; (J.S.); (X.W.); (Y.Y.)
- National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
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Lu Y, Xing S, He L, Li C, Wang X, Zeng X, Dai Y. Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review. Foods 2022; 11:3063. [PMID: 36230139 PMCID: PMC9563398 DOI: 10.3390/foods11193063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/15/2022] [Accepted: 09/29/2022] [Indexed: 11/16/2022] Open
Abstract
Lactobacilli have been widely concerned for decades. Bacteria of the genus Lactobacillus have been commonly employed in fermented food to improve the appearance, smell, and taste of food or prolong its shelf-life. They comprise 261 species (by March 2020) that are highly diverse at the phenotypic, ecological, and genotypic levels. Some Lactobacilli strains have been documented to be essential probiotics, which are defined as a group of living microorganisms that are beneficial to the health of the host when ingested in sufficiency. However, the characterization, high-density fermentation, and the production of a directed vat set (DVS) starter of Lactobacilli strains used in the food industry have not been systematically reported. This paper mainly focuses on reviewing Lactobacilli as functional starter cultures in the food industry, including different molecular techniques for identification at the species and strain levels, methods for evaluating Lactobacilli properties, enhancing their performance and improving the cell density of Lactobacilli, and the production techniques of DVS starter of Lactobacilli strains. Moreover, this review further discussed the existing problems and future development prospects of Lactobacilli in the food industry. The viability and stability of Lactobacilli in the food industry and gastrointestinal environment are critical challenges at the industrial scale. The new production equipment and technology of DVS starter of Lactobacilli strains will have the potential for large-scale application, for example, developing low-temperature spray drying, freezing granulation drying, and spray freeze-drying.
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Affiliation(s)
- Yun Lu
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- Department of Brewing Engineering, Moutai University, Renhuai 564507, China
| | - Shuqi Xing
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, China
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yifeng Dai
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
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