Development of Bioactive Opuntia ficus-indica Edible Films Containing Probiotics as a Coating for Fresh-Cut Fruit

Abstract

Bioactive edible films have received more attention in recent years as a method for food preservation with value-added functions. The aim of this study was to develop a bioactive edible film containing mucilage of cactus (Opuntia ficus-indica) and incorporating the probiotic strain Enterococcus faecium FM11-2 as an active component to promote consumer health benefits. Opuntia ficus-indica is rich in nutritional and bioactive compounds and the abundance of this cactus makes it attractive for food applications. Mucilage of Opuntia ficus-indica contained 0.47 ± 0.06 mg/g total sugar, 0.33 ± 0.06 mg AGE/mL phenolic content, 0.14 mg/ mL vitamin C, and possessed 35.51 ± 1.88% DPPH scavenging activity. The edible film that was developed exhibited the following characteristics: thickness of 0.02–0.11 mm, percent moisture content 0.19–0.24%, water solubility 30.66–59.41% and water vapor permeability of 0.15–1.5 g·mm/m2·min·kpa, while the range of the variation depended on the type of plasticizer used (either sorbitol or glycerol). The addition of sorbitol in the film provided the maximum mechanical strength based on the evaluation of tensile strength, Young’s modulus and elongation at break (44.71 ± 0.78 MPa, 113.22 ± 0.23 MPa and 39.47 ± 0.61%, respectively). The optimal formulation of the edible film, according to the physicochemical, physical and maintenance of fresh-cut apple slices, contained cactus mucilage, gelatin, glycerol and a probiotic. The incorporation of a probiotic into the cactus film created a bioactive edible film that could provide a health benefit. While improvement is needed to maintain the survival rate of the probiotic, this work presents an exciting method for furthering the study of food preservation with edible films.

Probiotic-Functionalized Silk Fibroin/Sodium Alginate Scaffolds with Endoplasmic Reticulum Stress-Relieving Properties for Promoted Scarless Wound Healing

“…19 However, in this study, Young's modulus and tensile strength of the probiotic-loaded bilayer (L-SF/SA) were decreased slightly, which may be due to the interruption of polymer cohesion caused by the addition of probiotics. 24 Consistent with our results, Todhanakasem et al 25 found that when probiotics were added, Young's modulus of the membrane prepared from the mixture of gelatin, cactus gum, and sorbitol was significantly decreased. Ebrahimi et al 26 reported that adding probiotic cells to carboxymethyl cellulose (CMC) membranes significantly reduces the tensile strength.…”

Effect of edible coating made from plantain peel waste on the quality of African elemi (Canarium schweinfurthii) fruit

“…Increase in weight loss was recorded as the number of storage days increased. In fruits, decrease in weight during storage happens due to the loss of water as a result transpiration (Todhanakasem et al, 2022). The lower weight loss observed in the coated sample could also be due to the characteristics of edible coating formed on the fruit surface which controls the water vapour movement in the fruits.…”

Opuntia ficus-indica (L.): An Overview of the Recent Application and Opportunities in Food

“…Fruit that has been harvested is prone to rotting, losing nutrients, and becoming brown during storage. Researchers are 55 combined this mucilage and the probiotic strain Enterococcus faecium FM11-2 to create an edible film to preserve freshly cut apple slices. 55 Another study also used cactus fruit mucilage as a coating on loquat fruit.…”

“…Researchers are 55 combined this mucilage and the probiotic strain Enterococcus faecium FM11-2 to create an edible film to preserve freshly cut apple slices. 55 Another study also used cactus fruit mucilage as a coating on loquat fruit. The obtained results showed a significant effect of mucilage coating on the preservation of quality, nutritional value, and sensorial parameters and showed significantly lower microbial growth compared to uncoated loquat fruits during cold storage.…”