Edible coating with probiotic as a quality factor for minimally processed carrots

Abstract

The objectives of this study were to elaborate an edible coating based on sodium alginate with probiotic potential and to evaluate the coating's performance with respect to microbial viability and the characteristics of safety and freshness of minimally processed carrots stored at 8 ± 2 °C. Carrot slices were submerged in a sodium alginate solution with and without the addition of La-14 (7.36 log CFU/g), and gelling was activated by subsequent immersion in a calcium chloride solution. Physical, chemical and microbiological analyses of coated and non-coated samples were performed over a period of 19 days. At the end of this period, the viable cell count of the probiotic remained at 7.11 log CFU/g. Thus, the alginate coating was an efficient support for. In addition, comparing the acidity increase between the treatments, samples with probiotic coating presented the lowest statistically significant variation, suggesting that the probiotics had reduced the metabolism of the minimally processed carrot slices. The barrier created by the coatings also contributed to the quality of the minimally processed carrots by conserving their moisture and minimizing color changes during storage. These factors are important determinants of the successful commercialization of these products.

Effect of carboxymethyl cellulose/candelilla wax edible coating incorporated with ascorbic acid on the physicochemical and sensory qualities of prepackaged minimally processed carrots ( Daucus carota L.) during cold storage

“…It shows that the water vapor resistance of MPC was improved by the coating process. Similar results have been observed previously for lightly processed carrots treated with cellulose‐based (Li & Barth, 1998) and sodium alginate‐based coatings (Shigematsu et al., 2018). It is worth to mention that the coating was effective in controlling the mass transfer across the carrot surface, despite the lack of a homogenous distribution of the wax phase (Figure 3).…”

Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks

“…in, 2018. Similarly, reduction in the pH of carrot juice was observed due to the addition of Lactobacillus acidophilus by Shigematsu et al., 2018.…”

“…Reduction in the pH due to the inoculation of B. animalis ssp.lactis in yogurt was suggested bySenadeera et al in, 2018. Similarly, reduction in the pH of carrot juice was observed due to the addition of Lactobacillus acidophilus byShigematsu et al, 2018.…”

Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis

“…Similarly, Shigematsu et al. (2018) revealed that the incorporation of Lactobacillus acidophilus La‐14 in sodium alginate‐based edible coating effectively prevented the growth of molds and yeasts in treated carrot slices. The major function of LABs in foods preservation is mostly due to their inhibitory effects against pathogens.…”

“…Shigematsu et al. (2018) also found that when L. acidophilus was incorporated into alginate‐based coatings, the color of carrot slices was markedly preserved. It is known that coatings are efficient moisture and physical barriers that can postpone the dehydration (Almenar et al., 2007).…”