“…Over the entire storage period, a 1.51 and 1.72 log CFU/g reduction in viability was observed for T2 and T4 samples, respectively. It is known that survival of bacteria is affected by low pH and complex environmental conditions ( Guo, et al, 2022 ). Fig.…”
“…Over the entire storage period, a 1.51 and 1.72 log CFU/g reduction in viability was observed for T2 and T4 samples, respectively. It is known that survival of bacteria is affected by low pH and complex environmental conditions ( Guo, et al, 2022 ). Fig.…”
“…These variables, including osmotic shock, starvation, and drying as well as the storage environment, may affect the probiotic viability, resulting in a cell concentration unsuitable to confer health benefits. In this light, the use of coatings effectively protects biocontrol agents/probiotics from environmental stress, preventing bacterial cells from drying and starvation [31,32]. In addition, the biopolymeric layer of the coating can increase the number of cells transferred to the fruit surface, assuring the viability [29,30,33].…”
The use of lactic acid bacteria (LAB) for the probiotic enrichment of minimally processed fruit is a well-established practice in the literature. In addition, several LAB demonstrated a strain-specific ability to control harmful microorganisms and decay agents, improving shelf life, maintaining quality, and promoting the safety of fruits and vegetables. Edible coatings can help modulate the phenomena of gas exchange and water loss by fruits, representing protection from physical damage and spoilage phenomena linked to oxidation and the development of undesired microorganisms. At the same time, the coating can represent an innovative delivery matrix for the LAB strains of potential interest to improve safety and quality in the postharvest management of fruits. In this work, five Lactiplantibacillus plantarum strains, previously characterised for their probiotic and antifungal activity, were incorporated into a sodium alginate coating to develop edible probiotic coatings with antifungal properties for table grapes cv. Italia. The bacterial transfer and their survival were evaluated by comparing coated and uncoated table grapes during 14 days of cold storage at 4 °C. The alginate edible coating increased the number of viable cells transferred to the surface of the berries from about 5 to more than 7 Log CFU/g, with a crucial impact on the potential functional attributes of the final product. The ability of the functionalised coatings to counteract the decay development was evaluated on table grape berries artificially contaminated with Aspergillus niger CECT 2805. A significant reduction in lesion diameter was observed in the alginate coating with L. plantarum 11-A, with a reduction from 15.40 ± 1.14 mm of uncoated berries to 8.40 ± 1.14 mm of berries coated with L. plantarum 11-A. The lesion diameter reduction was also accompanied by a reduction in the symptoms of infection, such as browning around the wound. These results suggest the application of selected strains of L. plantarum as promising bio-resources to enhance the overall value of ready-to-eat fruits and vegetables, particularly in combination with edible coating as a carrier matrix. While a strain-dependent effect was not detected with respect to the improvement in the number of cells in the edible coating, a variability depending on the biotype used was detected for the properties linked to biocontrol, suggesting that the inclusion in edible packaging may represent an innovative criterion in the selection of lactobacilli to be applied postharvest.
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