Incorporation of <i>Lactococcus lactis</i> and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation
In this work, a gelatin/chia mucilage (GN/CM) composite coating material doped with <i>Lactococcus lactis</i> (LS) was developed for strawberry preservation applications. The results of the scanning electron microscope and Fourier transform infrared spectroscopy stated that the enhanced...
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| Format: | Article |
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MDPI AG
2024-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/7/1102 |
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| author | Mingrui Li Zhikun Yang Xiaodong Zhai Zhihua Li Xiaowei Huang Jiyong Shi Xiaobo Zou Guanhua Lv |
| author_facet | Mingrui Li Zhikun Yang Xiaodong Zhai Zhihua Li Xiaowei Huang Jiyong Shi Xiaobo Zou Guanhua Lv |
| author_sort | Mingrui Li |
| collection | DOAJ |
| description | In this work, a gelatin/chia mucilage (GN/CM) composite coating material doped with <i>Lactococcus lactis</i> (LS) was developed for strawberry preservation applications. The results of the scanning electron microscope and Fourier transform infrared spectroscopy stated that the enhanced molecular interaction between the CM and GN matrix strengthened the density and compactness of the GN film. Antifungal results indicated that the addition of LS significantly (<i>p</i> < 0.05) improved the ability of the GN coating to inhibit the growth of <i>Botrytis cinerea</i> (inhibition percentage = 62.0 ± 4.6%). Adding CM significantly (<i>p</i> < 0.05) decreased the water vapour permeability and oxygen permeability of the GN coating by 32.7 ± 4.0% and 15.76 ± 1.89%, respectively. In addition, the incorporated CM also significantly (<i>p</i> < 0.05) improved the LS viability and elongation at break of the film by 13.11 ± 2.05% and 42.58 ± 1.21%, respectively. The GN/CM/LS composite coating material also exhibited an excellent washability. The results of this study indicated that the developed GN/CM/LS coating could be used as a novel active material for strawberry preservation. |
| first_indexed | 2024-04-24T10:44:57Z |
| format | Article |
| id | doaj.art-d6c25e48c2c34728b2873aaebd45ceb6 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T10:44:57Z |
| publishDate | 2024-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d6c25e48c2c34728b2873aaebd45ceb62024-04-12T13:18:40ZengMDPI AGFoods2304-81582024-04-01137110210.3390/foods13071102Incorporation of <i>Lactococcus lactis</i> and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry PreservationMingrui Li0Zhikun Yang1Xiaodong Zhai2Zhihua Li3Xiaowei Huang4Jiyong Shi5Xiaobo Zou6Guanhua Lv7Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaInstitute of Future Food Technology, JITRI, Yixing 214200, ChinaAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaIn this work, a gelatin/chia mucilage (GN/CM) composite coating material doped with <i>Lactococcus lactis</i> (LS) was developed for strawberry preservation applications. The results of the scanning electron microscope and Fourier transform infrared spectroscopy stated that the enhanced molecular interaction between the CM and GN matrix strengthened the density and compactness of the GN film. Antifungal results indicated that the addition of LS significantly (<i>p</i> < 0.05) improved the ability of the GN coating to inhibit the growth of <i>Botrytis cinerea</i> (inhibition percentage = 62.0 ± 4.6%). Adding CM significantly (<i>p</i> < 0.05) decreased the water vapour permeability and oxygen permeability of the GN coating by 32.7 ± 4.0% and 15.76 ± 1.89%, respectively. In addition, the incorporated CM also significantly (<i>p</i> < 0.05) improved the LS viability and elongation at break of the film by 13.11 ± 2.05% and 42.58 ± 1.21%, respectively. The GN/CM/LS composite coating material also exhibited an excellent washability. The results of this study indicated that the developed GN/CM/LS coating could be used as a novel active material for strawberry preservation.https://www.mdpi.com/2304-8158/13/7/1102chia mucilage<i>Lactococcus lactis</i>strawberrygelatin |
| spellingShingle | Mingrui Li Zhikun Yang Xiaodong Zhai Zhihua Li Xiaowei Huang Jiyong Shi Xiaobo Zou Guanhua Lv Incorporation of <i>Lactococcus lactis</i> and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation Foods chia mucilage <i>Lactococcus lactis</i> strawberry gelatin |
| title | Incorporation of <i>Lactococcus lactis</i> and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation |
| title_full | Incorporation of <i>Lactococcus lactis</i> and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation |
| title_fullStr | Incorporation of <i>Lactococcus lactis</i> and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation |
| title_full_unstemmed | Incorporation of <i>Lactococcus lactis</i> and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation |
| title_short | Incorporation of <i>Lactococcus lactis</i> and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation |
| title_sort | incorporation of i lactococcus lactis i and chia mucilage for improving the physical and biological properties of gelatin based coating application for strawberry preservation |
| topic | chia mucilage <i>Lactococcus lactis</i> strawberry gelatin |
| url | https://www.mdpi.com/2304-8158/13/7/1102 |
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