Skip to main content
SpringerLink
Log in

Effects of film-forming components on the viability of probiotics and the application of synbiotic pectin film in preserving Da Xanh pomelo and Thai jackfruit fresh-cut

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Minimally processed products are highly convenient, and fresh-cut fruits coated with the synbiotic film have many advantages. This study investigated the film-forming components and preservation ability of Da Xanh pomelo and Thai jackfruit fresh-cut by synbiotic pectin film. The results showed that PA70 film combined with 1.5% FOS (fructooligosaccharides) had the highest number of viable cells of L. plantarum after 30 days of storage at 5 °C. The number of probiotic cells existing on fresh-cut products of Da Xanh pomelo and Thai jackfruit was always high (> 8 log CFU/g) and stable during 10 days of storage. In addition, jackfruit and pomelo fresh-cut preserved with probiotic film also showed probiotic activity in simulated stomach and small intestine medium with the number of probiotic cells (> 6 log CFU/g) and survival cell ratio after 4 h in small intestine medium reached 81.20 ± 0.92% (pomelo) and 82.16 ± 0.94% (Thai jackfruit).

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Anal AK and Singh H. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science & Technology. 18: 240-251 (2007).

    Article  CAS  Google Scholar 

  • Azam M, Saeed M, Pasha I and Shahid M. A prebiotic-based biopolymeric encapsulation system for improved survival of Lactobacillus rhamnosus. Food Bioscience. 37: 100679 (2020).

    Article  CAS  Google Scholar 

  • Ebrahimi B, Mohammadi R, Rouhi M, Mortazavian AM, Shojaee-Aliabadi S and Koushki MR. Survival of probiotic bacteria in carboxymethyl cellulose-based edible film and assessment of quality parameters. LWT. 87: 54-60 (2018).

    Article  CAS  Google Scholar 

  • Embuscado ME and Huber KC. Edible Films and Coatings for Food Applications. Vol. 9, pp. 223-224. In: Edible Films and Coatings for Fruits and Vegetables. Springer, New York (2009).

  • Gebara C, Chaves KS, Ribeiro MCE, Souza FN, Grosso CRF and Gigante ML. Viability of Lactobacillus acidophilus La5 in pectin–whey protein microparticles during exposure to simulated gastrointestinal conditions. Food Research International. 51: 872-878 (2013).

    Article  CAS  Google Scholar 

  • Han, J. Innovations in Food Packaging, Elsevier, pp. 239-241 (2005).

  • Hashemi SMB and Jafarpour D. Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis. Journal of Food Science. 86: 513-522 (2021).

    Article  CAS  PubMed  Google Scholar 

  • Jagadeesh SL, Reddy BS, Swamy GSK, Gorbal K, Hegde L and Raghavan GSV. Chemical composition of jackfruit (Artocarpus heterophyllus Lam.) selections of Western Ghats of India. Food Chemistry. 102: 361-365 (2007).

  • Johnson EM, Lee H, Jayabalan R and Suh J-W. Ferulic acid grafted self-assembled fructo-oligosaccharide micro particle for targeted delivery to colon. Carbohydrate Polymers. 247: 116550 (2020).

    Article  CAS  PubMed  Google Scholar 

  • Kang C-H, Han SH, Kim J-S, Kim Y, Jeong Y, Park HM and Paek N-S. Inhibition of nitric oxide production, oxidative stress prevention, and probiotic activity of lactic acid bacteria isolated from the human vagina and fermented food. Microorganisms. 7: 109 (2019).

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Khodaei D and Hamidi-Esfahani Z. Influence of bioactive edible coatings loaded with Lactobacillus plantarum on physicochemical properties of fresh strawberries. Postharvest Biology and Technology. 156: 110944 (2019).

    Article  CAS  Google Scholar 

  • Khodaei D, Hamidi-Esfahani Z and Lacroix M. Gelatin and low methoxyl pectin films containing probiotics: Film characterization and cell viability. Food Bioscience. 36: 100660 (2020).

    Article  CAS  Google Scholar 

  • Lin Y, Li N, Lin H, Lin M, Chen Y, Wang H, Ritenour MA and Lin Y. Effects of chitosan treatment on the storability and quality properties of longan fruit during storage. Food Chemistry. 306: 125627 (2020).

    Article  CAS  PubMed  Google Scholar 

  • Mandal D, Sailo L, Hazarika TK and Shukla AC. Effect of edible coating on shelf life and quality of local mango cv. Rangkuai of Mizoram. Research on Crops. 19: 419-424 (2018).

    Google Scholar 

  • Mishra RK, Datt M, Pal K and Banthia AK. Preparation and characterization of amidated pectin based hydrogels for drug delivery system. Journal of Materials Science: Materials in Medicine. 19: 2275-2280 (2008).

    CAS  PubMed  Google Scholar 

  • Namratha S, Sreejit V and Preetha R. Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite. International Journal of Food Science & Technology. 55: 1497-1505 (2020).

    Article  CAS  Google Scholar 

  • Otles S. Probiotics and prebiotics in food, nutrition and health. CRC Press. pp. 15-16 (2013).

  • Otoni CG, Espitia PJP, Avena-Bustillos RJ and McHugh TH. Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads. Food Research International. 83: 60-73 (2016).

    Article  CAS  Google Scholar 

  • Pereira J, Zhou G and Zhang W. Effects of rice flour on emulsion stability, organoleptic characteristics and thermal rheology of emulsified sausage. Journal of Food and Nutrition Research. 4: 216-222 (2016).

    Article  CAS  Google Scholar 

  • Pirsa S and Aghbolagh Sharifi K. A review of the applications of bioproteins in the preparation of biodegradable films and polymers. Journal of Chemistry Letters. 1: 47-58 (2020).

    Google Scholar 

  • Romano N, Tavera-Quiroz MJ, Bertola N, Mobili P, Pinotti A and Gómez-Zavaglia A. Edible methylcellulose-based films containing fructo-oligosaccharides as vehicles for lactic acid bacteria. Food Research International. 64: 560-566 (2014).

    Article  CAS  PubMed  Google Scholar 

  • Sadka A, Shlizerman L, Kamara I and Blumwald E. Primary metabolism in citrus fruit as affected by its unique structure. Frontiers in Plant Science. 10: 1167 (2019).

    Article  PubMed  PubMed Central  Google Scholar 

  • Sahadeva RPK, Leong SF, Chua KH, Tan CH, Chan HY, Tong E V, Wong SYW and Chan HK. Survival of commercial probiotic strains to pH and bile. International Food Research Journal. 18: 1515-1522 (2011).

    Google Scholar 

  • Saleem MS, Anjum MA, Naz S, Ali S, Hussain S, Azam M, Sardar H, Khaliq G, Canan İ and Ejaz S. Incorporation of ascorbic acid in chitosan-based edible coating improves postharvest quality and storability of strawberry fruits. International Journal of Biological Macromolecules. 189: 160-169 (2021).

    Article  CAS  PubMed  Google Scholar 

  • Shahrampour D, Khomeiri M, Razavi SMA and Kashiri M. Development and characterization of alginate/pectin edible films containing Lactobacillus plantarum KMC 45. LWT. 118: 108758 (2020).

    Article  CAS  Google Scholar 

  • Shigematsu E, Dorta C, Rodrigues FJ, Cedran MF, Giannoni JA, Oshiiwa M and Mauro MA. Edible coating with probiotic as a quality factor for minimally processed carrots. Journal of Food Science and Technology. 55: 3712-3720 (2018).

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Soukoulis C, Behboudi-Jobbehdar S, Yonekura L, Parmenter C and Fisk ID. Stability of Lactobacillus rhamnosus GG in prebiotic edible films. Food Chemistry. 159: 302-308 (2014).

    Article  CAS  PubMed  Google Scholar 

  • Souza BWS, Cerqueira MA, Teixeira JA and Vicente AA. The use of electric fields for edible coatings and films development and production: A review. Food Engineering Reviews. 2: 244-255 (2010).

    Article  CAS  Google Scholar 

  • Thanh ĐTN, Lài PNK and Ngoan PTT. Đặc tính probiotic và khả năng làm tan huyết khối của chủng vi khuẩn Bacillus subtilis NATTO. Tạp chí Khoa học Đại học Cần Thơ. 56(1): 104 (2020).

    Google Scholar 

  • Thư UMA, Nguyên CTT and Hùng NT. Nghiên cứu quy trình sản xuất bột mít Thái bằng kỹ thuật sấy bọt xốp. Tạp chí Dinh dưỡng và Thực phẩm. 18: 26-36 (2022).

    Article  Google Scholar 

  • Todhanakasem T. Microbial biofilm in the industry. Afr J Microbiol Res. 7: 1625-1634 (2013).

    Article  CAS  Google Scholar 

  • Todhanakasem T, Boonchuai P, Itsarangkoon Na Ayutthaya P, Suwapanich R, Hararak B, Wu B and Young BM. Development of bioactive Opuntia ficus-indica edible films containing probiotics as a coating for fresh-cut fruit. Polymers. 14: 5018 (2022).

  • Tươi NTK, Nguyên NHK, Trúc TT and Toàn HT. Tính chất hóa lý của bưởi da xanh và bưởi năm roi được trồng ở đồng bằng sông cửu long. Tạp chí Khoa học Đại học Cần Thơ. 57: 118-126 (2021).

    Google Scholar 

  • Xiao Q, Gu X and Tan S. Drying process of sodium alginate films studied by two-dimensional correlation ATR-FTIR spectroscopy. Food Chemistry. 164: 179-184 (2014).

    Article  CAS  PubMed  Google Scholar 

Download references

Acknowledgements

The authors would like to thank Nguyen Tat Thanh University and Can Tho University for permission and for providing facilities during the research period. This research did not receive funding from any budget source.

Author information

Authors and Affiliations

  1. Institute of Food & Biotechnology, Can Tho University, Can Tho, 900000, Vietnam

    Nguyen Hong Khoi Nguyen & Truc Thanh Tran

  2. Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, 700000, Vietnam

    Nguyen Hong Khoi Nguyen & Giang Long Bach

  3. School of Graduate, Can Tho University, Can Tho, 900000, Vietnam

    Truc Thanh Tran

Authors
  1. Nguyen Hong Khoi Nguyen
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Giang Long Bach
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Truc Thanh Tran
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Truc Thanh Tran.

Ethics declarations

Conflict of interest

The authors declare that there are no conflicts of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Nguyen, N.H.K., Bach, G.L. & Tran, T.T. Effects of film-forming components on the viability of probiotics and the application of synbiotic pectin film in preserving Da Xanh pomelo and Thai jackfruit fresh-cut. Food Sci Biotechnol (2024). https://doi.org/10.1007/s10068-024-01561-9

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • DOI: https://doi.org/10.1007/s10068-024-01561-9

Keywords

Search

Navigation