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Novel Approach Coating by Edible Biopolymers of Sesame Fermented with Lactobacillus plantarum to Improve the Shelf Life of Strawberries and Preserve Their Nutritional Quality During Storage

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Abstract

An edible coating based on sesame bioactive compounds combined with Lactobacillus plantarum was studied to evaluate the shelf life of strawberries during storage. Drip loss, fresh firmness, color, total soluble solids, ascorbic acid, lycopene, total phenol, flavonoids, antioxidant activity, and microbial analysis for both coated and non-coated samples were determined during 15 days of storage at 4 °C. The results showed that there was a reduction in drip loss by 47.61% for coated samples compared to the control at the end of storage. On day 3, the phenolic compounds in coated strawberries increased by 72.56% compared to uncoated ones. After 15 days at 4 °C, an enhancement of the antioxidant activity was observed (DPPH 28.92%, ABTS 46.67%, FRAP 213.129%, TAC 474.061%). In addition, a significant effect on reducing microbial populations was found (p < 0.05). All of this suggests that using an edible coating containing probiotics can slow down the ripening process, increase shelf life, and maintain the quality of strawberries stored for 15 days at 4 °C without spoilage or off-flavor.

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  1. Laboratory of Innovation and Valorization for Sustainable Food Industry, Superior School of Food Industry at Tunis (ESIAT), University of Carthage, 58, Street Alain Savary, 1003, Tunis, Tunisia

    Roua Khalfallah, Manel Mechmeche, Hamida Ksontini, Ines Jmoui, Moktar Hamdi & Faten Kachouri

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  1. Roua Khalfallah
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Khalfallah, R., Mechmeche, M., Ksontini, H. et al. Novel Approach Coating by Edible Biopolymers of Sesame Fermented with Lactobacillus plantarum to Improve the Shelf Life of Strawberries and Preserve Their Nutritional Quality During Storage. J Package Technol Res 8, 63–77 (2024). https://doi.org/10.1007/s41783-024-00162-5

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