Innovative edible coatings: Lactiplantibacillus plantarum postbiotics and chitosan as a clean-label strategy for sausage preservation
This study investigates the potential of Lactiplantibacillus plantarum-derived postbiotics combined with chitosan as an edible coating for preserving sausages. The antimicrobial, antibiofilm, and antioxidant activities of six coating formulations were tested: A (Lynch et al.), B (100 %-postbiotic),...
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| Format: | Article |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002665 |
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| author | Fatemeh Zeraat pisheh Motahare Pirnia Fereshteh Falah Farideh Tabatabaei-Yazdi Seyed Ali Mortazavi Alireza Vasiee |
| author_facet | Fatemeh Zeraat pisheh Motahare Pirnia Fereshteh Falah Farideh Tabatabaei-Yazdi Seyed Ali Mortazavi Alireza Vasiee |
| author_sort | Fatemeh Zeraat pisheh |
| collection | DOAJ |
| description | This study investigates the potential of Lactiplantibacillus plantarum-derived postbiotics combined with chitosan as an edible coating for preserving sausages. The antimicrobial, antibiofilm, and antioxidant activities of six coating formulations were tested: A (Lynch et al.), B (100 %-postbiotic), C (1 %-chitosan), D (0.5 %-chitosan), E (1 %-chitosan + 100 %-postbiotic), and F (0.5 %-chitosan + 100 %-postbiotic). Effects on pH, moisture content, thiobarbituric acid (TBA) values, and antibacterial activity were measured during 21 days of storage at 4 °C. Results showed that postbiotics produced significant inhibition zones (15 and 17 mm) against Escherichia coli and Salmonella typhimurium and significantly inhibited biofilm formation, with inhibition levels ranging from 9 % to 46 % (500–1000 mg/mL). Additionally, they exhibited 32 % DPPH radical scavenging activity. Coatings containing postbiotics and chitosan (samples E and F) effectively reduced changes in pH and moisture compared to the control (P < 0.05). The formulation of 100 % postbiotic and 1 % chitosan (E) significantly inhibited lipid oxidation and maintained microbial stability during storage. Overall, postbiotic and chitosan-based edible coatings effectively reduce microbiological and chemical degradation in sausages, presenting a promising, natural alternative to traditional preservatives. |
| format | Article |
| id | doaj-art-52c678b3bdb748a8a02b28a9711e1885 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-52c678b3bdb748a8a02b28a9711e18852025-08-20T03:31:20ZengElsevierApplied Food Research2772-50222025-06-015110095810.1016/j.afres.2025.100958Innovative edible coatings: Lactiplantibacillus plantarum postbiotics and chitosan as a clean-label strategy for sausage preservationFatemeh Zeraat pisheh0Motahare Pirnia1Fereshteh Falah2Farideh Tabatabaei-Yazdi3Seyed Ali Mortazavi4Alireza Vasiee5Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, IranDepartment of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, IranDepartment of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, IranDepartment of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran; Corresponding authors.Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran; Corresponding authors.Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, IranThis study investigates the potential of Lactiplantibacillus plantarum-derived postbiotics combined with chitosan as an edible coating for preserving sausages. The antimicrobial, antibiofilm, and antioxidant activities of six coating formulations were tested: A (Lynch et al.), B (100 %-postbiotic), C (1 %-chitosan), D (0.5 %-chitosan), E (1 %-chitosan + 100 %-postbiotic), and F (0.5 %-chitosan + 100 %-postbiotic). Effects on pH, moisture content, thiobarbituric acid (TBA) values, and antibacterial activity were measured during 21 days of storage at 4 °C. Results showed that postbiotics produced significant inhibition zones (15 and 17 mm) against Escherichia coli and Salmonella typhimurium and significantly inhibited biofilm formation, with inhibition levels ranging from 9 % to 46 % (500–1000 mg/mL). Additionally, they exhibited 32 % DPPH radical scavenging activity. Coatings containing postbiotics and chitosan (samples E and F) effectively reduced changes in pH and moisture compared to the control (P < 0.05). The formulation of 100 % postbiotic and 1 % chitosan (E) significantly inhibited lipid oxidation and maintained microbial stability during storage. Overall, postbiotic and chitosan-based edible coatings effectively reduce microbiological and chemical degradation in sausages, presenting a promising, natural alternative to traditional preservatives.http://www.sciencedirect.com/science/article/pii/S2772502225002665PostbioticChitosanCoatingSausage |
| spellingShingle | Fatemeh Zeraat pisheh Motahare Pirnia Fereshteh Falah Farideh Tabatabaei-Yazdi Seyed Ali Mortazavi Alireza Vasiee Innovative edible coatings: Lactiplantibacillus plantarum postbiotics and chitosan as a clean-label strategy for sausage preservation Applied Food Research Postbiotic Chitosan Coating Sausage |
| title | Innovative edible coatings: Lactiplantibacillus plantarum postbiotics and chitosan as a clean-label strategy for sausage preservation |
| title_full | Innovative edible coatings: Lactiplantibacillus plantarum postbiotics and chitosan as a clean-label strategy for sausage preservation |
| title_fullStr | Innovative edible coatings: Lactiplantibacillus plantarum postbiotics and chitosan as a clean-label strategy for sausage preservation |
| title_full_unstemmed | Innovative edible coatings: Lactiplantibacillus plantarum postbiotics and chitosan as a clean-label strategy for sausage preservation |
| title_short | Innovative edible coatings: Lactiplantibacillus plantarum postbiotics and chitosan as a clean-label strategy for sausage preservation |
| title_sort | innovative edible coatings lactiplantibacillus plantarum postbiotics and chitosan as a clean label strategy for sausage preservation |
| topic | Postbiotic Chitosan Coating Sausage |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225002665 |
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