Postbiotic Potential of Lactic Acid Bacteria Strains in Functional Minimally Processed Oranges
The global market for fresh, ready-to-eat products has grown rapidly, leading to some microbiological safety concerns. Lactic acid bacteria (LAB), along with their metabolites, represent a green alternative to chemical preservatives. For this purpose, the cell-free supernatant of LAB strains previou...
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2025-06-01
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| author | Paola Foti Flora Valeria Romeo Gloria Sciuto Maria Concetta Strano Maria Allegra Nunziatina Russo Cinzia Caggia |
| author_facet | Paola Foti Flora Valeria Romeo Gloria Sciuto Maria Concetta Strano Maria Allegra Nunziatina Russo Cinzia Caggia |
| author_sort | Paola Foti |
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| description | The global market for fresh, ready-to-eat products has grown rapidly, leading to some microbiological safety concerns. Lactic acid bacteria (LAB), along with their metabolites, represent a green alternative to chemical preservatives. For this purpose, the cell-free supernatant of LAB strains previously isolated from fruits and their potential antibacterial effects against pathogens commonly found in minimally processed fruit were evaluated. Based on the preliminary results, a mix of cell-free supernatants (CFSs) was applied as a postbiotic solution in minimally processed orange slices packed in a passive atmosphere. Different pathogenic strains were intentionally inoculated to evaluate their antimicrobial effect, and their trend was monitored. Microbiological and physico-chemical analyses were carried out at different times (3, 8, and 10 days) during cold storage. The CFSs obtained from <i>Lactiplantibacillus plantarum</i> and <i>Leuconostoc mesenteroides</i> strains highlighted an antibacterial activity against <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> in both in vitro and in vivo tests, showing a reduction of 1 Log CFU/mL for <i>E. coli</i> and the disappearance of vital <i>S. aureus</i>. In conclusion, the CFSs can be proposed as an eco-friendly biopreservative for orange slices with a clean label, although their stability needs to be evaluated and their limits of application need to be ruled by specific legislation. |
| format | Article |
| id | doaj-art-871dd7acd5aa4f6193bb8478aec9fe25 |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-06-01 |
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| spelling | doaj-art-871dd7acd5aa4f6193bb8478aec9fe252025-08-20T03:32:27ZengMDPI AGApplied Sciences2076-34172025-06-011512673610.3390/app15126736Postbiotic Potential of Lactic Acid Bacteria Strains in Functional Minimally Processed OrangesPaola Foti0Flora Valeria Romeo1Gloria Sciuto2Maria Concetta Strano3Maria Allegra4Nunziatina Russo5Cinzia Caggia6Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale, ItalyConsiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale, ItalyConsiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale, ItalyConsiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale, ItalyConsiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale, ItalyDepartment of Agriculture, Food and Environment (Di3A), University of Catania, Via Santa Sofia 100, 95123 Catania, ItalyDepartment of Agriculture, Food and Environment (Di3A), University of Catania, Via Santa Sofia 100, 95123 Catania, ItalyThe global market for fresh, ready-to-eat products has grown rapidly, leading to some microbiological safety concerns. Lactic acid bacteria (LAB), along with their metabolites, represent a green alternative to chemical preservatives. For this purpose, the cell-free supernatant of LAB strains previously isolated from fruits and their potential antibacterial effects against pathogens commonly found in minimally processed fruit were evaluated. Based on the preliminary results, a mix of cell-free supernatants (CFSs) was applied as a postbiotic solution in minimally processed orange slices packed in a passive atmosphere. Different pathogenic strains were intentionally inoculated to evaluate their antimicrobial effect, and their trend was monitored. Microbiological and physico-chemical analyses were carried out at different times (3, 8, and 10 days) during cold storage. The CFSs obtained from <i>Lactiplantibacillus plantarum</i> and <i>Leuconostoc mesenteroides</i> strains highlighted an antibacterial activity against <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> in both in vitro and in vivo tests, showing a reduction of 1 Log CFU/mL for <i>E. coli</i> and the disappearance of vital <i>S. aureus</i>. In conclusion, the CFSs can be proposed as an eco-friendly biopreservative for orange slices with a clean label, although their stability needs to be evaluated and their limits of application need to be ruled by specific legislation.https://www.mdpi.com/2076-3417/15/12/6736cell-free supernatantcitruslactic acid bacteria<i>Lactiplantibacillus plantarum</i><i>Leuconostoc mesenteroides</i>ready-to-eat fresh fruits |
| spellingShingle | Paola Foti Flora Valeria Romeo Gloria Sciuto Maria Concetta Strano Maria Allegra Nunziatina Russo Cinzia Caggia Postbiotic Potential of Lactic Acid Bacteria Strains in Functional Minimally Processed Oranges Applied Sciences cell-free supernatant citrus lactic acid bacteria <i>Lactiplantibacillus plantarum</i> <i>Leuconostoc mesenteroides</i> ready-to-eat fresh fruits |
| title | Postbiotic Potential of Lactic Acid Bacteria Strains in Functional Minimally Processed Oranges |
| title_full | Postbiotic Potential of Lactic Acid Bacteria Strains in Functional Minimally Processed Oranges |
| title_fullStr | Postbiotic Potential of Lactic Acid Bacteria Strains in Functional Minimally Processed Oranges |
| title_full_unstemmed | Postbiotic Potential of Lactic Acid Bacteria Strains in Functional Minimally Processed Oranges |
| title_short | Postbiotic Potential of Lactic Acid Bacteria Strains in Functional Minimally Processed Oranges |
| title_sort | postbiotic potential of lactic acid bacteria strains in functional minimally processed oranges |
| topic | cell-free supernatant citrus lactic acid bacteria <i>Lactiplantibacillus plantarum</i> <i>Leuconostoc mesenteroides</i> ready-to-eat fresh fruits |
| url | https://www.mdpi.com/2076-3417/15/12/6736 |
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