Development of active packaging coating with Lallemantia iberica mucilage and Lacticaseibacillus rhamnosus SMHA30 postbiotics: Preparation, characterization, application in the preservation of beef slices, and modelling
Edible coatings and cell-free supernatant (CFS) of probiotic bacteria offer a promising solution for preserving and packaging meat. This study investigated the effects of edible coatings made from mucilage of Lallemantia iberica, enhanced with 10 g/L and 20 g/L concentrations of CFS from Lacticaseib...
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Elsevier
2025-06-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325003357 |
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| author | Hassan Barzegar Behrooz Alizadeh Behbahani Morteza Taki |
| author_facet | Hassan Barzegar Behrooz Alizadeh Behbahani Morteza Taki |
| author_sort | Hassan Barzegar |
| collection | DOAJ |
| description | Edible coatings and cell-free supernatant (CFS) of probiotic bacteria offer a promising solution for preserving and packaging meat. This study investigated the effects of edible coatings made from mucilage of Lallemantia iberica, enhanced with 10 g/L and 20 g/L concentrations of CFS from Lacticaseibacillus rhamnosus strain SMHA30, on the physicochemical, microbial, and sensory qualities of refrigerated beef slices. The coatings, particularly the combination of mucilage and 20 g/L CFS, significantly extended the shelf life of the meat by reducing the counts of total and psychrotrophic bacteria. The coating also effectively minimized lipid oxidation, as determined by peroxide values and thiobarbituric acid reactive substances tests, and prevented increases in total volatile base nitrogen levels. While all samples experienced moisture loss during storage, the coating helped retain moisture. The uncoated beef had a hardness of 60.73 N, while the mucilage and 20 g/L CFS samples exhibited greater hardness at 62.93 N. Additionally, the coatings preserved the color and sensory properties of the meat. The study also utilized a Support Vector Regression (SVR) model to predict twelve laboratory output parameters, achieving acceptable accuracy, with Mean Absolute Percentage Error (MAPE) ranging from 0.28 % for moisture to 6.09 % for coliforms. Overall, mucilage/CFS coatings provide excellent protection against meat spoilage. |
| format | Article |
| id | doaj-art-92767b7f00e540a7858490af72ac8bb2 |
| institution | OA Journals |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-92767b7f00e540a7858490af72ac8bb22025-08-20T02:31:07ZengElsevierJournal of Agriculture and Food Research2666-15432025-06-012110196410.1016/j.jafr.2025.101964Development of active packaging coating with Lallemantia iberica mucilage and Lacticaseibacillus rhamnosus SMHA30 postbiotics: Preparation, characterization, application in the preservation of beef slices, and modellingHassan Barzegar0Behrooz Alizadeh Behbahani1Morteza Taki2Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran; Corresponding author.Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, IranDepartment of Agricultural Machinery and Mechanization Engineering, Faculty of Agricultural Engineering and Rural Development, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, IranEdible coatings and cell-free supernatant (CFS) of probiotic bacteria offer a promising solution for preserving and packaging meat. This study investigated the effects of edible coatings made from mucilage of Lallemantia iberica, enhanced with 10 g/L and 20 g/L concentrations of CFS from Lacticaseibacillus rhamnosus strain SMHA30, on the physicochemical, microbial, and sensory qualities of refrigerated beef slices. The coatings, particularly the combination of mucilage and 20 g/L CFS, significantly extended the shelf life of the meat by reducing the counts of total and psychrotrophic bacteria. The coating also effectively minimized lipid oxidation, as determined by peroxide values and thiobarbituric acid reactive substances tests, and prevented increases in total volatile base nitrogen levels. While all samples experienced moisture loss during storage, the coating helped retain moisture. The uncoated beef had a hardness of 60.73 N, while the mucilage and 20 g/L CFS samples exhibited greater hardness at 62.93 N. Additionally, the coatings preserved the color and sensory properties of the meat. The study also utilized a Support Vector Regression (SVR) model to predict twelve laboratory output parameters, achieving acceptable accuracy, with Mean Absolute Percentage Error (MAPE) ranging from 0.28 % for moisture to 6.09 % for coliforms. Overall, mucilage/CFS coatings provide excellent protection against meat spoilage.http://www.sciencedirect.com/science/article/pii/S2666154325003357Bioactive coatingProbioticQuality preservationSafety evaluationSupport Vector Regression (SVR) |
| spellingShingle | Hassan Barzegar Behrooz Alizadeh Behbahani Morteza Taki Development of active packaging coating with Lallemantia iberica mucilage and Lacticaseibacillus rhamnosus SMHA30 postbiotics: Preparation, characterization, application in the preservation of beef slices, and modelling Journal of Agriculture and Food Research Bioactive coating Probiotic Quality preservation Safety evaluation Support Vector Regression (SVR) |
| title | Development of active packaging coating with Lallemantia iberica mucilage and Lacticaseibacillus rhamnosus SMHA30 postbiotics: Preparation, characterization, application in the preservation of beef slices, and modelling |
| title_full | Development of active packaging coating with Lallemantia iberica mucilage and Lacticaseibacillus rhamnosus SMHA30 postbiotics: Preparation, characterization, application in the preservation of beef slices, and modelling |
| title_fullStr | Development of active packaging coating with Lallemantia iberica mucilage and Lacticaseibacillus rhamnosus SMHA30 postbiotics: Preparation, characterization, application in the preservation of beef slices, and modelling |
| title_full_unstemmed | Development of active packaging coating with Lallemantia iberica mucilage and Lacticaseibacillus rhamnosus SMHA30 postbiotics: Preparation, characterization, application in the preservation of beef slices, and modelling |
| title_short | Development of active packaging coating with Lallemantia iberica mucilage and Lacticaseibacillus rhamnosus SMHA30 postbiotics: Preparation, characterization, application in the preservation of beef slices, and modelling |
| title_sort | development of active packaging coating with lallemantia iberica mucilage and lacticaseibacillus rhamnosus smha30 postbiotics preparation characterization application in the preservation of beef slices and modelling |
| topic | Bioactive coating Probiotic Quality preservation Safety evaluation Support Vector Regression (SVR) |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325003357 |
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