Apple Cubes with Probiotic Coating: Enhancing Health Benefits and Quality

Jenn Hoskins
15th August, 2024

Apple Cubes with Probiotic Coating: Enhancing Health Benefits and Quality

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Universidad Nacional de Mar del Plata found that fresh-cut apple cubes can effectively deliver probiotics using alginate-based coatings enriched with inulin and oligofructose
  • After 8 days of refrigerated storage, the apple cubes maintained high levels of the probiotic Lacticaseibacillus casei, even after simulated gastrointestinal digestion
  • The probiotic-coated apple cubes significantly reduced harmful bacteria like Listeria innocua and E. coli O157:H7, enhancing food safety
The increasing prevalence of vegan and vegetarian lifestyles, as well as food allergies and intolerances such as lactose intolerance and milk protein allergy, has created a demand for non-dairy probiotic foods. A recent study by researchers at Universidad Nacional de Mar del Plata, Argentina, explored the potential of fresh-cut apple cubes as a vehicle for delivering probiotics, specifically Lacticaseibacillus casei CECT 9104, using alginate-based edible coatings enriched with inulin and oligofructose[1]. The study aimed to address the need for alternative probiotic carriers by evaluating the microbiological, physicochemical, and sensory quality of apple cubes over 8 days of refrigerated storage. Additionally, the researchers assessed the probiotic's antagonistic effect against harmful bacteria such as Listeria innocua and Escherichia coli O157:H7, as well as its viability during storage and after simulated gastrointestinal digestion (GID). The results were promising. After 8 days of storage, the apple cubes contained 9.52-9.64 log colony-forming units (CFU) per gram of L. casei. Even after undergoing simulated gastrointestinal digestion, the apple cubes retained 8.31-8.43 log CFU per gram of the probiotic, indicating that the probiotic remained viable throughout the digestive process. The study also found that the addition of prebiotics did not significantly affect the viability of L. casei during GID. This research builds on previous studies that have explored the use of biopolymeric matrices and edible coatings for probiotic delivery. For instance, earlier work demonstrated that alginate coatings could effectively maintain the viability of Lactobacillus plantarum on fresh-cut fruits like apples and melons, while also preserving their color and other quality parameters[2]. Similarly, another study showed that a gelatin/chia mucilage composite coating doped with Lactococcus lactis could enhance the preservation of strawberries by inhibiting fungal growth and improving the coating's physical properties[3]. The current study extends these findings by showing that alginate-based coatings enriched with prebiotics can also be used to deliver probiotics effectively, even in the presence of harmful bacteria. The study employed a detailed methodology to achieve these results. Fresh-cut apple cubes were coated with an alginate-based solution containing L. casei, inulin, and oligofructose. The coated apple cubes were then stored at 4°C for 8 days. Throughout this period, the researchers monitored various quality parameters, including microbiological counts, physicochemical properties, and sensory attributes. They also conducted tests to simulate gastrointestinal digestion and evaluate the probiotic's viability post-digestion. One of the key findings was the bactericidal effect of the probiotic strain against L. innocua, which was artificially inoculated on the apple cubes. The study reported a significant reduction in E. coli O157:H7 counts by 2.5 log after 8 days, demonstrating the probiotic's potential to enhance food safety. In summary, this study by Universidad Nacional de Mar del Plata demonstrates that fresh-cut apple cubes, coated with an alginate-based solution enriched with inulin and oligofructose, can serve as an effective non-dairy matrix for delivering probiotics. The findings support the development of plant-based functional foods that cater to the dietary needs of individuals with lactose intolerance, milk protein allergies, or those following vegan and vegetarian diets. This research not only aligns with previous studies on the use of edible coatings for probiotic delivery but also opens new avenues for creating safe and nutritious probiotic foods without relying on dairy products.

NutritionHealthBiotech

References

Main Study

1) Alginate coatings applied on apple cubes as a vehicle for Lacticaseibacillus casei: probiotic viability and overall quality of a new functional product.

Published 13th August, 2024

https://doi.org/10.1002/jsfa.13805

Related Studies

2) Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces.

https://doi.org/10.3389/fmicb.2018.02538

3) Incorporation of Lactococcus lactis and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation.

https://doi.org/10.3390/foods13071102


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