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

Abstract

AbstractBACKGROUNDWorldwide, vegan and vegetarian lifestyles, as well as food allergies and intolerance (e.g. lactose intolerance and milk protein allergy) demand the development of alternatives to dairy‐based probiotic foods. In the present study, probiotic Lacticaseibacillus casei CECT 9104 was added to alginate‐based edible coatings enriched with inulin and oligofructose and applied to fresh‐cut apple. Microbiological, physicochemical and sensory quality parameters of the apple cubes were monitored during 8 days of refrigerated storage. Lacticaseibacillus casei was tested for its antagonistic effect against inoculated Listeria innocua and Escherichia coli O157:H7. The viability of the probiotic strain during refrigerated storage and after simulated gastrointestinal digestion (GID) was evaluated.RESULTSAfter 8 days of storage, 9.52–9.64 log colony‐forming units (CFU) g−1 of L. casei were detected in apple samples. The functional apple cubes retained 8.31–8.43 log CFU g−1 of the probiotic after GID, without a significant effect of prebiotic addition. The microbiological quality and nutritional properties were maintained by the use of active coatings, whereas the sensory quality decreased after 8 days of storage. A bactericidal effect was exerted by the probiotic strain loaded in the coating against L. innocua artificially inoculated on apple cubes. Escherichia coli O157:H7 counts were reduced by 2.5 log after 8 days.CONCLUSIONThis study has demonstrated the suitability of apple cubes as an alternative matrix to milk for carrying probiotic L. casei CECT 9104 and prebiotics, offering a promising alternative for the development of plant‐based functional foods. © 2024 Society of Chemical Industry.