Incorporation of Lactococcus lactis and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation
Author:
Li Mingrui12, Yang Zhikun1, Zhai Xiaodong1, Li Zhihua1, Huang Xiaowei1, Shi Jiyong1, Zou Xiaobo23, Lv Guanhua1
Affiliation:
1. Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China 2. Institute of Future Food Technology, JITRI, Yixing 214200, China 3. International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang 212013, China
Abstract
In this work, a gelatin/chia mucilage (GN/CM) composite coating material doped with Lactococcus lactis (LS) was developed for strawberry preservation applications. The results of the scanning electron microscope and Fourier transform infrared spectroscopy stated that the enhanced molecular interaction between the CM and GN matrix strengthened the density and compactness of the GN film. Antifungal results indicated that the addition of LS significantly (p < 0.05) improved the ability of the GN coating to inhibit the growth of Botrytis cinerea (inhibition percentage = 62.0 ± 4.6%). Adding CM significantly (p < 0.05) decreased the water vapour permeability and oxygen permeability of the GN coating by 32.7 ± 4.0% and 15.76 ± 1.89%, respectively. In addition, the incorporated CM also significantly (p < 0.05) improved the LS viability and elongation at break of the film by 13.11 ± 2.05% and 42.58 ± 1.21%, respectively. The GN/CM/LS composite coating material also exhibited an excellent washability. The results of this study indicated that the developed GN/CM/LS coating could be used as a novel active material for strawberry preservation.
Funder
National Key Research and Development Program of China Natural Science Foundation of Jiangsu Province Foundation of Jiangsu Specially-Appointed Professor Priority Academic Program Development of Jiangsu Higher Education Institutions National Natural Science Foundation of China Postgraduate Research & Practice Innovation Program of Jiangsu Province Advanced Zhejiang Postdoctoral Programs Research Project of Modern Agriculture and Health Industry Research Institute of Wencheng
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