Probiotic-infused active packaging: preparation, characterization, application, and modeling the preservation of fresh strawberry fruit

Abstract

Strawberries are a globally consumed soft fruit, renowned for their rich bioactive compounds, such as vitamins, health-boosting antioxidants, polyphenolic compounds, flavonoids, and anthocyanins. In the present study, a novel edible coating based on cress seed (CS) mucilage enhanced with probiotic Limosilactobacillus reuteri VTC 864 bacteria (LR) was developed to extend the shelf life of strawberries. The antimicrobial properties of LR were evaluated. The LR-infused edible coating ( 1.5 × 10 8 and 3 × 10 9 colony forming unit (CFU)/mL) markedly maintained the pH, acidity, and microbiological quality, and delayed the reduction in phenol, ascorbic acid, and anthocyanin contents during storage. Additionally, strawberries coated with LR-loaded CS mucilage exhibited notably lower weight loss, decay percentage, and total fungi counts, along with higher sensory scores compared to the control group. The CS mucilage coating, particularly in conjunction with LR, demonstrated remarkable effectiveness in preserving the physicochemical, bioactivity, and safety properties of strawberry samples. This underscores its promise for creating environmentally friendly and functional packaging options. This research marks a significant advancement in sustainable food preservation methods and the development of functional foods. In the second part of this study, the Multilayer Perceptron (MLP) model was used to predict all the laboratory factors. The results indicated that MLP could predict all the parameters with acceptable accuracy. • Probiotic coating improves strawberry shelf life, reducing decay and weight loss. • The study demonstrated enhanced acidity, texture, and lower fungal growth in strawberries. • Coating with higher probiotic concentrations maintained viable bacteria and sensory quality.

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