da Silva Simões Camila Vilela, Stamford Thayza Christina Montenegro, Berger Lúcia Raquel Ramos, Araújo Alessandra Silva, da Costa Medeiros José Alberto, de Britto Lira Nogueira Mariane Cajubá, Pintado Maria Manuela Estevez, Salgado Silvana Magalhães, de Lima Marcos Antonio Barbosa
Programa de Pós-graduação em Nutrição, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, Brazil.
Laboratório de Microbiologia Aplicada, Centro de Ciências Médicas, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife, PE 50670-901, Brazil.
Foods. 2025 Jan 10;14(2):203. doi: 10.3390/foods14020203.
This study investigated the efficacy of an innovative edible coating, composed of fungal chitosan and alginate, functionalized with LC03, in both free and microencapsulated forms, to extend the shelf life and enhance the nutritional value of strawberries. LC03 cells were successfully encapsulated in alginate microparticles (MAL) and further coated with chitosan (MALC), resulting in enhanced protection (cell reduction below 1.4 CFU/mL), viability (8.02 log CFU/mL), and encapsulation efficiencies exceeding 90%. The edible coating with microencapsulated in alginate and coated with fungal chitosan (CACLM) significantly improved strawberry preservation by maintaining pH (3.16 ± 0.41), titratable acidity (0.94 ± 0.20), moisture (90.74 ± 0.27), and microbial quality, and delayed the decrease in total phenolic compounds (below 40%) during the storage time of strawberries. While coatings with free (CALF) slightly reduced color parameters ( value 29.13 ± 2.05), those with chitosan (CACLM) demonstrated lower weight loss (below 6%). Overall, the alginate-chitosan coating, particularly when combined with microencapsulated , proved effective in maintaining the quality, safety, and nutritional value of strawberries during refrigerated storage, highlighting its potential for developing functional, eco-friendly packaging solutions. This research contributes to the development of sustainable food preservation strategies and functional foods.
本研究调查了一种创新型可食用涂层的功效，该涂层由真菌壳聚糖和海藻酸盐组成，并经LC03功能化处理，以游离和微胶囊化两种形式存在，用于延长草莓的保质期并提高其营养价值。LC03细胞成功封装在海藻酸盐微粒（MAL）中，并进一步用壳聚糖包被（MALC），从而增强了保护效果（细胞减少至1.4 CFU/mL以下）、活力（8.02 log CFU/mL），且封装效率超过90%。海藻酸盐微胶囊化并用真菌壳聚糖包被的可食用涂层（CACLM）通过维持pH值（3.16±0.41）、可滴定酸度（0.94±0.20）、水分（90.74±0.27）和微生物质量，显著改善了草莓的保鲜效果，并延缓了草莓储存期间总酚类化合物的减少（降至40%以下）。虽然游离形式的涂层（CALF）略微降低了颜色参数（值为29.13±2.05），但壳聚糖涂层（CACLM）的重量损失较低（低于6%）。总体而言，海藻酸盐-壳聚糖涂层，特别是与微胶囊化结合时，在冷藏储存期间对维持草莓的品质、安全性和营养价值有效，突出了其在开发功能性、环保包装解决方案方面的潜力。本研究有助于可持续食品保鲜策略和功能性食品的发展。
