Application of edible films from fermented Opuntia cochenillifera mucilage in the preservation of minimally processed fruits.

This study evaluated a coating based on Opuntia cochenillifera mucilage fermented with Lactobacillus gasseri and starch (MOCF-S) to extend the shelf life of minimally processed melons under refrigeration. The films were characterized according to thickness, solubility, water vapor permeability, optical properties, morphology, Fourier transform infrared spectroscopy (FTIR), and thermal and mechanical properties. The MOCF-S film showed high solubility (96.43 %), greater water vapor permeability (6.13 g/kPa h m), and a smooth and uniform surface, suggesting compatibility between fermented mucilage and starch. It also demonstrated greater tensile strength and the presence of amide I bands in FTIR, indicating structural interactions. Antimicrobial activity was detected in the contact area against Escherichia coli (6.7 to 7.3 mm) and Staphylococcus aureus (6.7 to 7.7 mm). After 12 days at 5 °C, the coated fruits maintained better titratable acidity and antioxidant compounds compared to the control, demonstrating the potential of the MOCF-S film in postharvest conservation.