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. 2020 Sep 7;9(9):1252.
doi: 10.3390/foods9091252.

Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt)

Kandasamy Saravanakumar  1 , Anbazhagan Sathiyaseelan  1 , Arokia Vijaya Anand Mariadoss  1 , Ramachandran Chelliah  2 , Xiaowen Hu  1 , Deog Hwan Oh  2 , Myeong-Hyeon Wang  1
Affiliations

Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt)

Kandasamy Saravanakumar et al. Foods. .

Abstract

This work analyzed the individual and combined effects of biochemical additives and probiotic strain Lactobacillus rhamnosus GG on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively) stored at two different temperatures (4 °C and 15 °C) for 15 days. The results revealed that the combined application of biochemical additives and L. rhamnosus GG inhibited the colonization of total bacterial counts (25.10%), total Salmonella counts (38.32%), total Listeria counts (23.75%), and total fungal counts (61.90%) in FCBP. Total bacterial colonization was found to be higher in R-FCBP (1188.09 ± 9.25 CFU g-1) than Y-FCBP (863.96 ± 7.21 CFU g-1). The storage at 4 °C was prevented 35.38% of microbial colonization in FCBP. Importantly, the L. rhamnosus GG count remained for up to 12 days. Moreover, the combined inoculation of the biochemical additives and L. rhamnosus GG treatments (T3) maintained the quality of R- and Y-FCBP for up to 12 days at 4 °C without any loss of antioxidant properties. This work reports the successful utilization of L. rhamnosus GG as a preservative agent for maintaining the quality of FCBP by preventing microbial colonization.

Keywords: Lactobacillus rhamnosus; bell pepper; food quality; foodborne; probiotics.

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Conflict of interest statement

There is no conflict of interest in this study.

Figures

Scheme 1
Scheme 1
Schematic representation of the experimental design.
Figure 1
Figure 1
Effect of the Lactobacillus rhamnosus GG and biochemical additive treatments on visual appearance and sensory properties of red (R) and yellow (Y) fresh cut bell pepper (FCBP) in relation to day 1, day 4, day 6, and day 12 intervals.
Figure 2
Figure 2
(a) Effect of the Lactobacillus rhamnosus GG and biochemical additives treatments on the sensory properties of red (R) fresh-cut bell pepper (FCBP) in comparison to day 4, day 6, and day 12 intervals. (b) Effect of the Lactobacillus rhamnosus GG and biochemical agent’s treatments on the sensory properties of yellow (Y) fresh cut bell pepper (FCBP) in comparison to day 4, day 6, and day 12 intervals.
Figure 2
Figure 2
(a) Effect of the Lactobacillus rhamnosus GG and biochemical additives treatments on the sensory properties of red (R) fresh-cut bell pepper (FCBP) in comparison to day 4, day 6, and day 12 intervals. (b) Effect of the Lactobacillus rhamnosus GG and biochemical agent’s treatments on the sensory properties of yellow (Y) fresh cut bell pepper (FCBP) in comparison to day 4, day 6, and day 12 intervals.
See this image and copyright information in PMC

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