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. 2023 Jan 7:17:100563.
doi: 10.1016/j.fochx.2023.100563. eCollection 2023 Mar 30.

Influence of encapsulated Lactobacillus plantarum and eugenol on the physicochemical properties and microbial community of fresh-cut apples

Gengan Du  1   2 , Qi Guo  1   2 , Liyue Qiang  1   2 , Shuaidan Chang  1   2 , Xiaohai Yan  1   2 , Hong Chen  1   2 , Yahong Yuan  1   2 , Tianli Yue  1   2   3
Affiliations

Influence of encapsulated Lactobacillus plantarum and eugenol on the physicochemical properties and microbial community of fresh-cut apples

Gengan Du et al. Food Chem X. .

Abstract

This study aimed to evaluate the application of encapsulated L. plantarum and eugenol as potential biocontrol agents in sliced apples. The combined encapsulated L. plantarum and eugenol treatment was more effective than separate encapsulated L. plantarum and eugenol treatments, with regards to browning inhibition and consumers panel test. The application of encapsulated L. plantarum and eugenol reduced the decline of the physicochemical qualities of the samples, and improved the ability of antioxidant enzymes to scavenge reactive oxygen species. Furthermore, reductions in the growth of L. plantarum of only 1.72 log CFU/g were observed after 15 days of storage at 4 °C for samples treated with encapsulated L. plantarum and eugenol. Results suggest the combined encapsulated L. plantarum and eugenol appears to be a promising method to protect fresh-cut apples from food-borne pathogens while maintaining the visual appearance.

Keywords: Browning; Eugenol; L. plantarum; The bacterial diversity.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Effect of encapsulated L. plantarum, eugenol, and the combination of encapsulated L. plantarum and eugenol treatments on ΔE (A), firmness (B), TSS (C), TPC (D), pH (E), and TA (F) of fresh-cut apples over 15 d of storage at 4 °C. Different lowercase letters indicate significant differences at the same storage time (P < 0.05).
Fig. 2
Fig. 2
Effect of encapsulated L. plantarum, eugenol, and the combination of encapsulated L. plantarum and eugenol treatments on H2O2 content (A), O•2− production rate (B), CAT (C), and SOD (D) of fresh-cut apples over 15 d of storage at 4 °C. Different lowercase letters indicate significant differences at the same storage time (P < 0.05).
Fig. 3
Fig. 3
Effect of encapsulated L. plantarum, eugenol, and the combination of encapsulated L. plantarum and eugenol treatments on the sensory properties of fresh-cut apples at 5, 10, and 15 d of storage.
Fig. 4
Fig. 4
Evolution of L. plantarum (A) and yeast and mold counts (B) on fresh-cut apples over 15 d of storage at 4 °C. Cell viability of encapsulated L. plantarum on fresh-cut apples under simulated gastrointestinal conditions on day 0 (C), 5 (D), 10 (E), and 15 (F). Different lowercase letters indicate significant differences at the same storage time (P < 0.05).
Fig. 5
Fig. 5
Effects of encapsulated L. plantarum and eugenol treatment on the microbiome structure of fresh-cut apples. (A) Chao1, (B) Ace, (C) Shannon, and (D) Simpson indices in α-diversity analysis.
Fig. 6
Fig. 6
(A) PCA analysis for bacterial communities in four groups. (B) Relative abundance of the bacteria in genus levels in each group. (C) Differences in Lactobacillus between two groups based on the Kruskal-Wallis H test. Data are presented as mean ± SD.
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