Аннотация

Preventing food spoilage and prolonging its shelf life are of great importance to meet the increasing food demand. Dietary fibers in red pitahaya are known to help maintain food freshness. Lactic acid bacteria have probiotic properties and can be a good alternative to additives in food production. Therefore, we aimed to investigate the potential use of gum-based edible films containing red pitahaya extract and probiotic as a coating material in the food industry.
Firstly, we determined the antimicrobial activity of red pitahaya peel and flesh extracts against pathogenic microorganisms and probiotic strains. Then, we employed the well diffusion method to determine the antimicrobial activity of the edible films containing red pitahaya extracts and Limosilactobacillus fermentum MA-7 used as a probiotic strain.
The largest inhibition zone diameters of peel and flesh extracts were 12.97 and 13.32 mm, respectively, against Candida albicans ATCC 10231. The inhibition of the growth of lactic acid bacteria was lower as the extract concentration decreased. The gum-based films with flesh extract and probiotic had the largest inhibition zone diameters of 21.63 and 21.52 mm, respectively, against Aeromonas hydrophila ATCC19570 and C. albicans ATCC 10231.
The edible films containing red pitahaya extract and L. fermentum MA-7 may have the potential to prevent spoilage caused by microorganisms in the food industry and to extend the shelf life of foods.

Ключевые слова

Hylocereus polyrhizus, pitahaya, lactic acid bacteria, guar gum, coating material, antimicrobial activity, plant extracts

СПИСОК ЛИТЕРАТУРЫ

1. Carina D, Sharma S, Jaiswal AK, Jaiswal S. Seaweeds polysaccharides in active food packaging: A review of recent progress. Trends in Food Science and Technology. 2021;110:559–572. https://doi.org/10.1016/j.tifs.2021.02.022
2. Dominguez ET, Nguyen PH, Hunt HK, Mustapha A. Antimicrobial coatings for food contact surfaces: Legal framework, mechanical properties, and potential applications. Comprehensive Reviews in Food Science and Food Safety. 2019;18(6):1825–1858. https://doi.org/10.1111/1541-4337.12502
3. Deshmukh RK, Gaikwad KK. Natural antimicrobial and antioxidant compounds for active food packaging applications. Biomass Conversion and Biorefinery. 2022;44:4419–4440. https://doi.org/10.1007/s13399-022-02623-w
4. Kadam AA, Singh S, Gaikwad KK. Chitosan based antioxidant films incorporated with pine needles (Cedrus deodara) extract for active food packaging applications. Food Control. 2021;124:107877. https://doi.org/10.1016/j.foodcont.2021.107877
5. Andrade R, Skurtys O, Osorio F. Drop impact behavior on food using spray coating: Fundamentals and applications. Food Research International. 2013;54(1):397–405. https://doi.org/10.1016/j.foodres.2013.07.042
6. Falguera V, Quintero JP, Jiménez A, Muñoz JA, Ibarz A. Edible films and coatings: Structures, active functions, and trends in their use. Trends in Food Science and Technology. 2011;22(6):292–303. https://doi.org/10.1016/j.tifs.2011.02.004
7. Lin D, Zhao Y. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehensive Reviews in Food Science and Food Safety. 2007;6(3):60–75. https://doi.org/10.1111/j.1541-4337.2007.00018.x
8. Nayik GA, Majid I, Kumar V. Developments in edible films and coatings for the extension of shelf life of fresh fruits. American Journal of Nutrition and Food Science. 2015;2(1):16–20. https://doi.org/10.12966/ajnfs.01.03.2015
9. Aloui H, Khwaldia K. Natural antimicrobial edible coatings for microbial safety and food quality enhancement. Comprehensive Reviews in Food Science and Food Safety. 2016;15(6):1080–1103. https://doi.org/10.1111/1541-4337.12226
10. Behbahani BA, Falah F, Vasiee A, Yazdi FT. Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil. Food Science and Nutrition. 2021;9(5):2458–2467. https://doi.org/10.1002/fsn3.2186
11. Jouki M, Yazdi FT, Mortazavi SA, Koocheki A. Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties. Food Hydrocolloids. 2014;36:9–19. https://doi.org/10.1016/j.foodhyd.2013.08.030
12. Salehi F. Edible coating of fruits and vegetables using natural gums: A review. International Journal of Fruit Science. 2020;20(2):S570–S589. https://doi.org/10.1080/15538362.2020.1746730
13. Sun J, Jiang H, Wu H, Tong C, Pang J, Wu C. Multifunctional bionanocomposite films based on konjac glucomannan/chitosan with nano-ZnO and mulberry anthocyanin extract for active food packaging. Food Hydrocolloids. 2020;107:105942. https://doi.org/10.1016/j.foodhyd.2020.105942
14. Kumar P, Kumar L, Tanwar R, Singh S, Gaikwad KK. Active edible coating based on guar gum with mint extract and antibrowning agents for ber (Ziziphus mauritiana) fruits preservation. Journal of Food Measurement and Characterization. 2023;17:129–142. https://doi.org/10.1007/s11694-022-01609-6
15. Vanaamudan A, Sadhu M, Pamidimukkala P. Chitosan-Guar gum blend silver nanoparticle bionanocomposite with potential for catalytic degradation of dyes and catalytic reduction of nitrophenol. Journal of Molecular Liquids. 2018;271:202–208. https://doi.org/10.1016/j.molliq.2018.08.136
16. Zainoldin KH, Baba AS. The effect of Hylocereus polyrhizus and Hylocereus undatus on physicochemical, proteolysis, and antioxidant activity in yogurt. World Academy of Science, Engineering and Technology. 2009;3(12):884–889.
17. Al-Alwani MAM, Mohamad AB, Kadhum AAH, Ludin NA. Effect of solvents on the extraction of natural pigments and adsorption onto TiO2 for dye-sensitized solar cell applications. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 2015;138:130–137. https://doi.org/10.1016/j.saa.2014.11.018
18. Seday Ü, Sanal D. Pitaya cultivation and production potential in Turkey. Agromedya. 2017;50–52. (In Turkish).
19. Hsu C-T, Chang Y-H, Shiau S-Y. Color, antioxidation, and texture of dough and Chinese steamed bread enriched with pitaya peel powder. Cereal Chemistry. 2019;6:76–85. https://doi.org/10.1002/cche.10097
20. Ai Y, Wang G, Fang F, Zhang F, Liao H. Development of real‐time intelligent films from red pitaya peel and its application in monitoring the freshness of pork. Journal of the Science of Food and Agriculture. 2022;102(12):5512–5522. https://doi.org/10.1002/jsfa.11906
21. Guidelines for the evaluation of probiotics in food. Geneva: FAO and WHO; 2002.
22. De S, Pramanik A, Das AKR, Paul S, Jana S, Pramanik P. Isolation and characterization of Lactobacillus spp. from curd and its pharmacological application in probiotic chocolate. Journal of Phytopharmacology. 2017;6(6):335–339. https://doi.org/10.31254/phyto.2017.6605
23. Espitia PJP, Batista RA, Azeredo HMC, Otoni CG. Probiotics and their potential applications in active edible films and coatings. Food Research International. 2016;90:42–52. https://doi.org/10.1016/j.foodres.2016.10.026
24. Pandhi S, Kumar A, Alam T. Probiotic edible films and coatings: Concerns, applications and future prospects. Journal of Packaging Technology and Research. 2019;3:261–268. https://doi.org/10.1007/s41783-019-00069-6
25. Shahrampour D, Khomeiri M, Razavi SMA, Kashiri M. Development and characterization of alginate/pectin edible films containing Lactobacillus plantarum KMC 45. LWT. 2020;118:108758. https://doi.org/10.1016/j.lwt.2019.108758
26. Pop OL, Pop CR, Dufrechou M, Vodnar DC, Socaci SA, Dulf FV, et al. Edible films and coatings functionalization by probiotic incorporation: A review. Polymers. 2019;12(1):12. https://doi.org/10.3390/polym12010012
27. Kılınç B, Yalçın HT, Sürengil G. Determination of the efficiencies of fruit peels as antimicrobial agent and edible film for foods. The Black Sea Journal of Sciences. 2018;8(1):144–157. https://doi.org/10.31466/kfbd.409052
28. Bambace MF, Alvarez MV, Moreira MR. Novel functional blueberries: Fructo-oligosaccharides and probiotic lactobacilli incorporated into alginate edible coatings. Food Research International. 2019;122:653–660. https://doi.org/10.1016/j.foodres.2019.01.040
29. Ghiasi F, Golmakani MT. Innovative design of bio-functional Persian gum-based edible films by incorporating crocin and cinnamaldehyde: Free versus single and double emulsion fabrication techniques. Food Hydrocolloids. 2023;135:108164. https://doi.org/10.1016/j.foodhyd.2022.108164
30. Socaciu M-I, Fogarasi M, Semeniuc CA, Socaci SA, Rotar MA, Mureşan V, et al. Formulation and characterization of antimicrobial edible films based on whey protein isolate and tarragon essential oil. Polymers. 2020;12(8):1748. https://doi.org/10.3390/polym12081748
31. Gullon B, Pintado ME, Pérez-Álvarez JA, Viuda-Martos M. Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction. Food Control. 2016;59:94–98. https://doi.org/10.1016/j.foodcont.2015.05.025
32. Asan-Ozusaglam M, Celik I. White pitahaya as a natural additive: potential usage in cosmetic industry. Foods and Raw Materials. 2023;11(1):57–63. https://doi.org/10.21603/2308-4057-2023-1-552
33. Al-Zoreky NS. Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels. International Journal of Food Microbiology. 2009;134(3):244–248. https://doi.org/10.1016/j.ijfoodmicro.2009.07.002
34. Zakaria NNA, Mohamad AZ, Harith ZT, Rahman NA, Daud MF. Antioxidant and antibacterial activities of red (Hylocereus polyrhizus) and white (Hylocereus undatus) dragon fruits. Journal of Tropical Resources and Sustainable Science. 2022;10:9–14.
35. Purssell E. Antimicrobials. In: Hood P, Khan E, editors. Understanding pharmacology in nursing practice. Cham: Springer; 2020. pp. 147–165. https://doi.org/10.1007/978-3-030-32004-1_6
36. Altuner EM, Cetin B. Antimicrobial activity of Thuidium delicatulum (bryopsida) extracts. Institute of Natural and Applied Science Journal. 2009;2(2):85–92.
37. Pimentel TC, da Costa WKA, Delfino TP, de Oliveira SML, Sivieri K, Magnani M. Foods and supplements as probiotic delivery vehicles. In: de Souza EL, de Brito Alves JL, Fusco V, editors. Probiotics for human nutrition in health and disease. Academic Press; 2022. pp. 115–142. https://doi.org/10.1016/B978-0-323-89908-6.00005-4
38. Hossain TJ. Functional genomics of the lactic acid bacterium Limosilactobacillus fermentum LAB-1: metabolic, probiotic and biotechnological perspectives. Heliyon. 2022;8(11):e11412. https://doi.org/10.1016/j.heliyon.2022.e11412
39. Siregar TW, Lubis Z, Julianti E. Effectiveness test of red dragon fruit skin (Hylocereus costaricensis jack) as natural preservation for nila fish (Oreochromis niloticus). IOP Conference Series: Earth and Environmental Science. 2020;515:012056. https://doi.org/10.1088/1755-1315/515/1/012056
40. Kaba N, Duyar HA. Antimicrobial packaging. Journal of Fisheries and Aquatic Sciences. 2008;25:181–185.
41. Naghmouchi K, Belguesmia Y, Bendali F, Spano G, Seal BS, Drider D. Lactobacillus fermentum: A bacterial species with potential for food preservation and biomedical applications. Critical Reviews in Food Science and Nutrition. 2020;60(20):3387–3399. https://doi.org/10.1080/10408398.2019.1688250
42. Singh VP. Recent approaches in food bio-preservation – A review. Open Veterinary Journal. 2018;8(1):104–111. https://doi.org/10.4314/ovj.v8i1.16
43. Asan-Ozusaglam M, Gunyakti A. Lactobacillus fermentum strains from human breast milk with probiotic properties and cholesterol-lowering effects. Food Science and Biotechnology. 2019;28(2):501–509. https://doi.org/10.1007/s10068-018-0494-y
44. Liu Y, Yamdeu JHG, Gong YY, Orfila C. A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods. Comprehensive Reviews in Food Science and Food Safety. 2020;19(4):1521–1560. https://doi.org/10.1111/1541-4337.12562
45. Magan N, Hope R, Cairns V, Aldred D. Post-harvest fungal ecology: Impact of fungal growth and mycotoxin accumulation in stored grain. European Journal of Plant Pathology. 2003;109:723–730. https://doi.org/10.1023/A:1026082425177
46. Magan N. Mycotoxin contamination of food in Europe: Early detection and prevention strategies. Mycopathologia. 2006;162:245–253. https://doi.org/10.1007/s11046-006-0057-2
47. Garvey M. Food pollution: A comprehensive review of chemical and biological sources of food contamination and impact on human health. Nutrire. 2019;44:1. https://doi.org/10.1186/s41110-019-0096-3
48. Mellinas C, Valdés A, Ramos M, Burgos N, Garrigos MC, Jiménez A. Active edible films: Current state and future trends. Journal of Applied Polymer Science. 2016;133(2):42631. https://doi.org/10.1002/app.42631
49. Umaraw P, Munekata PES, Verma AK, Barba FJ, Singh VP, Kumar P, et al. Edible films/coating with tailored properties for active packaging of meat, fish, and derived products. Trends in Food Science and Technology. 2020;98:10–24. https://doi.org/10.1016/j.tifs.2020.01.032
50. Qin Y, Liu Y, Zhang X, Liu J. Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch/polyvinyl alcohol films. Food Hydrocolloids. 2020;100:105410. https://doi.org/10.1016/j.foodhyd.2019.105410
51. Sipayung K, Sinaga H, Suryanto D. Edible coating made of taro starch and red dragon fruit peel extract. IOP Conference Series: Earth and Environmental Science. 2021;782:032101. https://doi.org/10.1088/1755-1315/782/3/032101
52. López-Díaz AS, Barriada-Bernal LG, Rodríguez-Ramírez J, Méndez-Lagunas LL. Characterization of pitahaya (Hylocereus undatus) mucilage-based films. Applied Food Research. 2023;3(1):100266. https://doi.org/10.1016/j.afres.2023.100266
53. Azlim NA, Mohammadi Nafchi A, Oladzadabbasabadi N, Ariffin F, Ghalambor P, Jafarzadeh S, et al. Fabrication and characterization of a pH‐sensitive intelligent film incorporating dragon fruit skin extract. Food Science and Nutrition. 2022;10(2):597–608. https://doi.org/10.1002/fsn3.2680
54. Skurtys O, Acevedo C, Pedreschi F, Enronoe J, Osorio F, Aguilera JM. Food hydrocolloid edible films and coatings. Nova Science Pub Inc; 2011. 66 p.
55. Hatmi RU, Apriyati E, Cahyaningrum N. Edible coating quality with three types of starch and sorbitol plasticizer. Web of Conferences. 2020;142:02003. https://doi.org/10.1051/e3sconf/202014202003
56. Šuput D, Lazić V, Popović S, Hromiš N, Bulut S. Biopolymer films synthesis and characterisation. Journal on Processing and Energy in Agriculture. 2017;21(1):9–12. https://doi.org/10.5937/JPEA1701009S
57. Janjarasskul T, Krochta JM. Edible packaging materials. Annual Review of Food Science and Technology. 2010;1:415–448. https://doi.org/10.1146/annurev.food.080708.100836
58. Pająk P, Przetaczek-Rożnowska I, Juszczak L. Development and physicochemical, thermal and mechanical properties of edible films based on pumpkin, lentil and quinoa starches. International Journal of Biological Macromolecules. 2019;138:441–449. https://doi.org/10.1016/j.ijbiomac.2019.07.074
59. Isık H, Daghan S, Gokmen S. A research on edible coatings used in the food industry. Electronic Journal of Food Technologies. 2013;8(1):26–35. (In Turkish).