Effects of film-forming components on the viability of probiotics and the application of synbiotic pectin film in preserving Da Xanh pomelo and Thai jackfruit fresh-cut

• Published in: Food science and biotechnology Vol. 33; no. 13; pp. 3093 - 3104
• Main Authors: Nguyen, Nguyen Hong Khoi, Bach, Giang Long, Tran, Truc Thanh
• Format: Journal Article
• Language: English
• Published: Singapore Springer Nature Singapore 01.10.2024; Springer Nature B.V
• Subjects: Artocarpus heterophyllus; Chemistry; Chemistry and Materials Science; Food Science; Fructooligosaccharides; Intestine; Jackfruit; Nutrition; Pectin; Plant cells; Probiotics; Research Article; Small intestine; Da Xanh pomelo; Synbiotic film; FOS; Fresh-cut; Thai jackfruit
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-024-01561-9

Minimally processed products are highly convenient, and fresh-cut fruits coated with the synbiotic film have many advantages. This study investigated the film-forming components and preservation ability of Da Xanh pomelo and Thai jackfruit fresh-cut by synbiotic pectin film. The results showed that PA70 film combined with 1.5% FOS (fructooligosaccharides) had the highest number of viable cells of L. plantarum after 30 days of storage at 5 °C. The number of probiotic cells existing on fresh-cut products of Da Xanh pomelo and Thai jackfruit was always high (> 8 log CFU/g) and stable during 10 days of storage. In addition, jackfruit and pomelo fresh-cut preserved with probiotic film also showed probiotic activity in simulated stomach and small intestine medium with the number of probiotic cells (> 6 log CFU/g) and survival cell ratio after 4 h in small intestine medium reached 81.20 ± 0.92% (pomelo) and 82.16 ± 0.94% (Thai jackfruit).