Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis

Abstract This study investigates the efficacy of Lactobacillus plantarum strains ( L. plantarum LP3, L. plantarum AF1, and L. plantarum LU5) incorporated into a Konjac‐based edible coating in order to prevent fungi growth and retain physicochemical characteristics of fresh‐cut kiwis kept at 4 °C for 5 days. For this purpose, probiotic survivability, fungi counts, decay percentage, color changes, titratable acidity (TA), total soluble solids (TSS), ascorbic acid content, chlorophyll amount, total phenolics, and DPPH radical scavenging of fresh‐cut kiwis were evaluated. Results indicated that the population of L. plantarum strains in all treated groups retained at sufficient amounts of probiotic consumption (above 6 and 7 log CFU/g) at the end of the storage period and L. plantarum LP3 had the highest viability in comparison to other strains. The incorporation of L. plantarum in Konjac coatings markedly reduced the amount of decay and color changes and maintained the chlorophyll and ascorbic acid contents of fresh‐cut kiwis compared to control samples. After 5 days of storage, total phenol content and the DPPH antiradical activities of coated kiwi slices treated with probiotics were observed about 1.2 and 10.23 g/kg compared to the pure Konjac‐coated (0.84 and 7.6 g/kg) and Konjac‐uncoated samples (0.44 and 4.1 g/kg), respectively. No significant difference in TSS and TA of various treatments was detected. Coated kiwi slices loaded with probiotics had higher overall acceptability compared to Konjac‐coated and control samples. In addition, probiotic treatment significantly reduced mold and yeast counts compared to the control group. Practical Applications Recently, edible films have received more consideration as a promising method to enhance the shelf life of fresh‐cut fruit. The presence of probiotics in edible films reduces the growth of spoilage microorganisms and improves consumer health. Our findings encourage the application of edible coating incorporated with L. plantarum to design multifunctional foods and preserve the qualities of fresh‐cut kiwifruit.