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

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 combi...

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Autores principales: Saravanakumar, Kandasamy, Sathiyaseelan, Anbazhagan, Mariadoss, Arokia Vijaya Anand, Chelliah, Ramachandran, Hu, Xiaowen, Oh, Deog Hwan, Wang, Myeong-Hyeon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555232/
https://www.ncbi.nlm.nih.gov/pubmed/32906734
http://dx.doi.org/10.3390/foods9091252
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author Saravanakumar, Kandasamy
Sathiyaseelan, Anbazhagan
Mariadoss, Arokia Vijaya Anand
Chelliah, Ramachandran
Hu, Xiaowen
Oh, Deog Hwan
Wang, Myeong-Hyeon
author_facet Saravanakumar, Kandasamy
Sathiyaseelan, Anbazhagan
Mariadoss, Arokia Vijaya Anand
Chelliah, Ramachandran
Hu, Xiaowen
Oh, Deog Hwan
Wang, Myeong-Hyeon
author_sort Saravanakumar, Kandasamy
collection PubMed
description 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.
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spelling pubmed-75552322020-10-19 Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt) Saravanakumar, Kandasamy Sathiyaseelan, Anbazhagan Mariadoss, Arokia Vijaya Anand Chelliah, Ramachandran Hu, Xiaowen Oh, Deog Hwan Wang, Myeong-Hyeon Foods Article 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. MDPI 2020-09-07 /pmc/articles/PMC7555232/ /pubmed/32906734 http://dx.doi.org/10.3390/foods9091252 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Saravanakumar, Kandasamy
Sathiyaseelan, Anbazhagan
Mariadoss, Arokia Vijaya Anand
Chelliah, Ramachandran
Hu, Xiaowen
Oh, Deog Hwan
Wang, Myeong-Hyeon
Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt)
title Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt)
title_full Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt)
title_fullStr Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt)
title_full_unstemmed Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt)
title_short Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt)
title_sort lactobacillus rhamnosus gg and biochemical agents enrich the shelf life of fresh-cut bell pepper (capsicum annuum l. var. grossum (l.) sendt)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555232/
https://www.ncbi.nlm.nih.gov/pubmed/32906734
http://dx.doi.org/10.3390/foods9091252
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