Development and characterization of active packaging nanofiber mats based on gelatin-sodium alginate containing probiotic microorganisms to improve the shelf-life and safety quality of silver carp fillets

The current study aimed to incorporate Lactobacillus acidophilus, Limosilactobacillus reuteri, Lacticaseibacillus casei, and Lacticaseibacillus rhamnosus (similar to 10 log CFU/ml) into gelatin-sodium alginate nanofibers via electrospinning process in order to investigate the influence of fabricated mats on the growth of food-related pathogenic bacteria and shelf-life extension of refrigerated silver carp fillets in a two-week period. The strain-loaded nanofibers exhibited lower water vapor permeability, swelling index, moisture content, and tensile strength than the straight nanofibers (P < 0.05). The survival order of probiotics in nanofibers stored at 4, 25, and 37 degrees C for 14 days are as follows: L. acidophilus (8.15-9.35 log CFU/g) > L. reuteri (7.42-9.24 log CFU/g) > L. casei (7.41-9.13 log CFU/g) > L. rhamnosus (7.37-8.92 log CFU/g). The probiotic mats significantly delayed the growth of Vibrio parahaemolyticus, Salmonella Typhimurium, Staphylococcus aureus, and Listeria monocytogenes in silver carp fillets in comparison with the unpackaged sample (P < 0.05). Moreover, the designated nanofibers improved the bacterial, chemical, and sensory properties of treated samples in comparison with the unpackaged samples throughout the study period. Our findings indicate that gelatin-sodium alginate nanofibers are a suitable platform for the protection of living probiotics and present an alternative procedure for retarding the growth of foodborne pathogens and extending the shelf-life of fresh carp fillets under refrigerated storage conditions.

Automated summary

In this study, probiotics were incorporated into gelatin-sodium alginate nanofibers. The nanofibers exhibited lower water vapor permeability, swelling index, moisture content, and tensile strength than straight nanofibers. The probiotic mats significantly delayed the growth of foodborne pathogens and improved the bacterial, chemical, and sensory properties of silver carp fillets throughout the study period.