Influence of encapsulated Lactobacillus plantarum and eugenol on the physicochemical properties and microbial community of fresh-cut apples

This study aimed to evaluate the application of encapsulated L. plantarum and eugenol as potential biocontrol agents in sliced apples. The combined encapsulated L. plantarum and eugenol treatment was more effective than separate encapsulated L. plantarum and eugenol treatments, with regards to browning inhibition and consumers panel test. The application of encapsulated L. plantarum and eugenol reduced the decline of the physicochemical qualities of the samples, and improved the ability of antioxidant enzymes to scavenge reactive oxygen species. Furthermore, reductions in the growth of L. plantarum of only 1.72 log CFU/g were observed after 15 days of storage at 4 degrees C for samples treated with encapsulated L. plantarum and eugenol. Results suggest the combined encapsulated L. plantarum and eugenol appears to be a promising method to protect fresh-cut apples from food-borne pathogens while maintaining the visual appearance.

Automated summary

The combination of encapsulated L. plantarum and eugenol was more effective in inhibiting browning and passing consumer panel tests than when used separately. The application of encapsulated L. plantarum and eugenol maintained the physicochemical qualities of the samples and improved the antioxidant enzyme activity. After 15 days of storage at 4 degrees C, the growth of L. plantarum in samples treated with encapsulated L. plantarum and eugenol was reduced by only 1.72 log CFU/g. These findings suggest that the combination of encapsulated L. plantarum and eugenol is a promising method for preserving the appearance and protecting fresh-cut apples from food-borne pathogens.