Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 83152 10.21603/2308-4057-2025-1-631 Research Article Research Article Research Article Formulating edible films with red pitahaya extract and probiotic Formulating edible films with red pitahaya extract and probiotic https://orcid.org/0000-0002-3638-1306 Asan-Ozusaglam Meltem Asan-Ozusaglam Meltem meltemozusaglam@gmail.com https://orcid.org/0000-0002-4689-5802 Celik Irem Celik Irem Aksaray University Aksaray Турция Aksaray University Aksaray Turkey Aksaray University Aksaray Турция Aksaray University Aksaray Turkey 07 11 2024 07 11 2024 13 1 144 154 13 05 2023 09 01 2024 https://jfrm.ru/en/issues/22431/22619/

Preventing food spoilage and prolonging its shelf life are of great importance to meet the increasing food demand. Dietary fibers in red pitahaya are known to help maintain food freshness. Lactic acid bacteria have probiotic properties and can be a good alternative to additives in food production. Therefore, we aimed to investigate the potential use of gum-based edible films containing red pitahaya extract and probiotic as a coating material in the food industry. Firstly, we determined the antimicrobial activity of red pitahaya peel and flesh extracts against pathogenic microorganisms and probiotic strains. Then, we employed the well diffusion method to determine the antimicrobial activity of the edible films containing red pitahaya extracts and Limosilactobacillus fermentum MA-7 used as a probiotic strain. The largest inhibition zone diameters of peel and flesh extracts were 12.97 and 13.32 mm, respectively, against Candida albicans ATCC 10231. The inhibition of the growth of lactic acid bacteria was lower as the extract concentration decreased. The gum-based films with flesh extract and probiotic had the largest inhibition zone diameters of 21.63 and 21.52 mm, respectively, against Aeromonas hydrophila ATCC19570 and C. albicans ATCC 10231. The edible films containing red pitahaya extract and L. fermentum MA-7 may have the potential to prevent spoilage caused by microorganisms in the food industry and to extend the shelf life of foods.

Preventing food spoilage and prolonging its shelf life are of great importance to meet the increasing food demand. Dietary fibers in red pitahaya are known to help maintain food freshness. Lactic acid bacteria have probiotic properties and can be a good alternative to additives in food production. Therefore, we aimed to investigate the potential use of gum-based edible films containing red pitahaya extract and probiotic as a coating material in the food industry. Firstly, we determined the antimicrobial activity of red pitahaya peel and flesh extracts against pathogenic microorganisms and probiotic strains. Then, we employed the well diffusion method to determine the antimicrobial activity of the edible films containing red pitahaya extracts and Limosilactobacillus fermentum MA-7 used as a probiotic strain. The largest inhibition zone diameters of peel and flesh extracts were 12.97 and 13.32 mm, respectively, against Candida albicans ATCC 10231. The inhibition of the growth of lactic acid bacteria was lower as the extract concentration decreased. The gum-based films with flesh extract and probiotic had the largest inhibition zone diameters of 21.63 and 21.52 mm, respectively, against Aeromonas hydrophila ATCC19570 and C. albicans ATCC 10231. The edible films containing red pitahaya extract and L. fermentum MA-7 may have the potential to prevent spoilage caused by microorganisms in the food industry and to extend the shelf life of foods.

 Hylocereus polyrhizus pitahaya lactic acid bacteria guar gum coating material antimicrobial activity plant extracts Hylocereus polyrhizus pitahaya lactic acid bacteria guar gum coating material antimicrobial activity plant extracts

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