INFORM February 2025 Volume 36 (2)

36 • inform February 2025, Vol. 36 (2)

first article reviews the application of seed mucilage in meat process ing and preservation. The second article discusses the creation of an edible film using chia mucilage and cinnamon essential oil. The third article discusses the use of a postbiotic enriched flaxseed mucilage for improving the quality and shelf life of strawberries. Application of seed mucilage as functional biopolymer in meat product processing and preservation Gao, X., et al. , Carbohydrate Polymers , 339, 122228, 2024. https://doi.org/10.1016/j.carbpol.2024.122228 Meat products consumption is rising globally, but concerns about sustainability, fat content, and shelf life. Synthetic additives and preservatives used for extending the shelf life of meat often carry health and environmental drawbacks. Seed mucilage, natural polysaccharides, possesses unique functional properties like water holding, emulsifying, and film forming, offering potential alterna tives in meat processing and preservation. This study explores the application of seed mucilage from diverse sources (e.g., flaxseed, psyllium, basil) in various meat and meat products processing and preservation. Mucilage’s water-holding and emulsifying proper ties can potentially bind fat and decrease the overall lipid content in meat and meat-based products. Moreover, antimicrobial and film-forming properties of mucilage can potentially inhibit micro bial growth and reduce oxidation, extending the shelf life. This review emphasizes the advantages of incorporating mucilage into processing and coating strategies for meat and seafood products. Fabrication and characterization of emulsion-based edible film containing cinnamon essential oil using chia seed mucilage Abedi, E., et al. , International Journal of Biological Macromolecules , 266, Part 1, 131173, 2024. https://doi.org/10.1016/j.ijbiomac.2024.131173 Chia seed mucilage (CSM) film incorporated with 2, 4, and 6 % ( w /w) nanoemulsion of cinnamon essential oil (CSM 2, CSM-4, CSM-6) were developed, and their physicochemical, mechanical, antioxidant, and antimicrobial properties were deter mined. According to the results, cinnamon EO nanoemulsion (CEN) had droplet size 196.07 ± 1.39 nm with PDI 0.47 ± 0.04. Moreover, CSM film had higher water solubility (99.37 ± 0.05 %) and WVP (8.55 ± 1.10 g/kPa h m 2 ) than reinforced CSM films with CENCEN. The lowest water solubility (98.02 ± 0.01 %) and WVP (3.75 ± 0.80 g/kPa h m 2 ) was observed in CSM-6 film.

Moreover, the addition of CEN improved the homogeneity and density of films and the smoothness of the surface, being observed by scanning electron microscopy (SEM) and atomic force micros copy (AFM). The Fourier transform infrared (FTIR) spectroscopy also confirmed the incorporation of CEN within the film matrix. The CSM films› antioxidant (DPPH radical scavenging power) and antimicrobial (against Escherichia coli and Staphylococcus aureus) properties of CSM films were notably enhanced with the inclusion of CEN in a dose-dependent manner. The mechanical (tensile strength and elongation at break) of CSM films also was affected by the addition of CEN, TS decreased, and EAB increased ( p < 0.05). The lowest TS (20.63 ± 1.39 MPa) and highest EAB (3.36 ± 0.61 %) was observed in CSM-4 film. However, CSM film was relatively dark with low opacity, and adding CEN slightly increased lightness (L*) and yellowness (b*) parameters. The superior antioxidant and barrier characteristics of the CSM edi ble film incorporated with CEN make it a potential candidate for product packaging and shelf-life extension. Postbiotics-enriched flaxseed mucilage coating: A solution to improving postharvest quality and shelf life of strawberry Sharafi, H., et al. , International Journal of Biological Macromolecules , 265, Part 2, 131398, 2024. https://doi.org/10.1016/j.ijbiomac.2024.131398 This research aimed to assess the effects of flaxseed muci lage (Mu) coatings supplemented with postbiotics (P) obtained from Lactobacillus acidophilus LA-5 on various physical, biochemical, and microbial characteristics of strawberry fruits. Strawberry fruits were immersed for 2 min in Mu 2.5 (2.5 % mucilage in distilled water), Mu 5 (5 % mucilage in distilled water), P-Mu 2.5 (2.5 % mucilage in undiluted postbiotics) and P-Mu 5 (5 % mucilage in undiluted postbiotics) solutions and were stored at 4 °C and 85 RH for 12 days. All coatings were effective in reducing fungal count compared to the uncoated control fruits. Mu 5 coating exhibited the highest efficacy, reducing fungal count by 2.85 log 10 CFU/g, followed by Mu 2.5 (1.47 log 10 CFU/g reduction) and P-Mu 2.5 groups (0.90 log 10 CFU/g reduction). The fruits coated with edible coatings showed significant delays in the change of weight loss, pH, and total soluble solids as compared to the uncoated fruits. The coating containing postbiotics i.e., P-Mu 5 also showed a significant increase in the total phenolic contents, total flavonoid cont ent, antioxidant capacity, and total anthocyanin content at the end of storage relative to the uncoated fruits. Thus, Mu and P-Mu coatings may be a useful approach to maintaining the postharvest quality of strawberry fruits during cold storage.