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January 23, 2026FoodsOpen Access

Edible Film Preparation Using Chitosan/Gelatin/Phlorotannin-Embedded Limosilactobacillus fermentum FUA033 for Strawberry Preservation

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Authors

JWJiaxuan WangWMWenyue MaYSYajian Su

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Overview

Research evaluates preservation effects of probiotic-embedded edible films on strawberries, suggesting effective shelf life extension.

Key Points

  • The aim is to prepare and evaluate edible films containing probiotics to enhance strawberry preservation.
  • Prepared edible films using chitosan, gelatin, and phlorotannins embedded with Limosilactobacillus fermentum FUA033.
  • Used casting method for film preparation.
  • Analyzed film characteristics through FT-IR, XRD, TG, and SEM.
  • Assessed preservation effects by monitoring strawberries' physical, chemical, and microbial properties over eight days.
  • The encapsulation enhanced intermolecular interactions and thermal stability of the films.
  • Strawberry weight loss was 30.70 ± 1.53% after eight days.
  • Total soluble solid content was recorded at 8.83 ± 0.28%.
  • The shelf life of strawberries was extended by six days with the CGPFUA033 treatment.

Cite This Study

Wang et al. (2026) studied this question.

synapsesocial.com/papers/69731089c8125b09b0d2045bhttps://doi.org/10.3390/foods15020381
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