Synergistic effect of fermented raspberry juice and high hydrostatic pressure along with coconut sap in chitosan coating for barramundi preservation.

Abstract

This study aimed to investigate the biological properties of probiotic and synbiotic Lactobacillus gasseri SM 05 (L. gasseri) and Lactobacillus casei subsp. casei (L. casei) in the black raspberry (BR) matrix. A distinctive aspect of this research was its assessment of both fermented and non-fermented raspberry juices as active components in chitosan-based edible coatings, supplemented by coconut sap at concentrations of 5% and 10%, along with the application of high hydrostatic pressure (HHP) processing. These interventions were evaluated for their synergistic potential in enhancing the antioxidant capacity of coatings applied to Lates calcarifer (barramundi) fillets. What distinguishes this study from prior works is the integration of cutting-edge HHP technology, the deliberate exclusion of essential oils and synthetic preservatives, and the novel incorporation of coconut sap across coating formulations. Experimental outcomes revealed that synbiotic formulations-specifically L. gasseri combined with Oligofructose-Enriched Inulin (LG-OEI) and L. casei with OEI (LC-OEI)-exerted the most pronounced bioactivity. The key findings underscore the efficacy of Oligofructose-Enriched Inulin in promoting lactic acid bacterial metabolism and metabolite production within fruit juice substrates. Additionally, the deployment of 10% coconut sap in conjunction with HHP treatment-rather than conventional VAT pasteurization-yielded superior coating performance, effectively preserving the quality of fish samples over a 15-day period. In conclusion, the LG-OEI formulation, when used in chitosan coatings augmented with 10% coconut sap and processed via HHP, demonstrated the highest preservation efficacy.