Probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe

Minimally processed fruits are an ideal alternative to dairy products to deliver probiotic microorganisms. At the same time, several innovative employments of lactic acid bacteria (LAB) have been proposed in the food industry, including bio-fortification with nutritional compounds and bio-protection against foodborne pathogenic bacteria. In this study, probiotic riboflavin over-producing Lactobacillus plantarum B2 and Lactobacillus fermentum PBCC11.5 were inoculated on fresh-cut cantaloupe by immersion in a dipping solution. The viability of probiotic microorganisms and the main physico-chemical parameters of melon pieces, including the riboflavin content, were monitored for 11 days of storage under refrigerated conditions. Finally, both probiotics were tested for their antagonistic effect against different concentrations of an isolate of Listeria monocytogenes from fruit origin. Overall, high viability of both probiotics species was found at the end of the shelf life. The main technological and nutritional parameters of the fruits were unaffected by probiotic-enrichment, except some sensorial attributes when melons were inoculated with L. plantarum B2. The riboflavin content increased about two-fold in probiotic cantaloupe. Moreover, L. plantarum B2 and L. fermentum PBCC11.5 showed a good ability to reduce the level of L. monocytogenes on artificially contaminated melons. In conclusion, the results of this work encourage further implementation of new foods with multifunctional properties.