Influence of Linseed Mucilage Incorporated into an Alginate-Base Edible Coating Containing Probiotic Bacteria on Shelf-Life of Fresh-Cut Yacon (<Emphasis Type="Italic">Smallanthus sonchifolius</Emphasis>)

The aim of this study was to evaluate the influence of edible coatings based on linseed mucilage, alginate, and fructooligosaccharide containing Lactobacillus casei LC-01 on the shelf-life of fresh-cut yacon cubes. The cell viability and survival under in vitro gastrointestinal conditions analysis were performed to evaluate the stability of the microorganism. To evaluate the influence of edible coatings on fresh-cut yacon, physicochemical parameters pH, acidity, soluble solids, color, and weight loss were analyzed. Edible coatings were efficient probiotic cells carrier, preserving the number of viable cells at about 8 log CFU g^?1. Under simulated gastrointestinal conditions, the reduction in the number of viable cells of the microorganism was on average 2.96 log CFU g^?1, indicating the yacon as viable matrix to carrier probiotic bacteria. The edible coatings helped to preserve the physicochemical parameters of the vegetable, reducing the weight loss and darkening, important factors for the commercialization of the product.