Exploring the impact of Plantago lanceolata mucilage edible coating enhanced with Lacticaseibacillus rhamnosus CWKu-12 postbiotics on the shelf life of lamb meat slices

The aim of this study was to develop an innovative edible coating with antioxidant and antibacterial functions, utilizing Plantago lanceolata mucilage (PLM) and postbiotics (cell-free supernatant, CFS) derived from Lacticaseibacillus rhamnosus CWKu-12. The study also aimed to evaluate the impact of this newly formulated polymer coating on various aspects of lamb over 9 days of refrigeration, including its microbial growth, physicochemical properties, lipid oxidation, and consumer acceptance. The experiments were performed using a completely randomized design with a factorial arrangement. As the storage time increased from 1 to 9 days, total viable count, and psychrotrophic count of the samples increased ( p < 0.05). However, the coated samples had significantly lower microbial counts than those in the control ( p < 0.05). When compared to the uncoated control, the lamb slices treated with the PLM+2 %CFS coating demonstrated a substantial reduction in, pH value (6.05 vs. 5.68), thiobarbituric acid value (0.68 vs. 0.20 mg MDA/kg), and peroxide value (5.66 vs. 2.51 meq oxygen/kg), and. Additionally, these slices exhibited increased hardness (68.45 N vs. 63.72 N), moisture content (69.73 % vs. 64.73 %), and overall acceptance (37.50 %). The findings of this research indicate that the edible coating based on PLM+CFS effectively extends the shelf-life of lamb. Future research could explore the scalability and practical applications of CFS-loaded PLM in various food systems, assessing its effectiveness across different types of meat and perishables. Overall, this novel edible coating represents a promising advancement in food storage technology, emphasizing both quality enhancement and food safety.