Alginate-Based Edible Films Loaded by Probiotic and Prebiotic for Preservation of Fresh-Cut Mango Snacks

Abstract This study investigates the development and application of edible coating based on sodium alginate (SA) enriched with probiotic ( Lactiplantibacillus plantarum subsp. plantarum ) and prebiotic (inulin) ingredients to preserve the quality and extend the shelf life of fresh-cut mangoes. Three primary film formulations were subjected to testing. These included a control film (SA), a probiotic-enriched film (SA-LP), and a synbiotic film which combined both probiotic and prebiotic components (SA-LP-IN). Film samples were characterized by measurement of color, thickness, water solubility values, and determination of XRD (X-ray diffraction), FTIR (Fourier-transform infrared spectroscopy), and optic profilometry patterns. XRD and FTIR analyses confirmed that the bioactive compounds were physically integrated into the coating without disrupting the polymer matrix. The results also showed that the SA-LP-IN film had the highest brightness ( L* = 94.02 ± 0.11), the lowest moisture content (12.47 ± 1.41%), and the most uniform morphology with a step height of 2.012 µm as assessed by profilometry. The synbiotic formulation maintained high probiotic viability over 5 days of storage (6.53 log CFU/g at day 5) while completely inhibiting the growth of psychrophilic bacterial and fungal contaminants. It also exhibited the lowest browning index (BI = 51.91 ± 2.82 on day 5), a sign of effective preservation against oxidative and enzymatic degradation. Overall, the synbiotic coating showed exceptional capability in sustaining the microbial, sensory, and functional quality of fresh-cut mangoes, thereby highlighting its potential as an innovative active and biodegradable food packaging alternative.