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<p>This study evaluated the incorporation of cell-free supernatant (CFS) from <i>Lacticaseibacillus casei</i> UTMB9 into an edible coating made from <i>Lepidium perfoliatum</i> seed mucilage and its effect on the preservation of beef slices under refrigerated storage at 4&#xa0;°C for 10 days. Four treatments—mucilage alone, mucilage + 1% CFS, mucilage + 2% CFS, and control—were assessed for microbial, physicochemical, and sensory changes over time. The mucilage + 2% CFS coating most effectively suppressed microbial proliferation, maintaining total viable counts below 7 log CFU/g and significantly reducing psychrotrophic bacteria, fungi, and coliforms. This treatment also minimized oxidation markers, with thiobarbituric acid reactive substances and peroxide values remaining below 1&#xa0;mg MDA/kg and 7 meq O₂/kg, respectively. Sensory attributes—including odor, color, and texture—showed 21–24% improvement compared to the control. Furthermore, support vector regression (SVR) modeling accurately predicted 12 quality parameters, achieving MAPE values between 0.52% and 5.44%, with R² values exceeding 0.90.</p>

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Synergistic effects of Lepidium perfoliatum mucilage and Lacticaseibacillus casei UTMB9 cell-free supernatant on the shelf-life extension of beef: A data-driven SVR approach

  • 期刊论文

  • 发表日期：

    2026年2月25日

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  • Pegah Namazi,
  • Behrooz Alizadeh Behbahani,
  • Mohammad Noshad,
  • Alireza Vasiee,
  • Morteza Taki,
  • Hossein Jooyandeh

摘要

This study evaluated the incorporation of cell-free supernatant (CFS) from Lacticaseibacillus casei UTMB9 into an edible coating made from Lepidium perfoliatum seed mucilage and its effect on the preservation of beef slices under refrigerated storage at 4 °C for 10 days. Four treatments—mucilage alone, mucilage + 1% CFS, mucilage + 2% CFS, and control—were assessed for microbial, physicochemical, and sensory changes over time. The mucilage + 2% CFS coating most effectively suppressed microbial proliferation, maintaining total viable counts below 7 log CFU/g and significantly reducing psychrotrophic bacteria, fungi, and coliforms. This treatment also minimized oxidation markers, with thiobarbituric acid reactive substances and peroxide values remaining below 1 mg MDA/kg and 7 meq O₂/kg, respectively. Sensory attributes—including odor, color, and texture—showed 21–24% improvement compared to the control. Furthermore, support vector regression (SVR) modeling accurately predicted 12 quality parameters, achieving MAPE values between 0.52% and 5.44%, with R² values exceeding 0.90.