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

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...

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Bibliographic Details
Main Authors: Abbas Mirzaei, Abas Abdeshahi, Behrooz Alizadeh Behbahani, Fereshteh Falah
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Antioxidant
Antibacterial
Lipid oxidation
Physicochemical properties
Consumer acceptance
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225001908
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