Background: This study investigated the development and application of chitosan-based edible films incorporating encapsulated Lactobacillus rhamnosus utilising quince seed mucilage (QSM) as a natural coating material, to improve the microbial performance, physicochemical stability of coatings, and sensory quality of Feta cheese during 63 days of refrigerated storage. The probiotic strain was successfully encapsulated via extrusion in sodium alginate and QSM, then incorporated into chitosan matrices for direct application onto cheese surfaces.

Objectives:This study aimed to evaluate the effectiveness of chitosan-based edible films containing encapsulated Lactobacillus rhamnosus and quince seed mucilage on microbial safety, physicochemical properties, and sensory quality of Feta cheese during refrigerated storage.

Methods: Lactobacillus rhamnosus was encapsulated by extrusion using sodium alginate and seed mucilage and then placed in chitosan matrices. The prepared films were applied to the surface of feta cheese, and the microbial, physicochemical, and sensory properties of the samples were evaluated during sixty-three days of refrigerated storage.

Results:The results showed that probiotic films significantly reduced the population of Staphylococcus aureus, coliforms, molds and yeasts compared to the control sample. The survival of probiotics remained above the functional threshold (one in ten to the power of eight colony-forming units per gram) throughout the storage period. Also, the mechanical strength of the film increased, the water vapor transmission rate decreased, and the flexibility of the films improved. In sensory evaluation, samples coated with probiotic films also had higher acceptance, especially in terms of taste and aroma.

Conclusion:The use of encapsulated probiotics together with mucilage from grains in chitosan films provides a multi-purpose approach in active packaging that, in addition to microbial protection and probiotic delivery, improves barrier properties and increases consumer acceptance.