Osmodehydrated papaya coated with limosilactobacillus fermentum and sodium alginate extracted from Sargassum fluitans

The aim of this study was to assess how the application of Limosilactobacillus fermentum BAL-21-ITTG in alginate-based edible coatings to osmodehydrated papaya pieces affects the physicochemical and organoleptic properties of the fruit. The papaya was sliced, and these pieces were osmodehydrated at 40 °C in a sucrose solution (45 °Brix) for 6 h. Subsequently, the osmodehydrated papaya pieces (OPPs) were dried for an additional 6 h at 40 °C. The OPPs were categorized into four groups and subjected to the following treatments: T1 (coated with a sodium alginate solution and L. fermentum, followed by gelation with CaCl2); T2 (coated with a sodium alginate solution and L. fermentum); T3 (coated with L. fermentum); and T4 (uncoated). Subsequently, the OPPs were stored in polyethylene containers at 4 °C for a duration of 34 days. The viability of L. fermentum and its survival during gastrointestinal simulation, as well as physicochemical, microbiological, and organoleptic properties were assessed during storage. The T1 treatment exhibited increased firmness throughout storage and sustained higher L. fermentum viability (8.88 log CFU/g) with a 98