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<p><i>Lactococcus lactis</i> is a safe lactic acid bacterium widely used in the food industry. This study aimed to develop an active edible coating by combining chia seed mucilage with different concentrations (0%, 1%, and 2%) of cell-free supernatant (CFS) from <i>L. lactis</i> PAN1 to improve the microbial and physicochemical stability of ostrich meat stored at 4 ± 1 °C for 10 days. The results showed that coatings containing 2% CFS significantly reduced total viable counts, psychrotrophic bacteria, coliforms, and fungi compared to uncoated samples. In addition, CFS-enriched coatings limited lipid oxidation, preserved color attributes, and improved sensory acceptability during storage. To translate these experimental findings into a predictive tool, a Support Vector Regression (SVR) model was developed to estimate key quality parameters as functions of treatment type and storage time, achieving Mean Absolute Percentage Error (MAPE) values ranging from 1.10% to 9.90%. Coliforms exhibited the highest prediction accuracy (MAPE = 1.10%), whereas total color difference (<i>ΔE</i>) showed the lowest accuracy. Overall, the combination of chia seed mucilage and postbiotic CFS represents a promising clean-label strategy for extending the shelf life of ostrich meat, while the SVR model provides a practical framework for rapid quality prediction in meat preservation systems.</p> Graphical Abstract <p></p>

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Innovative postbiotic-chia seed mucilage packaging to extend ostrich meat quality and shelf life: development and Support Vector Regression (SVR) modeling of quality parameters

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年4月15日

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  • Bahareh Goudarzi Shams Abadi,
  • Mohammad Hojjati,
  • Hossein Jooyandeh,
  • Behrooz Alizadeh Behbahani,
  • Alireza Vasiee,
  • Morteza Taki

摘要

Lactococcus lactis is a safe lactic acid bacterium widely used in the food industry. This study aimed to develop an active edible coating by combining chia seed mucilage with different concentrations (0%, 1%, and 2%) of cell-free supernatant (CFS) from L. lactis PAN1 to improve the microbial and physicochemical stability of ostrich meat stored at 4 ± 1 °C for 10 days. The results showed that coatings containing 2% CFS significantly reduced total viable counts, psychrotrophic bacteria, coliforms, and fungi compared to uncoated samples. In addition, CFS-enriched coatings limited lipid oxidation, preserved color attributes, and improved sensory acceptability during storage. To translate these experimental findings into a predictive tool, a Support Vector Regression (SVR) model was developed to estimate key quality parameters as functions of treatment type and storage time, achieving Mean Absolute Percentage Error (MAPE) values ranging from 1.10% to 9.90%. Coliforms exhibited the highest prediction accuracy (MAPE = 1.10%), whereas total color difference (ΔE) showed the lowest accuracy. Overall, the combination of chia seed mucilage and postbiotic CFS represents a promising clean-label strategy for extending the shelf life of ostrich meat, while the SVR model provides a practical framework for rapid quality prediction in meat preservation systems.

Graphical Abstract