Active coating of Lepidium perfoliatum mucilage and Lactiplantibacillus plantarum OC-D: Shelf-life extension and support vector regression prediction

This study evaluated the effectiveness of an edible coating formulated from Lepidium perfoliatum seed mucilage and the cell-free supernatant (CFS) of Lactiplantibacillus plantarum OC-D in preserving fresh beef. The coating significantly delayed increases in total volatile basic nitrogen (TVB-N) and minimized color loss during refrigerated storage. On day 10, beef samples treated with 2% CFS–mucilage exhibited the lowest peroxide value, thiobarbituric acid reactive substances (TBARS), and microbial counts. Samples with the CFS–mucilage coating received the highest acceptability scores for color, odor, and texture. Furthermore, Support Vector Regression (SVR) models were developed to predict 12 quality parameters, demonstrating excellent accuracy with mean absolute percentage errors (MAPE) between 0.81% and 4.73% and determination coefficients (R²) ranging from 0.95 to 0.99. These predictive models provide a valuable tool for anticipating shelf life and quality changes during storage. In conclusion, the combination of L. perfoliatum mucilage and L. plantarum OC-D CFS offers a natural, efficient strategy for extending beef shelf life, while SVR-based prediction enhances food quality monitoring.