doi:10.1016/j.afres.2026.101727engGarin-Murguialday, NereaMárquez-Urbano, FranciscoPagán, RafaelVirto, RaquelEspina, LauraArias, EstherQuality and safety preservation of pineapple sticks using the cell-free supernatant of lactic acid bacteriaART-2026-148519The demand for clean-label and minimally processed foods has increased interest in natural biopreservation strategies. The present study evaluates the use of the cell-free supernatants (CFSs) of three lactic acid bacteria (LAB) strains (Pediococcus acidilactici CNTA 1059, Levilactobacillus brevis CNTA 1374, and Lactiplantibacillus plantarum CNTA 600) as potential bioprotective agents to preserve fresh-cut pineapple sticks. Two spoilage yeasts, Meyerozyma spp. and Rhodotorula toruloides, were identified as the predominant microbiota responsible for deterioration. The CFSs of the three LAB strains were then tested in combination with passive modified atmosphere packaging for their ability to inhibit microbial growth and preserve physicochemical and sensory properties during refrigerated storage. Among the treatments, the P. acidilactici CNTA 1059 CFS effectively inhibited yeast proliferation while preserving the colour, texture, and flavour of the pineapple sticks for up to 12 days. Consumer-based evaluations indicated higher acceptability scores for treated samples compared to controls, consistent with their better sensory quality over storage. The suitability of P. acidilactici CNTA 1059 as a bioprotective agent was further supported by whole-genome sequencing analysis, which showed that the strain does not carry transmissible antibiotic resistance genes and lacks pathogenic markers. The genome analysis revealed the presence of the pediocin PA-1 biosynthetic gene cluster, and mass spectrometry confirmed its actual production in the CFS. These results present P. acidilactici CNTA 1059 as a safe, effective, and multifunctional LAB strain, whose CFS can extend the shelf life of minimally processed pineapple sticks, with potential applications for other minimally processed fruits to meet clean-label demands.2026http://zaguan.unizar.es/record/16997310.1016/j.afres.2026.101727http://zaguan.unizar.es/record/169973oai:zaguan.unizar.es:169973info:eu-repo/grantAgreement/ES/MCIN/AEI/10.13039/501100011033info:eu-repo/grantAgreement/ES/MICINN/PID2021-123404NB-I00info:eu-repo/grantAgreement/ES/MICIU/PID2024-156601NA-I00Applied food research 6, 1 (2026), 101727 [11 pp.]byhttps://creativecommons.org/licenses/by/4.0/deed.esinfo:eu-repo/semantics/openAccess