Development of edible bioactive coating based on mucilages for increasing the shelf life of strawberries
- PDF / 5,605,433 Bytes
- 12 Pages / 595.276 x 790.866 pts Page_size
- 76 Downloads / 195 Views
ORIGINAL PAPER
Development of edible bioactive coating based on mucilages for increasing the shelf life of strawberries Yasser Shahbazi1 · Nassim Shavisi1 · Negin Karami2 Received: 28 April 2020 / Accepted: 31 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In the present study, the okra mucilage-quince seed mucilage (OM-QSM) coatings containing bacterial cellulose nanofibers (CN; 0, 0.5, and 1%) and Eryngium planum extract (EPE; 0, 0.25, and 0.5%) were prepared. The effects of designated coatings were evaluated in extending the shelf-life of fresh strawberries under refrigerated temperature (4 ± 1 ºC) for 12 days. Samples packaged with OM-QSM + EPE 0.5% + CN 1% coating presented the best physico-chemical (weight loss, pH, titratable acidity, L*, and hº), microbial (total viable count, psychrotrophic bacterial count, and yeasts and molds count), and barrier (thickness, water vapor resistance, and O2 permeability) properties. The highest sensory attributes (odor, color, and overall acceptability) were observed in strawberries packaged with EPE 0.5% + CN 1%, EPE 0.5% + CN 0.5%, EPE 0.25% + CN 1%, and EPE 0.25% + CN 0.5% coatings. These results indicate that OM-QSM coatings supplemented with EPE 0.5% + CN 1% and EPE 0.5% + CN 0.5% can be considered as promising packaging materials for fresh strawberries during cold storage. Keywords Okra · Quince · Mucilage · Cellulose nanofiber · Strawberry
Introduction Fresh strawberry is one of the main demanding fruit throughout the world, which is highly favored by consumers owing to its rich nutritional value, delicious flavor, and health benefits including antioxidant, anti-cancer, and antiinflammatory activities [1, 2]. However, high susceptibility to physical damages, physiological deterioration, pathogen infections, and rapid spoilage microorganisms’ growth during post-harvest storage conditions have significantly threatened global strawberry resources [3]. Therefore, the food industries are continually looking for effective and novel antibacterial compounds that can be employed to ensure preserving the quality of strawberries during storage. Application of edible coatings composed of polysaccharides, proteins, and lipids have received considerable interest in maintaining microbial, chemical, and sensory quality characteristics of perishable foods. It also represents a * Nassim Shavisi [email protected]; [email protected] 1
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
2
unique method in decreasing the negative environmental impacts of petroleum-derived plastic materials [4]. Coated package materials can act as an appropriate barrier to moisture, carbon dioxide, and oxygen during processing, handling, and prolonged storage [5]. They can also delay or inhibit the microbial and chemical spoilage changes that may occur in foods due to intrinsic a
Data Loading...
