The Effect of Edible Chitosan Coatings Incorporated with Thymus capitatus Essential Oil on the Shelf-Life of Strawberry (Fragaria x ananassa) during Cold Storage

Biomolecules

卷:8

MayraEliana Valencia¹  Marta Ortiz²  Alberto Albis²  Keydis Martínez²  Clara Gilma Gutiérrez Castañeda³  CarlosDavid Grande Tovar⁴ 

[1] Escuela de Ingeniería de Materiales, Facultad de Ingeniería, Universidad del Valle, Calle 13 Número 100-00, Santiago de Cali 760032, Colombia;

[2] Programa de Ingeniería Química, Facultad de Ingeniería, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia;

[3] Programa de Microbiología, Facultad de Ciencias Exactas y Naturales, Universidad Libre seccional Barranquilla, km. 7 vía a, Puerto Colombia 081008, Colombia;

[4] Programa de Química, Facultad de Ciencias, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia;

关键词: chitosan;    edible coating;    essential oils;    shelf-life;    strawberry;   

DOI  :  10.3390/biom8040155

来源: DOAJ

【 摘 要 】

The strawberry is a fruit appreciated in the food industry for its high content of bioactive compounds. However, it is considered a highly perishable fruit, generally attacked by pests of phytopathogenic origin, which decreases its shelf-life. Normally, to diminish the losses caused by pathogenic microbes, coatings of polysaccharides in combination with natural products like essential oils are applied. In this work, we describe the effect of edible coatings from chitosan (CT) incorporating Thymus capitatus essential oil (TCEO), applied to strawberries stored under refrigeration conditions (5 ± 0.5 °C). Different concentrations of TCEO were applied to chitosan coatings, with different effects on the physical and microbiological properties of the strawberries. All the products had greater acceptance and quality than the controls, being more effective those with essential oil incorporation. It is noteworthy that all the essential oil treatments lead to an increase in the shelf-life of strawberries of up to 15 days. Scanning electron microscopy (SEM) analysis of the microstructure showed a decrease in compactness with TCEO introduction, but without compromising food preservation after 15 days. In addition, treated strawberries delayed the loss of physicochemical and antioxidant properties, due to protection against the microbial development of aerobic mesophylls, molds, and yeasts.

【 授权许可】

Unknown