Effect of an edible coating composed of whey protein concentrate and rosemary essential oil on the shelf life of fresh spinach

Abstract

Coating fresh vegetables is a useful strategy to maintain quality and prevent food waste. In this study, the effect of an edible coating composed of whey protein concentrate (WPC) and rosemary essential oil (REO) was evaluated on extending the shelf life of fresh spinach. The REO coating in 0.6% concentration decreased total microbial and coliform counts to 0.57, 0.23 log CFU/g, respectively, during storage. The coated sample with REO had the lowest decrease in the chlorophyll content on most days of the storage. The pH content compared to the control in samples of REO did not decrease significantly. WPC treatment demonstrated a preventive effect on weight loss and reduced the transmission of oxygen. According to the test panel, the spinach coating with 0.3% REO and WPC had the highest score. So, this coating can be considered a potentially effective method to increase the shelf life and quality of spinach. Practical applications Antimicrobial food coatings are protective barriers that, other than biodegradability, have the benefits of postponing spoilage, preserving the appearance of food, protecting foods against moisture loss, and preventing the transmission of oxygen, thus promoting the maintenance of nutritional quality and improving food safety. The current research has designed an edible coating made from whey protein concentrate and rosemary essential oil coatings and evaluated biochemical, physicochemical, mechanical, and sensory properties of these coatings on spinach to extend the shelf life.

Studying the impact of 3d printing technology on safety indicators of plant-based burger

“…The increase in the acidity of the samples can have multiple reasons, for example, it is related to the formation of dominant organic acids, oxalic acid, and malic acid. It can also be related to the activity of microorganisms and natural antimicrobial compounds in spices ( Abedi, Lakzadeh, & Amouheydari, 2021 ; Amirhossein Abedini, Sadighara, Sani, & McClements, 2023 ). The investigation of TVB-N during 14 days in the refrigerator and 96 h in the room showed that all the samples increased significantly.…”

Agro-Food Waste Valorization for Sustainable Bio-Based Packaging

“…For instance, whey has been successfully applied to develop milk protein-based active edible packaging systems as edible films/coatings in food products [68]. Abedi et al [69] developed an edible coating based on whey protein concentrate and rosemary essential oil to extend the shelf-life of fresh spinach. The developed material was able to decrease the total microbial and coliform growth.…”

Multilayered Edible Coatings to Enhance Some Quality Attributes of Ready-to-Eat Cherimoya (Annona cherimola)

“…Edible coatings have demonstrated their ability to protect foods [19,[24][25][26], but in recent years, the application of multilayered coatings have demonstrated the improvement of fresh fruit shelf life. In this technique, oppositely charged solutions are used to dip the fruit, creating a layer-by-layer coating that enhances fruit properties [27][28][29][30].…”