Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries

Abstract

The effect of gelatin-based edible coating incorporated with Mentha pulegium essential oil (MEO) on physicochemical (pH, titratable acidity (TA), weight loss, total soluble solids (TSS), and total phenolic content (TPC)), microbiological (total aerobic mesophilic flora (TAMF) and yeasts and moulds (YM)), and sensorial (color and firmness) characteristics of strawberries stored under refrigeration was studied. Strawberries were coated with gelatin alone (4%) and/or gelatin combined with two concentrations (0.5 and 1%) of MEO and stored at 4°C for 13 days. Gelatin coating and MEO combination significantly inhibited total flora and moulds and yeasts with comparison to control (uncoated strawberries) and had better hygienic quality at the end of storage. The effect was MEO concentration dependent. Our results also showed that the bioactive coating used in this investigation slowed down changes in pH, TA, weight loss, TSS, firmness, TPC, and color of strawberries. Gelatin coating incorporated with MEO at 1% protected at least 60% of strawberries from deterioration after 13 days of storage and could be used as bioactive packaging to prolong the shelf life and an alternative of pesticides use.

Effect of plasticizer type and essential oils on mechanical, physicochemical, and antimicrobial characteristics of gelatin, starch, and pectin‐based films

“…According to Burt (2004), these hydrophobic compounds penetrate the cell membranes of bacteria, disrupt the cell wall structures and make them more permeable, thereby leading to leakage of cellular materials concomitant to cell death. Our results are in agreement with the majority of published data on the antimicrobial activity of films and coatings impregnated with EOs (Aitboulahsen, Zantar, Laglaoui, et al, 2018; Ghasemlou et al, 2011; Hosseini et al, 2009; Nisar et al, 2018; Wu et al, 2017; Yanwong & Threepopnatkul, 2015). The antimicrobial activity of bioactive films depends on several factors including the conditions and methods of obtaining biopolymer‐based films, the formulation of the composites and the release of active compounds (Fernandez‐Saiz, Lagaron, Hernandez‐Muñoz, & Ocio, 2008; Gomez‐Estaca, Montero, Gimenez, & Gomez‐Guillén, 2007).…”

The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (Myrtillocactus geometrizans) Fruits

“…This is because TOE has hydrophobic properties and reduces the transference of water vapor through the coating [27]. According to the literature, the effect of gelatin coating with TOE produced similar effects in other studies, where gelatin has proven to be more effective when mixed with hydrophobic components [28]. Based on the results shown in this research, it is inferred that gelatin coatings with TOE retard the metabolic processes of the fruit and, therefore, extend its shelf life in cold storage.…”

Improvement of Postharvest Quality of Plum (Prunus domestica L.) Using Polysaccharide-Based Edible Coatings

“…Pec-based edible coatings containing additives (such as anti-browning, apple fiber, and antioxidants) [ 20 , 40 ], as well as CMC [ 17 ] led to the accumulation of phenolic compounds. A positive effect of different coatings (alone or in combination with additives) on total phenolics has been reported [ 22 , 24 , 36 , 43 ]. Panahirad et al [ 8 ] reported a negative effect of CMC on total phenolics, and a positive effect on anthocyanins and flavonoids contents.…”