Quality attributes and microbial survival on whole cantaloupes with antimicrobial coatings containing chitosan, lauric arginate, cinnamon oil and ethylenediaminetetraacetic acid

Abstract

Cantaloupes are susceptible to microbiological contamination in pre- or postharvest environments. Novel intervention strategies, such as antimicrobial coatings, are needed to improve the microbiological safety of cantaloupes. The objective of this study was to prepare whole cantaloupes coated with mixtures containing chitosan, lauric arginate (LAE), cinnamon oil (CO), and ethylenediaminetetraacetic acid (EDTA) and determine survival characteristics of inoculated foodborne pathogens during storage as well as cantaloupe quality attributes. Chitosan coating with 0.1% LAE, 0.1% EDTA, and 1% CO was the most effective for inactivating foodborne pathogens inoculated on cantaloupes. This coating caused a >3logCFU/cm(2) reduction of Escherichia coli O157:H7 and Listeria monocytogenes immediately after coating and reduced Salmonella enterica to below the detection limit during a 14-day storage. Total molds and yeasts also were reduced to the detection limit by the coating. The redness and yellowness of uncoated cantaloupes were significantly higher than coated ones from day 6. The firmness of uncoated cantaloupes and those coated with chitosan only was significantly lower than other treatments from day 10. No significant differences were found in total soluble solids content or weight loss between coated and uncoated cantaloupes. Results showed the potential benefits of applying the coating mixtures to improve the quality and microbiological safety of cantaloupes.

Development of pectin–eugenol emulsion coatings for inhibition of Listeria on webbed‐rind melons: a comparative study with fig and citrus pectins

“…Ma et al . () also obtained >3 log CFU cm −2 reduction of E. coli O157:H7 and Listeria monocytogenes on whole cantaloupes immediately after applying chitosan coating with 0.1% lauric arginate, 0.1% ethylenediaminetetraacetic acid and 1% cinnamon oil on their surface. Moreover, Zhang et al .…”

“…The microbial outbreaks originating from fruits that grow on the ground are observed very frequently, as they are in direct contact with potential microbial contaminants such as irrigation water, sewage, manure or fertiliser, and animals (Sapers & Sites, ; Chen et al ., ; Ma et al ., ; De Corato, ). The melons are among the most important risk fruits since their stem scar and rough peel provide a unique protective environment for pathogenic bacteria such as Listeria monocytogenes , Salmonella enterica and Escherichia coli O157:H7 (Sapers & Sites, ; Chen et al ., ) that could easily contaminate the inner edible parts of fruit during processes such as cutting and slicing (Ma et al ., ). The cantaloupe (muskmelon , mushmelon, rockmelon or sweet melon) is a particularly risky melon cultivar since it has a complex webbed‐rind surface that provides a protective growth medium for the Listeria spp.…”

“…Edible films of chitosan, alginate and zein incorporated with different natural and chemical agents (e.g. cinnamon oil, allyl isothiocyanate, eugenol, nisin, lauric arginate, ethylenediaminetetraacetic acid) have been applied for coating of whole melons (Chen et al ., ; Ma et al ., ; Boyacı et al ., ). However, studies related to the application of emulsion‐based pectin coatings incorporated with natural antimicrobials for coating of whole melons are scarce.…”

Fatty Acid Evaluation and Antimicrobial Activity of Virgin Coconut Oil and Activated Virgin Coconut Oil on Streptococcus mutans

“…The excellent A similar finding after hydrolysing VCO with lipolytic Geotrichum candidum was observed by Khoramnia et al (2013), suggesting that the enzymatic reaction had improved the medium-chain fatty acids contents in VCO and its antimicrobial activity. This finding is essential as, lauric acid has been reported to be the main compound from the MCFAs contributed to the excellent antimicrobial activity (Nakatsuji et al, 2009;Yang et al, 2009;Huang et al, 2014;Salleh et al, 2014;Chang et al, 2015;Ma et al, 2016;Nitbani et al, 2016;Sheela et al, 2017).…”

Chitosan-Based Coating with Antimicrobial Agents: Preparation, Property, Mechanism, and Application Effectiveness on Fruits and Vegetables

“…Sánchez-González et al [37] also reported that the coating of chitosan with bergamot oil could exhibit a significant inhibition against Penicillium italicum. Ma et al [38] demonstrated that the inactivating functions of chitosan coating with lauric arginate (LAE), cinnamon oil, and ethylenediaminetetraacetic acid (EDTA) on foodborne pathogens were observed, such as Escherichia coli, Listeria monocytogenes, and Salmonella enterica, inoculated on cantaloupes. Furthermore, the investigation of Khalifa et al [39] showed that the addition of olive oil residues extracts into chitosan coating could lead to the increase of antifungal activities against the tested strains, such as Penicillium expansum and Rhizopus stolonifer.…”