The potential of pectin-based films enriched with bioactive components for strawberry preservation: A sustainable and innovative coating

Kaynarca, Gulce Bedis; Kamer, Deniz Damla Altan; Yucel, Emel; Simal Yılmaz, Oylum; Henden, Yasemin; Kaymaz, Elif; Gumus, Tuncay

doi:10.1016/j.scienta.2024.113294

Scientia Horticulturae

2024

DOI: 10.1016/j.scienta.2024.113294

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The potential of pectin-based films enriched with bioactive components for strawberry preservation: A sustainable and innovative coating

Gulce Bedis Kaynarca,

Deniz Damla Altan Kamer,

Emel Yucel

et al.

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Cited by 4 publications

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Multifunctional honeysuckle extract/attapulgite/chitosan composite films containing natural carbon dots for intelligent food packaging

Gao,

Mu,

Yang

et al. 2024

International Journal of Biological Macromolecules

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Multifunctional honeysuckle extract/attapulgite/chitosan composite films containing natural carbon dots for intelligent food packaging

Gao,

Mu,

Yang

et al. 2024

International Journal of Biological Macromolecules

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Use of edible coatings as a new sustainable alternative to extend the shelf life of strawberries (Fragaria ananassa): A review

César de Albuquerque Sousa,

de Lima Costa,

Gandra

et al. 2024

Journal of Stored Products Research

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Efficacy of an Edible Coating with Carvacrol and Citral in Frozen Strawberries and Blueberries to Control Foodborne Pathogens

Pié-Amill,

Colás-Medà,

Viñas

et al. 2024

Foods

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Adding essential oils in an edible coating could be an alternative for the food industry to control foodborne pathogens. In 2014, EFSA published a report highlighting the risk associated with Salmonella spp. and Norovirus in fresh and frozen berries. This study aimed to evaluate the efficacy of an edible coating (RP-7) with carvacrol and citral on reducing the population of Salmonella enterica, Escherichia coli O157:H7, Listeria monocytogenes, and murine Norovirus (MNV-1) in frozen strawberries and blueberries. Before evaluating the efficacy, the best method for applying the coating on fruit was studied. The immersion method was selected, with an optimal drying time of 45 min. After this, the berries were frozen and stored for one, two, three, four, and eight weeks at −18 °C. In strawberries, all bacteria were reduced to below 0.7 log cfu/strawberry in the eighth week, and the MNV-1 infectivity showed a reduction of nearly 2 logarithmic units. In blueberries, S. enterica and E. coli O157:H7 were reduced to 0.8 log cfu/blueberries within a week, and MNV-1 achieved a reduction of 0.8 logarithmic units at the end of the assay. The application of RP-7 affected the studied microorganisms in frozen strawberries and blueberries.

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The potential of pectin-based films enriched with bioactive components for strawberry preservation: A sustainable and innovative coating

Cited by 4 publications

References 43 publications

Multifunctional honeysuckle extract/attapulgite/chitosan composite films containing natural carbon dots for intelligent food packaging

Multifunctional honeysuckle extract/attapulgite/chitosan composite films containing natural carbon dots for intelligent food packaging

Use of edible coatings as a new sustainable alternative to extend the shelf life of strawberries (Fragaria ananassa): A review

Efficacy of an Edible Coating with Carvacrol and Citral in Frozen Strawberries and Blueberries to Control Foodborne Pathogens

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