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Integrity of edible nano-coatings and its effects on quality of strawberries subjected to simulated in-transit vibrations

Dhital, Rajiv, Joshi, Prabesh, Becerra-Mora, Nathalie, Umagiliyage, Arosha, Chai, Tan, Kohli, Punit, Choudhary, Ruplal
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.80 pp. 257-264
anti-infective agents, coatings, color, curcumin, edible films, flavor, limonene, methylcellulose, microbial growth, particle size, shelf life, strawberries, sugar content, titratable acidity, transportation, vibration
Strawberries are a popular fruit with a pleasing color and flavor. However, its delicate tissue and high sugar content makes it highly perishable with visible mold. In this study, we have attempted to test feasibility of a new edible coating for extending shelf life of ‘Chandler’ strawberries subjected to simulated vibrations of local transportation. Six types of coatings were compared based on the quality of treated berries. Curcumin and limonene were used as natural antimicrobials and coatings were prepared from their liposomes and were over-coated with methyl cellulose. One set of each coating type were subjected to the simulated vibration of local transportation. The vibrated samples had lower shelf life than non-vibrated samples, indicating a robust coating which remains intact during road vibrations is required. Based on the number of berries with visible mold, limonene liposomes showed significantly lower fungal growth compared to the control on the 14th day of storage. Titratable acidity and total phenolic contents were also found to be higher in limonene coated strawberries compared to other coatings. Further study is suggested to test liposome coatings of limonene with different particle size to improve integrity of the coatings when strawberries are subjected to local transportation.