title: Impact of edible chitosan-cassava starch coatings enriched with Lippia gracilis Schauer genotype mixtures on the shelf life of guavas (Psidium guajava L.) during storage at room temperature.
abstract: The effect of edible chitosan-cassava starch (CH-CS) coatings containing a mixture of Lippia gracilis Schauer genotypes (EOM) on the shelf life of guavas during storage at room temperature for 10 days was studied. Sixteen formulations were prepared with a range of chitosan and essential oil mixtures concentrations, and the in vitro antimicrobial activity was tested. Formulations containing 2.0% cassava starch, 2.0% chitosan and 1.0%, 2.0% or 3.0% EOM were most effective in inhibiting the growth of the majority of bacteria. The edible CH-CS coating and CH-CS with 1.0% (CH-CS-EOM1) or 3.0% EOM (CH-CS-EOM3) were added to guavas and the shelf life was evaluated. On the tenth day of storage, total aerobic mesophilic bacteria and mould and yeast counts were statistically lower (p<0.05) in the CH-CS-EOM1- or CH-CS-EOM3-coated fruits than CH-CS-coated fruits. In addition, fruits coated with CH-CS or CH-CS-EOM showed no significant changes of total soluble solids content, while CH-CS-EOM-coated fruits showed lower titratable acidity than CH-CS-coated fruits at the end of storage. CH-CS-EOM3-coated guavas showed lower a(∗) and b(∗) values and higher L(∗) and hue values than those with other coatings.
authors.affiliation: Department of Food Technology, Laboratory of Food Microbiology, Federal University of Sergipe, Av. Marechal Rondon, S/N, São Cristóvão, Sergipe CEP 49100-000, Brazil.
authors.forename: Alana Bezerra
authors.initials: AB
authors.lastname: de Aquino
authors.affiliation: Department of Agronomy, Federal University of Sergipe, Av. Marechal Rondon, S/N, São Cristóvão, Sergipe CEP 49100-000, Brazil.
authors.forename: Arie Fitzgerald
authors.initials: AF
authors.lastname: Blank
authors.affiliation: Department of Food Technology, Laboratory of Food Microbiology, Federal University of Sergipe, Av. Marechal Rondon, S/N, São Cristóvão, Sergipe CEP 49100-000, Brazil. Electronic address: aquinoluciana@hotmail.com.
authors.forename: Luciana Cristina Lins de Aquino
authors.initials: LC
authors.lastname: Santana
mesh_terms: D000890:Anti-Infective Agents / Q000737:chemistry; D001419:Bacteria / Q000187:drug effects; D048271:Chitosan / Q000737:chemistry*; D005519:Food Preservation / Q000379:methods*; D063427:Food Quality; D005638:Fruit; D005658:Fungi / Q000187:drug effects; D005838:Genotype; D032411:Lippia / Q000737:chemistry* / Q000235:genetics; D002365:Manihot / Q000737:chemistry; D008826:Microbial Sensitivity Tests; D009822:Oils, Volatile / Q000737:chemistry*; D031647:Psidium; D013213:Starch / Q000737:chemistry*; D013696:Temperature
chemical_list: D000890:Anti-Infective Agents; D009822:Oils, Volatile; D013213:Starch; D048271:Chitosan
keywords: Chitosan; Edible coatings; Essential oil; Fruits; Quality control