title: Edible Active Coatings Based on Pectin, Pullulan, and Chitosan Increase Quality and Shelf Life of Strawberries (Fragaria ananassa).
abstract: Edible active coatings (EACs) based on pectin, pullulan, and chitosan incorporated with sodium benzoate and potassium sorbate were employed to improve the quality and shelf life of strawberries. Fruits were washed, disinfected, coated by dipping, packed, and stored at 4 °C for 15 d. Application of EACs reduced (P < 0.05) weight loss and fruit softening and delayed alteration of color (redness) and total soluble solids content. In contrast, pH and titratable acidity were not affected (P > 0.05) throughout storage, and ascorbic acid content was maintained in pectin-EAC coated strawberries. Microbiological analyses showed that application of EACs reduced (P < 0.05) microbial growth (total aerobic counts, molds, and yeasts) on strawberries. Chitosan-EAC coated strawberries presented the best results in microbial growth assays. Sensory quality (color, flavor, texture, and acceptance) improved and decay rate decreased (P < 0.05) in pectin-EAC, pullulan-EAC, and chitosan-EAC coated strawberries. In conclusion, EACs based on polysaccharides improved the physicochemical, microbiological, and sensory characteristics, increasing the shelf life of strawberries from 6 (control) to 15 d (coated fruits).
authors.affiliation: Inst. de Biotecnología, Pedro de Alba s/n, Cd. Univ, C.P. 66455, San Nicolás de los Garza, N.L., México.
authors.forename: Mayra Z
authors.initials: MZ
authors.lastname: Treviño-Garza
authors.affiliation: Dept. de Microbiología e Inmunología. Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León. Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455, San Nicolás de los Garza, N.L., México.
authors.forename: Santos
authors.initials: S
authors.lastname: García
authors.affiliation: Inst. de Biotecnología, Pedro de Alba s/n, Cd. Univ, C.P. 66455, San Nicolás de los Garza, N.L., México.
authors.forename: Ma
authors.initials: M
authors.lastname: del Socorro Flores-González
authors.affiliation: Inst. de Biotecnología, Pedro de Alba s/n, Cd. Univ, C.P. 66455, San Nicolás de los Garza, N.L., México.
authors.forename: Katiushka
authors.initials: K
authors.lastname: Arévalo-Niño
mesh_terms: D000890:Anti-Infective Agents / Q000737:chemistry / Q000494:pharmacology; D001205:Ascorbic Acid / Q000737:chemistry; D055598:Chemical Phenomena; D048271:Chitosan / Q000737:chemistry*; D020099:Coated Materials, Biocompatible / Q000737:chemistry; D003116:Color; D005506:Food Contamination; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000737:chemistry; D031985:Fragaria / Q000737:chemistry*; D005638:Fruit; D005936:Glucans / Q000737:chemistry*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D010368:Pectins / Q000737:chemistry*; D020160:Sodium Benzoate / Q000737:chemistry / Q000494:pharmacology; D013011:Sorbic Acid / Q000737:chemistry / Q000494:pharmacology; D013649:Taste
chemical_list: D000890:Anti-Infective Agents; D020099:Coated Materials, Biocompatible; D005520:Food Preservatives; D005936:Glucans; D010368:Pectins; C009109:pullulan; D048271:Chitosan; D020160:Sodium Benzoate; D001205:Ascorbic Acid; D013011:Sorbic Acid
keywords: antimicrobials; edible active coating; quality; shelf-life; strawberry