title: Effect of alginate coatings with cinnamon bark oil and soybean oil on quality and microbiological safety of cantaloupe.
abstract: The quality and microbiological safety of cantaloupes can potentially be improved using antimicrobial coatings that are able to maintain effectiveness throughout storage. The objective of this work was to study the effect of coating mixtures containing sodium alginate and cinnamon bark oil (CBO) on the quality of cantaloupes and the survival of inoculated bacterial pathogens and naturally occurring yeasts and molds during ambient storage at 21 °C. Cantaloupes were dipped in mixtures containing 1% sodium alginate with or without 2% CBO and 0 or 0.5% soybean oil (SBO). Weight loss and total soluble solids content of the flesh were not significantly different among coating treatments. However, changes in color and firmness of cantaloupes were delayed to different extents after coating, most significantly for the CBO+SBO treatment. Cocktails of Salmonella enterica, Escherichia coli O157:H7, or Listeria monocytogenes inoculated on cantaloupes were reduced to the detection limit (1.3 log CFU/cm(2)) and completely inhibited during the 15-day storage by the CBO+SBO treatment, while L. monocytogenes and S. enterica reached populations of 2.9 log CFU/cm(2) and 2.4 log CFU/cm(2), respectively, on cantaloupes coated with CBO alone. Antimicrobial coatings, especially with SBO, also reduced yeast and mold counts on cantaloupes by 2.6 log CFU/cm(2). SBO improved the retention of CBO during storage suggesting it is related to the enhancement of quality and microbiological safety. Findings demonstrated the potential of the antimicrobial coating system studied to improve microbiological safety and quality of cantaloupes.
authors: Department of Food Science and Technology, University of Tennessee, Knoxville, United States.
authors: Yue
authors: Y
authors: Zhang
authors: Department of Food Science and Technology, University of Tennessee, Knoxville, United States.
authors: Qiumin
authors: Q
authors: Ma
authors: Department of Food Science and Technology, University of Tennessee, Knoxville, United States.
authors: Faith
authors: F
authors: Critzer
authors: Department of Food Science and Technology, University of Tennessee, Knoxville, United States.
authors: P Michael
authors: PM
authors: Davidson
authors: Department of Food Science and Technology, University of Tennessee, Knoxville, United States. Electronic address: qzhong@utk.edu.
authors: Qixin
authors: Q
authors: Zhong
mesh_terms: D000464:Alginates / Q000494:pharmacology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D028463:Cucumis melo / Q000382:microbiology*; D019453:Escherichia coli O157 / Q000187:drug effects; D005519:Food Preservation / Q000379:methods*; D005658:Fungi / Q000187:drug effects; D020723:Glucuronic Acid / Q000494:pharmacology; D006603:Hexuronic Acids / Q000494:pharmacology; D008089:Listeria monocytogenes / Q000187:drug effects; D009822:Oils, Volatile / Q000494:pharmacology*; D019779:Salmonella enterica / Q000187:drug effects; D013024:Soybean Oil / Q000494:pharmacology*
chemical_list: D000464:Alginates; D006603:Hexuronic Acids; D009822:Oils, Volatile; C510046:cinnamon oil, bark; D013024:Soybean Oil; D020723:Glucuronic Acid
keywords: Alginate; Antimicrobial coating; Cantaloupe; Cinnamon bark oil; Soybean oil