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Edible coatings based on sodium alginate (AL) and pectin (PE) at 1% and 2%(w/v) enriched with eugenol (Eug) and citral (Cit) at minimum inhibitory concentrations (MIC) (0.10% and 0.15%) and double MIC were used to preserve the quality of fresh-cut apples 'Bravo de Esmolfe'. Samples were taken, through 14 day at 4 °C, for analysis of colour CIE(L*h°C*), firmness, °Brix, weight loss, antioxidant activity (TEAC), microbial growth and taste panels. With those quality characteristics, three groups were formed by the principal component and hierarchical cluster analysis, for each coating base (AL or PE). Based on, for each quality parameter measured, the mean closest value to the one at harvest for colour, higher value for firmness, °Brix and TEAC, and lower value for weight loss and microbial spoilage, the best group was selected for AL and PE. From each group, two edible coatings with the highest scores in overall acceptability were selected for fresh-cut apples: AL2% + Eug 0.1%, AL2% + Cit 0.15% + Eug 0.1%, PE 2% + Cit 0.15% and PE 2% + Eug 0.2%. [ABSTRACT FROM AUTHOR]

Edible coating formulations have been developed to increase shelf-life of some horticultural products. The objective of this research was to study the effect of edible coatings based on sodium alginate (AL) and pectin (PE) enriched with essential oils constituents (citral and eugenol) on the shelf-life extension of strawberries. AL and PE were tested at 1 and 2% (w/v) and were enriched with eugenol (Eug) at 0.1 and 0.2% and citral (Cit) at 0.15 and 0.3%. Strawberries were dipped in those solutions for 2 min, then stored at 0.5 °C. Measurements of color CIE (L*, a*, b*, h°, C*), firmness, soluble solids content (SSC), weight loss, trolox equivalent antioxidant capacity (TEAC), microbial growth and taste panels were accomplished at 0, 7 and 14 d storage. With those quality characteristics, hierarchical cluster analysis formed 3 groups either for AL or PE based edible coatings. Taking into account the mean closest values to the one at harvest for color, higher value for firmness, SSC and antioxidant activity, and lower value for weight loss and microbial spoilage, the best group was selected. From the selected groups, the 2 edible coating formulations which had higher score on taste panels were considered the best for preserving quality through shelf-life of strawberries. Those edible coatings were for AL the AL 2% + Eug 0.1%; AL 2% + Cit 0.15% + Eug 0.1% and for PE the PE 2% + Eug 0.1%; PE 2% + Cit 0.15%. [ABSTRACT FROM AUTHOR]

The effects of optimized edible coatings based on sodium alginate (AL) or pectin (PE) with the essential oil constituent additives, citral (Cit) and eugenol (Eug), were studied on fresh raspberries quality during storage at 0.5 °C. Several formulations of edible coatings were used as treatments: AL and PE were tested at 1% and 2% (w/v) with Cit and Eug at minimum inhibitory concentrations (MIC) (0.15 and 0.1%, respectively), at double the MIC concentration and their combination at MIC. Raspberries were immersed in each solution (treatment) for 2 min, and then cooled at 0.5 °C. On days 0, 7, and 14th, samples were removed and used for the following physicochemical and biochemical analysis: color CIE ( L *, °hue), firmness, soluble solids concentration (SSC), weight loss, trolox equivalent antioxidant capacity (TEAC), microbial growth, and taste panels. Color parameter L * and TEAC were not significantly affected by the coatings. Cit at higher concentrations reduced °hue and firmness and increased weight loss. The SSC decreased mainly in controls. Edible coatings enriched with Cit and Eug were effective at reducing microbial spoilage. Taste panels showed lower scores in Cit 0.3% treatments and raspberries were considered not acceptable after 14 days storage. No significant differences were observed between PE and AL. Raspberries immersed in water (control + water) performed worse than fruit stored without any immersion or wash (control). With the results of the physicochemical and biochemical parameters measured, 3 similar treatment groups were formed by the principal component analysis (PCA) and hierarchical cluster analysis (HCA), either for AL or PE coatings. The group which had better performance was selected for AL- and PE-based edible coatings. From each group the two best edible coating formulations with the higher sensory evaluation were selected. Those confirmed that raspberries were better preserved in terms of general sensory attributes with coatings of AL 2% + Cit 0.15% and AL 2% + Eug 0.1%, and with PE 1% + Eug 0.1% followed by PE 1% + Cit 0.15% + Eug 0.1%. [ABSTRACT FROM AUTHOR]

The effect of coating Arbutus unedo fresh fruit with alginate-based edible coatings enriched with the essential oils compounds (EOC) eugenol (Eug) and citral (Cit) was studied. The minimum inhibitory concentrations (MIC) against the main postharvest pathogens were determined for Eug and Cit giving values of 0.10 and 0.15 (w/v), respectively. Twelve formulations of edible coatings were used: sodium alginate (AL) was tested at 1 and 2% (w/v) with incorporation of Eug and Cit at MIC and double MIC or their combination at MIC. Arbutus berries were dipped in those solutions for 2 min, and then stored at 0.5 °C. Control consisted of uncoated fruit. On days 0, 14 and 28, samples were taken to perform physicochemical and biochemical analysis [color CIE ( L *, h °), firmness, soluble solids content (SSC), weight Loss, trolox equivalent antioxidant capacity (TEAC), microbial growth and taste panels]. Results showed that edible coatings of 1% AL were the best to maintain most quality attributes of the commodity through storage at 0.5 °C. The incorporation of Cit and Eug into the alginate edible coatings improved the coatings in most cases, AL 1% + Eug 0.20% and AL 1% + Cit 0.15% + Eug 0.10% being those that better preserved sensory and nutritional attributes and reduced microbial spoilage. Thus, these coatings may be useful for improving postharvest quality and storage life of fresh arbutus fruit. [ABSTRACT FROM AUTHOR]