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© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Every year the world loses about 50% of fruits and vegetables post-harvest and in the supply chain. The use of biodegradable coatings and films with antioxidant properties has been considered an excellent alternative to extend the shelf life of food. Therefore, the objective of this work was to develop a coating based on yam (Dioscorea rotundata L.) starch-containing lime, fennel, and lavender essential oils to extend the shelf life of strawberries (Fragaria vesca l.). The tensile properties, barrier properties (water vapour permeability (WVP) and oxygen permeability (OP)), moisture content, water-solubility, absorption capacity, water contact angle, optical properties, the antioxidant activity of the resultant starch-based coatings were evaluated. After that, the active properties of the coatings were assessed on strawberries inoculated with Aspergillus niger during 14 days of storage at 25 °C. The results showed that the incorporation of essential oils improved the elongation and WVP and provided antioxidant capacity and antimicrobial activity in the films. In particular, the essential oil of lime showed higher antioxidant activity. This fact caused the unwanted modification of other properties, such as the decrease in tensile strength, elastic modulus and increase in OP. The present study revealed the potential use of lime, fennel, and lavender essential oils incorporated into a polymeric yam starch matrix to produce biodegradable active films (antioxidant and antimicrobial). Obtained films showed to be a viable alternative to increase the shelf life of strawberries and protect them against Aspergillus niger.

Details

Title
Effect of Different Essential Oils on the Properties of Edible Coatings Based on Yam (Dioscorea rotundata L.) Starch and Its Application in Strawberry (Fragaria vesca L.) Preservation
Author
Gómez-Contreras, Paula 1 ; Figueroa-Lopez, Kelly J 2   VIAFID ORCID Logo  ; Hernández-Fernández, Joaquín 3 ; Misael Cortés Rodríguez 4 ; Ortega-Toro, Rodrigo 5   VIAFID ORCID Logo 

 Food Packaging and Shelf Life Research Group (FP&SL), Food Engineering Department, Universidad de Cartagena, Cartagena de Indias 130001, Colombia; [email protected] 
 Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), CSIC, Calle Catedrático Agustín Escardino Benllonch 7, 46980 Valencia, Spain; [email protected] 
 Centro de Investigación e Invención en Ciencias e Ingeniería (Cecopat&A), Department of Natural and Exact Sciences, Universidad de la Costa, Barranquilla 080002, Barranquilla, Colombia; [email protected] 
 Departamento Ingeniería Agrícola y Alimentos, Facultad Ciencias Agrarias, Universidad Nacional de Colombia sede Medellín, Cra. 65 No. 59A–110, Medellín 050084, Colombia; [email protected] 
 Food Packaging and Shelf Life Research Group (FP&SL) and Complex Fluids Engineering and Food Rheology Research Group (IFCRA), Universidad de Cartagena, Food Engineering Department, Cartagena de Indias 130001, Colombia 
First page
11057
Publication year
2021
Publication date
2021
Publisher
MDPI AG
e-ISSN
20763417
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2602003363
Copyright
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.