Edible active coatings incorporated with Cinnamomum cassia and Myristica fragrans essential oils to improve shelf-life of minimally processed apples

Abstract

The effect of the incorporation of cinnamon (Cinnamomum cassia) and nut meg (Myristicafragrans) essential oils in alginate-based edible coatings that were applied on minimally processed apples, is reported. The minimum inhibitory concentrations were 1.25mg.mL-1 (cinnamon) and 2.50mg.mL-1 (nutmeg), against both Escherichia coli and Penicillium commune. Over storage periods there was a significant reduction in the E. coli and P. commune counts compared to the control. The extent of enzymatic browning was also significantly reduced in the coated samples. In the coated minimally processed apples sensory tests, the flavor had the lowest rating of the properties analyzed, for both treatments, followed by aroma and firmness.

Comparison of biopolymer-based edible coatings incorporating Piper nigrum and Schinus terebinthifolia applied on minimally processed pineapple

“…(with and without EO), but the chitosan-based coatings were so thin that was not possible to measure the thickness. The results agree with those obtained previously by this group (Santos et al, 2018), for alginate-based coatings incorporating cinnamon and nutmeg EOs applied to MP apples. But the present results are slightly lower than the results presented by other authors (Rojas-Gra€ u et al, 2007) for alginate and gellan-based coatings on apples, where the thicknesses were 132 and 155 μm, respectively.…”

“…After inoculation, the residual solution was allowed to drip off, and the slices were submerged in the coating forming solutions, separately. Once dried, the samples were packaged separately in a toxic plastic bags, sealed and stored at 3 8C for the analysis period (20 days for bacteria and 10 days for the fungi) as previously reported (Santos et al, 2018).…”

“…90 mL of sterile saline peptone water was added to 10 g of the sample and homogenized for 1 min. Subsequently, serial dilutions were performed, and 0.1 mL of this Biopolymerbased edible coatings solution was spread over a previously prepared PCA or CGA plate count and incubated at 3 8C for 10 days and at 25 8C for 3 days for psychrophilic bacteria or mould and yeast determination, respectively, as reported (Santos et al, 2018).…”

In vitro growth‐inhibitory effect of essential oils and supercritical carbon dioxide extracts from Cinnamomum spp. barks and fruits against food bacterial pathogens in liquid and vapor phase

“…Significant improvement could have been observed in shelf‐life and browning index, however, sensory descriptors had slightly lower evaluation from panelists. Similar effect has also been described in other fruit species such as kiwis and melons (Dos Santos et al, 2018; Muche & Rupasinghe, 2011). These results suggest that despite the distinctive flavor and aroma of cinnamon, C. cassia EOs and CO 2 extracts can be used for food preservation, especially when combined with suitable products such as cheese and meet.…”

Applications of lemon or cinnamon essential oils in strawberry fruit preservation: A review

“…Sensory evaluation is necessary to assess the quality of fruit since it provides direct information about how the consumer relates to the product. The primary strawberry quality attributes are firmness, color, aroma, and taste (including acidity, sweetness, sourness, and astringency) (Azodanlou et al, 2004; Perdones et al, 2012; Santos et al, 2018). Aroma and sweetness are the most important attributes for consumer acceptance (Azodanlou et al, 2003).…”