Optimization of edible coating with essential oils in blueberries

Abstract

The application of edible coatings containing natural antimicrobials is a postharvest conservation technology in fruits that have generated interest. This research aimed the determination of the edible coating composition and the concentration of essential oil that allows optimizing the physical-mechanical characteristics for its application in the conservation of blueberries. The antimicrobial activity of the essential oils of cinnamon and lemon was determined, resulting in a minimum inhibitory concentration of 0.3% in both cases. After applying the Box Behnken design of the Response Surface Methodology (RSM), the optimal treatment for edible coating with cinnamon essential oil 0.3% was determined: aloe vera gel 18.40%, gelatin 2%, and glycerol 0.055% obtaining values of 27.95% solubility, 0.90 mm of deformation and 3.34 N of breaking strength. Likewise, the same procedure was followed for the coating with lemon essential oil 0.3%, determining as optimal 23.94% aloe vera gel, 2% gelatin, and 0.05% glycerol, getting values of 28.06% solubility, 0.45 mm deformation, and 4.53 N of breaking strength. Finally, their applications in Biloxi blueberries were validated, preserving the main physicochemical and microbiological quality attributes during 28 days of storage at 2 °C, compared, to a control sample.

Development of biodegradable coatings by the incorporation of essential oils derived from food waste: A new sustainable packaging approach

“…Aloe vera extracts are being utilized in edible coatings for improving the shelf life and the post-harvest food commodities quality. 57,58 Some examples of aloe vera-based coatings infused with EOs are discussed below.…”

“…Additionally, the combination of 0.2% LPEO and 0.1% OPEO proved to be the most effective in preventing mesophilic bacterial growth. Márquez‐Villacorta et al 57 revealed that the incorporation of LPEO into coatings had a significant impact on Botrytis cinerea , with complete inhibition observed with concentrations of less than 30 μl.…”

“…It offers a comparatively low barrier to the loss of moisture in fruits like peaches, plums, grapes, papaya and tomato fruit. Aloe vera extracts are being utilized in edible coatings for improving the shelf life and the post‐harvest food commodities quality 57,58 . Some examples of aloe vera‐based coatings infused with EOs are discussed below.…”

“…The loss of weight and firmness are connected, by maintaining the weight firmness was also maintained, which increased consumer acceptance. The application of this coating decreased the fungal and bacterial load of fruits causing an increase in its shelf life.Márquez-Villacorta et al57 optimized the physical and mechanical qualities of aloe vera gel with LPEO for application in blueberry preservation. Aloe vera gel, gelatin, 0.5% glycerol and 0.3% LPEO were used to coat the berries.…”