Edible coating enriched with cinnamon oil reduces the oxidative stress and improves the quality of strawberry fruit stored at room temperature

Abstract

BACKGROUND The present study aimed to assess the impact of a starch/gelatine coating containing cinnamon oil on selected quality attributes and redox status in strawberry fruit stored at room temperature (72 h). RESULTS Research showed that the application of cinnamon oil to an edible coating allows an improvement of the quality of strawberry fruit stored at room temperature. The cinnamon oil coating inhibits the development of yeast and mould, and reduces loss of soluble solids and ascorbic acid during 72 h storage at room temperature. Moreover, the coating with cinnamon oil clearly reduced the level of oxidative stress, which was manifested by a lower level of reactive oxygen species, as well as a lower activity of antioxidant enzymes. The elimination of oxidative stress in the cinnamon oil‐coated fruit also contributed to lower PARP1 mRNA expression, inhibiting the metabolism of NAD+ and reducing ATP losses. CONCLUSION The coating of strawberry fruit with a starch/gelatine biofilm containing cinnamon oil is an effective method for delaying postharvest senescence of fruit and the storage degradation of tissue. © 2023 Society of Chemical Industry.

Effect of Alginate-Based Edible Coating Containing Thyme Essential Oil on Quality and Microbial Safety of Fresh-Cut Potatoes

“…In the current study, background microorganisms of fresh-cut potatoes in the AEC-TEO treatments were lower than those in the control, and it is reasonable to suggest that TEO exhibits antibacterial activity and that the coating process itself might wash away some microorganisms. Other research showed that an edible coating containing cinnamon oil inhibited yeast and mold on strawberries [28]. An alginate edible coating with thyme oil reduced mold and yeast growth compared to the control and alginate without thyme oil [57].…”

“…Therefore, TEO might be combined with EC to reduce these negative impacts. The preservation effects of alginate EC with oregano essential oils, carboxymethyl chitosan-pullulan EC with galangal essential oil, EC with cinnamon essential oil, and alginate-based EC with thyme essential oil have all been evaluated on fruits and vegetables such as tomatoes, mangos, strawberries, and cantaloupes [26][27][28][29]. Moreover, the quality and safety of fresh-cut potatoes treated with alginate-based EC containing thyme essential oil have been not reported.…”

Recent Progress in Modified Atmosphere Packaging and Biopolymeric Films and Coatings for Fresh Strawberry Shelf‐Life Extension

“…Most studies have focused on developing active coatings, blending biopolymers with molecules with antimicrobial and antioxidant properties such as grape seed extracts [106], apple peel polyphenols [107], essential oils [114, 115] and Aloe vera gel [122]. Furthermore, these coatings can reduce respiration rate, transpiration rate (weight loss), colour change and fruit firmness modification, as well as ascorbic acid, the total content of phenols and anthocyanin degradation (Table 3).…”