Freshness retention of minimally processed melon using different packages and multilayered edible coating containing microencapsulated essential oil

Abstract

Summary This study evaluated the effectiveness of packaging using a microencapsulated β‐cyclodextrin and trans‐cinnamaldehyde complex incorporated into a base chitosan matrix on the shelf life of fresh‐cut melon (Cucumis melo L. var. Reticulatus Naud) group Inodorus that were coated with a multilayered coating system using a polypropylene tray (Ziploc®) with (i) Ziploc® lid, (ii) Saran® wrap and (iii) plain cheesecloth and stored at 4 °C for 15 days. The multilayered antimicrobial coating improved the shelf life of fresh‐cut melon (up to 15 days), compared with the controls (7 days). Coated samples were firmer, maintained colour and total carotenoids content and showed less weight loss than the controls (P < 0.05). Among the packaging treatments, the Ziploc® lid was the most effective in maintaining shelf life. This study demonstrates the application of a new generation of edible coating using natural antimicrobial agents by means of the layer‐by‐layer assembly.

Effect of Linseed (Linum usitatissimum) Mucilage and Chitosan Edible Coatings on Quality and Shelf-Life of Fresh-Cut Cantaloupe (Cucumis melo)

“…Cantaloupe is one of the most popular fresh-cut fruits on the market and is consumed worldwide [7][8][9][10]. Cantaloupe is characterized by its aroma, intense flavor [11], and dietary fiber content, as well as its vitamin (A, B, and C), calcium, potassium, iron, and β-carotene levels [8,[12][13][14]. However, fresh-cut cantaloupe has a short shelf life (up to 9 days) because the processing and storage of the product trigger changes in physical integrity, loss of juice, softening of the pulp, enzymatic like nor dislike, 4 = like, and 5 = like very much; these parameters were decisive for the determination of quality and shelf life of fresh-cut cantaloupe (scores ≥2.5 were considered acceptable) [8,13].…”

The Effects of Produce Washes on the Quality and Shelf Life of “Cantaloupe” (Cucumis Melo var. Cantalupensis) and “Watermelon” (Citrullus Lantus var. Lanatus)

“…In addition, treatment with hydrogen peroxide at 2.5% has been reported to have minimal reductions (0.5 log or less) of yeast and mold populations on whole cantaloupe (Ukuku 2006). Additional studies have found that produce washing solutions (chorine, acidified sodium chlorite, acidified calcium sulfate), modified atmosphere (chlorine dioxide gas treatment, and high oxygen, high carbon dioxide), antimicrobial films (encapsulated essential oils) in packaging, and use of biopreservatives such as natural fruit microbiota have also reported improved shelf life extension of melons resulting from decreased microbial contaminants with no significant reductions in sensory quality (Mahmoud et al 2008;Fan et al 2009;Zhang et al 2013;Abadias et al 2014;Moreira et al 2014).…”

Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety

“…In the specific case of edible coatings for fresh food products, nanoemulsions are being implemented, as they can be formulated with natural food‐grade ingredients and their production process is easily scalable in the industry by high‐pressure homogenization process (Donsì, Annunziata, Sessa, & Ferrari, ). The layer‐by‐layer methodology has also received great interest as a new tool to create multilayer nanocoatings to extend the shelf life of perishable foods (Fabra et al., ; Mantilla, Castell‐Perez, Gomes, & Moreira, ; Moreira et al., ; Sipahi, Castell‐Perez, Moreira, Gomes, & Castillo, ). Recent developments in active food packaging include the use of active labels, surface modification, or incorporation of the biocide agents either included in coatings or in the adhesives of multilayer structures (Akrami et al., ; Gherardi et al., ; Han et al., ; Narayanan, Neera, Mallesha, & Ramana, ; Otero et al., ).…”