Multivariate analysis of peach quality treated with essential oil coatings

Abstract

The effect of edible coatings incorporated with essential oils of cinnamon, basil, and thyme with and without sodium alginate, glycerol, and Tween 80 on the physiochemical, sensory, and shelf life of peach fruit were investigated using the multivariate technique. All coatings retarded the changes in fruit as compared to control samples. Combination of essential oils and alginate were more effective as compared to these chemicals alone. Changes in the physiochemical and sensory attributes were slow at the start while rapid toward the end of storage. Total sugars, pH, Total soluble solids, and weight loss showed a positive correlation. Total sugars, TSS, and pH possessed more than 90% similarity while firmness, vitamin C, radical scavenging activity, and sensory attributes had more than 95% similarity. Thyme and alginate incorporated coatings exhibited maximum shelf life. Findings suggest that the essential oil incorporated edible coatings may enhance the shelf life of peach. Practical applications Prunus persica (peach) is a perishable commodity like most fresh fruits with a short shelf life. A large amount of fruit is lost after harvest due to its short shelf life and rapid biochemical changes. Different preservation methods exists but they are far from being natural and are neither cost‐effective. For this reason, application of natural edible coatings is an effective way to control the rapid changes in fruit and preserve it, hence, enhancing its shelf life. Coatings were developed with alginates, glycerol, and essential oils of basil, thyme, and cinnamon and applied to preserve the peach quality along with the enhancement of its shelf life. This research is beneficial for the industry personnel, researchers, and consumers who always look for natural sources rather than synthetic. It will further create opportunities for the producers to deliver their fruit wherever they want without much loss in its quality.

Effect of active pectin edible coatings on the safety and quality of fresh‐cut apple

“…However, comparing coated samples, it was evident that the samples coated with PE and PNE had lower scores for odour, since the presence of CEO created an additional aroma not liked by the evaluator. This additional aroma is contributed by the volatile compounds present in EOs, affecting sensory acceptability (Ayub et al ., 2021). In terms of overall visual quality and overall acceptance, apple treated with PNE presented the highest score followed by PE, whereas that for uncoated was lowest.…”

Effects of cinnamon essential oil and Persian gum on preservation of pomegranate arils

“…In the second step, for producing specific combinations of PG and CEO solutions, various contents of CEO (0%, 0.25%, 0.5%, and 0.75% (v/v)) were added to the PG solutions from the first step. These treatments were selected according to our previous study and also other scientific reports (Ayub et al., 2020; Barzegar et al., 2018; Wang et al., 2021). Next, the solutions were fully emulsified by a homogenizer (WTW‐Disper) at 12,000 rpm for 5 min.…”

Practical in‐storage interventions to control foodborne pathogens on fresh produce

“…Alginate–apple puree edible coating containing 0.1% oregano oil significantly reduced the consumer preference for fresh‐cut apples throughout the 14‐day storage at 4°C (Rojas‐Grau et al., 2007). However, a recent study showed that edible coatings containing cinnamon, basil, or thyme oil better maintained the sensory characteristics (color, aroma, taste, and appearance) of whole peaches compared to uncoated fruits (Ayub et al., 2020). Incorporation of 7.3–36.1 g/L cinnamon leaf oil in pectin edible coating increased the odor acceptability of fresh‐cut peaches; the acceptance increased in proportion to essential oil concentrations (Ayala‐Zavala et al., 2013).…”