Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries

Abstract

Strawberries rich nutrition, flavor, and aroma profiles make them popular. Many studies have tried to extend strawberries shelf life. In the current study, grape pomace extract (GPE) was combined with polyvinyl alcohol (PVA) and used to extend the shelf life of strawberries. Ascorbic acid content, total phenolic content, total anthocyanin content, and antioxidant activity determinations showed that PVA/GPE-coated strawberries were superior to the uncoated fruits during storage. Total mesophilic aerobic bacteria (TMAB) and yeast/mold counts in the uncoated strawberries were 2 and 2.68 log cfu/g at the start of storage, respectively, and 9.8 and 14.00 log cfu/g after 16 days of storage, respectively. Strawberries coated with the PVA solution with 2.5% (w/v) GPE showed 32% and 25% less TMAB and yeast/mold counts, respectively, at the end of storage. The PVA/GPE-coated strawberries showed significantly higher firmness compared to the control fruit. The PVA/GPE coating improved strawberry shelf life and functional properties.

Application of Natural Edible Coating to Enhance the Shelf Life of Red Fruits and Their Bioactive Content

“… reduced the weight loss with significant decrease in decay percentage  did not affect the TSS levels, the decreasing TA, and increasing pH values  did not cause a protective effect on the lowering values of total phenolic and anthocyanin contents  exhibited a positive influence on the antioxidant activity in the coated blueberries  reduced the bacterial, yeast, and fungal counts, visibly expressed by a reduction in decay incidence [142] Polyvinyl alcohol + grape pomace extract Strawberries  decreased microbial count  higher firmness [143]  Improved shelf life and functional properties Cassava starch, whey protein, beeswax, chitosan, glycerol, stearic acid, and glacial acetic acid…”

Characterization of Antioxidant and Antimicrobial Activity and Phenolic Compound Profile of Extracts from Seeds of Different Vitis Species

“…Another way is to use both grape seeds and oilcake as sources of phytochemicals, which can impart beneficial functional properties to innovative food and cosmetic products [ 3 , 4 , 7 ]. Grape seed flour and seed extracts were successfully added to confectionery and bakery products, as well as to biofilms applied as an edible coating for food storage [ 8 , 9 , 10 , 11 ].…”