Marina Giello, Nicoletta A. Miele, Stefania Volpe, Rossella Di Monaco, Silvana Cavella, Francesco Villani, Elena Torrieri
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引用次数: 0
Abstract
This work aimed to develop an essential oil (EO) emulsion coating for strawberries and pears based on a sodium caseinate-guar gum blend. Autochthonous microbiota of the fruits combined with physical and sensory evaluation of the blends were studied to design the coatings. Microbial populations were isolated from pears and strawberries to select the best EOs among lemon, thyme, peppermint, fennel, and orange. Thyme EO showed the highest and widest antimicrobial activity followed by peppermint and lemon EOs. Coarse and stable emulsified blends were obtained using these EOs at 1.5 % in the blend (D4,3 from 50 to 72 µm; ζ-potential > −30 mV). Coatings were slightly or moderately liked, although the coating/fruit pair influenced the likeness. Only lemon EO-based coating was considered appropriate for both fruits. In conclusion, lemon and thyme EOs could be combined to develop an acceptable antimicrobial coating for strawberries and pears.
期刊介绍：
Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.
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