Postharvest Mold Growth Control in Raspberries and Blackberries Using Cinnamon Essential Oil-Loaded Alginate Beads

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY ACS food science & technology Pub Date : 2025-01-08 DOI:10.1021/acsfoodscitech.4c0064910.1021/acsfoodscitech.4c00649

Maria J. Paris, Emma Mani-López, Nelly Ramírez-Corona and Aurelio López-Malo*,

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Abstract

This study aims to evaluate the mold growth inhibition on raspberries (Rubus idaeus) and blackberries (Rubus fruticosus) utilizing alginate beads with cinnamon (Cinnamomum zeylanicum) essential oil (CEO). A thermogravimetric (TGA)/differential thermal analysis (DTA) of CEO alginate beads was performed to evaluate the behavior of the loaded material. Furthermore, the impact of CEO-alginate beads on berries’ sensory quality was performed. During 21 days, inoculated fruits with four molds (Botrytis cinerea, Penicillium expansum, Penicillium italicum, Cladosporium cladosporioides) were exposed to beads at temperatures of 25, 15, and 4 °C. CEO-alginate beads better controlled mold growth on raspberries than on blackberries. Higher CEO concentrations and lower temperatures resulted in a longer lag phase and a lower growth probability. The thermogravimetric analysis confirmed the inclusion of CEO into the alginate matrix. The sensory quality of berries exposed to CEO-alginate beads was similar to the nonexposed. CEO-alginate beads can extend berries’ shelf life by preventing mold growth, offering a natural and safe alternative.

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