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

IF 2.8 Q2 FOOD SCIENCE & TECHNOLOGY ACS food science & technology Pub Date : 2025-01-08 DOI:10.1021/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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肉桂精油海藻酸盐珠对覆盆子和黑莓采后霉菌生长的控制

本研究旨在评价海藻酸盐珠和肉桂精油对覆盆子和黑莓霉菌生长的抑制作用。采用热重(TGA)/差热分析（DTA）对CEO海藻酸盐珠进行了负载材料的性能评价。此外，还研究了ceo -海藻酸珠对浆果感官品质的影响。在21天的时间里，将接种了4种霉菌（灰霉病菌、扩张青霉、意大利青霉、枝孢枝枝霉）的果实暴露在温度分别为25、15和4℃的球珠中。海藻酸盐珠比黑莓更能控制树莓上的霉菌生长。较高的CEO浓度和较低的温度导致较长的滞后期和较低的生长概率。热重分析证实了藻酸盐基质中含有CEO。暴露于ceo -海藻酸珠的浆果的感官质量与未暴露的相似。海藻酸盐珠可以通过防止霉菌生长来延长浆果的保质期，提供了一种天然安全的替代品。

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来源期刊

ACS food science & technology

CiteScore

3.30

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0.00%

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