Effect of Edible Xanthan Coating Enriched by Crocus sativus L. Extracts on Fresh Cut Zucchini Slices

Abstract

Biopolymeric coatings fortified with bioactive plant extracts applied on fruit and vegetable surfaces could further enhance product quality attributes. Crocus sativus L. extract is rich in bioactive compounds. It is the first time that this extract was added to xanthan coating to investigate its effects on fresh-cut zucchini slice quality during storage at 5°C for 7 days. Therefore, weight loss, pH, titratable acidity, total soluble solids, firmness, color characteristics, and microbiological changes were monitored. Xanthan gum coating decreased the weight loss of fresh-cut zucchini slices and maintained their firmness. Xanthan–Crocus sativus L. extract coatings showed similar effects compared to xanthan coating without extract. Titratable acidity and total solid values of zucchini fresh-cut slices were lower which might indicate a delay in the maturation process. Furthermore, fresh-cut zucchini slices coated with xanthan and Crocus sativus L. extract 0.05% w/w exhibited similar firmness values throughout the storage duration; the highest values were recorded on the seventh day. Coatings with increasing concentrations of Crocus sativus L. extract did not present any specific trend in color parameters. Additionally, no significant differences were recorded between treatments for the population of total viable counts, yeasts/molds, and Enterobacteriaceae, and only a slight increase in the lactic acid bacteria population was observed in xanthan–Crocus sativus L. extract coatings. So, this research enriches the knowledge of the effects on the quality properties of fresh-cut zucchini slices coated by biopolymers and enriched with plant extracts.