Effect of basil seed gum based edible coating enriched with echinacea extract on the postharvest shelf life of fresh strawberries

Effects of novel edible coatings based on bail seed gum (BSG) enriched with echinacea extract (EE) (3% BSG, 3% BSG + 0.5% EE, 3% BSG + 1.5% EE, 3% BSG + 3% EE) on the quality characteristics of fresh strawberries were monitored after 0, 4, 8, 12, 16 and 20 days of storage (1C, 95% RH). The lowest growth of microorganisms, weight loss, softening and ascorbic acid, phenol and anthocyanin degradation were measured in strawberries coated with 3% BSG + 3% EE. Moreover, the strawberries coated with 3% BSG + 3% EE showed the highest antioxidant and superoxide dismutase activity, the lowest peroxidase activity and received the highest ranked sensory attributes. Incorporating EE into the BSG solution coating formulation as a new hurdle increased its antimicrobial properties and extended the shelf life of coated strawberries compared to uncoated by up to 20 days. These achievements paved the way for hurdle technology applications involving medicinal plant extract such as echinacea extract combined with other technologies like coating technology in the preservation of fresh or process foods.