Journal
BIORESOURCES
Volume 16, Issue 3, Pages 5556-5573Publisher
NORTH CAROLINA STATE UNIV DEPT WOOD & PAPER SCI
DOI: 10.15376/biores.16.3.5556-5573
Keywords
Edible coating; Strawberry; Shelf-life; Extracellular compounds
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Funding
- Autonomous University of the State of Morelos (Morelos, Mexico)
- CONACYT [476512, CVU: 860103, 735706, CVU: 961775]
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Edible coatings based on extracellular compounds of Humphreya coffeata and pectin were tested on strawberries for food preservation. The EC containing PHC2 showed the best results in delaying strawberry decay.
Edible coatings (EC) are a biodegradable alternative for food preservation. In this work EC based on extracellular compounds of Humphreya coffeata and pectin (PHC) were elaborated and characterized through testing on strawberries. Two PHC types were obtained (PHC1, which settled, and PHC2, which floated during the first separation). The conservation period of the strawberry and the phenol content and antioxidant activity in strawberries with the EC were determined. Four EC were prepared (EC1, EC2, EC3, and EC4), in which EC1 did not contain any PHC, EC2 contained PHC1, EC3 contained PHC2, and EC4 contained both PHCs. Three EC types (EC2, EC3, and EC4) delayed the decay of strawberries approximately 90% at 20 degrees C during the first 10 days of evaluation, and at 4 degrees C the effect was between 75 and 90% after 25 days of experimentation. However, EC3 and EC4, both of which contained PHC2, presented the best results. The content of total phenols (approximately 55 mg (gallic acid equivalent (GAE)/mL) and the free radical scavenging activity were 35% with ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 75% with DPPH (2,2-diphenyl-1-picrylhydrazyl) in strawberries with EC. Thus, EC are an alternative for preserving strawberries without losing their antioxidant capacity.
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