Postharvest quality and antioxidant activity extension of strawberry fruit using allyl isothiocyanate encapsulated by electrospun zein ultrafine fibers

• Published in: Food science & technology Vol. 143; p. 111087
• Main Authors: Colussi, Rosana, Ferreira da Silva, Wyller Max, Biduski, Barbara, Mello El Halal, Shanise Lisie, da Rosa Zavareze, Elessandra, Guerra Dias, Alvaro Renato
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-05-2021
• Subjects: Active package; Allyl isothiocyanate; Anthocyanin; Storage; Anthocyanin; Active package; Storage; Allyl isothiocyanate
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2021.111087

The aim of this study was to encapsulate allyl isothiocyanate (AITC) in zein ultrafine fibers and evaluate its effects as active packaging on postharvest quality of strawberry. Fresh strawberries (cv Camarosa) were collected from a local agro-industry at commercial maturity, washed, dried, and stored at 4 °C with 4% and 8% AITC, in free form and encapsulated in zein fibers. The strawberries were analyzed for weight loss, firmness, titratable acidity, soluble solids concentration, and pH from day 0 (fresh strawberries) to 20, every five days. After 15 days of storage, the strawberries were also analyzed for free phenolic content, antioxidant capacity using ABTS and DPPH methods, and total anthocyanin content. AITC successfully reduced weight loss of strawberries for an additional five days. The encapsulation of AITC using zein was efficient when lower concentrations (4%) are applied. The increase of AITC on zein fibers saturated the medium and reduced fruit quality. All AITC treatments significantly reduced the firmness and reddish color of the stored strawberries, the AITC addition suppressed the total phenolic and anthocyanin contents. These findings suggest that low concentrations of AITC encapsulated in zein fiber provide a promising method to maintain strawberry quality.
•Allyl isothiocyanate reduces the weight loss of strawberry fruit.•Allyl isothiocyanate prolongs the shelf life of strawberries for an additional five days.•Allyl isothiocyanate suppresses the total phenolic and anthocyanin content of strawberries.•pH, titratable acidity, and soluble solid are not influenced by allyl isothiocyanate.•Encapsulated allyl isothiocyanate is more efficient than free form.