Effect of edible coatings with essential oils on the quality of red raspberries over shelf‐life

• Published in: Journal of the science of food and agriculture Vol. 97; no. 3; pp. 929 - 938
• Main Authors: Gomes, Marcos de Souza, Cardoso, Maria das Graças, Guimarães, Ana Clara Garcia, Guerreiro, Adriana Cavaco, Gago, Custódia Maria Luís, Vilas Boas, Eduardo Valério de Barros, Dias, Cristina Maria Barrocas, Manhita, Ana Cristina Cabaça, Faleiro, Maria Leonor, Miguel, Maria Graça Costa, Antunes, Maria Dulce Carlos
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01-02-2017; John Wiley and Sons, Limited
• Subjects: alginate; Alginates - chemistry; Anthocyanins - analysis; Anthocyanins - chemistry; Anti-Bacterial Agents - adverse effects; Anti-Bacterial Agents - chemistry; Anti-Bacterial Agents - metabolism; Bacteria; Brazil; Brazilian essential oils; Citrus; Citrus - chemistry; Coatings; cyanidin‐3‐O‐glucosylrutinoside; Edible; Essential oils; Food Preservatives - adverse effects; Food Preservatives - chemistry; Food Preservatives - metabolism; Food Quality; Food Storage; Free Radical Scavengers - analysis; Free Radical Scavengers - chemistry; Free radicals; Fruit - chemistry; Fruit - microbiology; Fruits; Fungi - growth & development; Fungi - isolation & purification; Fungicides, Industrial - adverse effects; Fungicides, Industrial - chemistry; Fungicides, Industrial - metabolism; Glucuronic Acid - chemistry; Gram-Negative Aerobic Bacteria - growth & development; Gram-Negative Aerobic Bacteria - isolation & purification; Gram-Positive Bacteria - growth & development; Gram-Positive Bacteria - isolation & purification; Hexuronic Acids - chemistry; Humans; Lemons; Nutritive Value; Oils, Volatile - adverse effects; Oils, Volatile - chemistry; Oils, Volatile - metabolism; Oranges; pectin; Pigments, Biological - analysis; Pigments, Biological - chemistry; Principal Component Analysis; Rubus - chemistry; Rubus - microbiology; Rubus idaeus; Surface Properties; Yeasts - growth & development; Yeasts - isolation & purification; alginate; cyanidin-3-O-glucosylrutinoside; Rubus idaeus; Brazilian essential oils; pectin
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.7817

BACKGROUND
The objective of the present work was to develop strategies for increasing the shelf‐life of red raspberries (Rubus idaeus L.), by preventing microorganism growth.
RESULTS
Fruits coated with alginate plus lemon essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin than the remaining samples. The less red color verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. Cyanidin and pelargonidin glucosides were found in raspberries fruits. The edible coatings supplemented with the essential oil of orange either at 0.1% or 0.2% were very efficient for controlling yeast and mold growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient.
CONCLUSION
The application of the film improved post‐harvest quality of raspberry, since the addition of essential oils of citrus films promoted to the inhibitory effect of fungi and bacteria growth after 15 days of storage, without changing quality parameters. © 2016 Society of Chemical Industry