Optimization of edible coating with essential oils in blueberries
ABSTRACT The application of edible coatings containing natural antimicrobials is a postharvest conservation technology in fruits that have generated interest. This research aimed the determination of the edible coating composition and the concentration of essential oil that allows optimizing the phy...
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| Format: | Article |
| Language: | English |
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Universidade Federal de Lavras
2022-09-01
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| Series: | Ciência e Agrotecnologia |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542022000100401&tlng=en |
| _version_ | 1811258403559833600 |
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| author | Luis Márquez-Villacorta Carla Pretell-Vásquez María Hayayumi-Valdivia |
| author_facet | Luis Márquez-Villacorta Carla Pretell-Vásquez María Hayayumi-Valdivia |
| author_sort | Luis Márquez-Villacorta |
| collection | DOAJ |
| description | ABSTRACT The application of edible coatings containing natural antimicrobials is a postharvest conservation technology in fruits that have generated interest. This research aimed the determination of the edible coating composition and the concentration of essential oil that allows optimizing the physical-mechanical characteristics for its application in the conservation of blueberries. The antimicrobial activity of the essential oils of cinnamon and lemon was determined, resulting in a minimum inhibitory concentration of 0.3% in both cases. After applying the Box Behnken design of the Response Surface Methodology (RSM), the optimal treatment for edible coating with cinnamon essential oil 0.3% was determined: aloe vera gel 18.40%, gelatin 2%, and glycerol 0.055% obtaining values of 27.95% solubility, 0.90 mm of deformation and 3.34 N of breaking strength. Likewise, the same procedure was followed for the coating with lemon essential oil 0.3%, determining as optimal 23.94% aloe vera gel, 2% gelatin, and 0.05% glycerol, getting values of 28.06% solubility, 0.45 mm deformation, and 4.53 N of breaking strength. Finally, their applications in Biloxi blueberries were validated, preserving the main physicochemical and microbiological quality attributes during 28 days of storage at 2 °C, compared, to a control sample. |
| first_indexed | 2024-04-12T18:12:48Z |
| format | Article |
| id | doaj.art-3ffc640b0cd842f0a6bae6861d6a11ed |
| institution | Directory Open Access Journal |
| issn | 1981-1829 |
| language | English |
| last_indexed | 2024-04-12T18:12:48Z |
| publishDate | 2022-09-01 |
| publisher | Universidade Federal de Lavras |
| record_format | Article |
| series | Ciência e Agrotecnologia |
| spelling | doaj.art-3ffc640b0cd842f0a6bae6861d6a11ed2022-12-22T03:21:45ZengUniversidade Federal de LavrasCiência e Agrotecnologia1981-18292022-09-014610.1590/1413-7054202246006022Optimization of edible coating with essential oils in blueberriesLuis Márquez-Villacortahttps://orcid.org/0000-0003-4070-788XCarla Pretell-Vásquezhttps://orcid.org/0000-0001-7651-9034María Hayayumi-Valdiviahttps://orcid.org/0000-0002-1715-6293ABSTRACT The application of edible coatings containing natural antimicrobials is a postharvest conservation technology in fruits that have generated interest. This research aimed the determination of the edible coating composition and the concentration of essential oil that allows optimizing the physical-mechanical characteristics for its application in the conservation of blueberries. The antimicrobial activity of the essential oils of cinnamon and lemon was determined, resulting in a minimum inhibitory concentration of 0.3% in both cases. After applying the Box Behnken design of the Response Surface Methodology (RSM), the optimal treatment for edible coating with cinnamon essential oil 0.3% was determined: aloe vera gel 18.40%, gelatin 2%, and glycerol 0.055% obtaining values of 27.95% solubility, 0.90 mm of deformation and 3.34 N of breaking strength. Likewise, the same procedure was followed for the coating with lemon essential oil 0.3%, determining as optimal 23.94% aloe vera gel, 2% gelatin, and 0.05% glycerol, getting values of 28.06% solubility, 0.45 mm deformation, and 4.53 N of breaking strength. Finally, their applications in Biloxi blueberries were validated, preserving the main physicochemical and microbiological quality attributes during 28 days of storage at 2 °C, compared, to a control sample.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542022000100401&tlng=enMinimal processedpostharvestberries |
| spellingShingle | Luis Márquez-Villacorta Carla Pretell-Vásquez María Hayayumi-Valdivia Optimization of edible coating with essential oils in blueberries Ciência e Agrotecnologia Minimal processed postharvest berries |
| title | Optimization of edible coating with essential oils in blueberries |
| title_full | Optimization of edible coating with essential oils in blueberries |
| title_fullStr | Optimization of edible coating with essential oils in blueberries |
| title_full_unstemmed | Optimization of edible coating with essential oils in blueberries |
| title_short | Optimization of edible coating with essential oils in blueberries |
| title_sort | optimization of edible coating with essential oils in blueberries |
| topic | Minimal processed postharvest berries |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542022000100401&tlng=en |
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