Programa de Ingeniería Química, Facultad de Ingeniería, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia.
Programa de Microbiología, Facultad de Ciencias Exactas y Naturales, Universidad Libre seccional Barranquilla, km. 7 vía a, Puerto Colombia 081008, Colombia.
Biomolecules. 2018 Nov 21;8(4):155. doi: 10.3390/biom8040155.
The strawberry is a fruit appreciated in the food industry for its high content of bioactive compounds. However, it is considered a highly perishable fruit, generally attacked by pests of phytopathogenic origin, which decreases its shelf-life. Normally, to diminish the losses caused by pathogenic microbes, coatings of polysaccharides in combination with natural products like essential oils are applied. In this work, we describe the effect of edible coatings from chitosan (CT) incorporating essential oil (TCEO), applied to strawberries stored under refrigeration conditions (5 ± 0.5 °C). Different concentrations of TCEO were applied to chitosan coatings, with different effects on the physical and microbiological properties of the strawberries. All the products had greater acceptance and quality than the controls, being more effective those with essential oil incorporation. It is noteworthy that all the essential oil treatments lead to an increase in the shelf-life of strawberries of up to 15 days. Scanning electron microscopy (SEM) analysis of the microstructure showed a decrease in compactness with TCEO introduction, but without compromising food preservation after 15 days. In addition, treated strawberries delayed the loss of physicochemical and antioxidant properties, due to protection against the microbial development of aerobic mesophylls, molds, and yeasts.
草莓因其富含生物活性化合物而在食品工业中受到青睐。然而，它被认为是一种极易腐烂的水果，通常会受到植物病原虫害的侵袭，从而缩短其货架期。通常，为了减少病原微生物造成的损失，会应用包含精油的多糖涂层与天然产物结合。在这项工作中，我们描述了将含有精油（TCEO）的壳聚糖（CT）可食用涂层应用于冷藏条件（5±0.5°C）下储存的草莓的效果。不同浓度的 TCEO 被应用于壳聚糖涂层，对草莓的物理和微生物特性有不同的影响。所有产品的接受度和质量都高于对照组，而含有精油的产品效果更好。值得注意的是，所有精油处理都将草莓的货架期延长了 15 天。扫描电子显微镜（SEM）分析表明，引入 TCEO 会降低微观结构的致密性，但在 15 天后不会影响食品保存。此外，由于对好氧叶肉、霉菌和酵母的微生物生长的保护，处理过的草莓延缓了物理化学和抗氧化特性的损失。
