Giacondino Corinne, De Bruno Alessandra, Puntorieri Davide, Pizzimenti Martina, Piscopo Amalia
Department AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy.
Department of Human Sciences and Promotion of the Quality of Life, San Raffaele University, 00166 Rome, Italy.
Gels. 2024 Aug 24;10(9):549. doi: 10.3390/gels10090549.
This research investigates the effects of using edible gel coatings and bio-based packaging materials on extending the shelf life of cherry tomatoes. Two edible gel coatings (guar gum and guar gum +5% of a lemon ( (L.) Osbeck pomace extract obtained in the research laboratory) were applied on cherry tomatoes, then they were packaged in bio-based materials (cellulose tray + PLA lid). Guar gum, glycerol, sorbitol, extra virgin olive oil, and tween 20 were used in coating formulation. Uncoated tomatoes packed in bio-based materials and conventional plastic (PET trays + lid) were tested as a control. Samples were stored for 45 days at 20 °C and their quality parameters were evaluated. Coated tomatoes maintained firmness and weight, and the enriched coated samples showed a significant increase in phenol content, derived from the antioxidant extract. Samples packed in PET showed a sensory unacceptability (<4.5) after 45 days correlated with a greater decline in firmness (from 10.51 to 5.96 N) and weight loss (from 7.06 to 11.02%). Therefore, edible gel coating and bio-based packaging proved to be effective in maintaining the overall quality of cherry tomatoes for 45 days, offering a promising approach to reduce plastic polymer use and food waste.
本研究调查了使用可食用凝胶涂层和生物基包装材料对延长樱桃番茄保质期的影响。将两种可食用凝胶涂层（瓜尔胶以及瓜尔胶+5%在研究实验室获得的柠檬（L.）奥贝克果渣提取物）应用于樱桃番茄，然后将它们包装在生物基材料（纤维素托盘+聚乳酸盖子）中。瓜尔胶、甘油、山梨醇、特级初榨橄榄油和吐温20用于涂层配方。包装在生物基材料和传统塑料（PET托盘+盖子）中的未涂层番茄作为对照进行测试。样品在20°C下储存45天，并对其质量参数进行评估。涂覆的番茄保持了硬度和重量，富含抗氧化剂提取物的涂覆样品的酚含量显著增加。包装在PET中的样品在45天后出现感官不可接受性（<4.5），这与硬度的更大下降（从10.51 N降至5.96 N）和重量损失（从7.06%降至11.02%）相关。因此，可食用凝胶涂层和生物基包装被证明在45天内有效地保持了樱桃番茄的整体品质，为减少塑料聚合物使用和食物浪费提供了一种有前景的方法。
