Hassan Arkan Mohammed, Altemimi Ammar B, Ghanbarzadeh Babak, Adun Perihan, Arab Khaled, Ibrahim Sonya, Awlqadr Farhang Hameed, Hesarinejad Mohammad Ali, Abedelmaksoud Tarek Gamal
Faculty of Science, Department of Chemistry University of Garmian Iraq.
Food Science Department College of Agriculture, University of Basrah Iraq.
Food Sci Nutr. 2025 Apr 30;13(5):e70222. doi: 10.1002/fsn3.70222. eCollection 2025 May.
Edible coatings are a thin layer of substances that are put on the surface of food. This work was designed to investigate strawberry coating prepared of carboxymethyl cellulose (CMC), gelatin (G) enriched with lemon essential oil (LEO) in various concentrations (0.5%, 1.5%, 3%), on the antimicrobial characteristics, shelf life, physicochemical, and sensory properties of strawberries preserved for 16 days at 4°C ± 1°C and an RH of 85% ± 5%. It was found that adding LEO to the CMC + G coating inhibited yeast and mold growth as well as decreased weight loss. The total flavonoid (TF), total phenol content (TPC), ascorbic acid, and antioxidant activity (AOA) all decreased slowly. Furthermore, the CMC + G + LEO combination reduced fruit deterioration due to respiration-related cell wall degradation and delayed titratable acidity (TA); pH changes, as well as losses of the fruit's total soluble solid (SS), were decreased. Likewise, the simultaneous use of CMC, G, and LEO in the sensory assessment (texture, flavor, appearance, and over all acceptance) improved aroma and appearance in the sensory assessment of the current research employing CMC + G + LEO 3%. It also proved to be efficient in reducing firmness loss, total flavonoids, ascorbic acid, TPC, and AOA in strawberry fruits compared with the uncoated.
可食用涂层是涂覆在食品表面的一层薄薄的物质。本研究旨在探究用羧甲基纤维素（CMC）、添加不同浓度（0.5%、1.5%、3%）柠檬精油（LEO）的明胶（G）制备的草莓涂层，对在4°C±1°C、相对湿度85%±5%条件下保存16天的草莓的抗菌特性、保质期、理化性质和感官特性的影响。研究发现，在CMC + G涂层中添加LEO可抑制酵母和霉菌生长，并减少重量损失。总黄酮（TF）、总酚含量（TPC）、抗坏血酸和抗氧化活性（AOA）均缓慢下降。此外，CMC + G + LEO组合减少了因呼吸相关细胞壁降解导致的果实变质，并延缓了可滴定酸度（TA）；pH值变化以及果实总可溶性固形物（SS）的损失也有所减少。同样，在感官评估（质地、风味、外观和总体接受度）中，同时使用CMC、G和LEO可改善香气和外观，在本研究采用3% CMC + G + LEO的感官评估中效果显著。与未涂层的草莓相比，它还能有效减少草莓果实的硬度损失、总黄酮、抗坏血酸、TPC和AOA。
