Ali Nuzra, Dina Eredina, Tas Ayten Aylin
Department of Health Professions, Faculty of Health and Education, Manchester Metropolitan University, Manchester M15 6BX, UK.
Foods. 2025 Jul 3;14(13):2362. doi: 10.3390/foods14132362.
This study developed chitosan-based active edible coating formulations with antioxidant and antimicrobial properties exhibited by oregano and cinnamon leaf essential oils (EOs) to extend the shelf life of fresh-cut 'Braeburn' apples. The primary coating consisted of chitosan (1.5% /), ascorbic acid (2% /), and citric acid (2% /). Oregano (0.06 and 0.15% /) and cinnamon leaf (0.06 and 0.1% /) EOs were added to the primary coating. The coated apple slices were stored for 9 days at 4 ± 1 °C. Changes in weight loss, water activity, titratable acidity, total soluble solids content, polyphenol oxidase (PPO) activity, firmness, colour, visual appearance, surface morphology, and microbial activity were measured on days 2 and 9. The results revealed that the control samples deteriorated rapidly during storage. However, higher concentrations of EOs reduced moisture loss, water activity, and acid conversion but slightly impacted visual appearance. The coatings effectively inhibited the PPO activity through storage. The formulation with 0.1% cinnamon leaf EO may be considered a viable candidate for application as a coating material, followed by the formulation containing 0.06% oregano EO, maintaining the optimum quality parameters of fresh-cut apples. Chitosan-based coatings with added EOs can be a promising alternative for maintaining fresh-cut apple quality during storage.
本研究开发了基于壳聚糖的活性可食用涂层配方，该配方具有牛至和肉桂叶精油（EOs）所展现出的抗氧化和抗菌特性，以延长鲜切“澳洲青苹”苹果的货架期。初级涂层由壳聚糖（1.5% /）、抗坏血酸（2% /）和柠檬酸（2% /）组成。将牛至（0.06%和0.15% /）和肉桂叶（0.06%和0.1% /）精油添加到初级涂层中。将涂覆的苹果片在4±1℃下储存9天。在第2天和第9天测量了失重、水分活度、可滴定酸度、总可溶性固形物含量、多酚氧化酶（PPO）活性、硬度、颜色、外观、表面形态和微生物活性的变化。结果表明，对照样品在储存期间迅速变质。然而，较高浓度的精油减少了水分损失、水分活度和酸转化，但对外观有轻微影响。涂层在储存过程中有效抑制了PPO活性。含0.1%肉桂叶精油的配方可被视为一种可行的涂层材料应用候选配方，其次是含0.06%牛至精油的配方，能保持鲜切苹果最佳质量参数。添加了精油的基于壳聚糖的涂层可能是在储存期间保持鲜切苹果品质的一种有前途的替代方法。
