Active carboxymethyl cellulose-based edible coatings for the extension of fresh goldenberries shelf-life

• Autor(a) principal: Ballesteros, Lina F.
• Data de Publicação: 2022
• Outros Autores: Teixeira, J. A., Cerqueira, Miguel A.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: https://hdl.handle.net/1822/80274
• topic: Carboxymethyl cellulose; Spend coffee grounds; Polysaccharides; Phenolic compounds; Edible coatings; Shelf-life; Goldenberry; Science & Technology

Edible coatings based on natural sources are a good alternative to protect and increase the shelf-life of the fruits. In this work, active carboxymethyl cellulose (CMC)-based edible coatings enriched with functional ingredients, extracted from spent coffee grounds (SCG), were produced and used to increase the shelf-life of fresh goldenberries. Thus, three different treatments were tested on fresh goldenberries: (i) coating CMC (CMC-based edible coating); (ii) coating CMC-A (CMC-based edible coating with 0.2% (w/v) of polysaccharide-rich extract from SCG); and (iii) coating CMC-B (CMC-based edible coating with 0.2% (w/v) of polysaccharide-rich extract, and 0.2% (w/v) of phenolic compounds encapsulated from SCG), being compared with uncoated goldenberries. Physicochemical and microbiological properties of the fruits were evaluated throughout 12 and 28 days of storing at 20 °C and 65% relative humidity and 4 °C and 95% RH, respectively. The results showed that the temperature and relative humidity significantly influenced the quality of goldenberries, increasing their shelf-life almost two-fold when stored at 4 °C and 95% RH. Both CMC-A and CMC-B coatings controlled weight loss and decreased the gas transfer rates (O2, CO2, and C2H4), mainly when goldenberries were stored at 20 °C and 65% RH. Moreover, coating CMC-A was better for delaying microbial growth, while the edible coating CMC-B gave an extra content of phenolic compounds to goldenberries, increasing thus their antioxidant potential.