The effect of food bioactive coating based on alginate on the safety of cherry tomatoes

Abstract

Vegetables, as a necessary component of nutrition, must be supplied to the consumer fresh and not contain potentially hazardous substances. Packaging materials play a critical role in food safety. Their composition can not only provide barrier functions, but also protect products from oxidative and microbiological spoilage. The scientific novelty of the work lies in the receipt of new scientific data on the effect of a bioactive film based on alginate with the addition of protein hydrolyzate as an active component on the safety of cherry tomatoes. The purpose of the research is to establish the effect of a bioactive coating based on alginate on the safety of cherry tomatoes. Research methods. Weight loss during storage in the refrigerator and at room temperature was determined for cherry tomatoes packed in bioactive films and for a control sample without film. Changes in vitamin C content during storage were determined by titration. Microbiological indicators (content of coliform bacteria, yeasts and molds) were determined using Petritest express tests. Results. It was found that when cherry tomatoes are packaged in films, weight loss is reduced during storage for 9 days, while the addition of protein hydrolyzate to the film composition helped reduce losses. Storage at room temperature resulted in more significant weight losses. The decrease in vitamin C content did not significantly depend on the film composition. The results of microbiological studies showed that films with the addition of protein hydrolyzate, both when stored in a refrigerator and when stored at room temperature, have an inhibitory effect on the growth of yeast and mold, and coliform bacteria were not detected. Thus, film coatings based on sodium alginate with the addition of protein hydrolyzate as an active component have potential for packaging tomatoes to increase their shelf life and prevent microbiological spoilage.