Edible Coating with Encapsulated Antimicrobial and Antibrowning Agents via the Emerging Electrospinning Process and the Conventional Spray Drying: Effect on Quality and Shelf Life of Fresh-Cut Potatoes
Zoi Tsakiri-Mantzorou, Christina Drosou, Alexandra Mari, Marina Stramarkou, Konstantina Theodora Laina, Magdalini Krokida
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Abstract
The present study investigated the impact of edible coatings containing encapsulated antimicrobial and antibrowning agents on the quality and shelf life of fresh-cut potatoes. Polysaccharides extraction from potato peels using ultrasound/microwave-assisted extraction (UAE/MAE) was optimized via central composite design (CCD) and response surface methodology (RSM). Maximum starch recovery (216.55 ± 10.37 mg amylose/g potato peel) was achieved with UAE. Starch, pectin, and chitosan combination was the basis of the coatings. Rosemary essential oil (REO) and ascorbic acid (AA) were selected as antimicrobial and antioxidant agents, incorporated in free or encapsulated form via spray drying (SP) and electrospinning (EL). Over 14 days at 4 °C, coated potatoes exhibited improved appearance, reduced browning, enzyme activity, weight loss, hardness, and microbial load compared to controls. Notably, the potato starch-pectine coating with encapsulated REO/AA effectively inhibited browning and microbial growth, demonstrating the potential of edible coatings to enhance freshness and shelf life in fresh-cut potatoes.
期刊介绍：
Potato Research, the journal of the European Association for Potato Research (EAPR), promotes the exchange of information on all aspects of this fast-evolving global industry. It offers the latest developments in innovative research to scientists active in potato research. The journal includes authoritative coverage of new scientific developments, publishing original research and review papers on such topics as:
Molecular sciences;
Breeding;
Physiology;
Pathology;
Nematology;
Virology;
Agronomy;
Engineering and Utilization.
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