Sericin-Chitosan-Aloe vera Composite Coating for the Postharvest Shelf-Life Improvement of Strawberries

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-09-16 DOI:10.1007/s11483-024-09889-9

Palepu Kavi, Tarangini Korumilli, K. Jagajjanani Rao

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Abstract

Strawberries are highly perishable, leading to significant postharvest losses and reduced fruit quality during storage and distribution. Conventional preservation methods are often insufficient, necessitating the development of innovative and natural approaches to improve the longevity and quality of these fruits. This study investigates the use of sericin, chitosan, and Aloe vera blended formulation (SBF) coating to extend the shelf life and quality of strawberries. The coated strawberries were stored at 14 ± 1 °C and 40–45% humidity, with their properties monitored over 12 days. Scanning electron microscopy (SEM) and fourier transform infrared (FTIR) spectroscopy analyses of strawberries confirmed the uniform application and chemical interaction of the coating, while contact angle measurements demonstrated improved wettability (contact angle 50.73 ± 0.6 °). The SBF coating significantly reduced weight loss and maintained higher firmness i.e. with only 7 ± 1.14% weight loss resulted after 9 days compared to a 16.5 ± 0.7% weight loss in uncoated strawberries. It also preserved higher levels of total soluble solids and titratable acidity compared to uncoated strawberries. Additionally, the SBF coating effectively slowed moisture loss, prevented infection, and regulated pH and respiration rate, demonstrating its potential for postharvest preservation of strawberries.

Abstract Image

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用于改善草莓采后货架期的丝胶-壳聚糖-芦荟复合涂层

草莓极易变质，在储藏和销售过程中会造成严重的采后损失和水果质量下降。传统的保鲜方法往往不够充分，因此有必要开发创新的天然方法来提高这些水果的寿命和质量。本研究调查了丝胶、壳聚糖和芦荟混合配方（SBF）涂层的使用情况，以延长草莓的货架期并提高其品质。将涂有涂层的草莓储存在 14 ± 1 °C 和 40-45% 的湿度条件下，并在 12 天内对其特性进行监测。草莓的扫描电子显微镜（SEM）和傅立叶变换红外光谱（FTIR）分析证实了涂层的均匀涂抹和化学作用，而接触角测量则表明其润湿性得到了改善（接触角为 50.73 ± 0.6 °）。SBF 涂层大大减少了草莓的重量损失，并保持了较高的硬度，即 9 天后草莓的重量损失仅为 7 ± 1.14%，而无涂层草莓的重量损失为 16.5 ± 0.7%。与无涂层草莓相比，它还能保持更高水平的总可溶性固形物和可滴定酸度。此外，SBF 涂层还能有效减缓水分流失、防止感染、调节 pH 值和呼吸速率，证明了其在草莓收获后保鲜方面的潜力。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.