Design of an active edible coating: Antimicrobial, physical, and sensory properties of sodium caseinate-guar gum blends enriched in essential oils

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2024-11-22 DOI:10.1016/j.fpsl.2024.101395

Marina Giello, Nicoletta A. Miele, Stefania Volpe, Rossella Di Monaco, Silvana Cavella, Francesco Villani, Elena Torrieri

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Abstract

This work aimed to develop an essential oil (EO) emulsion coating for strawberries and pears based on a sodium caseinate-guar gum blend. Autochthonous microbiota of the fruits combined with physical and sensory evaluation of the blends were studied to design the coatings. Microbial populations were isolated from pears and strawberries to select the best EOs among lemon, thyme, peppermint, fennel, and orange. Thyme EO showed the highest and widest antimicrobial activity followed by peppermint and lemon EOs. Coarse and stable emulsified blends were obtained using these EOs at 1.5 % in the blend (D_4,3 from 50 to 72 µm; ζ-potential > −30 mV). Coatings were slightly or moderately liked, although the coating/fruit pair influenced the likeness. Only lemon EO-based coating was considered appropriate for both fruits. In conclusion, lemon and thyme EOs could be combined to develop an acceptable antimicrobial coating for strawberries and pears.

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活性食用涂层的设计：富含精油的酪蛋白酸钠-瓜尔胶混合物的抗菌、物理和感官特性

这项研究旨在开发一种基于酪蛋白酸钠-瓜胶混合物的草莓和梨精油（EO）乳液涂层。研究了水果的自生微生物群，结合混合物的物理和感官评估，设计了涂层。从梨和草莓中分离出微生物种群，从柠檬、百里香、薄荷、茴香和橙子中选出最佳环氧乙烷。百里香环氧乙烷显示出最高和最广泛的抗菌活性，其次是薄荷和柠檬环氧乙烷。这些环氧乙烷在混合物中的含量为 1.5%（D4,3 从 50 微米到 72 微米；ζ-电位 > -30 mV），可获得粗糙而稳定的乳化混合物。虽然涂层/水果配对会影响喜好程度，但涂层的喜好程度略高或适中。只有柠檬环氧乙烷涂层被认为适合这两种水果。总之，柠檬和百里香环氧乙烷可以结合使用，为草莓和梨开发出一种可接受的抗菌涂层。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.