Influence of Corn Flour-Based Coating Functionalized with Muña Essential Oil for Prolong Storability of Strawberries at Refrigeration.

Abstract

Andean crops are highlighted for their bioactive compounds with diverse functional properties. These properties can be exploited to produce functional coatings that conserve fresh fruits. This study aimed to evaluate the purple corn flour coating by adding muña essential oil and montmorillonite to the shelf life of strawberries. The components of muña essential oil were characterized. The treatments evaluated were T1-control, without coating, T2 (2.5% w/v), T3 (3% w/v), and T4 (4% w/v) of purple corn flour, 0.2% w/v montmorillonite, and 0.2% v/v muña essential oil. The strawberries were stored at 4 °C ± 1ºC for 12 days. Weight loss, total soluble solids, pH, acidity, color, firmness, and microbial activity were evaluated. The results show that the main compounds of muña essential oil were pulegone (49.4%), iso-menthone (18.5%), and menthone (17.7%). The coated strawberries showed less weight loss than the control, and their acidity decreased slightly. The coating conserved the color and appearance of the strawberries. The concentration of purple corn flour did not significantly influence the color of coated strawberries. T3 and T4 maintain the firmness of strawberries during storage. The mold and yeast count of the coated treatments was 1.24 log CFU g^-1 smaller than the control. In conclusion, the antimicrobial activity of the coating reduced the development of molds and yeasts and helped preserve the physicochemical characteristics of strawberries during 12 days of refrigeration.