Abstract
This study developed chitosan-based active edible coating formulations with antioxidant and antimicrobial properties exhibited by oregano and cinnamon leaf essential oils (EOs) to extend the shelf life of fresh-cut ‘Braeburn’ apples. The primary coating consisted of chitosan (1.5% w/v), ascorbic acid (2% w/v), and citric acid (2% w/v). Oregano (0.06 and 0.15% v/v) and cinnamon leaf (0.06 and 0.1% v/v) EOs were added to the primary coating. The coated apple slices were stored for 9 days at 4 ± 1 °C. Changes in weight loss, water activity, titratable acidity, total soluble solids content, polyphenol oxidase (PPO) activity, firmness, colour, visual appearance, surface morphology, and microbial activity were measured on days 2 and 9. The results revealed that the control samples deteriorated rapidly during storage. However, higher concentrations of EOs reduced moisture loss, water activity, and acid conversion but slightly impacted visual appearance. The coatings effectively inhibited the PPO activity through storage. The formulation with 0.1% cinnamon leaf EO may be considered a viable candidate for application as a coating material, followed by the formulation containing 0.06% oregano EO, maintaining the optimum quality parameters of fresh-cut apples. Chitosan-based coatings with added EOs can be a promising alternative for maintaining fresh-cut apple quality during storage.
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Claims 6
Claim · model-written summary
Uncoated control apple slices deteriorated rapidly during storage.
- Taxon
- apples
Malus domesticat0 - Outcome
- deteriorated rapidlye0
- Setting
- during storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the control samples deteriorated rapidly during storage”
t0“Fresh-Cut Apples”
Claim · model-written summary
Higher essential-oil concentrations reduced moisture loss, water activity and acid conversion in stored apple slices.
- Taxon
- applesMalus domesticat0
- Treatment
- higher concentrations of EOse0
- Outcome
- moisture loss, water activity, and acid conversione0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“higher concentrations of EOs reduced moisture loss, water activity, and acid conversion”
t0“Fresh-Cut Apples”
Claim · model-written summary
Higher essential-oil concentrations slightly affected visual appearance of apple slices.
- Taxon
- applesMalus domesticat0
- Treatment
- higher concentrations of EOse0
- Outcome
- visual appearancee0
- Direction
- slightly impactede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“higher concentrations of EOs reduced moisture loss, water activity, and acid conversion but slightly impacted visual appearance”
t0“Fresh-Cut Apples”
Claim · model-written summary
The coatings inhibited PPO activity through storage in apple slices.
- Taxon
- applesMalus domesticat0
- Treatment
- The coatingse0
- Outcome
- PPO activitye0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The coatings effectively inhibited the PPO activity through storage”
t0“Fresh-Cut Apples”
Claim · model-written summary
The 0.1% cinnamon leaf EO formulation was considered a viable coating candidate for fresh-cut apples.
- Taxon
- applesMalus domesticat0
- Treatment
- 0.1% cinnamon leaf EOe0
- Outcome
- viable candidate for application as a coating materiale0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The formulation with 0.1% cinnamon leaf EO may be considered a viable candidate for application as a coating material”
t0“Fresh-Cut Apples”
Claim · model-written summary
The 0.06% oregano EO formulation was the next preferred coating candidate for fresh-cut apples.
- Taxon
- applesMalus domesticae0
- Treatment
- 0.06% oregano EOe0
- Outcome
- maintaining the optimum quality parameterse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“followed by the formulation containing 0.06% oregano EO, maintaining the optimum quality parameters of fresh-cut apples”
The same questions in other papers
botanical · quality: postharvest · Malus domestica (apple)Positive and negative results
23 in the opposite direction
- positive
- positive
- positive
20 papers more in this group
See all 24 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.