Abstract
Abstract BACKGROUND To add value to a food waste, plum oil cake (POC) was used to develop biopolymer coatings enriched with Satureja montana essential oil for preserving fresh‐cut apples. The effectiveness of the active POC coating (C) was compared with an ascorbic acid treatment (ASC) and a combined treatment of POC coating and ASC (C‐ASC). RESULTS The efficacy of the treatments was evaluated on uncoated and coated fresh‐cut apples stored at 4 °C for 14 days. Compared to ASC, POC coating – both alone and combined with ASC – showed consistently better results, especially in the inhibition of lactic acid bacteria, Enterobacteriaceae , aerobic mesophilic bacteria and molds. While ASC was most effective in preserving total flavonoids (197.60–73.97 mg 100 g −1 dry matter, from the first to the last storage day), the C‐ASC treatment maintained the highest and most stable antioxidant activity throughout the storage (0.90–0.95 mg Trolox g −1 dry matter), showing a synergistic effect of POC coating and ASC in the preservation of antioxidant compounds. Additionally, the C‐ASC treatment showed the lowest browning index (39.42) at the end of storage. The texture, sugar content, titratable acidity and total phenolic content were also better preserved with C‐ASC than with POC coating. CONCLUSION These results show a double benefit: food waste valorization through synthesis of POC coatings and the enhanced preservation of fresh‐cut apples with natural preservatives that outperform conventional ASC treatment. Even as stand‐alone treatment, POC coating extends the shelf life of fresh‐cut apples, while the combination with ASC enhances this effect through its synergistic action. © 2025 Society of Chemical Industry (SCI).
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Claims 9
Claim · model-written summary
POC coating alone inhibited spoilage microbes more than ASC.
- Taxon
- apple
Malus domesticat0 - Treatment
- POC coatinge0
- Outcome
- inhibition of lactic acid bacteria, Enterobacteriaceae , aerobic mesophilic bacteriae0
- Direction
- bettere0
- Comparator
- ASCe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to ASC, POC coating – both alone and combined with ASC – showed consistently better results, especially in the inhibition of lactic acid bacteria, Enterobacteriaceae , aerobic mesophilic bacteria and molds”
t0“apple”
Claim · model-written summary
POC coating with ASC inhibited spoilage microbes more than ASC.
- Taxon
- appleMalus domesticat0
- Treatment
- combined with ASCe0
- Outcome
- moldse0
- Direction
- bettere0
- Comparator
- ASCe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to ASC, POC coating – both alone and combined with ASC – showed consistently better results, especially in the inhibition of lactic acid bacteria, Enterobacteriaceae , aerobic mesophilic bacteria and molds”
t0“apple”
Claim · model-written summary
ASC best preserved total flavonoids across storage.
- Taxon
- appleMalus domesticat0
- Treatment
- ASCe0
- Outcome
- total flavonoidse0
- Direction
- most effectivee0
- Value
- 197.60–73.97 mg 100 g −1 dry mattere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“ASC was most effective in preserving total flavonoids (197.60–73.97 mg 100 g −1 dry matter, from the first to the last storage day)”
t0“apple”
Claim · model-written summary
C‐ASC maintained the highest stable antioxidant activity during storage.
- Taxon
- appleMalus domesticat0
- Treatment
- C‐ASC treatmente0
- Outcome
- antioxidant activitye0
- Direction
- higheste0
- Value
- 0.90–0.95 mg Trolox g −1 dry mattere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“C‐ASC treatment maintained the highest and most stable antioxidant activity throughout the storage (0.90–0.95 mg Trolox g −1 dry matter)”
t0“apple”
Claim · model-written summary
C‐ASC had the lowest browning index, 39.42, at storage end.
- Taxon
- appleMalus domesticat0
- Treatment
- C‐ASC treatmente0
- Outcome
- browning indexe0
- Direction
- loweste0
- Value
- 39.42e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“C‐ASC treatment showed the lowest browning index (39.42) at the end of storage”
t0“apple”
Claim · model-written summary
C‐ASC better preserved texture, sugar content and titratable acidity than POC coating.
- Taxon
- appleMalus domesticat0
- Treatment
- C‐ASCe0
- Outcome
- texture, sugar content, titratable aciditye0
- Direction
- better preservede0
- Comparator
- POC coatinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The texture, sugar content, titratable acidity and total phenolic content were also better preserved with C‐ASC than with POC coating”
t0“apple”
Claim · model-written summary
C‐ASC better preserved total phenolic content than POC coating.
- Taxon
- appleMalus domesticat0
- Treatment
- C‐ASCe0
- Outcome
- total phenolic contente0
- Direction
- better preservede0
- Comparator
- POC coatinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The texture, sugar content, titratable acidity and total phenolic content were also better preserved with C‐ASC than with POC coating”
t0“apple”
Claim · model-written summary
POC coating alone extended fresh-cut apple shelf life.
- Taxon
- appleMalus domesticat0
- Treatment
- POC coatinge0
- Outcome
- shelf life of fresh‐cut applese0
- Direction
- extendse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Even as stand‐alone treatment, POC coating extends the shelf life of fresh‐cut apples”
t0“apple”
Claim · model-written summary
Combining POC coating with ASC further enhanced shelf-life extension.
- Taxon
- appleMalus domesticat0
- Treatment
- combination with ASCe0
- Outcome
- this effecte0
- Direction
- enhancese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“while the combination with ASC enhances this effect through its synergistic action”
t0“apple”
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