Edible coatings based on plant components for active packaging of fresh/fresh-cut fruits

Abstract

Edible coatings based on plant components – citrus pectin and oregano essential oil were developed for an active fresh/fresh-cut fruits packaging. Films having relatively homogeneous microstructures were prepared with variations in porosity depending on oil concentration. The increase in oil content did not reduce the water vapor permeability of films, but the water contact angle indicated a greater hydrophobicity of the film's surface with the addition of 0.5% and 1% essential oil. The antioxidant activity of pectin-based films significantly increased with increasing in oil content, while films with 0.5% and 1% oil showed great inhibition against all tested bacterial and fungal strains. Fresh-cut apples coated with pectin-oil formulations remained fresher compared to the uncoated ones during storage. The slices with coatings containing 0.05% and 0.1% oregano oil showed the best retention of freshness and color. Results indicated great potential of coatings based on pectin and oregano oil as components from plants to be used as an edible active packaging material for fresh/fresh-cut fruits.