Effect of carboxymethyl cellulose enriched with seabuckthorn (Hippophaerhamnoides L.) leaf extract edible coatings on the quality of fresh cut “Maharaji” apple

Abstract

Enzymatic browning and microbial spoilage limits the shelf life of fresh-cut apples. Seabuckthorn leaf extract (ST), having effective anti-browning and antimicrobial properties, is incorporated into carboxymethylcellulose (CMC) coating and investigated for improving the shelf life of fresh-cut ‘Maharaji’ apple. In this study, apple slices were immersed in distilled water (control), CMC (1.0%), CMC (1%) + ST (0.5%), CMC (1%) + ST (1.0%), CMC (1%) + ST (1.5%) and CMC (1%) + ST (2.0%) and then stored at 4°C for 10 days. Composite coatings of CMC and ST significantly decreased the browning index by inhibiting the polyphenol enzyme activity, reducing the microbial spoilage compared to control or CMC alone without affecting the quality parameters like firmness, soluble solids, titrable acidity and sensory attributes. Among all the treatment combination, these findings suggest that apple slices appeared to be better preserved with CMC (1%) + ST (1.5%) coating for 10 days at 4°C. Therefore, Seabuckthorn leaf extract incorporated into carboxymethyl cellulose edible coating could be a promising approach to inhibit the browning process, microbial growth and increase the shelf life of fresh-cut apples.