Effect of Different Essential Oils on the Properties of Edible Coatings Based on Yam (Dioscorea rotundata L.) Starch and Its Application in Strawberry (Fragaria vesca L.) Preservation

Joaquín Hernández-Fernández,Paula Gómez-Contreras,Misael Cortés Rodríguez,Kelly J Figueroa-Lopez,Rodrigo Ortega-Toro

doi:10.3390/app112211057

Joaquín Hernández-Fernández, Paula Gómez-Contreras + Show 3 more

Open Access

https://doi.org/10.3390/app112211057

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Abstract

Every year the world loses about 50% of fruits and vegetables post-harvest and in the supply chain. The use of biodegradable coatings and films with antioxidant properties has been considered an excellent alternative to extend the shelf life of food. Therefore, the objective of this work was to develop a coating based on yam (Dioscorea rotundata L.) starch-containing lime, fennel, and lavender essential oils to extend the shelf life of strawberries (Fragaria vesca l.). The tensile properties, barrier properties (water vapour permeability (WVP) and oxygen permeability (OP)), moisture content, water-solubility, absorption capacity, water contact angle, optical properties, the antioxidant activity of the resultant starch-based coatings were evaluated. After that, the active properties of the coatings were assessed on strawberries inoculated with Aspergillus niger during 14 days of storage at 25 °C. The results showed that the incorporation of essential oils improved the elongation and WVP and provided antioxidant capacity and antimicrobial activity in the films. In particular, the essential oil of lime showed higher antioxidant activity. This fact caused the unwanted modification of other properties, such as the decrease in tensile strength, elastic modulus and increase in OP. The present study revealed the potential use of lime, fennel, and lavender essential oils incorporated into a polymeric yam starch matrix to produce biodegradable active films (antioxidant and antimicrobial). Obtained films showed to be a viable alternative to increase the shelf life of strawberries and protect them against Aspergillus niger.

Highlights

IntroductionThe consumption of fruits and vegetables has increased worldwide, considering the increase in the potential consumers interested in the nutritional properties of these products
The objective of this work is to develop a coating based on yam (Dioscorea rotundata L.) starch-containing lime, fennel, and lavender essential oils to study their physicochemical properties antioxidant capacity and conduct assays of antimicrobial activity using strawberries inoculated with Aspergillus niger
The mechanical properties indicated that the tensile strength varied between 1.98 and 4 MPa

Summary

Introduction

The consumption of fruits and vegetables has increased worldwide, considering the increase in the potential consumers interested in the nutritional properties of these products They are perishable products that, in a short time, lose their physical attributes and nutritional value. In this way, it is essential to maintain the quality of fruits and vegetables after harvest to reduce agro-industrial waste since it has been estimated that approximately one-third of the food produced for human consumption is lost or wasted on the planet, corresponding to 50% of food losses in fruits and vegetables [1]. Methods have been employed to extend shelf life by using high-water vapour barrier packaging, edible coatings, heat treatment, UV-C plasma treatment, controlled and modified atmosphere systems These treatments could extend shelf life and reduce post-harvest losses while maintaining fruit quality [3]

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