Abstract
The effectiveness of a multilayered edible coating with a microencapsulated antimicrobial complex (beta-cyclodextrin and trans-cinnamaldehyde) in enhancing the quality and shelf-life of fresh-cut pineapple was assessed.Pineapples were washed, cleaned with a 300 mg/kg chlorine solution (1 min), and cut into triangular prisms. Treated fruits were coated using the layer-by-layer technique with a dipping method and stored in sealed Ziploc® containers for 15 days at 4 °C. Uncoated fruits served as controls. Shelf-life study consisted of evaluating color, texture, pH, °Brix, titratable acidity, vitamin C, moisture content, and weight loss every 3–4 days. Total aerobic plates, psychrotrophic, yeast and mold counts and sensory testing were also carried out.The encapsulated trans-cinnamaldehyde affected the fruit's flavor but application of the coating extended its shelf-life to 15 days at 4 °C by inhibiting (P < 0.05) microbial growth. The coating also helped preserve (P < 0.05) color, texture, and pH of the fruit.
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