Abstract
Several plant extracts are being investigated to produce edible coatings, mainly due to their antioxidant and antimicrobial activities. In this study, licorice root extracts were produced by ultrasound-assisted extraction and were combined with chitosan to elaborate edible coatings. Different solvents and temperatures were used in the extraction process, and the antioxidant and antimicrobial activity of the extracts were assessed. The most bioactive extracts were selected for the development of the edible coatings. The rheological properties of the coatings were studied, and they were applied on strawberry to evaluate their physicochemical and microbiological properties. The addition of licorice extract to chitosan resulted in positive effects on the rheological properties of the coatings: the incorporation of phytochemicals to chitosan decreased the shear stress and improved the restructuring ability of the coating solutions. The films presented a reduction of the Burger model parameter, indicating a reduction of rigidity. Furthermore, the strawberry coated with chitosan and licorice extract maintained good quality parameters during storage and showed the best microbiological preservation in comparison with controls. Hence, the use of chitosan with licorice extract is a potential strategy to produce edible coating for improving the postharvest quality of fruits.
Highlights
An increase in consumer requirements for safe food has led to the development of new improved packaging systems, including active, intelligent and edible materials
Edible coatings and films are different: edible films are used as wrapping packaging materials, while edible coatings can be directly applied on the surface of food products [2]
Based on the dielectric constants of the solvents, it can be established that the addition of 50% water to the organic solvents and the increase of solvent polarity, resulted in a significant increase of extraction yield (p < 0.05)
Summary
An increase in consumer requirements for safe food has led to the development of new improved packaging systems, including active, intelligent and edible materials. The use of edible biopolymers in food-packaging applications has become an alternative due to their film-forming properties and environmentally friendly behavior [1]. Edible coatings and films are different: edible films are used as wrapping packaging materials, while edible coatings can be directly applied on the surface of food products [2]. Safe and ecologically friendly substitutes, suitable to be applied to reduce water transfer, gaseous exchange and oxidation of fresh products [3]. The combination of natural food grade substances in the coating should improve the physical properties of the formed films [5]. The rheological properties of the film-forming solution, such as thickness, spreadability and uniformity of the liquid coating layer, and the film
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