This study aimed to develop edible coatings and films using sodium alginate (1 % Alg) and varying concentrations of Helichrysum italicum essential oil (HIEO) (0.3 % and 0.5 %) for cherry tomato preservation. The treatments consisted of Alg, Alg/0.3 % HIEO, and Alg/0.5 % HIEO. The physico-chemical, mechanical, water vapor permeability, optical, thermal, and antifungal properties of these coatings and films were examined. Scanning electron microscopy and Fourier transform infrared spectroscopy analyses showed that the addition of HIEO resulted in a heterogeneous morphology and slight chemical structural changes in the Alg film. The Alg/0.5 % HIEO films exhibited improved water vapor permeability, antioxidant capacity, ultraviolet light barrier properties, elongation at break, and thermal stability. Additionally, 0.5 % HIEO significantly reduced the mycelial growth of Botrytis cinerea (in vitro), making Alg/0.5 % HIEO the optimal coating. Cherry tomatoes coated with Alg/0.5 % HIEO and stored at 25 °C and 60 % relative humidity for 18 d showed reduced weight loss (5.22 ± 1.45 %) and preserved firmness (6.43 N). This coating also inhibited the Rhizopus stolonifer lesion diameter by 61.36 % (in vivo). In conclusion, Alg/0.5 % HIEO coatings are promising sustainable active packaging solutions for cherry tomato storage applications.
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