Open Access

ARTICLE

Edible Coatings Based on Apple Pectin, Cellulose Nanocrystals, and Essential Oil of Lemongrass: Improving the Quality and Shelf Life of Strawberries (Fragaria Ananassa)

by Ingrid Souza Vieira da Silva¹, Natália Soares Prado¹, Patrícia Gontijo de Melo², Danilo Campion Arantes³, Mara Zeni Andrade⁴, Harumi Otaguro¹, Daniel Pasquini¹

1 Instituto de Química, Universidade Federal de Uberlândia, Campus Santa Mônica, Av. João Naves de Ávila, 2121, Uberlândia - MG, 38400-902, Brazil.
2 Instituto Federal do Triângulo Mineiro Campus Uberaba, Rua João Batista Ribeiro, 4000, Uberaba - MG, 38064-790, Brazil.
3 Departamento de Ciências Naturais (DCNAT), Universidade Federal de São João Del -Rei, Praça D. Helvécio, 74, São João Del-Rei - MG, 36301-160, Brazil.
4 Universidade de Caxias do Sul, Rua Francisco Getúlio Vargas, 1130, Caxias do Sul -RS, 95070-970, Brazil.

*Corresponding Author: Daniel Pasquini. Email: .

Journal of Renewable Materials 2019, 7(1), 73-87. https://doi.org/10.32604/jrm.2019.00042

Abstract

In this work, nine different types of edible coating based on pectin, cellulose nanocrystals, glycerol, and essential oil of lemongrass were prepared and used to coat strawberries with a film formed directly on the surface of the coated fruit. The effects of the different edible coatings on refrigerated fruits in terms of weight loss, titratable acidity, total soluble solids, pH, and anthocyanin content was evaluated after 2 days, 4 days, 6 days, and 8 days of storage. Application of the edible coatings reduced the weight loss of the coated strawberries and the anthocyanin content. The total soluble solids content of or uncoated fruit increase more markedly than that of coated fruit. In contrast, pH was maintained for both coated and uncoated strawberries. The edible coatings were effective in minimizing of the weight loss, without worsening the physical chemistry attributes. The treatments T5 and T9 presented the best results.

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