Gelatin-based coating enriched with blueberry juice preserves the nutraceutical quality and reduces the microbial contamination of tomato fruit. Issue 24 (17th December 2021)

• Record Type: Journal Article
• Authors: Frassinetti, Stefania; Castagna, Antonella; Santin, Marco; Pozzo, Luisa; Baratto, Irene; Longo, Vincenzo; Ranieri, Annamaria
• Is Part Of: Natural product research. Volume 35:Issue 24(2021)
• Page Start: 6088
• Page End: 6092
• Publication Date: 2021-12-17
• Subjects: Edible coatings -- carotenoids -- phenolic compounds -- fruit storage -- microbial contamination; Natural products -- Periodicals; Natural products -- Research -- Periodicals; Biological Factors -- Periodicals; Biological Products -- Periodicals; 547
• DOI: 10.1080/14786419.2020.1824224
• Languages: English
• ISSNs: 1478-6419

Abstract

Abstract: To preserve quality and extend the shelf life of tomato, a bioactive edible coating was prepared using gelatin wastes from pharmaceutical industry and lyophilised blueberry juice (BJ). The effectiveness of gelatin-coating (G) and G enriched with blueberry juice (GB) was tested, monitoring carotenoids, polyphenols and flavonoids content, the antioxidant activity and the antimicrobial efficiency of coating against the native microflora. After 7 d of storage, coated fruit showed higher phenolic and flavonoids content and increased antioxidant activity, while carotenoids were unaffected by the treatments. The growth of mesophilic bacteria of GB, and the growth of coliform bacteria of G and GB were significantly reduced during the entire period. The results indicate that GB preserved the nutritional quality of tomatoes and that BJ was able to increase the antimicrobial activity of the coating. This paves the way for a possible use of this biodegradable waste polymer as an eco-friendly coating material. Abstract : UF0001