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Freshness retention of minimally processed melon using different packages and multilayered edible coating containing microencapsulated essential oil

2014; Wiley; Volume: 49; Issue: 10 Linguagem: Inglês

10.1111/ijfs.12535

1365-2621

Samira Pereira Moreira, Winne Moita de Carvalho, Angeline Costa Alexandrino, Haroldo C.B. Paula, Maria do Carmo Passos Rodrigues, Raimundo Wilane de Figueiredo, Geraldo Arraes Maia, Evânia Maria Altina Teixeira de Figueiredo, Isabella Montenegro Brasil,

Essential Oils and Antimicrobial Activity

Summary This study evaluated the effectiveness of packaging using a microencapsulated β‐cyclodextrin and trans ‐cinnamaldehyde complex incorporated into a base chitosan matrix on the shelf life of fresh‐cut melon ( C ucumis melo L . var. R eticulatus N aud) group Inodorus that were coated with a multilayered coating system using a polypropylene tray ( Z iploc ® ) with (i) Z iploc ® lid, (ii) S aran ® wrap and (iii) plain cheesecloth and stored at 4 °C for 15 days. The multilayered antimicrobial coating improved the shelf life of fresh‐cut melon (up to 15 days), compared with the controls (7 days). Coated samples were firmer, maintained colour and total carotenoids content and showed less weight loss than the controls ( P < 0.05). Among the packaging treatments, the Z iploc ® lid was the most effective in maintaining shelf life. This study demonstrates the application of a new generation of edible coating using natural antimicrobial agents by means of the layer‐by‐layer assembly.