Elevating the Bioactive Potential of Strawberries with Apple Pomace Extract-Infused Chitosan Edible Coating
Postharvest shelf life has always been one of the main shortcomings in the cultivation of perishable fruit, of which strawberries are one of the most important. Hence, this study aimed to maintain the postharvest quality of fully ripe strawberries with the utilization of sustainable and edible coati...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2025-01-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | https://journal.pan.olsztyn.pl/Elevating-the-Bioactive-Potential-of-Strawberries-with-Apple-Pomace-Extract-Infused,199628,0,2.html |
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| author | Luna Maslov Bandić Marko Vuković Dora Gavranić Irina Tanuwidjaja Mirna Mrkonjić Fuka Boris Duralija Slaven Jurić |
| author_facet | Luna Maslov Bandić Marko Vuković Dora Gavranić Irina Tanuwidjaja Mirna Mrkonjić Fuka Boris Duralija Slaven Jurić |
| author_sort | Luna Maslov Bandić |
| collection | DOAJ |
| description | Postharvest shelf life has always been one of the main shortcomings in the cultivation of perishable fruit, of which strawberries are one of the most important. Hence, this study aimed to maintain the postharvest quality of fully ripe strawberries with the utilization of sustainable and edible coatings made of chitosan and chitosan infused with apple pomace extract. Fruit quality was assessed on days 0, 2, 4, and 9 following the treatment. A sensory evaluation was also performed on day 0 and day 4 and this included visual (freshness, color and glossiness) and organoleptic traits (hardness, texture, flavor, juiciness and sugar/acid ratio perception). Overall, the coating application resulted in the fruit quality improvement in terms of bioactive compound contents and antioxidant capacity. Furthermore, a decrease was recorded in the number of yeasts and moulds, and in the aerobic mesophilic count. Most differences were recorded on days 4 and 9 when the juice of treated strawberries had significantly higher contents of total phenolic compounds, total flavonoids and total anthocyanins, as well as antioxidant capacity. The total anthocyanin content and total flavan-3-ol content determined in the residue after juice separation were also maintained throughout the storage period. Sensory evaluation tests conducted on day 4 resulted in coated strawberries rated with higher scores for all of the sensory parameters when compared to the control. |
| format | Article |
| id | doaj-art-921d2fd774024e0fbcb500808a45db6a |
| institution | OA Journals |
| issn | 2083-6007 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-921d2fd774024e0fbcb500808a45db6a2025-08-20T02:09:00ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072025-01-01751243610.31883/pjfns/199628199628Elevating the Bioactive Potential of Strawberries with Apple Pomace Extract-Infused Chitosan Edible CoatingLuna Maslov Bandić0https://orcid.org/0000-0003-1296-5777Marko Vuković1https://orcid.org/0000-0001-7889-6888Dora Gavranić2https://orcid.org/0009-0003-2942-8123Irina Tanuwidjaja3https://orcid.org/0000-0003-1364-2953Mirna Mrkonjić Fuka4https://orcid.org/0000-0002-8494-8805Boris Duralija5https://orcid.org/0000-0002-7647-5016Slaven Jurić6https://orcid.org/0000-0002-5443-8927Department of Chemistry, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10000, Zagreb, CroatiaDepartment of Pomology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10000, Zagreb, CroatiaDepartment of Chemistry, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10000, Zagreb, CroatiaDepartment of Microbiology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10000, Zagreb, CroatiaDepartment of Microbiology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10000, Zagreb, CroatiaDepartment of Pomology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10000, Zagreb, CroatiaDepartment of Chemistry, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10000, Zagreb, CroatiaPostharvest shelf life has always been one of the main shortcomings in the cultivation of perishable fruit, of which strawberries are one of the most important. Hence, this study aimed to maintain the postharvest quality of fully ripe strawberries with the utilization of sustainable and edible coatings made of chitosan and chitosan infused with apple pomace extract. Fruit quality was assessed on days 0, 2, 4, and 9 following the treatment. A sensory evaluation was also performed on day 0 and day 4 and this included visual (freshness, color and glossiness) and organoleptic traits (hardness, texture, flavor, juiciness and sugar/acid ratio perception). Overall, the coating application resulted in the fruit quality improvement in terms of bioactive compound contents and antioxidant capacity. Furthermore, a decrease was recorded in the number of yeasts and moulds, and in the aerobic mesophilic count. Most differences were recorded on days 4 and 9 when the juice of treated strawberries had significantly higher contents of total phenolic compounds, total flavonoids and total anthocyanins, as well as antioxidant capacity. The total anthocyanin content and total flavan-3-ol content determined in the residue after juice separation were also maintained throughout the storage period. Sensory evaluation tests conducted on day 4 resulted in coated strawberries rated with higher scores for all of the sensory parameters when compared to the control.https://journal.pan.olsztyn.pl/Elevating-the-Bioactive-Potential-of-Strawberries-with-Apple-Pomace-Extract-Infused,199628,0,2.htmlfruit qualityperishable fruitphenolic compoundspostharvest shelf-lifesensory evaluationsustainability |
| spellingShingle | Luna Maslov Bandić Marko Vuković Dora Gavranić Irina Tanuwidjaja Mirna Mrkonjić Fuka Boris Duralija Slaven Jurić Elevating the Bioactive Potential of Strawberries with Apple Pomace Extract-Infused Chitosan Edible Coating Polish Journal of Food and Nutrition Sciences fruit quality perishable fruit phenolic compounds postharvest shelf-life sensory evaluation sustainability |
| title | Elevating the Bioactive Potential of Strawberries with Apple Pomace Extract-Infused Chitosan Edible Coating |
| title_full | Elevating the Bioactive Potential of Strawberries with Apple Pomace Extract-Infused Chitosan Edible Coating |
| title_fullStr | Elevating the Bioactive Potential of Strawberries with Apple Pomace Extract-Infused Chitosan Edible Coating |
| title_full_unstemmed | Elevating the Bioactive Potential of Strawberries with Apple Pomace Extract-Infused Chitosan Edible Coating |
| title_short | Elevating the Bioactive Potential of Strawberries with Apple Pomace Extract-Infused Chitosan Edible Coating |
| title_sort | elevating the bioactive potential of strawberries with apple pomace extract infused chitosan edible coating |
| topic | fruit quality perishable fruit phenolic compounds postharvest shelf-life sensory evaluation sustainability |
| url | https://journal.pan.olsztyn.pl/Elevating-the-Bioactive-Potential-of-Strawberries-with-Apple-Pomace-Extract-Infused,199628,0,2.html |
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