Edible Coating with Encapsulated Antimicrobial and Antibrowning Agents via the Emerging Electrospinning Process and the Conventional Spray Drying: Effect on Quality and Shelf Life of Fresh-Cut Potatoes

The present study investigated the impact of edible coatings containing encapsulated antimicrobial and antibrowning agents on the quality and shelf life of fresh-cut potatoes. Polysaccharides extraction from potato peels using ultrasound/microwave-assisted extraction (UAE/MAE) was optimized via central composite design (CCD) and response surface methodology (RSM). Maximum starch recovery (216.55 ± 10.37 mg amylose/g potato peel) was achieved with UAE. Starch, pectin, and chitosan combination was the basis of the coatings. Rosemary essential oil (REO) and ascorbic acid (AA) were selected as antimicrobial and antioxidant agents, incorporated in free or encapsulated form via spray drying (SP) and electrospinning (EL). Over 14 days at 4 °C, coated potatoes exhibited improved appearance, reduced browning, enzyme activity, weight loss, hardness, and microbial load compared to controls. Notably, the potato starch-pectine coating with encapsulated REO/AA effectively inhibited browning and microbial growth, demonstrating the potential of edible coatings to enhance freshness and shelf life in fresh-cut potatoes.