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<p>An edible coating using cassava starch (ACS) and gelatin (GEL) with encapsulated carvacrol (CA) was developed and characterized. Carvacrol improved the structural organization and stability of the films, offering a potential strategy for preventing microbial deterioration of fruits. Because of their susceptibility to physicochemical and sensory alterations, strawberries were selected as the model fruits to evaluate the effectiveness of the CA-ACS/GEL coating. Treatments (0.0CA-ACS/GEL, 0.3CA-ACS/GEL, and 0.6CA-ACS/GEL) were applied to assess fungal disease control, soluble solids, acidity, color parameters, weight loss, and firmness. For sensory analysis, the 0.6CA-ACS/GEL treatment was replaced with 0.15CA-ACS/GEL. Flash Profile analysis was conducted after 4&#xa0;days of storage. Flash Profile analysis was conducted after four days of storage. Statistical analysis was performed using ANOVA followed by Tukey's test (<i>p &lt; </i>0.05) for physicochemical and antifungal data, while Generalized Procrustes Analysis (GPA) and Multifactorial Analysis (MFA) were used for sensory data. The 0.6CA-ACS/GEL treatment reduced the disease incidence by 53.6% against <i>Colletotrichum</i> sp. and by 90.2% against <i>Botrytis cinerea</i>. Coatings minimized changes in key quality parameters: strawberries coated with 0.3CA-ACS/GEL and 0.6CA-ACS/GEL maintained soluble solids (3.0 – 5.0°Brix) and acidity (0.45 – 1.33%), reduced color alteration, limited weight loss to below 6% up to 8&#xa0;days, and delayed firmness loss. Flash Profile identified 29 sensory descriptors, with oregano odor, bitterness, sweetness, and acidity being the most frequent. Treatments with 0.15CA-ACS/GEL and 0.3CA-ACS/GEL exhibited a residual oregano flavor and odor. Nevertheless, the coatings preserved the visual attributes of the fruits and maintained a uniform appearance that of fresh strawberries. Overall, biopolymer-based coatings with carvacrol demonstrated promising potential for fruit preservation and shelf-life extension.</p> Graphical Abstract <p></p>

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Encapsulated carvacrol in cassava starch-gelatin edible coating: Antifungal activity and quality preservation of strawberries during storage

  • 期刊论文

  • 发表日期：

    2025年10月24日

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  • Felipe Guilherme Brunetto Bretschneider,
  • Ana Claudia Aparecida Lopes,
  • Cláudia Moreira Santa Catharina Weis,
  • Jaqueline Pastro,
  • Luma Oliveira,
  • Henrique da Silva Silveira Duarte,
  • Precila Zambotto Lopes,
  • Luciano Lucchetta,
  • Vânia Cássia Fonseca Burgardt,
  • Alexandre da Trindade Alfaro,
  • Ana Paula Romio,
  • Alessandra Machado-Lunkes

摘要

An edible coating using cassava starch (ACS) and gelatin (GEL) with encapsulated carvacrol (CA) was developed and characterized. Carvacrol improved the structural organization and stability of the films, offering a potential strategy for preventing microbial deterioration of fruits. Because of their susceptibility to physicochemical and sensory alterations, strawberries were selected as the model fruits to evaluate the effectiveness of the CA-ACS/GEL coating. Treatments (0.0CA-ACS/GEL, 0.3CA-ACS/GEL, and 0.6CA-ACS/GEL) were applied to assess fungal disease control, soluble solids, acidity, color parameters, weight loss, and firmness. For sensory analysis, the 0.6CA-ACS/GEL treatment was replaced with 0.15CA-ACS/GEL. Flash Profile analysis was conducted after 4 days of storage. Flash Profile analysis was conducted after four days of storage. Statistical analysis was performed using ANOVA followed by Tukey's test (p < 0.05) for physicochemical and antifungal data, while Generalized Procrustes Analysis (GPA) and Multifactorial Analysis (MFA) were used for sensory data. The 0.6CA-ACS/GEL treatment reduced the disease incidence by 53.6% against Colletotrichum sp. and by 90.2% against Botrytis cinerea. Coatings minimized changes in key quality parameters: strawberries coated with 0.3CA-ACS/GEL and 0.6CA-ACS/GEL maintained soluble solids (3.0 – 5.0°Brix) and acidity (0.45 – 1.33%), reduced color alteration, limited weight loss to below 6% up to 8 days, and delayed firmness loss. Flash Profile identified 29 sensory descriptors, with oregano odor, bitterness, sweetness, and acidity being the most frequent. Treatments with 0.15CA-ACS/GEL and 0.3CA-ACS/GEL exhibited a residual oregano flavor and odor. Nevertheless, the coatings preserved the visual attributes of the fruits and maintained a uniform appearance that of fresh strawberries. Overall, biopolymer-based coatings with carvacrol demonstrated promising potential for fruit preservation and shelf-life extension.

Graphical Abstract