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Objective <p>This study aimed to enhance the postharvest preservation of strawberries by developing an oat starch–based cryogel incorporated&#xa0;with lemongrass essential oil (EO).</p> Methods <p>Cryogels were prepared with EO concentrations of 1.4, 2.4, and 3.4 mg/mL and evaluated during refrigerated storage at 4 °C. The structural properties of the cryogel, including porosity and water absorption capacity, were characterized, as well as its ability to encapsulate the main EO compounds (β-citral, geraniol, and α-citral). The effects of the treatments on strawberry quality parameters—weight loss, decay incidence, titratable acidity, soluble solids content, and firmness—were monitored over storage time.</p> Results <p>The oat starch cryogel exhibited high porosity (82.28%) and strong water absorption capacity (947.93–1240.21%), confirming its effectiveness as an encapsulation matrix. Among the formulations, the cryogel containing 3.14 mg/mL of EO showed the best preservation performance, significantly reducing weight loss (0.57%) and decay (5.26%) while maintaining titratable acidity (0.97%), soluble solids (6.9 °Brix), and firmness (1.21 N) for up to 15 days. This formulation effectively prevented microbial decay, highlighting the antimicrobial activity of lemongrass EO immobilized within the cryogel structure.</p> Conclusion <p>Oat starch–based cryogels incorporated with lemongrass essential oil represent an effective, biodegradable, and organic strategy for&#xa0;extending the shelf life of highly perishable fruits, demonstrating strong potential for application in active food packaging systems.</p>

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Lemongrass Essential Oil Incorporated into Oat Starch Cryogel Contributes to the Preservation of Strawberries Stored Under Refrigeration

  • 期刊论文

  • 发表日期：

    2026年1月5日

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  • Thamyres César de Albuquerque Sousa,
  • Alexandra Lizandra Gomes Rosas,
  • César Valmor Rombaldi,
  • Eliezer Ávila Gandra,
  • Adriana Dillenburg Meinhart

摘要

Objective

This study aimed to enhance the postharvest preservation of strawberries by developing an oat starch–based cryogel incorporated with lemongrass essential oil (EO).

Methods

Cryogels were prepared with EO concentrations of 1.4, 2.4, and 3.4 mg/mL and evaluated during refrigerated storage at 4 °C. The structural properties of the cryogel, including porosity and water absorption capacity, were characterized, as well as its ability to encapsulate the main EO compounds (β-citral, geraniol, and α-citral). The effects of the treatments on strawberry quality parameters—weight loss, decay incidence, titratable acidity, soluble solids content, and firmness—were monitored over storage time.

Results

The oat starch cryogel exhibited high porosity (82.28%) and strong water absorption capacity (947.93–1240.21%), confirming its effectiveness as an encapsulation matrix. Among the formulations, the cryogel containing 3.14 mg/mL of EO showed the best preservation performance, significantly reducing weight loss (0.57%) and decay (5.26%) while maintaining titratable acidity (0.97%), soluble solids (6.9 °Brix), and firmness (1.21 N) for up to 15 days. This formulation effectively prevented microbial decay, highlighting the antimicrobial activity of lemongrass EO immobilized within the cryogel structure.

Conclusion

Oat starch–based cryogels incorporated with lemongrass essential oil represent an effective, biodegradable, and organic strategy for extending the shelf life of highly perishable fruits, demonstrating strong potential for application in active food packaging systems.