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<p>Using edible coatings or films is a sustainable method to prevent fruits and vegetables from spoiling and rotting. Plant extracts have been widely considered as green antimicrobial additives to enhance the protective performance of these coatings. This study presents a novel coating formulation designed to extend the shelf life of passion fruit. <i>Terminalia catappa</i> leaves were extracted using an ethanol/water mixture and employed as a green antimicrobial additive in a chitosan/gum Arabic edible coating. With a total polyphenol content of 24&#xa0;mg/L, the prepared extract demonstrated potent, dose-dependent free radical scavenging properties. The edible coating was characterised using scanning electron microscopy and Fourier-transform infrared spectroscopy, revealing a uniform, smooth coating with well-integrated constituents and a 5–7&#xa0;µm thickness. Compared to uncoated samples, the coated passion fruits exhibited significant improvements in appearance, brightness, firmness, weight loss, titratable acidity, and total soluble solids. The optimal protective performance was achieved with an extract concentration of 0.5% w/w. Coated passion fruits remained fresh for 25&#xa0;days under room conditions, whereas untreated fruits became rotten after just 15&#xa0;days of storage.</p>

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Evaluation of Terminalia catappa extract as an antioxidant additive in edible coating formula for prolonging the freshness of passion fruit

  • 期刊论文

  • 发表日期：

    2025年9月30日

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  • Duong Duc La,
  • Hoai Phuong Nguyen Thi,
  • Le Duy Khuong,
  • Vu Van Dung,
  • Hoang Tung Vo,
  • D. Nguyen,
  • S. Woong Chang,
  • D. Duc Nguyen

摘要

Using edible coatings or films is a sustainable method to prevent fruits and vegetables from spoiling and rotting. Plant extracts have been widely considered as green antimicrobial additives to enhance the protective performance of these coatings. This study presents a novel coating formulation designed to extend the shelf life of passion fruit. Terminalia catappa leaves were extracted using an ethanol/water mixture and employed as a green antimicrobial additive in a chitosan/gum Arabic edible coating. With a total polyphenol content of 24 mg/L, the prepared extract demonstrated potent, dose-dependent free radical scavenging properties. The edible coating was characterised using scanning electron microscopy and Fourier-transform infrared spectroscopy, revealing a uniform, smooth coating with well-integrated constituents and a 5–7 µm thickness. Compared to uncoated samples, the coated passion fruits exhibited significant improvements in appearance, brightness, firmness, weight loss, titratable acidity, and total soluble solids. The optimal protective performance was achieved with an extract concentration of 0.5% w/w. Coated passion fruits remained fresh for 25 days under room conditions, whereas untreated fruits became rotten after just 15 days of storage.