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<p>Strawberries are among the most popular fruits worldwide, due to their high content of nutrients, antioxidants, and bioactive compounds. Edible coatings (EC) are an alternative to increase their shelf life to avoid economic losses with little environmental impact. This work aimed to develop an EC using chitosan (CH) and octenyl succinylated starch (ST) added with cinnamon essential oil (CEO) encapsulated in mesoporous silica&#xa0;nanoparticles (MSN) to increase the shelf life of fresh strawberries. A 4:1 ST:CH (w/w) formulation, using CH deacetylation degrees of 75% and 90%, added with nano-encapsulated CEO in MSN (6%&#xa0;w/w), and glycerol as plasticizer was used. The mechanical, antifungal, and barrier properties of both formulations were evaluated. Regardless of the deacetylation degree, low thickness (263&#xa0;µm ± 34&#xa0;µm) and excellent solubility index (90.00% ± 0.02%) were observed. The 90% deacetylated CH showed high stiffness (Young Modulus 667.22&#xa0;MPa ± 0.02&#xa0;MPa), but low tensile strength (2.27&#xa0;MPa ± 0.04&#xa0;MPa). Both treatments showed good antifungal index (78.56% ± 1.34%). The coated strawberries, stored at 4&#xa0;°C ± 2&#xa0;°C, 60% relative humidity, exhibited increased shelf life from 8 to 14&#xa0;days without fungal growth, preventing weight loss and color changes. The designed coating may be used as an alternative to increase the shelf life of fresh strawberries.</p>

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Extending the shelf life of strawberries using an edible packaging made of chitosan, octenyl succinylated starch and cinnamon essential oil microencapsulated in silica mesoporous nanoparticles

  • 期刊论文

  • 发表日期：

    2025年5月21日

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  • Paola Itzel Bautista-Espinoza,
  • Katia Ninet Padilla-Mora,
  • Everardo Mares-Mares,
  • Gonzalo Velázquez,
  • Silvia Lorena Amaya-Llano,
  • Carlos Regalado-González

摘要

Strawberries are among the most popular fruits worldwide, due to their high content of nutrients, antioxidants, and bioactive compounds. Edible coatings (EC) are an alternative to increase their shelf life to avoid economic losses with little environmental impact. This work aimed to develop an EC using chitosan (CH) and octenyl succinylated starch (ST) added with cinnamon essential oil (CEO) encapsulated in mesoporous silica nanoparticles (MSN) to increase the shelf life of fresh strawberries. A 4:1 ST:CH (w/w) formulation, using CH deacetylation degrees of 75% and 90%, added with nano-encapsulated CEO in MSN (6% w/w), and glycerol as plasticizer was used. The mechanical, antifungal, and barrier properties of both formulations were evaluated. Regardless of the deacetylation degree, low thickness (263 µm ± 34 µm) and excellent solubility index (90.00% ± 0.02%) were observed. The 90% deacetylated CH showed high stiffness (Young Modulus 667.22 MPa ± 0.02 MPa), but low tensile strength (2.27 MPa ± 0.04 MPa). Both treatments showed good antifungal index (78.56% ± 1.34%). The coated strawberries, stored at 4 °C ± 2 °C, 60% relative humidity, exhibited increased shelf life from 8 to 14 days without fungal growth, preventing weight loss and color changes. The designed coating may be used as an alternative to increase the shelf life of fresh strawberries.