Optimization of edible coating with essential oils in blueberries

Márquez-Villacorta, Luis; Pretell-Vásquez, Carla; Hayayumi-Valdivia, María

doi:10.1590/1413-7054202246006022

Acessibilidade / Reportar erro

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Food Science and Technology • Ciênc. agrotec. 46 • 2022 • https://doi.org/10.1590/1413-7054202246006022 copy

Optimization of edible coating with essential oils in blueberries

Otimização de cobertura comestível com óleos essenciais em mirtilo

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

The application of edible coatings containing natural antimicrobials is a postharvest conservation technology in fruits that have generated interest. This research aimed the determination of the edible coating composition and the concentration of essential oil that allows optimizing the physical-mechanical characteristics for its application in the conservation of blueberries. The antimicrobial activity of the essential oils of cinnamon and lemon was determined, resulting in a minimum inhibitory concentration of 0.3% in both cases. After applying the Box Behnken design of the Response Surface Methodology (RSM), the optimal treatment for edible coating with cinnamon essential oil 0.3% was determined: aloe vera gel 18.40%, gelatin 2%, and glycerol 0.055% obtaining values of 27.95% solubility, 0.90 mm of deformation and 3.34 N of breaking strength. Likewise, the same procedure was followed for the coating with lemon essential oil 0.3%, determining as optimal 23.94% aloe vera gel, 2% gelatin, and 0.05% glycerol, getting values of 28.06% solubility, 0.45 mm deformation, and 4.53 N of breaking strength. Finally, their applications in Biloxi blueberries were validated, preserving the main physicochemical and microbiological quality attributes during 28 days of storage at 2 °C, compared, to a control sample.

Index terms:
Minimal processed; postharvest; berries

Editora da Universidade Federal de Lavras Editora da UFLA, Caixa Postal 3037 - 37200-900 - Lavras - MG - Brasil, Telefone: 35 3829-1115 - Lavras - MG - Brazil
E-mail: revista.ca.editora@ufla.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] ^*Corresponding autor: lmarquezv@upao.edu.pe

Run of test	Aloe vera codified	Gelatin codified	Glycerol codified	Aloe vera (%)	Gelatin (%)	Glycerol (%)
1	-1	-1	0	10.0	1.0	0.275
2	+1	-1	0	30.0	1.0	0.275
3	-1	+1	0	10.0	2.0	0.275
4	+1	+1	0	30.0	2.0	0.275
5	-1	0	-1	10.0	1.5	0.050
6	+1	0	-1	30.0	1.5	0.050
7	-1	0	+1	10.0	1.5	0.500
8	+1	0	+1	30.0	1.5	0.500
9	0	-1	-1	20.0	1.0	0.050
10	0	+1	-1	20.0	2.0	0.050
11	0	-1	+1	20.0	1.0	0.500
12	0	+1	+1	20.0	2.0	0.500
13*	0	0	0	20.0	1.5	0.275
14*	0	0	0	20.0	1.5	0.275
15*	0	0	0	20.0	1.5	0.275
16*	0	0	0	20.0	1.5	0.275
17*	0	0	0	20.0	1.5	0.275

Oil concentration (ml/L)	% Inhibition cinnamon	% Inhibition lemon
5	8.88	3.01
10	14.76	12.78
30	100.00	34.79
50	100.00	100.00
100	100.00	100.00

Coating base	Oil	Concentration (%)	Diameter (mm)
10% aloe vera 2% gelatin	Control	0.0	22.5
	Lemon	0.1	24.5
	Lemon	0.3	25.2
	Cinnamon	0.1	25.2
	Cinnamon	0.3	26.3
30% aloe vera 2% gelatin	Control	0.0	22.7
	Lemon	0.1	25.8
	Lemon	0.3	26.7
	Cinnamon	0.1	26.2
	Cinnamon	0.3	27.3

Cinnamon essential oil 0.3%
Run of test	X₁ Aloe vera (%)	X₂ Gelatin (%)	X₃ Glycerol (%)	Thickness (mm)	Opacity (Abs)	Solubility (%)	Breaking strength (N)	Deformation (mm)	Water vapor permeability (x 10^-8 gmPa^-1s^-1m^-2)
1	10	1.0	0.275	0.0617	1.179	36.49	0.365	6.990	1.195
2	30	1.0	0.275	0.0704	1.709	32.51	0.428	0.791	1.437
3	10	2.0	0.275	0.1052	1.018	15.75	2.550	1.175	2.149
4	30	2.0	0.275	0.1039	1.232	35.08	1.290	6.930	1.094
5	10	1.5	0.050	0.1071	1.449	26.00	1.227	0.239	2.019
6	30	1.5	0.050	0.0731	1.532	32.40	1.650	8.410	2.161
7	10	1.5	0.500	0.0996	0.460	19.05	0.480	37.075	3.251
8	30	1.5	0.500	0.1267	1.386	37.35	0.430	21.930	2.316
9	20	1.0	0.050	0.0571	2.582	36.70	0.610	1.815	1.692
10	20	2.0	0.050	0.0905	1.598	28.37	3.450	2.035	1.210
11	20	1.0	0.500	0.0769	1.138	40.17	0.415	28.270	2.019
12	20	2.0	0.500	0.1045	1.359	31.30	0.780	18.310	2.200
13	20	1.5	0.275	0.0940	1.072	32.19	1.150	3.090	1.219
14	20	1.5	0.275	0.0915	1.106	38.60	1.560	3.740	1.206
15	20	1.5	0.275	0.1109	1.044	33.91	1.700	5.920	1.598
16	20	1.5	0.275	0.1020	0.958	35.88	1.100	3.080	1.215
17	20	1.5	0.275	0.0867	0.849	33.84	1.296	2.210	1.410

Lemon essential oil 0.3%
Run of test	X₁ Aloe vera (%)	X₂ Gelatin (%)	X₃ Glycerol (%)	Thickness (mm)	Opacity (Abs)	Solubility (%)	Breaking strength (N)	Deformation (mm)	Water vapor permeability (x 10^-8 gmPa^-1s^-1m^-2)
1	10	1.0	0.275	0.111	1.139	41.67	0.151	0.386	13.81
2	30	1.0	0.275	0.071	2.165	36.34	1.418	0.811	10.18
3	10	2.0	0.275	0.101	1.019	16.51	3.794	2.732	6.85
4	30	2.0	0.275	0.113	0.902	35.18	1.815	3.440	6.41
5	10	1.5	0.050	0.099	1.205	19.05	1.721	0.975	13.71
6	30	1.5	0.050	0.082	2.409	34.88	2.450	0.323	11.40
7	10	1.5	0.500	0.097	1.275	30.26	0.630	19.990	21.77
8	30	1.5	0.500	0.099	1.131	39.94	0.430	21.930	14.63
9	20	1.0	0.050	0.077	2.085	34.42	0.550	7.825	16.52
10	20	2.0	0.050	0.091	1.523	22.62	5.100	0.410	18.02
11	20	1.0	0.500	0.098	1.867	46.89	0.260	16.680	31.57
12	20	2.0	0.500	0.105	1.282	33.72	0.780	31.710	18.91
13	20	1.5	0.275	0.087	1.083	31.35	1.480	3.030	9.83
14	20	1.5	0.275	0.085	1.238	26.38	1.770	3.170	7.07
15	20	1.5	0.275	0.092	1.573	33.33	1.340	3.090	8.42
16	20	1.5	0.275	0.095	1.255	31.25	1.520	3.680	12.71
17	20	1.5	0.275	0.085	1.165	34.97	1.900	2.600	11.03

Source	Thickness (mm)	Opacity (Abs)	Solubility (%)	Breaking strength (N)	Deformation (mm)	Water vapor permeability (x 10^-7 gmPa^-1s^-1m^-2)
X₁	1.000	0.004	0.005	0.326	0.135	0.030
X₂	0.007	0.009	0.007	0.001	0.077	0.560
X₃	0.040	0.001	0.562	0.003	0.000	0.005
X₁ ²	0.457	0.142	0.012	0.088	0.027	0.009
X₁.X₂	0.658	0.201	0.009	0.064	0.013	0.020
X₁.X₃	0.032	0.015	0.072	0.415	0.001	0.036
X₂ ²	0.027	0.002	0.841	0.553	0.045	0.037
X₂.X₃	0.729	0.004	0.917	0.009	0.022	0.127
X₃ ²	0.874	0.004	0.450	0.365	0.000	0.001
Regression	0.004	0.000	0.002	0.002	0.000	0.000
Lack of fit	0.822	0.343	0.446	0.253	0.097	0.424
R²	0.923	0.972	0.937	0.938	0.982	0.958
R²-ajusted	0.824	0.937	0.855	0.859	0.960	0.905

Treatment	Color (L)	Weight loss (%)	Firmness (N)	Phenol content (mg AG/100 g)	Anthocyanin (mg cyaniding 3-glucosido/100 g)	Viable mesophilic aerobes (cfu/g)	Molds and yeasts (cfu/g)
Control-0 days	29.540^EFG	0.000^G	2.497^AB	298.970^F	21.9133^I	10.00^H	10.00^I
Control-7 days	28.220^FG	1.140^E	1.760^D	304.220^EF	23.273^HI	46.67^FG	307.70^GH
Control-14 days	28.097^G	2.103^D	1.540^DE	309.090^DE	24.047^GH	87.67^CD	846.00^D
Control-21 days	30.753^DE	3.320^BC	1.357^EF	313.467^CD	26.857^E	144.33^B	1714.30^B
Control-28 days	32.073^BC	4.140^A	0.963^G	316.883^BC	30.113^CD	176.33^A	2245.30^A
Cinnamon-0 days	31.393^CD	0.000^G	2.737^A	304.440^EF	23.173^HI	10.00^H	0.00^I
Cinnamon-7 days	29.383^EFG	0.330^G	2.323^B	308.677^DE	25.797^EF	31.00^GH	185.70^H
Cinnamon-14 days	29.693^EF	0.947^EF	2.027^C	313.150^CD	28.903^D	46.00^FG	459.30^FG
Cinnamon-21 days	31.631^CD	1.863^D	1.717^D	318.440^ABC	32.217^B	78.33^DE	691.33^E
Cinnamon-28 days	33.413^AB	3.057^C	1.42^EF	324.103^A	35.233^A	103.33^C	905.00^CD
Lemon-0 days	32.354^ABC	0.000^G	2.700^A	304.300^EF	22.420^I	10.00^H	0.00^I
Lemon-7 days	28.737^FG	0.710^F	2.290^BC	306.143^E	24.720^FG	39.33^FG	255.33^H
Lemon-14 days	29.737^EF	1.233^E	1.753^D	309.733^DE	27.130^E	58.33^EF	571.30^EF
Lemon-21 days	31.823^CD	2.220^D	1.573^DE	314.230^CD	30.947^BC	90.67^CD	852.00^D
Lemon-28 days	33.892^A	3.573^B	1.267^F	320.780^AB	33.950^A	130.67^B	1012.67^C