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Effect of chitosan and alginate beads incorporated with lavender, clove essential oils, and vanillin against Botrytis cinerea and their application in fresh table grapes packaging system
Author(s) -
Sangsuwan Jurmkwan,
Sutthasupa Sutthira
Publication year - 2019
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2476
Subject(s) - botrytis cinerea , chemistry , food science , food spoilage , chitosan , essential oil , ascorbic acid , flavour , titratable acid , horticulture , biology , bacteria , organic chemistry , genetics
Encapsulation of clove, lavender essential oils (EOs)m and vanillin into chitosan (CH) and alginate (AL) beads was prepared using a simple oil‐entrapped emulsion to inhibit Botrytis cinerea in table grapes. The overall encapsulation efficiency of AL beads was observed to be higher than that of CH beads. The release of EO from beads depended mostly on surrounding relative humidity. The inhibition efficiency of the beads was investigated with grapes packed in a clamshell by placing a permeable sachet containing beads inside and storing at 5°C for 28 days. Visible mould growth on the control grapes and grapes packed with CH beads containing clove EO was observed on Days 21 and 28, respectively. The grapes packed with AL beads containing clove EO were free from mould until Day 28. The qualities of the grapes during storage, including the CO 2 and O 2 concentration in the packaging, firmness, total soluble solids, titratable acidity, ascorbic acid content, and acceptability of grapes, were evaluated. The use of CH or AL beads releasing clove EO maintained the freshness, firmness, flavour, odour, and overall acceptability of the grapes better than the control.