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Development of pectin–eugenol emulsion coatings for inhibition of Listeria on webbed‐rind melons: a comparative study with fig and citrus pectins
Author(s) -
Çavdaroğlu Elif,
Farris Stefano,
Yemenicioğlu Ahmet
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14458
Subject(s) - pectin , emulsion , food science , listeria , eugenol , chemistry , melon , listeria monocytogenes , horticulture , bacteria , biology , biochemistry , organic chemistry , genetics
Summary The objective of this study was to employ pectin‐based antimicrobial coatings for inhibition of Listeria on surfaces of whole webbed‐rind melons that cause frequent outbreaks of listeriosis. For this purpose, emulsion‐based coatings were developed using citrus pectin (CPEC) or pectin extracted from processing wastes of sun‐dried figs (FPEC) and eugenol (EUG). The emulsions of FPEC and CPEC with EUG (droplet size range: 1.99–11.22 µm) were highly stable for minimum 10 days at 10 °C. The FPEC‐EUG films showed higher flexibility and degree of wettability than CPEC‐EUG films. In contrast, CPEC‐EUG films had a higher gas barrier performance against oxygen at 50% relative humidity than FPEC‐EUG films. The zone inhibition tests showed that FPEC‐EUG films are more effective against Listeria innocua than CPEC‐EUG films. However, FPEC and CPEC coatings with 2% EUG caused 2.2 and 2.7 decimal inactivation of Listeria on Galia melons within 1 week, respectively. The pectin coatings with EUG could reduce the risk of listeriosis from webbed‐rind melons.