Application of carboxymethyl cellulose and chitosan coatings containing Mentha spicata essential oil in fresh strawberries

Abstract

The aim of the present study was to investigate the effects of carboxymethyl cellulose (CMC) and chitosan (CH) coatings containing Mentha spicata essential oil (MSO 0.1 and 0.2%) on survival of Listeria monocytogenes, and physicochemical (weight loss, titratable acidity and pH), microbial (total viable count, psychrotrophic bacteria as well as yeasts and molds) and sensory (appearance, color, texture and overall acceptability) properties of fresh strawberries during refrigerated storage. The treatments of fruits with CH+MSO 0.2% and CMC+MSO 0.2% resulted in the best microbial, physicochemical and organoleptic properties after 12days storage. The final population of L. monocytogenes in treated samples was decreased by 3.92-3.69 compared to control groups. It can be concluded that CH and CMC coatings enriched with MSO can be used as appropriate active packaging materials to preserve fresh strawberries in the food industry.

Keywords: Carboxymethyl cellulose; Carboxymethyl cellulose (PubChem CID: 23706213); Chitosan; Chitosan (PubChem CID: 71853); Coating; Mentha spicata essential oil; Strawberry.