Impact of Antioxidant-Enriched Edible Gel Coatings and Bio-Based Packaging on Cherry Tomato Preservation

• Published in: Gels 2024-08, Vol.10 (9), p.549
• Main Authors: Giacondino, Corinne, De Bruno, Alessandra, Puntorieri, Davide, Pizzimenti, Martina, Piscopo, Amalia
• Format: Article
• Language: English
• Subjects: antioxidant extract; Antioxidants; bio-based packaging; Biocompatibility; Biodegradable materials; Biological materials; Cellulose; Cellulosic resins; cherry tomatoes; Citrus; Citrus fruits; Coatings; edible gel coating; Firmness; Food; Food packaging; food preservation; Food quality; Fruits; Glycerin; Glycerol; Guar; Guar gum; lemon pomace; Moisture content; Olive oil; Packaging; Polyethylene terephthalate; Polymers; Senescence; Shelf life; Sorbitol; Tomatoes; Toxicity; Water; Weight loss
• ISSN: 2310-2861; 2310-2861
• DOI: 10.3390/gels10090549

This research investigates the effects of using edible gel coatings and bio-based packaging materials on extending the shelf life of cherry tomatoes. Two edible gel coatings (guar gum and guar gum +5% of a lemon ( (L.) Osbeck pomace extract obtained in the research laboratory) were applied on cherry tomatoes, then they were packaged in bio-based materials (cellulose tray + PLA lid). Guar gum, glycerol, sorbitol, extra virgin olive oil, and tween 20 were used in coating formulation. Uncoated tomatoes packed in bio-based materials and conventional plastic (PET trays + lid) were tested as a control. Samples were stored for 45 days at 20 °C and their quality parameters were evaluated. Coated tomatoes maintained firmness and weight, and the enriched coated samples showed a significant increase in phenol content, derived from the antioxidant extract. Samples packed in PET showed a sensory unacceptability (