Edible multilayer coating using electrostatic layer‐by‐layer deposition of chitosan and pectin enhances shelf life of fresh strawberries

Summary This study aimed to develop an edible multilayer coating by electrostatic layer‐by‐layer deposition (LbL) of chitosan‐pectin biopolymers to extend the shelf life of strawberries. A fixed concentration of chitosan (2% w/v) and varying pectin concentrations (0.25–1% w/v) in an LbL sequence wer...

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Bibliographic Details
Published in:International journal of food science & technology 2023-02, Vol.58 (2), p.871-879
Main Authors: Adhikari, Manita, Koirala, Sushil, Anal, Anil Kumar
Format: Article
Language:English
Subjects:
Berries
Biopolymers
biopreservation
Chitosan
Coating
Coatings
Deposition
edible‐coating
Food industry
Food packaging
Fourier transforms
Fragaria
Fruits
layer by layer (LbL) deposition
Low density polyethylenes
multilayer
Multilayers
Packaging materials
Pectin
Permeability
Room temperature
Shelf life
Strawberries
Sustainable materials
Sustainable packaging
Water vapor
Zeta potential
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Summary:Summary This study aimed to develop an edible multilayer coating by electrostatic layer‐by‐layer deposition (LbL) of chitosan‐pectin biopolymers to extend the shelf life of strawberries. A fixed concentration of chitosan (2% w/v) and varying pectin concentrations (0.25–1% w/v) in an LbL sequence were initially applied to coat on the low‐density polyethylene (LDPE) film. The successful assembly of these biopolymers in the LDPE film was confirmed by their zeta potential (chitosan, +43 mV and pectin, −36 to −42 mV) and Fourier transform infrared (FTIR) spectroscopy in the range of 1800–1600 cm‐1 indicating the strong interactions between chitosan and pectin. Chitosan (2% w/v) and pectin (0.25% w/v) had the lowest water vapour permeability (WVP) of 1.86 ± 0.02 × 10−9 in gday‐1 m‐1 Pa‐1 among all other formulations. The application of the coating on strawberries extended the shelf life (9 days) compared to the control (6 days) at room temperature (25 °C) while still retaining the colour, firmness and pH of strawberries. The results obtained illuminate the potential application of safer, ecofriendly and sustainable packaging materials in the food industry. Multilayer coating using chitosan and pectin by electrostatic deposition enhanced shelf life of fresh strawberries to nine days.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15704