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Journal of Food Measurement and Characterization

, Volume 13, Issue 3, pp 1852–1863 | Cite as

Effect of basil seed gum based edible coating enriched with echinacea extract on the postharvest shelf life of fresh strawberries

  • Foruzan Moradi
  • Aryou EmamifarEmail author
  • Naser Ghaderi
Original Paper

Abstract

Effects of novel edible coatings based on bail seed gum (BSG) enriched with echinacea extract (EE) (3% BSG, 3% BSG + 0.5% EE, 3% BSG + 1.5% EE, 3% BSG + 3% EE) on the quality characteristics of fresh strawberries were monitored after 0, 4, 8, 12, 16 and 20 days of storage (1C, 95% RH). The lowest growth of microorganisms, weight loss, softening and ascorbic acid, phenol and anthocyanin degradation were measured in strawberries coated with 3% BSG + 3% EE. Moreover, the strawberries coated with 3% BSG + 3% EE showed the highest antioxidant and superoxide dismutase activity, the lowest peroxidase activity and received the highest ranked sensory attributes. Incorporating EE into the BSG solution coating formulation as a new hurdle increased its antimicrobial properties and extended the shelf life of coated strawberries compared to uncoated by up to 20 days. These achievements paved the way for hurdle technology applications involving medicinal plant extract such as echinacea extract combined with other technologies like coating technology in the preservation of fresh or process foods.

Keywords

Strawberry Echinacea extract Basil seed gum Coating Cold storage 

Notes

Acknowledgements

We would like to thank all of the people who helped us.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Horticulture SciencesUniversity of KurdistanSanandajIran
  2. 2.Department of Food Science and TechnologyBu-Ali Sina UniversityHamedanIran

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