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Effect of Nanochitosan-Based Coating With and Without Copper Loaded on Physicochemical and Bioactive Components of Fresh Strawberry Fruit (Fragaria x ananassa Duchesne) During Storage

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Abstract

Edible coatings based on nanochitosan (50–110 nm) with and without copper loaded were evaluated on physicochemical and bioactive components of strawberry. Fresh fruits were coated with copper-free and copper-loaded nanochitosans and stored at 4 ± 1 °C with 70 % relative humidity for 20 days. Both nanochitosan coatings provided an effective control in reducing weight loss and firmness as well as delayed changes in the respiration rate during 3 weeks. The antioxidant activity declined throughout the storage period of strawberries, although the decrease in antioxidant activity showed a slower rate in the strawberries coated with copper-free nanochitosan followed by copper-loaded nanochitosan compared with the control. Anthocyanin concentrations increased in fruits coated with copper free as well as copper-loaded nonochitosan at the first 12 days of storage followed by reduction in slow rates. However, no increase of anthocyanin was recorded for uncoated samples. Intensive reduction was recorded in ascorbic acid content of strawberries coated with copper-loaded nanochitosan, while the minimum loss of the ascorbic acid content was related to the copper-free nanochitosan. Also, both nanochitosans showed a significant suppression on the polyphenol oxidase and peroxidase activity, whereas a high rate of increase was recorded in control strawberry. The nanochitosan coatings with or without copper loaded significantly suppressed the visual loss and fungal decay of the strawberries during the storage compared with the control. The sensory evaluation of coated strawberries revealed that no effect on the consumer acceptability was detected as well as that copper-free nanochitosan showed better results in the point of preserving the overall flavor and appearance compared with the copper-loaded one.

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Acknowledgments

This study was supported by the Agricultural Biotechnology Research Institute of Iran (ABRII) and the National Nutrition and Food Technology Research Institute of Iran. The authors also gratefully acknowledge the assistance of the Agricultural Engineering Research Institute.

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Authors and Affiliations

  1. International Branch of Shahid Beheshti Medical University, Tehran, Iran

    Sara Eshghi & Zahra Mohammadhoseini

  2. Microbial Biotechnology and Biosafety Department, Agricultural Biotechnology Research Institute of Iran (ABRII), Karaj, Iran

    Maryam Hashemi & Karim Ahmadi

  3. Department of Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Abdorreza Mohammadi

  4. Agricultural Engineering Research Institute, Karaj, Iran

    Fojan Badii

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  1. Sara Eshghi
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Eshghi, S., Hashemi, M., Mohammadi, A. et al. Effect of Nanochitosan-Based Coating With and Without Copper Loaded on Physicochemical and Bioactive Components of Fresh Strawberry Fruit (Fragaria x ananassa Duchesne) During Storage. Food Bioprocess Technol 7, 2397–2409 (2014). https://doi.org/10.1007/s11947-014-1281-2

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