Coverage of chitosan and essential cinnamon oil for strawberry conservation (Fragaria ananassa) var. Aroma, minimally processed

Published in: Engineering, Integration, and Alliances for a Sustainable Development. Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy: Proceedings of the 18th LACCEI International Multi-Conference for Engineering, Education and Technology
Date of Conference: July 27-31, 2020
Location of Conference: Virtual
Authors: Magaly Zavaleta (Universidad Nacional de Trujillo, PE)
Carlos Echeverría (Universidad Nacional de Trujillo, PE)
Jackeline León-Vargas (Universidad Nacional de Trujillo, PE)
Leslie Lescano Bocanegra (Universidad Nacional de Trujillo, PE)
Jesús Sánchez-González (Universidad Nacional de Trujillo, PE)
Guillermo Linares Luján (Universidad Nacional de Trujillo, PE)
Meliza Lindsay Rojas (Universidad Privada del Norte, PE)
Full Paper: #470

Abstract:

The use of edible coverages represents one of the important methods used to preserve the quality of minimally processed products. The aim of this research was to determine the effect of chitosan and essential cinnamon oil coverage in the phenolic content, antioxidant capacity, mold and yeast counts and general acceptability in minimally processed strawberry for 1, 4, 7, 10, 13 and 16 days of refrigerated storage at 10°C. In this experiment was carried out a response surface methodology using a Central Composite Rotational Design (CCRD); the variable ranges used were 0.7 – 2% (Chitosan) and 0.02 – 0.1% (cinnamon essential oil). Results: It was found that the significate variable (p<0.05) was cinnamon essential oil for both phenols content as to the antioxidant capacity at a concentration of 0.001 gmL-1 which was most effective during the first days of storage, characteristic that tends to decrease throughout the study. It was also found that both independent variables significantly influence (p<0.05) the decrease of microbial load. The use of coverage of chitosan and cinnamon essential oil does not affect its sensory acceptability and helps to maintain the shelf life of minimally processed strawberry.