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Edible Coating Using a Chitosan‐Based Colloid Incorporating Grapefruit Seed Extract for Cherry Tomato Safety and Preservation

AuthorJin Sung Won ... [et.al.].
SourceJournal of Food Science 83, 1 (Jan. 2018) 138-146
AbstractGrapefruit seed extract (GSE)‐containing chitosan‐based coating was developed and applied to cherry tomatoes to protect them from Salmonella invasion and improve their storability. The coating colloids were produced by mixing a chitosan colloid (1% [w/w] chitosan) with GSE at various concentrations (0.5%, 0.7%, 1.0%, and 1.2% [w/w]) using high‐shear mixing (10000 rpm, 2 min). Coatings with chitosan colloids containing GSE at 0.0%, 0.5%, 0.7%, and 1.0% (w/w) inactivated Salmonella on cherry tomatoes by 1.0 ± 0.3, 1.2 ± 0.3, 1.6 ± 0.1, and 2.0 ± 0.3 log CFU/cherry tomato, respectively. Coatings both with and without GSE (1.0%) effectively inhibited the growth of Salmonella and total mesophilic aerobes, reduced CO2 generation, and retarded titratable acidity decrease during storage at 10 and 25 °C. The advantage of incorporating GSE in the formulation was demonstrated by delayed microorganism growth and reduced weight loss at 25 °C. The chitosan‐GSE coating did not affect lycopene concentration, color, and sensory properties (P > 0.05). Chitosan‐GSE coating shows potential for improving the microbiological safety and storability of cherry tomatoes, with stronger efficacy at 25 °C than that of chitosan coating without GSE.


SubjectAntimicrobial packaging. Chitosan. Edible coating. Grapefruit seed. Tomato.