Active Packaging Incorporating Cryogels Loaded with Pink Pepper Essential Oil (Schinus terebinthifolius Raddi) for Strawberry Preservation
2025
Ana María Chaux-Gutiérrez | Ezequiel José Pérez-Monterroza | Marília Gonçalves Cattelan | Natália Soares Janzantti | Vânia Regina Nicoletti | Fauze Ahmad Aouada | Márcia Regina de Moura
This study evaluated the efficacy of active packaging containing albumin (ALB) and pectin (PEC) cryogels loaded with pink pepper essential oil in preserving strawberries during 7 days of storage at 4 °:C. The cryogels were prepared in different ratios (ALB:PEC 50:50 and 30:70) and applied in sachets within the strawberry packaging, varying the amounts from 0.4 g to 1.0 g. Analyses included the evaluation of mass loss, soluble solids, pH, titratable acidity, color, firmness, anthocyanin content, volatile compound composition and release from the essential oil (GC-FID and GC-MS), and microbiological analyses. Results showed that the cryogels maintained the stability of soluble solids and pH, and did not significantly affect the color or anthocyanin content. Strawberry firmness was influenced by the amount of cryogel, with 0.4 g of the ALB:PEC 30:70 cryogel&rsquo:s best-preserving texture. A GC-MS analysis identified monoterpenes (&alpha:-pinene, 3-carene, and D-limonene) and sesquiterpenes (caryophyllene and germacrene D) as the major volatile compounds of the essential oil, with a controlled release over time. Cryogels, especially ALB:PEC 30:70, reduced the count of mesophilic aerobic bacteria (1 g) and yeasts and molds (0.4 g). This formulation extends shelf life and preserves the quality of strawberries through controlled antimicrobial release and firmness preservation.
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