Ginger Oil Coating to Improve Quality and Shelf Life of Blueberries

Jenn Hoskins
27th August, 2024

Ginger Oil Coating to Improve Quality and Shelf Life of Blueberries

Image Source: Natural Science News, 2024

Key Findings

  • Researchers from Sichuan Agricultural University and Jashore University of Science and Technology developed a natural coating to extend blueberry shelf life
  • The coating, made from chitosan, gelatin, and ginger essential oil, reduced moisture loss and decay in blueberries
  • The coating also suppressed common fungal pathogens and maintained the fruit's quality over extended storage periods
Blueberries, known for their nutritional benefits, are highly susceptible to fungal pathogens and oxidative deterioration due to their thin skin. This vulnerability necessitates the development of effective preservation methods to maintain their postharvest quality. Researchers from Sichuan Agricultural University and Jashore University of Science and Technology have conducted a study to address this issue by developing a chitosan/gelatin-based antimicrobial coating incorporating ginger essential oil (GEO)[1]. The study aimed to create a natural polymer-based coating to extend the shelf life of blueberries. To achieve this, GEO was encapsulated using β-cyclodextrin (β-CD) through an inclusion complexation technique. This method formed rhomboidal-shaped particles with high encapsulation efficiency and small sizes, ensuring the stability of GEO within the coating. The inclusion complex (IC) was then integrated into a chitosan/gelatin (CH/Gel) polymer solution, resulting in a composite coating with enhanced properties. The optimized GEO/β-CD IC significantly improved the coating's surface hydrophobicity, which is crucial for reducing moisture loss and decay. Additionally, the inclusion complex exhibited strong free radical scavenging activity, providing antioxidant benefits. The coating effectively suppressed the growth of three fungi: Botrytis cinerea, Penicillium italicum, and Alternaria alternaria, which are common pathogens affecting blueberries. The postharvest storage quality of blueberries coated with CH/Gel-GEO/β-CD IC-5 was evaluated over 16 days at 25°C and 40 days at 4°C. The results showed that the coated blueberries had reduced weight loss and decay incidence compared to the control group. Furthermore, the coating helped regulate anthocyanin levels and other oxidation-related enzyme activities, contributing to the overall preservation of the fruit. This study builds on previous research that explored the use of essential oils and natural polymers for fruit preservation. For instance, a study demonstrated the effectiveness of a composite edible coating made of guar gum, chitosan, coconut oil, clove bud oil, and cinnamon bark oil in extending the shelf life of Khasi mandarins[2]. This composite coating minimized decay and maintained postharvest quality attributes such as firmness, acidity, and total soluble solids over 20 days of storage. Similarly, the current study utilized a combination of chitosan and gelatin with GEO to achieve comparable preservation effects for blueberries. Another relevant study investigated the use of bio-nanocomposite films composed of gelatin, bacterial cellulose nanofibrils, and black pepper essential oil nanoemulsion for duck meat preservation[3]. This study highlighted the importance of incorporating essential oils into natural polymers to enhance antibacterial and antioxidant activities, which aligns with the approach taken in the current blueberry study. Additionally, the encapsulation of essential oils using β-cyclodextrin has been shown to improve their stability and effectiveness. For example, lemongrass essential oil encapsulated in β-cyclodextrin and incorporated into a 3D-printed biological preservation card demonstrated strong antibacterial activity and extended the shelf life of strawberries by reducing respiration and inhibiting mold growth[4]. This encapsulation technique was similarly applied in the current study to stabilize GEO within the chitosan/gelatin coating. In conclusion, the CH/Gel-GEO/β-CD composite coating developed by researchers from Sichuan Agricultural University and Jashore University of Science and Technology presents a promising solution for extending the postharvest quality of blueberries. By leveraging the antimicrobial and antioxidant properties of ginger essential oil, encapsulated in β-cyclodextrin, and combined with chitosan and gelatin, the study effectively addresses the challenges of fungal pathogens and oxidative deterioration in blueberries. This innovative approach builds on previous research and offers a natural, effective method for fruit preservation.

FruitsHealthBiotech

References

Main Study

1) Chitosan/gelatin coating loaded with ginger essential oil/β-cyclodextrin inclusion complex on quality and shelf life of blueberries.

Published 24th August, 2024

https://doi.org/10.1016/j.ijbiomac.2024.135026

Related Studies

2) Effect of guar gum-chitosan composites edible coating functionalized with essential oils on the postharvest shelf life of Khasi mandarin at ambient condition.

https://doi.org/10.1016/j.ijbiomac.2023.127489

3) Nanoemulsion-integrated gelatin/bacterial cellulose nanofibril-based multifunctional film: Fabrication, characterization, and application.

https://doi.org/10.1016/j.ijbiomac.2023.128341

4) 3D printing of essential oil/β-cyclodextrin/popping candy modified atmosphere packaging for strawberry preservation.

https://doi.org/10.1016/j.carbpol.2022.120037


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