Effect of active pectin edible coatings on the safety and quality of fresh‐cut apple
Farah Naqash, F.A. Masoodi, Omeera Ayob, Sadaf Parvez
Abstract
Summary Pectin obtained from apple pomace was employed to protect fresh‐cut apple from quality deterioration arising after cutting. Pectin edible coatings were formulated as emulsion and nanoemulsion carrying cinnamon essential oil (CEO) as antimicrobial, conferring the capability of active packaging to these coatings. Pectin nanoemulsion (PNE) was found to be most effective in preventing the proliferation of pathogens like Escherichia coli and Listeria monocytogenes as well as the general microflora rendering it unsuitable for consumption. In terms of quality parameters such as texture and colour, fresh‐cut apple treated with pectin emulsion (PE), PNE, and pectin coating without CEO (P) presented promising results at the end of storage. Significant ( P < 0.05) effect of PE and PNE was noticed on texture and colour parameters. PNEs can, therefore, be applied for preserving the quality and ensuring safety of fresh‐cut apple.