Work

Investigation of the effect of aloe vera gel coating combined with free and encapsulated savory essential oil on the shelf life of strawberries

Year: 2025

Type: article

Abstract: Strawberries are highly perishable fruits prone to rapid spoilage. This study evaluated the effects of different concentrations of Aloe vera gel (AVG) (0, 50 % w/w and 100 %), savory essential oil (SEO) (0 and 200 ppm) in both free and nano-encapsulated forms, and storage duration (4, 8, and 12 days) on the physicochemical and sensory properties of strawberries. Samples were stored at 4°C, and parameters such as weight loss, total soluble solids (°Brix), pH, titratable acidity, texture firmness, color indices, and sensory attributes (color, texture, taste, aroma, and overall acceptability) were analyzed. Results revealed that SEO contains phenolic compounds such as carvacrol and thymol. Weight loss was significantly lower in coated samples, especially those treated with nano-encapsulated essential oil. Total soluble solids remained relatively stable, though slightly higher in treatment containing nanoencapsulated SEO. Firmness generally decreased over time in samples with conventional coatings, while nano-coatings better preserved texture. pH declined over time in all samples, but nano-coatings helped maintain acidity balance, likely by limiting gas exchange and reducing organic degradation. Mold growth was significantly inhibited by nano-coatings due to their enhanced antimicrobial and antifungal properties. Color retention was better in nano-coated fruits, likely due to reduced pigment degradation. Sensory scores (e.g., color and aroma) declined with time but remained higher and more stable in nano-coated samples. Overall, nano-SEO coatings outperformed conventional ones in most parameters, significantly enhancing the shelf life and quality of strawberries. These findings demonstrate that the combination of 100 % AVG and 200 ppm nano-encapsulated SEO forms a synergistic and natural coating system that significantly enhances shelf life, preserves physicochemical and sensory quality, and offers a safe, eco-friendly alternative to synthetic preservatives for fresh strawberries during refrigerated storage.

Source: Applied Food Research

DOI: 10.1016/j.afres.2025.101269

Authors: Bahram Hassani, Fateme Ebrahimi, Ali Najafi, Seyedhamidreza Ziaolhagh

Institutions: Ferdowsi University of Mashhad, Islamic Azad University, Damghan Branch, Agricultural Research & Education Organization

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $2,050