Food and Fermentation Industries >

2022 , Vol. 48 >Issue 14: 153 - 159

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031215

Effects of antimicrobial packaging paper coated with cinnamon essential oil on the quality of sweet cherries

  • ZHAO Yazhu ,
  • HAO Xiaoxiu ,
  • LIU Guangfa ,
  • GAO Xiang
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  • 1(College of Packaging and Printing Engineering,Tianjin Vocational Institute,Tianjin 300410,China)
    2(School of Light Industry Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China)
    3(Hongguanshiji (Tianjin) Technologies Co.Ltd., Tianjin 301700, China)

Received date: 2022-02-21

  Revised date: 2022-03-21

  Online published: 2022-08-19

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Abstract

In order to minimize postharvest decay of sweet cherries during storage period, a kind of antimicrobial paper was prepared by the method of coating with cinnamon essential oil (EO), chitosan and halloysite. Microstructure of halloysite nanotubes (HNTs) loaded with cinnamon EO were observed by scanning electron microscope (SEM). The antimicrobial activity of antimicrobial paper against 6 kinds of foodborne spoilage microorganisms was measured. The antimicrobial paper combined with perforated release paper was applied to the storage of sweet cherries at room temperature [(27±2) ℃, RH (50±10)%)]. The efficacy of the use of antimicrobial paper on quality attributes of sweet cherries was evaluated during storage, and the sweet cherry fruits were evaluated for sensory attributes, decay rate, total viable count, firmness, weight loss, and total soluble solids every day. The diameters of HNTs became significantly larger after loading with cinnamon EO, and which showed a clubbed form with uniform texture. The antimicrobial paper showed a strong inhibitory effect against the 4 kinds of tested molds when the concentration of cinnamon EO was more than 2% (V/V).However, its inhibitory effect on 2 kinds of test bacteria was lower than that of mold. Compared with control samples, antimicrobial paper treatments with cinnamon EO at concentration of 4% (V/V) significantly inhibited the increase of the decay rate, total viable count and weight loss of sweet cherries, maintained the sensory attributes and firmness of sweet cherries, and extended the sweet cherries’ shelf life for about 3 d. Thus, the treatment of antimicrobial packaging paper containing cinnamon EO will become a promising strategy to improve the quality and shelf life of sweet cherry fruits during storage.

Key words： sweet cherry; cinnamon essential oil; chitosan; halloysite nanotubes; antimicrobial paper; preservation

Cite this article

ZHAO Yazhu , HAO Xiaoxiu , LIU Guangfa , GAO Xiang . Effects of antimicrobial packaging paper coated with cinnamon essential oil on the quality of sweet cherries[J]. Food and Fermentation Industries, 2022 , 48(14) : 153 -159 . DOI: 10.13995/j.cnki.11-1802/ts.031215

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