Gum Arabic edible coating embedded aqueous plant extracts: Interactive effects of partaking components and its effectiveness on cold storage of fresh-cut capsicum

Abstract

This study investigated the interactive effects of components in gum Arabic-based coating enriched with aqueous extracts of Syzygium aqueum, Diploglottis bracteata, and Tasmannia lanceolata on properties of edible coating/film. Response surface methodology was employed to optimize the films based on their physical and permeability properties. It was shown that the concentration of the components significantly influenced these characteristics. The coating demonstrated strong antimicrobial activity against Pseudomonas viridiflava, a main cause of soft rot in vegetables, when using 5.00% S. aqueum, 5.00% D. bracteata, and 9.35% T. lanceolata with lower concentrations of gum Arabic and MCT oil. The optimized coating was applied to fresh-cut red capsicum, and its effects were evaluated. The coating effectively inhibited microbial growth, maintaining low bacterial load (ca. 3 log CFU. g−1) until day 10 of storage. Sensory evaluations also showed positive liking scores for appearance, aroma, and flavor, indicating that the coating enhanced the overall sensory experience of the capsicum. Despite these positive outcomes, challenges regarding moisture retention and firmness preservation during storage were identified. The coating did not adequately preserve these qualities, highlighting the need for further research to optimize the formulation for commercial applications. Nonetheless, incorporating plant extracts in the gum Arabic-based coating holds promise for extending the shelf life of fresh-cut capsicum while improving its sensory attributes.