LWT - Food Science and Technology 47 (2012) 39e45

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LWT - Food Science and Technology

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Polysaccharide-based multilayered antimicrobial edible coating enhances quality

of fresh-cut papaya
I.M. Brasil a, C. Gomes b, A. Puerta-Gomez b, M.E. Castell-Perez b, *, R.G. Moreira b
a
Universidade Federal do Ceará, Centro de Ciências Agrárias, Depto Tecnologia de Alimentos, Campus do Pici Caixa Postal 12168 60455-900 - Fortaleza, CE, Brasil
b
Biological and Agricultural Engineering Department, Texas A&M University, College Station, TX 77843-2117, USA

a r t i c l e i n f o a b s t r a c t

Article history: A microencapsulated beta-cyclodextrin and trans-cinnamaldehyde complex (2 g/100 g) was incorporated
Received 11 August 2011 into a multilayered edible coating made of chitosan and pectin. Fruits were washed, peeled and cut,
Received in revised form coated, and stored at 4
C in ZiplocÒ trays with ZiplocÒ lids for 15 days. Uncoated fruits served as controls.
5 January 2012
Coated fruits were firmer, maintained color, b-carotene content, and showed lower juice leakage
Accepted 6 January 2012
(P < 0.05). Coated samples were more accepted (P < 0.05) by the panelists than the controls. Encapsu-
lation of trans-cinnamaldehyde was successful since it had no negative impact on the fruit’s flavor. A
Keywords:
parallel study evaluated the effect of packaging on the efficacy of the multilayered coating. Coated and
Packaging
Fresh-cut produce
uncoated fruits in trays were also covered with SaranÒ wrap and plain cheese cloth (ambient conditions).
Chitosan The ZiplocÒ trays with ZiplocÒ lids were the best packaging method. The Layer-by-layer assembly with
Pectin incorporation of microencapsulated antimicrobial was effective in extending shelf life and quality of
Layer-by-layer assembly fresh-cut papaya.
Ó 2012 Elsevier Ltd. All rights reserved.

1. Introduction Among the common biopolymeric film-forming compounds,

Papaya (Carica papaya L. cv ‘Maradol’) is a rich source of bioac-
tive compounds with high antioxidant activity (Rivera-Lopez,
Vasquez-Ortiz, Ayala-Zavala, Sotelo-Mundo, & Gonzalez-Aguilar,
2005). However, because ripe papaya is eaten peeled, seeded, cut
in wedges and served alone or as fruit salad, it rapidly loses its
freshness.
Minimal processing alters the integrity of the fruit and induces
surface damage which increases tissue respiration rate and detri-
mental biochemical changes such as development of off flavors and
texture breakdown (Raybaudi-Massilia, Mosqueda-Melgar, &
Martin-Belloso, 2008). Furthermore, microbial contamination of
the flesh can occur from the surface, increasing fruit spoilage.
Edible coatings can be a cost-effective alternative to modified
atmosphere packaging (Campos, Gerschenson, & Flores, 2011)
because they help to prevent physical damage, enhance appear-
ance, and reduce microbial growths (Franssen & Krochta, 2003).
Generally, edible coatings consist of a film-forming biopolymer that
carries a functional ingredient (flavors, antioxidants,
antimicrobials).
* Corresponding author. Biological and Agricultural Engineering, Texas A&M
University, 303G Scoates Hall, College Station, TX 77843-2117, USA. Tel.: þ1 979 862
7645; fax: þ1 979 845 3932.
E-mail address: ecastell@tamu.edu (M.E. Castell-Perez).
chitosan is a cationic polysaccharide obtained by deacetylation of
chitin, the major constituent of the exoskeleton of crustaceans. The
cationic properties of chitosan offer the film-maker an opportunity
to take advantage of electrostatic interactions with anionic,
partially demethylated pectins (Marudova, Lan, Brownsey, & Ring,
2005). In addition, the antimicrobial activity of chitosan against
a range of foodborne filamentous fungi, yeast, and bacteria has
attracted attention as a preservative of natural origin (Ming, Xi, Ke,
& Hyun, 2010; Zivanovic, Chi, & Draughon, 2005). Pectin, a complex
polysaccharide, is widely available from underutilized agricultural
waste material and readily modified, through demethylation, can
form excellent films (Marudova et al., 2005).
There is interest in the use of natural antimicrobials due to their
availability, fewer side effects or toxicity, and better biodegrad-
ability as compared to the available preservatives (Campos et al.,
2011; Kalemba & Kunicka, 2003). These compounds can be plant
extracts or essential oils. However, only a few studies about the
effectiveness of incorporation of these compounds into edible
coatings applied to fruits have been published (Campos et al., 2011;
Rojas-Grau et al., 2007).
Although most essential oils are classified as Generally Recog-
nized As Safe (GRAS) food flavoring (FDA, 2010), their use in foods
as preservatives is limited due to flavor considerations, since
effective antimicrobial doses may exceed organoleptically accept-
able levels. Besides, it is difficult to formulate solutions with

0023-6438/$ e see front matter Ó 2012 Elsevier Ltd. All rights reserved.
doi:10.1016/j.lwt.2012.01.005
40 I.M. Brasil et al. / LWT - Food Science and Technology 47 (2012) 39e45
essential oils and their derivatives because they are volatile and
irritant (Carlotti et al., 2007). A viable option is the formation of an
inclusion complex with the antimicrobial agent (guest molecule)
using cyclodextrins (Gouin, 2004). This enhances solubility,
controls volatility, and masks off flavors, and unpleasant odors of
the essential oil (Del Valle, 2004). Gomes, Moreira, and Castell-
Perez (2011a) investigated the antimicrobial efficacy of synthe-
sized spherical poly(DL-lactide-co-glycolide) nanoparticles with
entrapped trans-cinnamaldehyde against Salmonella spp. and Lis-
teria spp. with minimum inhibitory concentrations ranging from 10
to 20 mg/mL, respectively. Such nanoparticles are useful antimi-
crobial delivery systems to inhibit bacterial growth with contin-
uous release up to 3 days.
The application of edible coatings to minimally processed fruits
faces some technical problems related to the difficult adhesion of
materials to the hydrophilic surface of the cut fruit, degradation of
the antimicrobial compound, or inadequate diffusion rates
(Campos et al., 2011). The development of a multilayered coating
structure using the layer-by-layer (LbL) electrodeposition tech-
nique could solve these problems (Ariga, Ji, & Hill, 2010; Gomes
et al., 2011a). This procedure can yield coatings with precisely
controlled thicknesses, properties, and performance over materials
such as bacterial cells, fruits, and vegetables (Caruso & Mohwald,
1999). The material is dipped into a series of different solutions
that contain oppositely charged polyelectrolytes. Between each
dipping step, it may be necessary to have a washing/drying step to
remove the excess solution attached to the surface prior to intro-
duction of the object into the next dipping solution (McClements,
Decker, & Park, 2009).
The objective of this study was to determine the viability of LbL-
incorporation of encapsulated trans-cinnamaldehyde into a multi-
layered edible coating to enhance the shelf life and quality of fresh-
cut papaya.
2. Materials and methods
2.1. Fruit
Papaya fruits (Carica papaya L. cv ‘Maradol’) were purchased at
a local market (College Station, TX) and maintained at 10
C until
processing. Fruits were uniform in size and peel coloration. Papayas
with ca. 9oBrix were selected and ranked as “commercially” ripe.
2.2. b-Cyclodextrin inclusion complex with antimicrobial
compound
The inclusion complex of trans-cinnamaldehyde (99þ%, C80687,
Sigma-Aldrich, MO), in beta-cyclodextrin (CD) (Alfa Aesar,
AAA14529-22, MA) was prepared by freeze-drying (Del Valle,
2004). trans-cinnamaldehyde was dispersed in 500 ml of beta-
cyclodextrin aqueous solution (16 mmol/L, 9.08 g) in molecular
ratio 1:1 and mixed in a laboratory stirrer for 24 h at room
temperature (Karathanos, Mourtzinos, Yannakopoulou, &
Andrikopoulos, 2007). The suspension was filtered through
a 0.45 mm nylon filter (VWRÒ vacuum filtration systems, PA), frozen
(e20
C) and freeze-dried (50
C) under 5 mtorr (6.67  104 kPa)
vacuum for 48 h in a Labconco Freeze Dry-5 unit (Labconco, MO).
Lyophilized samples were stored in a desiccator placed inside
a freezer (20
C) until further use.
2.3. Coating solutions
Edible coatings were prepared as three immersion solutions of
chitosan, pectin, and calcium chloride (CaCl2). These materials
were chosen based on the polyetrolyte interaction among opposite
charges to obtain a stable and uniform coating (Krzemiski et al.,
2006). The chitosan solution (medium MW, deacetylated chitin,
Poly (D-glucosamine), 448877; 95e98%; viscosity 30 mPa. s,
Sigma-Aldrich) was prepared with 2 g/100 g chitosan and 1 g/
100 g acetic acid (Sigma-Aldrich) in distilled water. To achieve
complete dispersion of chitosan, the solution was stirred for 4 h at
room temperature, filtrated using cheese cloth to remove any
impurities. Glycerol (2 g/100 g, G2025, Sigma-Aldrich) and
TweenÒ20 (0.5 g/100 g, 93773, Sigma-Aldrich), a surfactant, were
added as a plasticizer to improve coating mechanical properties.
The microencapsulated antimicrobial (trans-cinnamaldehyde-CD)
(2 g/100 g) was incorporated to the chitosan solution by homog-
enization for 2 min at 15000 rpm using a Polytron PT 10e35
homogenizer (Kinematica, Switzerland). The concentration of
antimicrobial was determined by Gomes et al. (2011a). Pectin
solution (from citrus peel, 2 g/100 g, galacturonic acid 74.0%
(anhydrous basis), P8471, Sigma-Aldrich) was dissolved in distilled
water and stirred in a hot plate (70
C) for 1 h to achieve complete
dispersion of pectin. Calcium chloride (2 g/100 g, C5670, Sigma-
Aldrich) was prepared with distilled water and used to cross-
link the polymers.
2.4. Papaya processing and coating
Whole papayas were immersed in sodium hypochlorite solution
(150 ppm) for 1 min, washed with potable water, and dried with
absorbent paper. All the utensils were also sanitized. Clean fruits
were peeled manually, seeded, and cut into 15 mm side cubes.
As part of the layer-by-layer deposition process (chitosan,
pectin, CaCl2), papaya cubes at room temperature were dipped into
the first coating solution for 2 min and the residual solution
allowed to drip off for 2 min. This process was repeated until the
samples had been submerged into the three immersions. Papaya
cubes immersed in distilled water for 2 min served as controls.
Next, fifteen coated and uncoated cubes (total weight of 240  10 g)
were placed into one of eighteen polypropylene trays (ZiplocÒ
Brand with Smart SnapÔ Seal, 591 ml) and stored at 4
C for 15
days. Samples were withdrawn every 3 days for physicochemical,
microbiological, and sensory evaluation.
A parallel study was performed to determine the best way to
package the coated fresh-cut papaya at the retail level. Fifteen
coated and control cubes (240  10 g) placed into the ZiplocÒ trays
were covered with SaranÒ wrap (oxygen and water vapor trans-
mission properties of 0.472- cc -mm/m2-24 h-atm at 10% RH and
8e7 g/m2/day at 90% RH respectively, at 38
C (MatWeb, 2011) to
simulate fruit trays wrapped with low-density polyethylene films.
Samples covered with commercial grade cheese cloth (American
Fiber & Finishing Inc., NC, 100% cotton, 20  10 Purewipe 128 pieces
E-cut) served as the packaging control (fruits exposed to ambient
conditions). Cheese cloth was merely used to protect the papaya
cubes from any debris throughout the study. Storage and data
collection were performed as described before.
2.5. Fruit physicochemical analysis
2.5.1. Chemical properties
Papaya’s pH was measured using AOAC method 981.12 (AOAC,
1990) with a digital pH meter (model 350 pH/ion analyzer, Corn-
ing, Inc., USA). The total soluble solids (TSS) were measured using
AOAC method 932.14 (AOAC, 1990). The total titratable acidity (TTA)
was measured using AOAC method 942.15 (AOAC, 1990). Moisture
content was determined following AOAC method 930.04 (AOAC,
1990). All tests were performed in triplicate with three papaya
cubes from three trays of each treatment (coating and packaging
type) at each sampling interval.
 I.M. Brasil et al. / LWT - Food Science and Technology 47 (2012) 39e45 41

Vitamin C content of papaya was measured following AOAC quality for days 0, 5, 7, 13, and 15 of storage. Panelists scored
method 985.33 (2,6-Dichloroindophenol titrimetric method, AOAC, samples for flavor only up to Day 5, since controls showed signs of
1998). Twenty grams of papaya were blended with 50 mL of decay (molds) by tasting the samples. Panelists used a nine-
extracting solution (metaphosphoric acideacetic acid solution). hedonic scale (1 ¼ attributes most disliked, 9 ¼ attributes most
The homogenate was vacuum-filtered (vacuum pump-KNF Neu- liked). Scores  5 were “acceptable”.
berger, USA) with qualitative paper (Whatman No. 4) and 10 mL of
the filtered solution was titrated with 2,6-dichloroindophenol 2.7. Microbiological analysis
standard solution. The titration volume was recorded and used to
quantify vitamin C content of the sample (milligrams of ascorbic Total aerobic plates, psychrotrophics, yeast, and molds counts
acid/g of sample, wet basis). The indophenol solution was stan- were determined on days 0, 7, and 15. Three papaya cubes (ca. 30 g)
dardized by titrating an ascorbic acid standard solution (1 mg/mL) from each treatment were stomached inside a sterile stomacher
and sample blanks. Three repetitions for each treatment and two bag. A 10 g aliquot of the blended material was transferred to
duplicates for each repetition were performed throughout the another stomacher bag, mixed with 90 ml phosphate buffer, and
study. homogenized for 1 min. Ten-fold dilutions were also made in this
The b-carotenes content in papaya was determined by spec- diluent. All counts were performed using petrifilms (3M microbi-
trophotometric measurements using an UV-1601 Spectrophotom- ology, MN). Inoculated 3M aerobic plate count plates (APC) were
eter (Shimadzu Corp., MD) calibrated at 453 nm following incubated at 37
C for 48 h; for the psychrotrophic count, the APC
Rodrigues-Amaya (1989). All tests were performed without the plates were incubated at 5
C for 7 days, and all 3M yeast and mold
presence of light to protect the compounds from diffused light and count plates were incubated at 20
C for 7 days. After incubation,
oxygen. Fifty mL of acetone were added to 5 g of the fruit’s pulp. The colonies were enumerated and results reported as log CFU/g of
extraction was made after 24 h. The solution was filtered using sample. All tests were conducted in triplicates for each treatment
a WhatmanÒ filter No. 4 and a vacuum pump (KNF Neuberger). The and storage interval.
acetonic solution was placed in decantation balloons and 50 mL of
petroleum ether added. The residue was washed with approxi-
2.8. Microscopic examination of coating
mately 5e7 washes of 100 mL distilled water. The carotene extract
was concentrated in a Rota-vapor-R110 (Brinkman Instruments,
Microscopic observations were performed to evaluate coating
NY) at 32
C for 10 min to evaporate the petroleum ether. The
uniformity and adherence to the fruit’s surface. Coating thickness
spectrophotometric determination was made by diluting the
was measured based on the fluorescence properties of a Fluores-
concentrate with 5 mL of hexane (EM Science, NJ). Tests were
cein sodium salt (Sigma-Aldrich) molecular dye. It produces natural
conducted in triplicate. The concentration of b-carotenes was
fluorescence of the sample once slightly lit at the excitation
determined using a previously developed standard curve.
wavelength of fluorescein (494 nm). The coating thickness was
imaged using a Confocal Laser Scanning Microscope (CLSM, Leica
2.5.2. Physical properties
TCS SP5, Leica Microsystems, Germany). Fluorescein was first
Changes in papaya color were assessed by a Labscan XE (16437)
introduced in the pectin component of the edible coating formu-
colorimeter (HunterLab, Inc., VA) with the CIELAB system with
lation at a concentration of 3 mmol/L. Small pieces of the surface
measuring aperture diameter of 36 mm, and illuminant/viewing
were excised with a cork borer (#7, 4 mm diameter) and a trans-
geometry of D65/10o. The unit was calibrated using standard white
versal cut made using a stainless steel blade. The surface of the
and black plates. Means of 15 replications were used to determine
samples was inverted, placed in cover slip, effect excited and
the color coordinates, L* (lightness), a* (greenness), and b*
(yellowness).
Firmness was defined as the force penetrating 5 mm into the
fruit at room temperature. At least fifteen (15  15 mm) cubes from
each treatment were punctured with a 5 mm diameter ball probe at
a speed of 1 mm/s (Tapia et al., 2008) at their geometric center
using a TA-TX2 Texture Analyzer (TA.XT2, Texture Technologies
Corp., NY).
The percent of juice leakage was recorded as the weight loss
throughout storage. The weight of each sample was recorded on
Day 0 and throughout storage using a digital balance and results
reported as (average of 15 papaya cubes per treatment):

g=100 g juice leakage ¼ ððinitial weightÞ

 ðfinal weightÞ=ðinitial weightÞÞ*100

2.6. Sensory testing

A preliminary test was conducted to determine whether the

coating would be acceptable to consumers. Only trends are
mentioned here due to the small number of panelists (<50). Papaya
cubes from each treatment (coating and packaging vs. uncoated
controls in 3 packages) were placed in covered glass containers
labeled with a random 3-digit number and presented to each
panelist (6 samples total). Twenty untrained panelists evaluated Fig. 1. Microscopic observations of cross-section of fresh-cut papaya coated with
the samples by visual inspection of color, odor, texture, and overall multilayer edible antimicrobial coating.
42 I.M. Brasil et al. / LWT - Food Science and Technology 47 (2012) 39e45

Table 1
Effect of multilayered coating on total titratable acidity and total soluble solids of
fresh-cut papaya stored in ZiplocÒ trays with ZiplocÒ lids at 4
C for 15 days.

Total soluble Total titratable

solids (TSS) acididy (TTA)
[oBrix] (g citric acid/100 ml)
Time (days) Control Coated Control Coated
(Uncoated) (Antimicrobial) (Uncoated) (Antimicrobial)
d a a w
0 w9.80 w9.30 w0.15 0.19a
1
(0.00) (0.30) (0.02) (0.03)
c,d a a a
3 x9.60 w9.00 w0.14 w0.19
(0.20) (0.30) (0.02) (0.01)
c,d a a a
6 w9.03 w8.67 w0.14 x0.19
(0.06) (0.31) (0.01) (0.01)
c a a a
9 w8.93 w8.80 w0.13 w0.18
(0.06) (0.40) (0.01) (0.03)
b a a a
12 w7.67 x8.63 w0.11 w0.18
(0.70) (0.15) (0.03) (0.04)
a a a a
15 w6.80 x8.15 w0.11 x0.17
(0.20) (0.50) (0.02) (0.02) Fig. 3. Effect of packaging and multilayered coating on quality (firmness) of fresh-cut
1 papaya stored at 4
C for 15 days. ziploc ziploc þ antimicrobial saran
Standard deviation.
a,b wrap saran wrap þ antimicrobial cheese cloth cheese
Means within a column which are not followed by a common superscript letter
cloth þ antimicrobial.
are 4significantly different (P < 0.05).
w,x
Means within a row, which are not followed by a common superscript letter, are
significantly different (P < 0.05).
and unpackaged controls. Except for firmness measurements, three
triplicates were taken from each control and treatment samples,
evaluated in a sequential set mode with a 488 nm and 543 nm and three triplicate analyses were performed per day of analysis
wavelength of Argon and Helium-Neon laser, respectively. The use based on a completely randomized design. Differences between
of two converging laser beams creates a linear interference pattern treatments were tested for significance by one-way ANOVA.
onto the film surface in the crossing area, in order to distinguish any Significant different means (P  0.05) were separated by the Tukey
contrast between the coating and the flesh surface, consisting of test.
a fluorescent natural color (e.g. b-carotene in papaya fruit). Emis-
sion light (521 nm for fluorescein) from sample surfaces were 3. Results and discussion
collected with a small working distance (1.55  1.55 mm2) with
10 magnification lens (numerical aperture 0.3). The image layers 3.1. Microscopic examination of coating
were scanned from top to bottom and the observation planes set in
a system-optimized mode given 2.383 mm of distance between Coating thickness was homogeneous throughout the entire
adjacent planes. surface of the papaya pieces (Fig. 1). Mean value was 300  1 mm,
nearly twice as much as reported by Tapia et al. (2008) for alginate
and gellan coatings. The viscosity of the coating solution depended
2.9. Statistical analysis
on polymer concentration and other ingredients (i.e., glycerol,
TweenÒ20, acid), and on the composition and structure of the
SPSS software for Windows, v.11.5.1 (SPSS, 2002) was used to
commercial polymers used (i.e. degree of deacetylation for chito-
evaluate the effect of two treatments, coating and packaging type (2
san, percentage of esterification) which have accounted for the
levels), on papaya quality and shelf life when compared to uncoated
differences. Furthermore, chitosan and pectin are very hygroscopic
polymers, which may have influenced the final coating thickness.

Fig. 2. Effect of packaging and multilayered coating on quality (Juice leakage) of fresh- Fig. 4. Effect of packaging and multilayered coating on quality (vitamin C content) of
cut papaya stored at 4
C for 15 days. ziploc ziploc þ antimicrobial saran fresh-cut papaya stored at 4
C for 15 days. ziploc ziploc þ antimicrobial
wrap saran wrap þ antimicrobial cheese cloth cheese saran wrap saran wrap þ antimicrobial cheese cloth cheese
cloth þ antimicrobial. cloth þ antimicrobial.
 I.M. Brasil et al. / LWT - Food Science and Technology 47 (2012) 39e45
Fig. 5. Effect of packaging and multilayered coating on quality (total carotenoids
content) of fresh-cut papaya stored at 4
C for 15 days. ziploc
ziploc þ antimicrobial saran wrap saran wrap þ antimicrobial cheese
cloth cheese cloth þ antimicrobial.
3.2. Efficacy of microencapsulated antimicrobial multilayered
coating
3.2.1. Papaya physicochemical quality
The coating did not affect the pH of the papaya and the values
for all fruits remained constant by the end of the study (data not
shown). By day 15, total soluble solids (TSS) of coated fruits were
higher (P < 0.05) than the controls (Table 1). Rivera-Lopez,
Vasquez-Ortiz, Ayala-Zavala, Sotelo-Mundo, and Gonzalez-Aguilar
(2005) found similar results in papaya stored at 5, 10, and 20
C
for 18 days. Total titratable acidity (TTA) of coated fruits remained
constant throughout storage compared to the controls, which had
decreasing (P < 0.05) values. Addition of acetic acid in the coating
solution may be a reason for the higher TTA values of coated
samples.
Thus, the multilayered edible coating helped control the meta-
bolic reactions in the fruits and delayed the respiration process by
serving as a gas barrier. Surface coating has been reported to
increase resistance of fruit surface to gas permeability, creating
a modified internal atmosphere and reducing the respiration rate
(Marpudi, Abirami, Pushkala, & Srividya, 2011).
Fig. 6. Effect of packaging and multilayered coating on quality (color a*-values) of
fresh-cut papaya stored at 4
C for 15 days. ziploc ziploc þ antimicrobial
saran wrap saran wrap þ antimicrobial cheese cloth cheese
cloth þ antimicrobial.
43
Fig. 7. Effect of packaging on effectiveness of multilayered coating to enhance
microbial quality (Aerobic plate count (mesophilic microorganism) of fresh-cut papaya
stored at 4
C for 15 days. ziploc ziploc þ antimicrobial saran wrap
saran wrap þ antimicrobial cheese cloth cheese cloth þ antimicrobial.
The coating significantly (P < 0.05) reduced the weight loss of
fresh-cut papaya (less juice leakage) by the end of storage (Fig. 2).
The weight loss of uncoated fruits was about twofold. This bene-
ficial effect of the coating may be due to the barrier created by the
polymers used, which in turn reduced gas exchange and water loss
from fresh-cut samples (Brecht, 1995). Chitosan and pectin in acid
conditions can form stable films by cross-linking with calcium ions
under controlled conditions (Tapia et al., 2008).
Firmness of controls decreased almost twofold by day 15 while
the coated samples were significantly firmer (P < 0.05) throughout
storage (Fig. 3). Although some of the panelists “noticed” the
coating, the coated fruits were always more acceptable than the
uncoated controls. The increased firmness is probably due to the
cross-linking phenomenon, which in terms helped reduce juice
leakage (Ahmed, Singh, & Khan, 2009).
Coated samples had higher (P < 0.05) ascorbic acid content by
the end of storage (Fig. 4). Techavuthiporn, Nakano, and Maezawa
(2008) found that a relative value of ascorbic acid decreased with
the accumulation of carbon dioxide in stored broccoli. Thus, by
reducing the respiration rate, the coating helps maintain the
concentration of ascorbic acid longer.
Fig. 8. Effect of packaging on effectiveness of multilayered coating to enhance
microbial quality (Psychrotrophic plate count) of fresh-cut papaya stored at 4
C for 15
days. ziploc ziploc þ antimicrobial saran wrap saran
wrap þ antimicrobial cheese cloth cheese cloth þ antimicrobial.
44 I.M. Brasil et al. / LWT - Food Science and Technology 47 (2012) 39e45

(L*) of all samples decreased (P < 0.05) throughout time, with the
coated samples showing higher (P < 0.05) values than the controls
(darker fruits) by the end of shelf life (Fig. 6). Browning on the
surface and loss of water was more significant in the uncoated fruits
as found in other studies (Rattanapanone, Lee, Wu, & Watada,
2001).
The a*-values decreased throughout storage, with all fruits
showing a reddish color (positive a*-values). The b*-values of
coated samples varied less and were significantly (P < 0.05) higher
(yellower) than for uncoated controls by Day 15 (Fig. 6). The coating
maintains the orange-yellow color of the pulp by preventing
oxidative or enzymatic browning. Small changes in a* and b*-values
are good indication of absence of oxidative browning of flesh pulp
(Rocha & Moraes, 2000). Panelists gave color scores >5.0 for coated
fruits up to Day 13 (Fig. 10). Raybaudi-Massilia et al. (2008) found
significant differences in odor, taste, and firmness of fresh-cut
melon with edible coating containing cinnamon oil. In our study,
Fig. 9. Effect of packaging on effectiveness of multilayered coating to enhance all samples had similar flavor scores and no comments were made
microbial quality (yeast and molds count) of fresh-cut papaya stored at 4
C for 15 by the panelists on the impact of cinnamaldehyde on fruit flavor.
days. ziploc ziploc þ antimicrobial saran wrap saran Gomes, Moreira, and Castell-Perez (2011b) confirmed the forma-
wrap þ antimicrobial cheese cloth cheese cloth þ antimicrobial.
tion of the trans-cinnamaldehydeeb-cyclodextrin complex. Our
finding reinforces the need for encapsulation of such compounds.

The coating also had a positive effect in preserving the total
carotenoids content of the fruit (Fig. 5). The total carotenoids
content of uncoated fruits rapidly (P < 0.05) declined by Day 3 and
decreased by 50% of total concentration by Day 15. The loss of
carotenoids may have been limited in coated papaya by reducing
oxygen exposure to the product since b-carotene is rapidly oxidized
when exposed to light and oxygen (Rivera-Lopez et al., 2005).
Application of the multilayered edible coating helped preserve
(P < 0.05) the color attributes of fresh-cut papaya (Fig. 6). Lightness
3.2.2. Effect of packaging on performance of multilayered coating
The package used to store fresh-cut papaya did have an impact
on the ability of the coating to enhance fruit’s quality and shelf life.
The combination of coating and packing in a ZiplocÒ tray with
Smart SnapÔ Seal was more effective (P < 0.05) in maintaining fruit
pH (5.00e5.95, not shown), vitamin C and total carotenoids
content, and reducing juice leakage (Figs. 2e4).
The coating prevented tissue breakdown (softening), indepen-
dent of how the fruit was packaged (Fig. 5). Uncoated fruits without

Fig. 10. Effect of packaging on sensory attributes of fresh-cut papaya stored at 4
C for 15 days. ziploc ziploc þ antimicrobial saran wrap saran
wrap þ antimicrobial cheese cloth cheese cloth þ antimicrobial.
 I.M. Brasil et al. / LWT - Food Science and Technology 47 (2012) 39e45
any packaging (cheese cloth cover) were the worst (P < 0.05) in
terms of firmness, due to surface dehydration at refrigerated
temperature and increased respiration rates. This result was
confirmed by the sensory test (scores  3.0, data not shown).
Packaging type had a slight (P < 0.05) effect on color a*-values
(Fig. 6). The L*- and b*-values were only affected by the presence of
the coating (not shown). Samples packaged in trays with Smart
SnapÔ Seal maintained their color throughout storage. This result
was confirmed by the sensory test. Since these samples had the
highest color, flavor, and odor scores. Second best were the samples
covered with SaranÒ wrap. Coated fruits were consistently
preferred throughout storage, while the samples covered with
cheese cloth were the least accepted. Figs. 7e9 demonstrate that
packaging coated fresh-cut papaya in ZiplocÒ trays with Smart
SnapÔ Seal can extend the microbiological shelf life of refrigerated
papaya from 5 to 15 days.
Sensory scores show that by Day 15, the coated samples
received higher (P < 0.05) overall quality scores (>5.0) than
uncoated controls (Fig. 10). Storage of fresh-cut papaya without
packaging (cheesecloth) is not recommended since both coated and
uncoated fruits had scores below 4.0.
3.2.3. Papaya microbiological quality
The multilayered edible coating was very effective in inhibiting
aerobic, psychrophilic, yeast and mold growth (Figs. 7e9). Coated
fruits had significantly lower counts (P < 0.05) throughout storage.
Controls had increased aerobic plate counts with time and a final
count of 8-log, while coated samples maintained around 2-log.
Both coated and uncoated fruits had increased (P < 0.05) psychro-
trophic counts with time. However, counts in coated samples were
lower (P < 0.05) throughout storage. Shelf life of papaya was mostly
dependent on mesophilic and psycrotrophic growth. If we consider
the critical limit of 5 log CFU/g of aerobic plate counts or yeast and
molds counts (Pao & Petracek, 1997), the multilayered coating
extended the microbial shelf life of fresh-cut papaya.
4. Conclusion
The multilayered antimicrobial edible coating improved the
microbiological and physicochemical quality of fresh-cut papaya. The
coating extended the shelf life of fresh-cut papaya up to 15 days at
4
C while uncoated fruits could not reach this far (<7 days). The
coating reduced the losses of Vitamin C and total carotenoids content.
The ZiplocÒ tray with the ZiplocÒ lid is the better package to store
fresh-cut papaya at refrigeration temperature. If unpackaged
(cheesecloth control), fruits lose quality attributes very rapidly. These
results indicate the potential application of multilayered antimicro-
bial edible coatings in fresh fruits. Next, technological challenges,
such as scaling and aseptic manipulation, should be addressed before
application in industrial operations of fresh-cut fruits.
Acknowledgments
The first author thanks CAPES (Coordenaçao de Aperfeiçoa-
mento de Pessoal de Nıvel Superior) Foundation for providing the
Postdoctoral Fellowship.
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