Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya

A microencapsulated beta-cyclodextrin and trans-cinnamaldehyde complex (2 g/100 g) was incorporated into a multilayered edible coating made of chitosan and pectin. Fruits were washed, peeled and cut, coated, and stored at 4 degrees C in Ziploc(R) trays with Ziploc(R) lids for 15 days. Uncoated fruits served as controls. Coated fruits were firmer, maintained color, beta-carotene content, and showed lower juice leakage (P < 0.05). Coated samples were more accepted (P < 0.05) by the panelists than the controls. Encapsulation of trans-cinnamaldehyde was successful since it had no negative impact on the fruit's flavor. A parallel study evaluated the effect of packaging on the efficacy of the multilayered coating. Coated and uncoated fruits in trays were also covered with Saran(R) wrap and plain cheese cloth (ambient conditions). The Ziploc(R) trays with Ziploc(R) lids were the best packaging method. The Layer-by-layer assembly with incorporation of microencapsulated antimicrobial was effective in extending shelf life and quality of fresh-cut papaya. (C) 2012 Elsevier Ltd. All rights reserved.