Application of composite cassava starch/chitosan edible coating to extend the shelf life of black mulberries

Abstract

Black mulberry (Morus nigra) is a highly valuable commodity because of its nutritional properties and flavor. However, dehydration and microbial spoilage affect its quality during refrigerated storage. The objectives of this work were to select and apply a composite edible coating to minimize weight losses and microbial spoilage of black mulberries. Optimization indicated that a composite edible coating of chitosan and cassava starch (1:1) was effective for minimizing weight loss and mold decay. This edible coating alleviated weight loss and microbial spoilage of black mulberries stored at 5°C during 16 days. Firmness, color (a* and b*), and anthocyanin content were not significantly (p >.05) affected by this coating during storage. Also, total phenolic compounds and antioxidant capacity remained without major changes during storage. The results allow concluding that a combined edible coating is an interesting alternative to prevent decay and extend shelf life of black mulberries under refrigerated conditions. Practical applications: Dehydration and mold decay are the main defects of berries during refrigerated storage. Edible coatings could increase the shelf life of black mulberries and other berries. Cassava starch and chitosan have both relatively low price and high availability, and could be included in the formulation of edible coatings. A composite edible coating based on these compounds could be effective in extending the shelf life of black mulberries stored under refrigerated conditions. All data are available to request.