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Caseinate–Carboxymethyl Chitosan Composite Edible Coating with Soybean Oil for Extending the Shelf Life of Blueberry Fruit

Summary

This study developed a special edible coating made from natural proteins and carbohydrate polymers with soybean oil to keep blueberries fresh longer. When blueberries were dipped in this coating and refrigerated, they lost less water, stayed firmer, and developed less mold compared to uncoated berries. The coating worked like an invisible protective layer that helped blueberries maintain their quality for up to 28 days, potentially reducing food waste and spoilage.

Background

Blueberries are highly susceptible to postharvest deterioration due to water loss and mold decomposition. Edible coatings made from biopolymers offer a sustainable solution to extend shelf life by controlling physiological parameters. This study explores a novel composite edible coating combining caseinates and carboxymethyl chitosan with soybean oil for blueberry preservation.

Objective

The study assessed the influence of composite-based edible coatings made from sodium or calcium caseinate and carboxymethyl chitosan (75:25 ratio) with soybean oil on postharvest quality of fresh blueberries over a 28-day storage period. Quality parameters evaluated included weight loss, pH, firmness, color, titratable acidity, soluble solids content, microbial growth, and respiration rate.

Results

Coated samples showed significantly better retention of quality parameters compared to uncoated controls. CaCa 75-1% SO maintained lower pH (3.17 vs 3.89 for uncoated) and higher firmness (0.81 vs 0.67 N·mm⁻¹) at day 28. Weight loss was reduced in coated samples (7.92-8.73% vs 10.55% for uncoated). Microbial growth was substantially inhibited in coated fruits with mold/yeast counts of 1.4-2.3 log CFU/g versus 4.2 log CFU/g in uncoated samples.

Conclusion

The composite edible coating of caseinate–carboxymethyl chitosan with soybean oil effectively extends blueberry shelf life and maintains quality parameters. The calcium caseinate formulation performed better than sodium caseinate in most quality attributes. This novel coating approach has potential to reduce postharvest losses and improve food preservation while maintaining nutritional and sensory quality.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: 10.3390/foods14152598 / PMID: 40807536
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