Effects of cinnamon essential oil and Persian gum on preservation of pomegranate arils

• Main Authors: Akbar Jokar, Hasan Barzegar, Neda Maftoon Azad, Maryam Shahamirian
• Format: Article
• Language: English
• Published: Wiley 2021-05-01
• Series: Food Science & Nutrition
• Subjects: anthocyanin; antimicrobial; ascorbic acid; coating; microbial spoilage
• Online Access: https://doi.org/10.1002/fsn3.2213

Abstract Given the high perishability of pomegranate arils, edible antimicrobial coating will enhance their shelf life and maintain their marketability. An antimicrobial coating was prepared using 1% (w/v) soluble part of Persian gum (PG) and different concentrations (0.25%, 0.50%, and 0.75% (v/v)) of cinnamon essential oil (CEO) to extend the shelf life of pomegranate arils. Microbiological, chemical, physical, and sensorial characteristics of coated and uncoated samples were evaluated at 7‐day intervals. Total anthocyanin (TAN), titrable acidity (TA), and ascorbic acid showed a decreasing trend, during the whole period of the storage. TAN, TA, and ascorbic acid decreased from 119.8 to 44.5 mg/L, 1.6% to 1.37%, and 682 to 140 mg/L, respectively. Firmness increased during the storage time, while total soluble solids (TSS, around 17.4 °Brix) and total phenolic compounds (TP, around 14.21 mg/100 ml) showed no significant changes with CEO concentrations. Coatings containing 0.5% and 0.75% CEO significantly prevented fungal growth on the samples at least for 3 weeks and 3 months, respectively. Optimization proved that 1‐week cold storage and 0.43% CEO could dramatically meet 80% of the research targets including maximum nutritional quality and freshness, as well preventing microbial spoilage. It was concluded that coating the pomegranate arils by PG and selecting an appropriate concentration of the CEO could considerably increase shelf life, marketability, and nutritional quality of pomegranate arils at a suitable and acceptable level.