Effect of Sodium Alginate Coating with Tangerine Peel Oil on Strawberry Quality During Refrigeration

What is it about?

This study investigates the effect of sodium alginate-based edible coatings enriched with Siam Pontianak tangerine peel essential oil on maintaining the physical quality of strawberries during refrigeration storage. Strawberries are highly perishable due to their soft texture, high moisture content, and susceptibility to microbial spoilage, which limits their shelf life to just a few days under normal storage conditions. The research evaluates how different concentrations of Siam Pontianak tangerine peel essential oil (0%, 0.3%, 0.5%, and 0.7%) incorporated into a sodium alginate edible coating influence key quality parameters of strawberries, including color, texture (hardness), total dissolved solids, and weight loss during refrigerated storage (5±2°C). The results show that the edible coating effectively slows down weight loss, maintains fruit firmness, preserves color, and inhibits rapid sugar accumulation, thereby extending the shelf life of strawberries compared to uncoated fruits. The study demonstrates the potential of citrus peel essential oils as natural antimicrobial agents, offering an eco-friendly and sustainable solution for fruit preservation while reducing food waste and enhancing post-harvest quality​.

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Photo by Hironobu Fukuman on Unsplash

Photo by Hironobu Fukuman on Unsplash

Why is it important?

This research is important because it addresses the challenge of short shelf life in strawberries, which are highly perishable due to their soft texture, high moisture content, and susceptibility to microbial spoilage. The rapid deterioration of strawberries leads to significant post-harvest losses, making it essential to develop effective and natural preservation methods. The study demonstrates that sodium alginate-based edible coatings enriched with Siam Pontianak tangerine peel essential oil can extend the freshness of strawberries during refrigerated storage by reducing weight loss, preserving texture, maintaining color, and controlling sugar accumulation. Furthermore, the use of citrus peel essential oils as natural preservatives aligns with the growing demand for eco-friendly, non-toxic food preservation techniques. Unlike synthetic preservatives, essential oils contain antimicrobial and antioxidant properties that can inhibit spoilage microorganisms while maintaining fruit quality. This research also highlights an innovative waste utilization strategy, where citrus peels—often discarded as agricultural waste—are repurposed into valuable preservation agents. By providing a sustainable and cost-effective alternative to conventional fruit coatings, this study offers practical applications for farmers, food processors, and retailers, helping to reduce food waste, enhance food safety, and improve the economic value of fresh produce. The findings are particularly relevant for the food industry, agricultural sustainability efforts, and consumer health-conscious markets.

Perspectives

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This research presents a valuable and innovative approach to natural food preservation, particularly for perishable fruits like strawberries. The incorporation of Siam Pontianak tangerine peel essential oil into a sodium alginate-based edible coating not only extends the shelf life of strawberries but also provides a sustainable solution by utilizing agricultural waste as a functional ingredient. This aligns with the growing global movement toward clean-label, eco-friendly food preservation methods that reduce reliance on synthetic preservatives. One of the most compelling aspects of this study is its dual impact on both food quality and waste reduction. By repurposing citrus peels—often discarded as by-products in fruit processing—the study contributes to circular economy principles, turning waste into a valuable natural preservative. Additionally, the edible coating effectively slows moisture loss, maintains fruit firmness, and prevents rapid sugar accumulation, addressing key post-harvest challenges that often lead to food spoilage. However, while the research highlights promising results in a controlled setting, further studies are needed to assess its scalability and commercial feasibility. Future research could explore consumer acceptance, cost-effectiveness, and industrial applications of this coating on a larger scale. Additionally, combining this natural edible coating with advanced packaging technologies—such as modified atmosphere packaging—could further enhance strawberry shelf life and quality. Overall, this study provides a strong foundation for sustainable food preservation and opens opportunities for natural, bio-based coatings in the food industry. It offers a practical and environmentally friendly alternative that could benefit farmers, food processors, retailers, and consumers while addressing food waste and sustainability challenges​

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