Improving fresh-cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics

Demircan B., VELİOĞLU Y. S.

FOOD SCIENCE & NUTRITION, no.5, pp.3696-3713, 2024 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Publication Date: 2024
  • Doi Number: 10.1002/fsn3.4040
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Food Science & Technology Abstracts, Greenfile, Directory of Open Access Journals
  • Page Numbers: pp.3696-3713
  • Ankara University Affiliated: Yes


This innovative study introduces the application of a 5% (v/v) poppy seed phenolic extract-infused edible chitosan coating on fresh-cut fruit salads (comprising apple, pineapple, pomegranate, and kiwi) stored at +4 degrees C for 12 days. Non-coated samples experienced notable changes: 4.30% weight loss, 25% decay, pH level at 3.59, titratable acidity of 0.18%, and browning index of 1.71. In contrast, fruit salads coated with chitosan-poppy seed phenolic extract exhibited significant improvements: weight loss reduced to 3.10%, decay limited to 3.13%, pH increased to 3.76, titratable acidity enhanced to 0.20%, and browning index notably decreased to 0.33. Soluble solids ranged from 11.83 to 14.71, L* from -8.13 to 18.64, a* from -1.85 to 22.35, and b* from 8.26 to 27.89 in non-coated salads. Adding poppy seed phenolic extract to the coated fruits slightly expanded these ranges. Sensory evaluations consistently rated non-coated samples between 1 and 3, while the coated samples received higher ratings between 6 and 7. These assessments consistently highlighted enhanced attributes, including intensified aroma, enriched color, improved taste, texture, and overall acceptability. Moreover, incorporating poppy seed phenolic extract amplified sensory qualities and significantly improved microbial safety (<106 CFU/g). In summary, the chitosan-based coating, enriched with poppy seed phenolic extract, effectively extended the shelf life of fresh-cut fruit salads. This integrated approach preserves key attributes, ensures microbial quality, and enhances the sensory characteristics of these products. The study's results emphasize its potential as a pivotal innovation in food preservation by providing specific and tangible outcomes.