Shelf-life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film

Lilian Abugoch, Cristián Tapia, Dora Plasencia, Ana Pastor, Olivio Castro-Mandujano, Luis López, Victor H. Escalona

Research output: Contribution to journalArticlepeer-review

70 Scopus citations


BACKGROUND: The aim of this study was to evaluate quinoa protein (Q), chitosan (CH) and sunflower oil (SO) as edible film material as well as the influence of this coating in extending the shelf-life of fresh blueberries stored at 4°C and 75% relative humidity. These conditions were used to simulate the storage conditions in supermarkets and represent adverse conditions for testing the effects of the coating. The mechanical, barrier, and structural properties of the film were measured. The effectiveness of the coating in fresh blueberries (CB) was evaluated by changes in weight loss, firmness, color, molds and yeast count, pH, titratable acidity, and soluble solids content. RESULTS: The tensile strength and elongation at break of the edible film were 0.45±0.29 MPa and117.2%±7%, respectively. The water vapor permeability was 3.3×10-12±4.0×10-13gs-1m-1Pa-1. In all of the color parameters CB presented significant differences. CB had slight delayed fruit ripening as evidenced by higher titratable acidity (0.3-0.5g citric acid 100g-1) and lower pH (3.4-3.6) than control during storage; however, it showed reduced firmness (up to 38%). CONCLUSION: The use of Q/CH/SO as a coating in fresh blueberries was able to control the growth of molds and yeasts during 32 days of storage, whereas the control showed an increasing of molds and yeast, between 1.8 and 3.1 log cycles (between 20 and 35 days).

Original languageEnglish
Pages (from-to)619-626
Number of pages8
JournalJournal of the Science of Food and Agriculture
Issue number2
StatePublished - 30 Jan 2016

Bibliographical note

Publisher Copyright:
© 2016 Society of Chemical Industry.


  • Chitosan
  • Coating
  • Edible film
  • Fresh blueberry shelf-life
  • Quinoa protein


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