Abstract
The rapid deterioration of fresh-cut fruits, particularly pears, due to enzymatic browning, microbial spoilage, and moisture loss, poses significant challenges to the food industry. This study investigated the efficacy of edible coatings enriched with microencapsulated clove essential oil (CEO) in extending the shelf-life and maintaining the quality of fresh-cut 'Conference' pears. Alginate-based coatings containing CEO microcapsules (prepared via spray drying with maltodextrin) were applied to pear slices, which were then stored at 4°C for 14 days. Physicochemical parameters (color, firmness, weight loss), microbiological counts (total aerobic bacteria, yeasts, and molds), and sensory attributes were evaluated at regular intervals. Results demonstrated that coatings with microencapsulated CEO significantly inhibited enzymatic browning (reducing ΔE values by up to 45% compared to uncoated controls after 7 days) and microbial proliferation (reducing total plate count by approximately 2 log CFU/g after 14 days). Furthermore, treated pears exhibited superior firmness retention and reduced weight loss, along with improved sensory acceptability throughout storage. The microencapsulation technique effectively minimized the strong aroma of CEO while preserving its active properties. This novel approach offers a promising, natural, and sustainable strategy for enhancing the quality and extending the shelf-life of fresh-cut pears, thereby reducing food waste and increasing consumer appeal.
