Edible coatings with polysaccharides and bioactive compounds from exhausted olive oil pomace to extend the shelf life of strawberry

Introduction: Exhausted or delipidified olive oil pomace (EOP) is a by-product generated from the olive pomace after air drying and hexane extraction of residual oil [1]. This by-product is rich in phenolic compounds, such as hydroxytyrosol, tyrosol and catechol, with associated properties: antioxidant, antimicrobial, anti- inflammatory, anti-diabetic, anti-carcinogenic and anti-HIV [1, 2]. Coatings and films are materials used for example to increase the shelf life of perishable fruits and vegetables. They can be made of polysaccharides, lipids and proteins from natural sources. It is essential to include bioactive compounds in the formulation to achieve bioactive properties, such as antimicrobial and antioxidant activities [3]. In this work a coating was performed using alginate and an extract rich in phenolics from EOP to increase the shelf life of strawberry (Fragaria ananassa). Objectives: To develop an edible coating using alginate and an extract rich in phenolics from EOP. To apply the coating to a perishable fruit, such as strawberry. To determine the moisture loss of the coated strawberry. To observe the natural decay of strawberry. To determine the growing curves of mesophilic aerobic bacteria, psychrophilic bacteria, Enterobacteriaceae, yeasts and molds in the coated strawberry. Conclusions: The formulation 2 % alginate + 5 % EOP extract can be successfully used as an edible coating. The application of the coating on strawberry are effective to prevent moisture loss, maintaining the quality of the fruits. It prevents the proliferation of several bacteria, such as psychrophilic bacteria, mesophilic aerobic bacteria, yeasts and molds.