Journal of Academic Research and Innovation
Abstract
This publication explores the use of edible coatings made from a ternary blend of natural polymers—pectin (1%), gelatin (2%), and sodium alginate (3%)—combined with grapefruit essential oil (GEO) to extend the shelf life of cherry tomatoes (CTs). These natural polymers form flexible, edible films with good barrier properties, while GEO contributes antioxidant and antimicrobial effects. CTs were coated with varying GEO concentrations (0%, 5%, and 10%) and stored in original packaging at room temperature. Results showed that uncoated CTs lasted 7 days, while those with the ternary blend alone lasted 9 days. The addition of 5% and 10% GEO extended shelf life to 12 and 15 days, respectively. This demonstrates the effectiveness of combining EO and biopolymers to enhance food safety, preserve sensory qualities, and extend freshness, offering a natural, regulation-compliant solution for fresh produce preservation.
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Recommended Citation
O Riordan, Sophie; Jaiswal, Lily; and Shankar, Shiv
(2025)
"Development of edible coatings to enhance the functional properties and shelf life of food Authors,"
Journal of Academic Research and Innovation:
Vol. 1:
Iss.
1, Article 8.
Available at:
https://arrow.tudublin.ie/jari/vol1/iss1/8