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Chitosan Coating Fortified with Carissa Carandas Extract for Enhanced Microbial Control and Quality Preservation in Ready-to-Eat Cherry Tomatoes
Author(s)
Date Issued
December 1, 2025
Type
Article
Abstract
Karanda (Carissa carandas Linn.) fruit extract (KE) is recognized for its antimicrobial properties and richness in bioactive compounds. This study investigated the effectiveness of KE at different maturity stages, with or without chitosan coating, in preserving the quality of cherry tomatoes during refrigerated storage. Extracts were obtained by hot-water extraction (90 °C, 1 h) or ethanol extraction (50% or 95%, 24 h). Ripe fruit extracted with 50% ethanol exhibited the highest total phenolic content, antioxidant capacity, and inhibitory activity against foodborne pathogens. Both KE (5%) and KE combined with 0.25% chitosan (KEC) effectively suppressed Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli. KEC and chitosan coatings helped maintain visual quality (reduced shrinkage), weight loss, firmness, acidity, and soluble solids. Meanwhile, KEC-treated fruit retained higher levels of ascorbic acid, phenolics, and antioxidant capacity compared to other treatments. In addition, KEC and KE enhanced antioxidant enzyme activity and lowered H2O2 accumulation, while significantly reducing total bacterial, yeast, and mold counts during storage. Principal Component Analysis (PCA) confirmed that KEC was strongly correlated with improved antioxidant status and reduced oxidative stress. Overall, KE- and KEC-based coatings show promise for commercial postharvest handling to enhance microbial safety, nutritional quality, and shelf life of cherry tomatoes and other perishable fruits.
Citation
Food Biophysics, 20(4), 2025