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Kombucha as a Solvent for Chitosan Coatings: A New Strategy to Extend Shelf Life of Red Peppers

cris.virtual.author-orcid0000-0002-1863-5122
cris.virtual.author-orcid0000-0002-0120-2734
cris.virtual.author-orcid0000-0002-3734-4806
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cris.virtual.author-orcid0000-0003-3026-5192
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cris.virtualsource.author-orcid6a8b732a-4d41-4035-915d-4faca811a0d6
cris.virtualsource.author-orcid44370511-a743-43d2-9522-1c489f4cabcf
cris.virtualsource.author-orcid372e02fe-c83b-4eaa-8b1b-c477cd88147f
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cris.virtualsource.author-orcidaf1b0375-c966-4ceb-a9cc-69bf4ed40a81
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dc.abstract.enPlastic pollution and environmental degradation necessitate the development of natural, biodegradable food preservation materials. This study examined chitosan-based film-forming solutions using kombucha derived from black tea, lemon balm, and chamomile as natural solvents rich in bioactive compounds. Lemon balm kombucha solutions were used to create chitosan films and coat red peppers. The study assessed the mechanical properties of the films and the effects of chitosan coating on peppers, including texture, ascorbic acid content, sensory attributes, and antioxidant activity. Microbiological tests showed that a chitosan–lemon balm kombucha solution acted against Escherichia coli, Pseudomonas aeruginosa and Salmonella enterica. Lemon balm kombucha had high total phenolic (381.67 µg GAeq/mL) and flavonoid (21.05 µg Qeq/mL) contents. The chitosan film exhibited a tensile strength of 11.08 MPa and an elongation at break of 53.45%. The water vapor transmission rate of the obtained chitosan film was 131.84 g/m2·24 h. Coated peppers showed a 32% increase in skin strength and retained 11% more ascorbic acid after 15 days. Sensory evaluation revealed no significant differences from controls. These results highlight lemon balm kombucha as a promising natural solvent for chitosan coatings, which have the potential to extend red pepper shelf life and to support food preservation.
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Chemii
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorStefanowska, Karolina
dc.contributor.authorWoźniak, Magdalena
dc.contributor.authorSip, Anna
dc.contributor.authorBiegańska-Marecik, Róża
dc.contributor.authorDobrucka, Renata
dc.contributor.authorRatajczak, Izabela
dc.date.access2025-04-08
dc.date.accessioned2025-05-23T09:38:18Z
dc.date.available2025-05-23T09:38:18Z
dc.date.copyright2025-04-02
dc.date.issued2025
dc.description.abstract<jats:p>Plastic pollution and environmental degradation necessitate the development of natural, biodegradable food preservation materials. This study examined chitosan-based film-forming solutions using kombucha derived from black tea, lemon balm, and chamomile as natural solvents rich in bioactive compounds. Lemon balm kombucha solutions were used to create chitosan films and coat red peppers. The study assessed the mechanical properties of the films and the effects of chitosan coating on peppers, including texture, ascorbic acid content, sensory attributes, and antioxidant activity. Microbiological tests showed that a chitosan–lemon balm kombucha solution acted against Escherichia coli, Pseudomonas aeruginosa and Salmonella enterica. Lemon balm kombucha had high total phenolic (381.67 µg GAeq/mL) and flavonoid (21.05 µg Qeq/mL) contents. The chitosan film exhibited a tensile strength of 11.08 MPa and an elongation at break of 53.45%. The water vapor transmission rate of the obtained chitosan film was 131.84 g/m2·24 h. Coated peppers showed a 32% increase in skin strength and retained 11% more ascorbic acid after 15 days. Sensory evaluation revealed no significant differences from controls. These results highlight lemon balm kombucha as a promising natural solvent for chitosan coatings, which have the potential to extend red pepper shelf life and to support food preservation.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,1
dc.description.number7
dc.description.points140
dc.description.versionfinal_published
dc.description.volume18
dc.identifier.doi10.3390/ma18071605
dc.identifier.issn1996-1944
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2808
dc.identifier.weblinkhttps://www.mdpi.com/1996-1944/18/7/1605
dc.languageen
dc.relation.ispartofMaterials
dc.relation.pagesart. 1605
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enfruit coating
dc.subject.enascorbic acid
dc.subject.enfruit quality
dc.subject.enbarrier properties
dc.titleKombucha as a Solvent for Chitosan Coatings: A New Strategy to Extend Shelf Life of Red Peppers
dc.title.volumeSpecial Issue Advances in Biomass-Derived and Biodegradable Polymer Materials: Synthesis and Application
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue7
oaire.citation.volume18