Soy Protein Isolate Edible Coating Incorporated with Pomegranate (Punica granatum L.) Peel Extract: Effect on Quality of Fresh-Cut Pineapples

Abstract

This study investigated the development of an edible coating using soy protein isolate (SPI) and pomegranate peel extract (PPE) to extend the shelf life of fresh-cut pineapple (FCP). Different dipping times (0, 2, 3, and 4 min) of the FCP in the coating solution were evaluated, and the samples were stored at 4 °C for 15 days, with analyses performed on days 0, 3, 8, 10, and 15. Results showed that the coated FCPs exhibited higher firmness and titratable acidity. Furthermore, the PPE-SPI coating also prevented weight loss as well as delayed the increase in pH and total soluble solids, suggesting slower senescence and enhanced preservation. Notably, a 4 min dipping time significantly (p < 0.05) reduced total plate count and yeast and mould count compared to control samples by 30% and 40%, respectively. The study suggests that longer dipping times enhance the effectiveness of the PPE-SPI coating in extending the shelf life of FCP, showcasing the potential of the PPE-SPI coating as an alternative to synthetic preservation methods for fresh-cut fruits.