Evaluation of a Starch‐Based Edible Film as Carrier of A diantum Capillus‐Veneris Extract to Improve the Shelf Life of Fresh‐Cut Pears

The use of edible films could be considered as a good alternative for application of antimicrobial and antioxidant agents in the food industry. In this study, the effect of Adiantum capillus‐veneris extract, which has been incorporated into fresh‐cut pear starch films, on the microbial growth and antioxidant status of fresh‐cut pears was investigated. The films with various extract concentrations (0.0, 0.1, 0.2 and 0.3 % v/v) were evaluated regarding their thickness, moisture content, transparency, antibacterial and antioxidant activity. Moisture content and transparency properties of films have been affected significantly (P < 0.05) by all of the examined concentrations of the extracts; in addition, the extracts increased the antioxidant capacity of films which was prepared from starch. No significant differences (P < 0.05) were observed for the thickness among the films with different extract concentrations. The films with various extract concentrations showed inhibition zones against Escherichia coli O157 : H7, Staphylococcus aureus, Pseudomonas aeruginosa and Bacillus cereus. Fresh‐cut pears were positively affected by the coating treatment, increasing their antioxidant status and decreasing bacterial and fungal contamination. These results demonstrated that the development of an edible film formulated with A. capillus‐veneris extract can be applicable to preserve fresh‐cut pear quality. Practical Applications The incorporation of natural additives such as herb extract into food matrices can be achieved through the use of edible films. Such films may function as an encapsulation or to deliver additives to food. Thus, they are a good alternative for incorporating protective antimicrobial and antioxidant agents onto the surface of food.