Increasing the shelf life of cauliflower (Brassica oleracea var. botrytis) by using pre-formed chitosan films enriched with basil  (Ocimum basilicum L.) essential oil

Mira E. IONICĂ; Andrei BIȚĂ; Alexandru R. CORBU; Felicia TUȚULESCU

doi:10.15835/nbha53114289

Authors

Mira E. IONICĂ University of Craiova, Faculty of Horticulture, 13 A. I. Cuza Street, 200585 Craiova (RO)
Andrei BIȚĂ University of Medicine and Pharmacy of Craiova, Faculty of Pharmacy, 2 Petru Rareş Street, 200349 Craiova (RO)
Alexandru R. CORBU University of Craiova, Faculty of Horticulture, 13 A. I. Cuza Street, 200585 Craiova (RO)
Felicia TUȚULESCU University of Craiova, Faculty of Horticulture, 13 A. I. Cuza Street, 200585 Craiova (RO)

DOI:

https://doi.org/10.15835/nbha53114289

Keywords:

cauliflower curd, chitosan film, essential oil, microorganisms, storage

Abstract

This study investigates the efficacy of chitosan films enriched with Ocimum basilicum L. (basil) essential oil in extending the shelf life of cauliflower (Brassica oleracea var. botrytis). Incorporating natural preservatives into packaging materials could provide an eco-friendly alternative to synthetic chemicals. Chitosan films, recognized for their biodegradable and antimicrobial properties, were augmented with 100 µl basil essential oil/100 ml chitosan film and 200 µl basil essential oil/100 ml chitosan. The control group consisted of cauliflower florets wrapped in polyethylene perforated bags. The impact of these treatments on cauliflower quality was assessed over a storage period, evaluating parameters such as color retention, phenolic content, antioxidant activity, and bacterial contamination. Results indicated that both concentrations of basil essential oil significantly enhanced the antioxidant properties and phenolic content of the cauliflower, compared to the control. Color analysis showed better retention in treated groups, suggesting a delay in the browning process. Bacteriological assays demonstrated a reduction in microbial growth on cauliflower wrapped in films with basil oil, with 200 µl basil essential oil/100 ml chitosan showing the most substantial antimicrobial effect. These findings suggest that chitosan films enriched with basil essential oil could be an effective solution for extending the shelf life of cauliflower by maintaining quality and reducing spoilage.

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