Innovative Microalgae-Based Edible Coatings with Encapsulated Bioactives: Enhancing Fresh Raspberry Shelf Life and Quality

Raspberries are increasingly popular due to their high nutritional value. However,
oxidative reactions, respiration, spoilage bacteria, and improper storage conditions
throughout the supply chain can lead to rapid quality degradation and a short shelf life.
Extending the shelf life of raspberries with minimal processing, so as not to compromise
their nutritional content, physical characteristics, or sensory attributes, remains a significant
challenge in the food industry. Edible coatings offer a promising solution for extending
the commercial shelf life of raspberries, while enriching these coatings with encapsulated
bioactive compounds can further enhance their nutritional value. The objective of this study
was to develop Chlorella vulgaris protein-based edible coatings, enriched with encapsulated
bioactive compounds from rosemary (via electrospinning), to extend the shelf life of fresh
raspberries. The berries were immersed in the coating solutions and air-dried until the
coatings were fully set. The shelf life of the coated raspberries was then evaluated, with
samples stored at 4 ◦C. Key quality attributes, including color, weight loss, antioxidant activity,
and spoilage microorganism levels, were monitored at predetermined time intervals.
The results demonstrated that the application of Chlorella vulgaris protein-based coatings
enriched with bioactive compounds significantly extended the shelf life of raspberries and
improved their overall quality.