Effect of the Addition of Turmeric Hydroalcoholic Extract on Physicochemical Properties of Chitosan Films and Shelf Life Extension of Minimally Processed Pineapple

This research assessed the effect of the addition of turmeric (Curcuma longa) hydroalcoholic extract (HET) and polymer concentration on the physicochemical properties of chitosan films at 1.5 and 2% (w/v), as well as on the extension of the shelf life of minimally processed pineapple (MPP) from the variety Golden Sweet (MD-2) stored at 5 ± 1 °C. The solutions were prepared in lactic acid solution 1% (v/v), with further addition of 0.1% (v/v) of Tween 80 and HET at 0.2 and 0.4% (v/v). Fruits were peeled and cut into quarters of 1 cm thick slices and were then divided at random according to the coatings to be applied: PQ, 1.5% (w/v) chitosan coating; PQC, 1.5% (w/v) chitosan coating with 0.4% (w/v) HET; and PC, control treatment. The concentrations of chitosan and HET did not affect the water vapor permeability, water solubility and apparent opacity of the films. The tensile strength increased with the concentration of chitosan and HET, while the elongation at break decreased with the increasing polymer concentration. It increased the brightness of films with the concentration of chitosan and HET. The b* values corresponded to the yellow color of films, and a* were associated with a greenish hue provided by the HET. The shelf life of MPP was increased by 33.33% with the application of chitosan and HET coating due to higher sensory quality, and no visible fungal spoilage after 12 days of storage compared to 8 and 10 days for uncoated and chitosan-coated products, respectively.