Effect of Schinus molle leaf extract incorporated into starch-based active coating on the preservation of fresh tomatoes

The preservation of fresh fruits remains a challenge for the food industry due to quality loss and deterioration during storage. In this context, active coatings have emerged as a sustainable alternative because they act as semipermeable barriers that reduce moisture loss and delay spoilage. Furthermore, the leaves of Schinus molle (“Pirul”) contain phenolic compounds with antimicrobial properties, making them a promising source of bioactive ingredients for food preservation applications.

Therefore, the aim of this study was to evaluate the effect of different concentrations of S. molle leaf extract incorporated into starch-based active coating on the preservation and shelf life of fresh tomatoes. Pirul leaves were dehydrated at 40 °C until reaching approximately 5% moisture content, then ground into powder. Bioactive compounds were extracted by ultrasound-assisted extraction at 40 °C for 10 min using a 40% hydroalcoholic solution at a solid-to-liquid ratio of 1:20. Active coatings were formulated with starch (8%), glycerol (4%), and vinegar (4%), incorporating S. molle extract at concentrations of 2% and 4%. Tomatoes with similar size, color, and maturity were coated by immersion and stored at 26 °C for eight days.

After storage, coated tomatoes exhibited lower weight loss than the control treatment. The active coatings containing 4% extract showed the lowest weight loss (1.99 ± 0.4%), followed by the 2% treatment (3.62 ± 0.06%), whereas the control exhibited the highest weight loss (6.67 ± 0.18%). In addition, the 4% extract treatment showed the greatest antimicrobial effect, exhibiting only slight microbial growth according to the simplified fungal index scale for saladette tomatoes, while the control showed severe deterioration. These results demonstrate the potential of S. molle extract as a functional ingredient in starch-based active coatings to extend the shelf life of fresh tomatoes while contributing to Sustainable Development Goal (SDG) 12 on Responsible Consumption and Production.