The effects of
antimicrobial edible films containing carvacrol and cinnamaldehyde on organic
baby spinach were determined via sensory analysis and changes in physical
properties. Edible films made from pulp of hibiscus, apple, or carrot
containing carvacrol or cinnamaldehyde at 0.5%, 1.5%, or 3% concentrations were
added to organic baby spinach in plastic bags. These bags were stored at 4°C
for 20-24h before performing sensory evaluation and measuring changes in
physical properties. A randomized block design with an affective test was used.
Preference liking was evaluated based on a 9-point hedonic scale for aroma,
color, freshness, mouthfeel, flavor, and overall acceptability. Additionally,
panelists quantified each sample using a 5-point hedonic scale for pungency,
browning, bitterness, off-odor, and sourness. The color and texture of spinach
samples were measured. Edible films containing cinnamaldehyde had the highest
preference liking based on aroma, color, freshness, mouthfeel, flavor, and
overall acceptability than those containing carvacrol and were the most likely
to be purchased by panelists; therefore, cinnamaldehyde can potentially be used
as an alternative sanitization option. There were no significant (p ≤ 0.05)
changes in firmness or color values between spinach treated with antimicrobial
films and controls. The results provide the produce industry with options for
incorporating antimicrobial films into salad bags without influencing the
physical or sensory properties of baby spinach.
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