This study introduces an innovative strategy for active, biodegradable food packaging through the incorporation of gamma-decalactone (GDL), a natural aromatic compound with antimicrobial properties, into apple-pectin-based edible films. The addition of GDL significantly modified the film structure, resulting in enhanced light barrier properties (the opacity increased from 1.10 to 8.64 a.u./mm), a more porous microstructure (confirmed by SEM), and reduced tensile strength (from 13.84 to 5.68 MPa). The films also exhibited lower water vapour sorption (from 1.45 to 0.80 g/g dry matter (d.m.) and increased gas permeability. FTIR analysis confirmed interactions between GDL and the polymer matrix. The films with GDL added exhibited antimicrobial properties against various microbial species, such as bacteria, yeasts, and moulds. A 5% addition of GDL to the coating completely inhibited the growth of Bacillus subtilis bacteria and Yarrowia lipolytica, reducing the number of yeast cells by 3 log units (after 48 h of culture, from 7.11 ± 0.09 to 4.09 ± 0.27 log CFU/mL) and limiting Monilinia fructicola mycelium growth by 70%. These results highlight GDL’s dual function as a natural aromatic and antimicrobial agent, supporting its potential application in sustainable packaging for perishable foods.

This study investigated the effect of an apple pectin coating enriched with gamma-decalactone (GDL) on the physicochemical and microbiological quality of strawberries over 9 days of refrigerated storage. Strawberries were coated with pectin solutions containing a plasticizer and emulsifier, with or without GDL, and compared to uncoated controls. The coatings were evaluated for their effects on fruit mass loss, pH, extract content (°Brix), firmness, color parameters (L*, a*, b*, C*, h*, ΔE), and microbial spoilage. The pectin coating limited changes in extract, pH, and color and slowed firmness loss. Notably, GDL-enriched coatings significantly reduced spoilage (14.29% after 9 days vs. 57.14% in the control) despite accelerating pulp softening. Extract content increased the most in the GDL group (from 9.92 to 12.00 °Brix), while mass loss reached up to 22.8%. Principal Component Analysis (PCA) confirmed coating type as a major factor differentiating sample quality over time. These findings demonstrate the potential of bioactive pectin-based coatings to enhance fruit preservation and support the development of active packaging strategies. Further studies should optimize coating composition and control the release kinetics of functional compounds.

Edible films and coatings are biodegradable food packaging used as alternatives to conventional plastics. Their production is based on sources of natural biopolymers such as polysaccharides (e.g. starch, chitosan), proteins (e.g. casein, gelatine), and lipids (e.g. waxes, vegetable oils). The right coating manufacturing technique is a very important factor in achieving the correct adhesion, durability, and consistency of the edible coatings used. Coatings consisting of several layers usually have a higher tensile strength than coatings consisting of a single layer. In the case of multilayer coatings, there can be significant differences in surface energy at the boundary between the layers, leading to separation. The coating manufacturing methods used may include casting, coating, extrusion, and spraying.