The efficacy of edible film from Konjac glucomannan and saffron petal extract to improve shelf life of fresh-cut cucumber

Abstract

The efficacy of saffron petal extract (SPE; 1%–4%) incorporated into Konjac glucomannan (KGM) edible films on the quality and shelf life of fresh-cut cucumbers was evaluated. Changes in chemical, physical, and microbial properties, antioxidant activity, and total soluble phenolic contents of sliced cucumbers during storage at 4°C for 5 days were investigated. Results showed that the addition of SPE markedly reduced the water vapor permeability features of produced films, whereas the moisture content and transparency of them increased (p