Innovative Microalgae-Based Edible Coatings with Encapsulated Bioactives: Enhancing Fresh Raspberry Shelf Life and Quality

Raspberries are increasingly popular due to their high nutritional value. However, oxidative reactions, respiration, spoilage bacteria, and improper storage conditions throughout the supply chain can lead to rapid quality degradation and a short shelf life. Extending the shelf life of raspberries with minimal processing, so as not to compromise their nutritional content, physical characteristics, or sensory attributes, remains a significant challenge in the food industry. Edible coatings offer a promising solution for extending the commercial shelf life of raspberries, while enriching these coatings with encapsulated bioactive compounds can further enhance their nutritional value. The objective of this study was to develop Chlorella vulgaris protein-based edible coatings, enriched with encapsulated bioactive compounds from rosemary (via electrospinning), to extend the shelf life of fresh raspberries. The berries were immersed in the coating solutions and air-dried until the coatings were fully set. The shelf life of the coated raspberries was then evaluated, with samples stored at 4 °C. Key quality attributes, including color, weight loss, antioxidant activity, and spoilage microorganism levels, were monitored at predetermined time intervals. The results demonstrated that the application of Chlorella vulgaris protein-based coatings enriched with bioactive compounds significantly extended the shelf life of raspberries and improved their overall quality.