Sensory analysis as a screening tool for the feasibility of essential oils combined with chitosan as food storage protectants

Insect food spoilage contribute to the global issue of food loss and waste, which annually involves over 30% of food, negatively affecting both people and the planet. To reduce insect food spoilage, the use of plant essential oils (EOs) is spreading, since EOs are characterized by being bioactive, biodegradable and proven effective. However, EOs application is limited by their high volatility, their composition variability and above all by their strong smell. The research aim was to identify EOs with a suitable sensory profile to be added to chitosan (CH) edible coating and to evaluate the EOs-enriched CH effectiveness in preserving fruits against spotted Drosophila Suzukii (spotted drosophila), a small fly responsible for damaging many fruit crops, and meat products against Calliphora vomitoria (blowfly), which lays its eggs in meat causing its deterioration. A specific sensory analysis method was developed for the EOs selection, testing the samples as pure ethanol solutions, in combination with food and with food + CH. The effect of CH, EOs, and EOs-enriched CH solutions on food against drosophyla or blowfly as well as against water loss, lipid peroxidation, and colour changes were also evaluated. Our results suggest that the application of EOs as fruit and meat protectants is possible, on condition that the EOs have been chosen considering both their repelling action against the insects and their sensory acceptability. This research was funded by PRIMA (Partnership for Research and Innovation in the Mediterranean Area) project “FEDKITO, Fresh Food Sustainable Packaging In The Circular Economy” (grant number 152F20000240006).