Zein–pectin edible and active coatings incorporating cherry extract yielded from pomace by-products for raspberry shelf-life enhancement

Fruit by-products are a sustainable source of biopolymers and bioactive compounds for eco-friendly active edible coatings. In this study, cherry by-product extract was encapsulated into zein–pectin particles to develop active coatings at 5%, 10%, and 20% (w/w). Formulations remained stable for 24h at room temperature, protected from light. Antioxidant activity and phenolic content were evaluated in both the extract and coatings after migration assays using different food simulants. Coatings were also characterized by FTIR, thermal analysis, hydrophilicity, morphology, and color. The extract exhibited 16.9 mg GAE/g and an IC 50 of 3.9 mg/mL, with neochlorogenic acid as the main polyphenol (2,089 µg/g). Migration assays showed greater antioxidant release in hydrophilic environments, reaching a release of 61.93 µg/dm² of this main polyphenol. Increased extract content improved the coatings’ hydrophilic behavior and functionality. When applied to raspberries, the coatings enhanced antioxidant properties and extended shelf-life. This work highlights the potential of cherry by-products in creating eco-friendly coatings for food preservation.