Optimization of an Active Edible Coating Based on Cassava Starch (Manihot esculenta Crantz) and Lemon Verbena Essential Oil (Aloysia citrodora) for the Sustainable Extension of the Shelf Life of Cape Gooseberries (Physalis peruviana L.)

This study addresses the imperative need to extend the shelf life of the cape gooseberry (Physalis peruviana L.), a highly perishable yet nutritionally valuable fruit, through the development and optimization of active edible coatings (ECs). The synergy between cassava starch (Manihot esculenta Crantz) and lemon verbena essential oil (Aloysia citrodora), both bioactive components, was investigated for the formulation of protective coatings. A 22 factorial design explored the impact of cassava starch concentrations (8% and 10% w/v) and lemon verbena essential oil (LVEO) (1% and 3% v/v) on the sensory acceptability of coated cape gooseberries. Through binomial logistic regression analysis, it was determined that the formulation with 10% cassava starch and 3% LVEO (T4) exhibited significantly superior sensory acceptability, optimizing the perception of color, odor, flavor, texture, and overall appearance. This optimized formulation (T4) demonstrated a significant improvement in extending the shelf life of cape gooseberries up to 27 days at 10 °C, which is comparable to or exceeds values reported in previous studies on starch–based coatings in similar fruits (e.g., 15–21 days depending on formulation and storage conditions). This performance also exceeded the storage periods observed at 6 °C (6 days) and 8 °C (20 days). Physicochemical analyses revealed remarkable stability of pH and titratable acidity, as well as effective control of moisture loss and the maturity index, even at higher temperatures. Crucially, T4 exhibited superior antimicrobial activity, with a significant reduction in molds, yeasts, and total aerobes, particularly at 10 °C, suggesting an optimal synergistic interaction between the coating and the LVEO under slightly warmer storage conditions. These findings contribute to the advancement of sustainable preservation strategies of cape gooseberries, offering a sustainable solution that reconciles efficient shelf-life extension with consumer acceptability and optimizes storage conditions, with significant implications for reducing food waste and enhancing the global marketability of this fruit.