Effect of safflower flower extract-based edıble coatıng on the shelf lıfe and qualıty of aprıcots

In this study, edible coating formulations were prepared by incorporating safflower flower extract obtained from the Dinçer variety into whey protein–based coating dispersions containing glycerol and guar gum as film-forming and plasticizing agents. Extract concentrations ranging from 0.5 to 2.0 mL were evaluated. Diried (sun-dried) and sulfurized apricots (Prunus armeniaca L. cv. Kabaaşı) were selected as model samples since dried fruits provide a stable matrix suitable for controlled evaluation of coating efficiency and microbial inhibition during storage. The safflower (Carthamus tinctorius L.) flower extract–based edible coatings significantly reduced microbial load and quality loss in apricot samples during storage. The highest extract concentration (EC4 formulation) decreased E. coli counts to 4 × 105 cfu/mL and C. albicans counts to 8 × 105 cfu/mL. In parallel, the DPPH radical scavenging activity reached 92.9%, confirming strong antioxidant potential. After 21 days of storage, weight loss exceeded 10% in uncoated samples but remained around 4% in EC4-coated fruits. These results indicate that the incorporation of safflower flower extract into a whey protein–guar gum–glycerol matrix effectively enhanced microbial inhibition and moisture retention. In sulfurized apricots, the combined action of SO₂ treatment and plant-based coating further suppressed microbial proliferation. These findings demonstrate that safflower flower extract, beyond its natural coloring and aromatic features, can serve as a functional additive in edible coatings, improving both preservation and sensory appeal. The study provides a natural and sustainable alternative to synthetic preservatives for extending the shelf life and quality of dried apricots and similar fruit products.