Effect of antimicrobial coatings on microbiological, sensorial and physico-chemical properties of pre-cut cauliflowers

•An edible coating was developed to inhibit the in vitro growth of Listeria.•The bioactive coating did not change the organoleptic properties of cauliflower.•The bioactive coating did not induce major changes in color/texture of cauliflower.•Minor changes were observed on the respiration of cauliflowers.•The bioactive coating can be used to control the growth of Listeria on cauliflowers.

Six coatings containing different ratios of polysaccharides and antimicrobials were prepared and tested in vitro against Listeria monocytogenes. Best coating mixtures were then applied on vegetables and submitted to a sensorial analysis. Finally, their effect on the quality, the color and the consistency of vegetables during a one-week storage was determined. All selected coatings showed a total in vitro inhibition of bacteria at concentrations of 8–10 mL L−1. One formulation containing the antimicrobials induced vegetables to have similar characteristics (smell, taste and texture) as compared to the non-treated vegetables. Treatments with this coating generated minor changes concerning the respiration rate and no differences were visually observed on cauliflowers. Finally, in situ analyses showed a good antimicrobial effect and allowed a complete inhibition of Listeria innocua after seven days of storage at 4 °C.