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The present work aimed at evaluating the effects of tara gum, xanthan and sodium alginate as edible coatings in physical, chemical and microbiological characteristics of minimally processed peaches. Peaches from Granada cultivar were peeled, cut into cubes and immersed in the solutions with the respective treatment. Four treatments were used. The minimally processed peaches were packed in PET packaging and stored at 4 Ϯ 1C for 12 days. Physical and physicochemical analyses were performed, including mass loss, firmness (N), color (L*, a*, b* and Hue angle), pH, soluble solids (°Brix), and microbiological evaluations of psychotrophic microorganisms and mold and yeast. The treatment with tara gum associated to citric and ascorbic acids and sodium chloride presented the best results. Tara gum allowed a reduction of mass loss, firmness maintenance, lower color alteration and lower growth of molds and yeasts. Therefore, this gum presents potential for application as edible coating. PRACTICAL APPLICATIONSFresh-cut peaches are appreciated worldwide for their exotic flavor and nutritional composition. However, their shelf life is limited by changes in color, texture, appearance and microbial growth. An alternative to try to minimize the losses and increase the shelf life of this product is the use of edible coatings, maintaining the quality parameters of fresh fruit. Tara gum is a cheap gum that has not been used as coating on minimally processed fruit, and in this work, this gum showed significant results in the quality of fresh-cut peaches for a longer time. It can be considered useful to the minimal processing industry and used as an alternative to fast food and other ready-to-eat products, attending the demand for healthy and convenient foodstuffs.

This study aimed to evaluate xanthan gum as a carrier of preservative solution and calcium chloride in edible coating applied to fresh‐cut apple. The utilized coatings, prepared in aqueous solution, were: (T1) control, (T2) 1% glycerol, (T3) 1% glycerol and 0.5% xanthan gum, (T4) 1% glycerol, 0.5% xanthan gum and 1% CaCl2 (T5) 1% CaCl2 (T6) 1% ascorbic acid and 0.25% citric acid, (T7) 1% glycerol, 0.5% xanthan gum, 1% ascorbic acid and 0.25% citric acid (T8) 1% glycerol, 0.5% xanthan gum, 1% CaCl2, 1% ascorbic acid and 0.25% citric acid. The T8 treatment presented the best combination of results, with reduction of mass loss and oxidative browning, increase of firmness, lower growth of psychrotrophic microorganisms, molds and yeasts, and absence of total and thermotolerant coliforms, Escherichia coli and Salmonella sp. Practical Applications Fresh‐cut apples are appreciated worldwide for their flavor and nutritional composition. However, their shelf life is limited by changes in color, texture, appearance and microbial growth. An alternative to try to minimize the losses and increase the shelf life of this product is the use of edible coatings, maintaining the quality parameters of fresh fruit. Xanthan gum, a thickening agent, can be used as a carrier of preservative solution (citric and ascorbic acid) and calcium chloride to be used in edible coating in fresh‐cut apples. It can be considered useful to the minimal processing industry and used as an alternative to fast food and other ready‐to‐eat products, attending the demand for healthy and convenient foodstuffs.

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The objective of this study was to determine the quality of raw chicken breast store at 5C and packaged under different modified atmospheres. The samples of raw chicken breast (20 samples per treatment) were individually wrapped and packed in highdensity plastic bags. Before sealing, the air was removed automatically by an air removal system (vacuum) and then injected into different mixtures of purified natural gas. Physicochemical analysis of texture, pH, thiobarbituric acid (TBA), total volatile bases (TVB), color and microbiological analyses (mesophilic aerobic, Staphylococcus, psychrotrophic, Salmonella and Escherichia coli) were carried out. The cutting strengths and TBA of the control sample after 9 days of storage were 0.94 kgf and 0.601, respectively, there was lower browning, variation in pH, TBA and nitrogen TVB, and a lower growth of psychrotrophic, mesophilic and Staphylococcus was shown; the absence of Salmonella and Escherichia coli is noted. It can be concluded that the best treatment is C after 9 days of storage obtaining a longer shelf life of the chicken breast meat. PRACTICAL APPLICATIONSThe deterioration of foods caused by internal and external factors are responsible for considerable economic loss. Chicken breast meat is easily perishable by microorganisms depending on conditions of supply and production chain. An alternative to try to minimize the losses and increase the shelf life of this product is the use of modified atmospheres. The use of modified atmospheres in this study was effective to retard spoilage and reduce the volatile compounds in chicken breast meat, thus increasing food security without bringing risk to public health. bs_bs_banner Journal of Food Safety