Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples

Revisão: coberturas comestíveis protetoras em frutas: fundamentos e aplicações

“…Análises microscópicas de cober turas de composições diversas têm sido realizadas, indicando que características estruturais, como a espessura e as permeabilidades fi nais, estão relacionadas à composição e à concentração do polímero em solução (ROJAS-GRAÜ et al, 2007;SKURTYS et al, 2010). Do ponto de vista macroscópico, as coberturas devem apresentar certas peculiaridades, como ser invisíveis e ter aderência sufi ciente para não serem removidas no manuseio e não introduzir alterações nas características organolépticas, ou seja, preservarem principalmente o gosto ou os odores originais.…”

Polysaccharides as Carriers and Protectors of Additives and Bioactive Compounds in Foods

“…These authors observed an inhibition of the enzymatic browning in fresh-cut apples during 14 days storage at 3 o C. In addition, edible coating with antioxidants obtained higher sensory scores (positive effect) during sensory evaluation than non-coated apples. In the same way, Bico et al [60] reached to retard the browning of fresh-cut bananas using ascorbic acid and cysteine at 0.75% incorporated into an edible coating based on carrageenan during 5 days of storage at 5 o C. Rojas-Grau et al [61][62] inhibited the browning in fresh-cut apples using edible coatings based on alginate or gellan with the addition of glutathione (up to 2%) or N-acetyl-cysteine (up to 2%), or their combination. These authors indicated that a concentration of 1% each of the antibrowning agents was needed to maintain the color of cut apples.…”

“…In this sense, Oms-Oliu et al [63,67] and RojasGraü et al [24,[61][62] observed that fresh-cut melons, pears, and apples coated with alginate-, gellan-, pectin-or apple-puree edible coatings containing calcium chloride (2%) maintain in excellent conditions their initial firmness during refrigerated storage (4ºC) from 14 to 21 days. The authors indicated that polysaccharide matrices with substances increased the water vapor resistance, thus preventing dehydration, and they had an inhibitory effect on ethylene production, but O2 and CO2 production was not affected.…”

Effect of an edible crosslinked coating and two types of packaging on antioxidant capacity of castilla blackberries

“…The edible coatings based on Sodium Alginate (2%), Glycerol as plasticizer (2%), and Potassium Sorbate (300ppm) were applied with and without crosslinking with Calcium Chloride 2% based on the "dipping" technique (Raybaudi-Massilia et al., 2008;Rojas-Graü et al., 2007;). An average of 250g samples of treated fruits were placed in: macroperforated (10% of its area) thermoformed Polyethylene Terephthalate (PET) containers and PET containers laminated with polypropylene (PP) thermosealed with superior flexible bi-oriented polypropylene film (BOPP) plus + Low Density Polyethylene (LDPE) + ANTIFOG 56 microns thick (Figure 1).…”