Application of sunflower pectin gels with low glycemic index in the coating of fresh strawberries stored in modified atmospheres

Abstract

BACKGROUND: This study reports the use of low glycemic sunflower pectin gel, elaborated with calcium and without or with sweeteners (sucrose, stevia and saccharin) as an edible coating and its possible combination with two modified atmosphere packaging (MAP), in order to extend shelf life, maintaining the quality, of strawberries during the storage at 4°C. RESULTS: This pectin coating, formed with only calcium and/or stevia or saccharin, extended the shelf life of strawberries with respect to uncoating fruits, up to 12 days, keeping the microbial load constant, the firmness and less weight loss. With the same edible coatings, the shelf life of strawberries was extended up to 23 days when they were combined with MAP [10% carbon dioxide (CO 2 ), 85% nitrogen (N 2 ) and 5% oxygen (O 2 )], maintaining the quality of strawberries, while the other MAP, with a higher CO 2 concentration (20% CO 2 , 75% N 2 and 5% O 2 ), had no effect.CONCLUSIONS: These results highlight the suitability of the combination of edible pectin coating combined with MAP to obtain an important shelf life extension, maintaining the good quality of the fruit.

LDPE/M‐TiO2 composite films for modified atmosphere packaging to realize comprehensive preservation of strawberry (Fragaria × ananassa Duch.)

“…The stable low weight loss rate after UV treatment proves this hypothesis because UV has a well‐known bactericidal effect. In contrast, samples with M‐TiO 2 can guarantee a weight loss rate of less than 2.48 ± 0.19% at 12 days even under natural light (Table 2), while the accepted threshold for weight loss rate is 6% 35 . Since UV has little effect on the results, the low weight loss rate can only be attributed to the reduction of water loss and the inhibition of strawberry ripening.…”

“…The WLR, firmness and acidity of strawberries are commodity evaluation indicators that can be directly felt by consumers 35 . Weight loss is the result of water and organic matter consumed by transpiration and respiration 36 .…”

“…34 Edible index of strawberry The WLR, firmness and acidity of strawberries are commodity evaluation indicators that can be directly felt by consumers. 35 Weight loss is the result of water and organic matter consumed by transpiration and respiration. 36 Significant weight loss will lead the strawberry fruit to shrink and shorten the shelf-life.…”

“…In contrast, samples with M-TiO 2 can guarantee a weight loss rate of less than 2.48 ± 0.19% at 12 days even under natural light (Table 2), while the accepted threshold for weight loss rate is 6%. 35 Since UV has little effect on the results, the low weight loss rate can only be attributed to the reduction of water loss and the inhibition of strawberry ripening. Excellent water resistance of the composite films reduces the transpiration of fruit.…”

Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure

“…Pectin or modified pectin have demonstrated to have several technofunctional and bioactive properties, which are highly dependent on the chemical structure and composition due to the numerous functional groups present in its structure [6] . Pectin has been used for emulsion-based food [7] , edible coatings [8] , food packaging and 3D printed food [2] , [6] , food symbiotics [1] and drug delivery system of different bioactive compound for the treatment of several diseases including cancer [5] , [6] , [9] .…”