Conservation of minimally processed apples using edible coatings made of turnip extract and xanthan gum

Abstract

Summary The objective of this study was to evaluate the potential of turnip extract and xanthan gum in the conservation of minimally processed apples. The apples were washed, sanitized with sodium hypochlorite (200 ppm) for 15 minutes, peeled, and cut into eight pieces prior to being subjected to one of the following treatments in aqueous solution: A – water (control); B – turnip extract; C – turnip extract and CaCl2; D – xanthan gum, CaCl2 and glycerol; E – turnip extract, xanthan gum, CaCl2, and glycerol. Subsequently, the freshly cut apples were dried under ventilation on nylon screens to ensure drying of the coatings, and then packed in polystyrene trays, covered with polyvinylchloride films and stored at 4 ± 1 ° C for 13 days. The following parameters were evaluated: mass loss, firmness, colouration, pH value, soluble solids, and peroxidase/polyphenoloxidase activities. The edible coatings were found to be ineffective with respect to controlling mass loss, but the minimally processed apples coated with turnip extract maintained their initial levels of colouration, firmness and pH value. A considerable increase in peroxidase activity was registered for apples treated with turnip extract, suggesting that this effect may also be responsible for the reduction in browning. No advantage could be observed for the simultaneous presence of turnip extract and xanthan gum or calcium chloride. The turnip extract may represent an interesting alternative for applications to minimally processed apples, especially as it is a natural product, easily obtained, cost effective and contributes to the nutritional quality (e.g. as a source of calcium ions).

Strawberries treated with biodegradable film containing plant extracts

“…Hernández-Muñoz et al (2008) observed values between 14.2% and 19.6% of mass loss with chitosan coating, stored at 10°C for 7 days. Thus, the mass loss results obtained in this study indicate that the treatments were viable (Borges et al, 2013). Silva et al (2011), working with yellow passion fruit residue biofilms applied to apples, found that the treatments did not prevent mass loss but showed lower values than the control.…”

“…Another important parameter is the loss of water in the fruits during storage since dehydration causes an increase in the concentration of soluble solids and TA, interfering with the increase in values during storage (Borges et al, 2013).…”

Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil

“…Color was analyzed using a Minolta CR-400 colorimeter. The a*, b*, and L* values were used to obtain the browning index (BI) according to Borges et al [ 32 ], Equation (1): where three slices of apple were used for the color test, with six readings per analysis (two readings per slice) every five days during the storage period.…”

“…Color was analyzed using a Minolta CR-400 colorimeter. The a*, b*, and L* values were used to obtain the browning index (BI) according to Borges et al [32], Equation ( 1…”

Conservação de mamão Formosa minimamente processado com uso de ácido cítrico.

“…Devido a essa elevada perecibilidade, o mamão, mesmo in natura apresenta curta vida de prateleira e quando exposto ao processamento mínimo, como descascamento e corte, pode ter essa perecibilidade acentuada (MARTINS, 2012). Considerando esta característica, o desenvolvimento de novas tecnologias que visam prolongar a conservação desses alimentos tem sido cada vez mais estudadas (BARRETO et al, 2021;BORGES et al, 2016;NEUWALD et al, 2021;TOMAZ et al, 2021).…”