Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents

Lee, J.Y.; Park, H.J.; Lee, C.Y.; Choi, Wonhyung

doi:10.1016/s0023-6438(03)00014-8

Cited by 307 publications

(237 citation statements)

References 20 publications

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“…In order to slow down the changes that occur during ripening, studies on the use of edible coatings in order to prolong the shelf life of fruits and vegetables such as strawberries (RIBEIRO et al, 2007), grapes (FAKHOURI et al, 2007), and apples have been conducted (LEE et al, 2003;MATTINSON;BARBOSA-CÁNOVAS, 2007).…”

Section: Introductionmentioning

confidence: 99%

Conservation of Williams pear using edible coating with alginate and carrageenan

et al. 2012

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The aim of this study was to evaluate the physical and chemical parameters of Williams pear, stored at 25 ºC for 15 days, with and without edible coating. Edible coatings prepared with alginate 2% and carrageenan 0.5% were tested. The analyses carried out on the samples were: weight loss, pH, soluble solids, firmness, and color. The edible coatings were characterized in terms of mechanical properties, permeability, thickness, and opacity. The results show that the application of edible coatings with carrageenan and alginate in pears influenced physical and chemical characteristics such as weight loss, pH, total soluble solids, color, and firmness of the fruit. However, the alginate coating showed the best results on pear conservation since it had lower water vapor permeability and greater tensile strength, and therefore it can be used as a protective film on these fruits.

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Section: Introductionmentioning

confidence: 99%

Conservation of Williams pear using edible coating with alginate and carrageenan

et al. 2012

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“…Para maçãs minimamente processadas o uso de coberturas comestíveis (carragena, proteína concentrada de trigo) em combinação com agentes antioxidantes (ácido ascórbico, ácido cítrico e ácido oxálico) foi eficiente para prolongar a vida útil por duas semanas quando armazenadas a 3 °C (LEE et al, 2003).…”

Section: Introductionunclassified

Conservação de maçã minimamente processada com o uso de películas comestíveis

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et al. 2008

Ciênc. Tecnol. Aliment.

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Uma tendência crescente na atualidade são os vegetais Minimamente Processados (MP), ou seja, frutas e hortaliças que tenham sido submetidas a qualquer alteração física que mantenha seu estado fresco. Este processamento inclui as operações de seleção, lavagem, sanitização, descascamento, corte, centrifugação, embalagem, armazenamento e comercialização (MORETTI, 1999).As alterações por deterioração fisiológica nos MP ocorrem especialmente devido às injúrias nos tecidos, geralmente reduzindo o período de conservação. Essas injúrias nos tecidos vegetais resultam da manipulação e processamento, como os danos mecânicos, que promovem contato maior entre as enzimas e substratos, induzindo reações enzimáticas indesejáveis, perda de íons e de outros compostos celulares e perda de umidade. Muitos vegetais defendem-se aumentando a respiração, a produção de etileno, a atividade das enzimas responsáveis pelo escurecimento e o desenvolvimento de sabores e odores desagradáveis, além do amolecimento dos tecidos (BALDWIN; NISPEROS-CARRIEDO; BAKER, 1995). Gil et al. (1998) relataram que, em maçãs da variedade Fuji minimamente processadas, o uso de atmosfera livre de oxigênio associado à imersão em ácido ascórbico foi efetivo no controle do escurecimento enzimático. Os mesmos autores não recomendam o uso isolado da atmosfera livre de oxigênio em função de seu efeito sobre as características organolépticas e segurança microbiológica das maçãs, sugerindo novos estudos nesse sentido. Em maçãs minimamente processadas, o escurecimento enzimático é a principal causa de deterioração. Wong et al. (1994) propuseram o uso de solução conservadora (ácido ascórbico, ácido cítrico, cloreto de cálcio e cloreto de sódio) para vegetais MP. As principais funções esperadas desta solução são evitar ou minimizar o escurecimento dos tecidos, a perda do aroma e do sabor, mudanças na textura, redução na qualidade nutricional, além de propriedades antimicrobianas. AbstractThe effect of edible coatings on the preservation of the Minimally Processed (MP) Royal Gala apples under refrigerated storage for 13 days was studied. The treatments were: the control solution, preserving solution (1% of acid ascorbic; 0,5% of citric acid; 0,7% of NaCl; 0,25% of CaCl 2 ), manioc starch (3%), and sodium alginate (2%) with CaCl 2 . The preserving solution decreased the respiratory and the ethylene production rate and showed a lighter pulp. The coatings decreased the respiratory rate by 38% and the ethylene production by 50%. The alginate was the most efficient, and it presented a better retention of moisture up to the 9th day of storage. The control presented less firmness at during storage, but the other treatments presented the opposite. Apples with alginate presented less acidity and a darker coloration because of the pH and the coloration of the filmogenic solution. Keywords: apple, minimal processing, edible coating. ResumoO objetivo do trabalho foi avaliar o efeito de películas comestíveis na conservação de maçãs da cultivar Royal Gala Minimamente Processadas (MP) du...

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“…Fresh-cut carrot products, such as carrot sticks, disks, batons, shredded carrots represent an important part of the fresh-cut vegetable industry (Kenny and O'Beirne 2010). In general, minimal processing of carrots included grading, washing, sorting, peeling, slicing, chopping, packaging and then storage on an industrial scale (Lee et al 2003). However, these operations could damage plant tissue cells causing undesirable biochemical and physiological changes and microbial spoilage to minimally processed vegetables, even decreasing the nutritional quality and thus, shortening the product shelf life (Ahvenainen 1996).…”

Section: Introductionmentioning

confidence: 99%

Effect of carrot puree edible films on quality preservation of fresh-cut carrots

Wang¹,

Kong²,

Ma³

et al. 2015

Irish Journal of Agricultural and Food Research

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The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol and cinnamaldehyde on freshcut carrots was studied during storage. Several parameters, such as firmness, colour, weight loss, total carotenoids, total phenols, polyphenol oxidase (PPO) activity and peroxidase (POD) activity in coated carrots were determined at regular intervals and then compared with the uncoated carrots throughout the storage period. Significant and expected changes were observed in all carrot samples that were compared. The coating treatment significantly (P < 0.05) delayed the senescence, reduced the deterioration of exterior quality and retained total carotenoids well compared with control (P < 0.05). In addition, significant inhibition of PPO activity (P < 0.05) and POD activity (P < 0.05) as well as reduced accumulation of polyphenols (P < 0.05) were observed for all coated samples. All of these favourable responses induced by coating treatment on minimally processed fresh-cut carrots showed beneficial physiological effects, which would give some useful references to the fresh-cut fruit and vegetable processing industry and satisfy people's requirements allowing for extending product shelf life without negatively affecting the sensory quality or acceptability.

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Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents

Cited by 307 publications

References 20 publications

Conservation of Williams pear using edible coating with alginate and carrageenan

Conservation of Williams pear using edible coating with alginate and carrageenan

Conservação de maçã minimamente processada com o uso de películas comestíveis

Effect of carrot puree edible films on quality preservation of fresh-cut carrots

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