Influence of soluble soybean polysaccharide and tragacanth gum based edible coating to improve the quality of fresh-cut apple slices

Abstract

The effects of soluble soybean polysaccharides (SSPS) (1, 2, 3% wt/vol) and Tragacanth gum (0.1, 0.3, 0.5 wt/vol) containing 0.5% calcium chloride and 2% ascorbic acid on physicochemical quality of fresh cut apple slices as edible coatings have been investigated for 12 days at 4 °C. Increase SSPS concentration was associated with greater maintenance of titrated acidity. Slices treated with 3% SSPS and 0.5% Tragacanth gum had the highest and lowest tissue firmness, respectively, on day's 12. The sample with 0.5% Tragacanth gum showed the highest content of vitamin C during 12‐day storage. Slices treated with 0.3% Tragacanth gum and control with 22.7 mg/L had the lowest content of total phenol during 12‐day storage period. Weight loss and total antioxidant activity was not significant difference by treatments. As a result, SSPS and Tragacanth gum could be considered as edible coatings to improve the quality of fresh‐cut apples. Pratical applications Change in the lifestyle of consumers on one hand and tending to use fresh quality in all food products. In recent years, the production of fresh‐cut fruits has been increased and is predicted to grow more. Food coating can lead to reduced enzymatic browning and increase the preservation period of fresh cut products. In this research for first time, we were investigated the effect of a different concentrations of SSPS and Tragacanth gum as polysaccharide food coatings with soluble calcium chloride and ascorbic acid on the qualitative characteristics of fresh‐cut apple slices. According to our results, SSPS and Tragacanth gum could be a novel edible coating for improving quality of fresh‐cut fruits.

Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana

“…In order to evaluate the firmness of the samples, the penetration test was performed using a TA‐XT Plus texture analyzer (Stable Micro Systems) equipped with a 25‐N load cell and a cylindrical puncture probe, 6 mm in diameter, at a constant speed of 10 mm/min (Jafari et al., 2018 ).…”

“…A Minolta colorimeter CR‐400 (Konica Minolta, Inc) was used to assess the color of the samples based on the CIELab color space. Total color difference (∆E) was used to examine the color changes in the samples (Jafari et al., 2018 ).…”

Review: Effects of edible coating on fresh-cut fruits

“…During storage, the untreated apple wedges lost firmness faster than the coated fruits. CMC and A. vera coatings, in combination with anti-browning chemicals, increased the quality of preserved apple (Jafari et al, 2018) [33] . Moreira et al studied the addition of apple fiber, combined with ascorbic acid was found to preserved antioxidant activity for at least one week of storage.…”

Development and application of edible coating on dried pineapple exposed to electrical blanching

“…Edible and natural coatings are applied to food to act as a barrier to the environment, hence decreasing microbes, water, and oxygen exposure (Omidi‐Mirzaei et al, 2020; Phothiset & Charoenrein, 2007). In addition, it has been reported that polysaccharides coating such as pectin or gums on food can keep moisture, while aiding in surface water removal and avoiding firm texture in the end food product after drying (Jafari et al, 2018; Lyu et al, 2019).…”