Starch-based coatings: effect on refrigerated strawberry (Fragaria ananassa) quality

García, María Alejandra; Martino, Miriam Nora; Zaritzky, Noemí Elisabet

doi:10.1002/(sici)1097-0010(199803)76:3<411::aid-jsfa965>3.0.co;2-i

Cited by 90 publications

(67 citation statements)

References 16 publications

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“…The WVTR of WPC with 15% glycerol in general was lower as compared to the control. This could be attributed to the plasticizing action of glycerol (Garcia et al 1998), which resulted in improved fl exibility of coatings (Park and Chinnan 1990). However, for CMC coatings, glycerol at 15% increased the WVTR; probably at this level glycerol with CMC may have increased the permeability of coatings.…”

Section: Resultsmentioning

confidence: 99%

Permeability of edible coatings

Mishra

Khatkar²,

Garg

et al. 2010

J Food Sci Technol

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The permeabilities of water vapour, O 2 and CO 2 were determined for 18 coating formulations. Water vapour transmission rate ranged from 98.8 g/m 2 .day (6% beeswax) to 758.0 g/m 2 .day (1.5% carboxymethyl cellulose with glycerol). O 2 permeability at 14 ± 1°C and 55 ± 5% RH ranged from 1.50 to 7.95 cm 3 cm cm -2 s -1 Pa -1 , with CO 2 permeability 2 to 6 times as high. Permeability to noncondensable gases (O 2 and CO 2 ) was higher for hydrophobic (peanut oil followed by beeswax) coatings as compared to hydrophilic (whey protein concentrate and carboxymethyl cellulose).

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Section: Resultsmentioning

confidence: 99%

Permeability of edible coatings

Mishra

Khatkar²,

Garg

et al. 2010

J Food Sci Technol

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“…The addition of glycerol as a plasticizer in the coating gave good results in terms of reducing sample weight loss, according to previous research on strawberry [29] and apple [30]. In this research, the alginate coating provided a better water barrier property than the other coatings, and thus reduced the weight loss of coated slices during storage.…”

Section: Weight Lossmentioning

confidence: 99%

Effect of chitosan and sodium alginate edible coatings on the postharvest quality of fresh-cut nectarines during storage

Chiabrando¹,

Giacalone²

2016

Fruits

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-Introduction. The use of edible coatings could be a new technological alternative to maintain fruit quality during cold storage. The objective of this work was to determine the effects of different coatings, alone or in conjunction, on the quality of fresh-cut nectarines during storage. Materials and methods. Nectarines (Prunus persica L.) cv. Big Top were studied under three different coatings: 2% acid-soluble chitosan, 1.5% sodium alginate, and a solution with 3% chitosan and 2% sodium alginate. Slices were then sealed in polyethylene plastic bags and stored at 4• C and 95% RH for 9 days. Titratable acidity, soluble solids content, firmness, weight loss, color, browning potential and polyphenol oxidase activity were determined. Yeasts and molds were also monitored. Results and discussion. Nectarine firmness was maintained equally in all analyzed groups. The color parameter L* showed a tendency to decrease with the increasing length of storage, with lower values in alginate-and alginate + chitosan-coated fruits. The chitosan coating decreased the metabolism activity of fruit during the cold storage without significant changes in the fruit quality (lightness and total soluble solid content). The chitosan coating also controlled the growth of microorganisms. Conclusion. The chitosan coating appears to be a promising preservation alternative and an effective method to improve the quality and shelf life of fresh-cut nectarines in marketing conditions. Keywords: Italy / nectarine / Prunus persica / fruit coating / fresh-cut fruit / postharvest storage / shelf life Résumé -Effet du chitosane et de l'alginate de sodium comme enrobages comestibles sur la qualité post-récolte des nectarines fraîches coupées en conservation. Introduction. L'utilisation d'un enrobage comestible pourrait être une nouvelle solution technologique pour maintenir la qualité des fruits découpés conservés au froid. L'objectif de ce travail était de déterminer les effets de différents enrobages, seuls ou associés, sur la qualité des nectarines fraîches coupées en conservation. Matériel et méthodes. La variété de nectarines (Prunus persica L.) 'Big Top' a été soumises à trois traitements d'enrobage différents : le chitosane à 2 % soluble dans l'acide, l'alginate de sodium à 1,5 %, et une solution combinant le chitosane à 3 % et l'alginate de sodium à 2 %. Les tranches de nectarine ont ensuite été scellées dans des sacs plastiques en polyéthylène et conservées à 4• C et 95 % d'humidité relative pendant 9 jours. L'acidité titrable, la teneur en composés solubles, la fermeté, la perte de poids, la couleur, le potentiel de brunissement et l'activité polyphénol oxydase ont été mesurés. Le développement de levures et moisissures a également été surveillé. Résultats et discussion. La fermeté des fruits s'est maintenue égale dans tous les traitements analysés. Le paramètre L* de couleur a eu tendance à diminuer au cours de la conservation, avec des valeurs plus faibles pour les enrobages alginate seul et la combinaison [chitosane + alginate]. L'...

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“…Inúmeros estudos têm sido publicados sobre caracterização das propriedades funcionais de filmes a base de amido (BADER; GORITZ, 1994aGORITZ, , 1994bGORITZ, , 1994cZARITZKY, 1998ZARITZKY, , 2000GROSSMANN, 2003;MALI et al, 2002;, principalmente porque o amido é uma matéria-prima abundante e disponível em todo o mundo, apresenta muitas possibilidades de modificação química, física ou genética e origina filmes e revestimentos resistentes.…”

Section: Introductionunclassified

Efeitos plastificante e antiplastificante do glicerol e do sorbitol em filmes biodegradáveis de amido de mandioca

2007

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ResumoNeste trabalho foram estudados os efeitos plastificante e antiplastificante do glicerol e do sorbitol sobre as propriedades de sorção de água e mecânicas de filmes de amido de mandioca . Os filmes foram produzidos por casting empregando-se amido de mandioca (3 g/ 100 g de solução filmogênica) e diferentes concentrações de glicerol ou sorbitol (0, 5, 10, 15, 30 e 40 g/100 g de amido). Glicerol e sorbitol apresentaram efeito antiplastificante quando empregados em baixas concentrações (≤ 15 g/100 g amido) e sob baixos valores de atividade de água (≤ 0,58). O efeito antiplastificante pode ser demonstrado pelo decréscimo da hidrofilicidade e da flexibilidade dos filmes nestas condições. Em concentrações mais elevadas de plastificante e sob maiores atividades de água, os plastificantes empregados exerceram o efeito esperado de plastificação. Palavras-chave: Antiplastificação, amido de mandioca AbstractIn this work were studied the plasticizing -antiplasticizing effects of glycerol and sorbitol on moisture sorption and mechanical properties of cassava starch films. Films were produced by casting with cassava starch (3g starch/100 g filmogenic solution) and different concentrations of glycerol or sorbitol (0, 5, 10, 15, 30 and 40 g/100 g starch). Glycerol and sorbitol acted as antiplasticizers when used at a low concentration (≤ 15 g/100 g starch) and low values of water activity (≤ 0,58). The antiplasticizing effect could be demonstrated by the decrease in hydrophilicity and in flexibility of the films at these conditions. At higher concentrations and higher water activity values, the employed plasticizers exerted its plasticizing effect.

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Starch-based coatings: effect on refrigerated strawberry (Fragaria ananassa) quality

Cited by 90 publications

References 16 publications

Permeability of edible coatings

Permeability of edible coatings

Effect of chitosan and sodium alginate edible coatings on the postharvest quality of fresh-cut nectarines during storage

Efeitos plastificante e antiplastificante do glicerol e do sorbitol em filmes biodegradáveis de amido de mandioca

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