Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon

Oms Oliu, Gemma; Soliva-Fortuny, Robert; Martín Belloso, Olga

doi:https://doi.org/10.1016/j.lwt.2008.01.007

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Issue date

2008

Author

Oms Oliu, Gemma

Soliva-Fortuny, Robert

Martín Belloso, Olga

Suggested citation

Oms Oliu, Gemma; Soliva-Fortuny, Robert; Martín Belloso, Olga; . (2008) . Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon. LWT - Food Science and Technology, 2008, vol. 41, núm. 10, p. 1862-1870. https://doi.org/10.1016/j.lwt.2008.01.007.

Abstract

The effect of alginate, pectin and gellan-based edible coatings on the shelf-life of fresh-cut ‘Piel de Sapo’ melon was investigated. Gas exchange, antioxidant properties, color, firmness, sensory quality and microbial growth of fresh-cut melon were studied during 15 days at 4 C. Gellan, pectin and alginate coatings increased the water vapor resistance of fresh-cut melon, thus preventing dehydration. They also had an inhibitory effect on ethylene production although O2 and CO2 diffusion through coated melon tissue was not avoided. Calcium chloride used as a crosslinking agent helped to maintain fruit firmness. Edible coatings themselves did not improve microbiological stability of fresh-cut ‘Piel de Sapo’ melon packaged under passive modified atmosphere. Pectin or alginate could reduce the wounding stress induced in fresh-cut melon, which triggered an accumulation of total phenolic compounds and other compounds with antioxidant properties. In addition, pectin-based coating seemed to best maintain sensory attributes.

URI

http://hdl.handle.net/10459.1/58751

DOI

https://doi.org/10.1016/j.lwt.2008.01.007

Is part of

LWT - Food Science and Technology, 2008, vol. 41, núm. 10, p. 1862-1870