Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon
Issue date
2008Suggested 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.
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Show full item recordAbstract
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.
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LWT - Food Science and Technology, 2008, vol. 41, núm. 10, p. 1862-1870European research projects
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