Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
MetadataShow full item record
Pulsed light (PL) has received considerable attention during the last years as a non-thermal method for the superficial decontamination of fresh foods. The aim of the present study was to evaluate the quality attributes of fresh-cut 'Golden Delicious' apples as affected by the combined application of
a pulsed light treatment (12 j/cm(2)) and a gellan-gum based (0.5% w/v) edible coating enriched with apple fiber. Changes in color, firmness, antioxidant capacity, microbial growth and sensory attributes were determined during 14 days of storage at 4 degrees C. The combined application of coating and PL treatment retarded the microbiological deterioration of fresh-cut apples and maintained the sensory attribute scores above the rejection limits after prolonged storage. Incorporation of fiber in the coating formulation did not curb the sensory acceptability of apple cubes. Results show that the use of a gellan-gum based coating incorporating apple fiber followed by the application of a PL treatment significantly reduced softening and browning of apple pieces through storage. Our results reveal that PL treatments applied to gellan-coated fresh-cut apples can be used to decontaminate the cut fruit surface without dramatically affecting its fresh-like quality attributes, thus conferring prebiotic potential and contributing to their shelf-life extension
Is part ofLwt-Food Science And Technology, 2015, vol. 64, núm. 2, p. 1130-1137
European research projects
The following license files are associated with this item:
Showing items related by title, author, creator and subject.
Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples Moreira, María R.; Cassani, Lucía; Martín Belloso, Olga; Soliva-Fortuny, Robert (Springer, 2015-12)Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan ...
Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach Moreira, María R.; Álvarez, M. V.; Martín Belloso, Olga; Soliva-Fortuny, Robert (Wiley, 2017)BACKGROUND: Pulsed light treatments (PL) stand as an alternative for the shelf-life extension of fresh-cut products. The antimicrobial effects of pulsed light are well known; however, influence on quality attributes needs ...
Combined effect of pulsed light, edible coating and malic acid dipping to improve fresh-cut mango safety and quality Salinas-Roca, Blanca; Soliva-Fortuny, Robert; Welti-Chanes, Jorge; Martín Belloso, Olga (Elsevier, 2016)The impact of pulsed light (PL), alginate coating (ALC) and malic acid dipping (MA) treatments on quality and safety aspects of fresh-cut mango was studied. Fresh-cut mangoes were inoculated with L. innocua and then subjected ...