Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples
MetadataShow full item record
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 gum) edible coating formulations and their effects on the quality attributes of
fresh-cut apples were evaluated. Antioxidant properties, color, firmness, sensory quality and microbial growth of fresh-cut apple were studied during 16 days of storage at 4 A degrees C. Results show that dietary fiber extracts incorporated to gellan gum, pectin and alginate-based coatings together with calcium chloride and ascorbic acid successfully maintained the firmness and color of coated fresh-cut apples in comparison with uncoated control samples, which presented severe texture softening and browning. The firmness of apple pieces coated with polysaccharide-based coating formulations incorporating apple fiber doubled, and sometimes tripled, that of uncoated samples. Any of the assayed coatings exhibited a positive effect on the sensory properties of fresh-cut apples. The incorporation of apple fiber, together with the use of ascorbic acid, contributed to keep the antioxidant potential of the fruit at least during the first week of storage. Furthermore, gellan gum coatings had a marked effect in reducing mesophilic and psychrophilic counts on fresh-cut apples throughout storage regardless the addition of dietary fibers. The results achieved demonstrate the feasibility of the addition of dietary fiber to edible coating formulations for increasing the nutritional value of fresh-cut apples without compromising their fresh-like quality attributes.
Is part ofJournal of Food Science and Technology, 2015, vol. 52, núm. 12, p. 7795-7805
Showing items related by title, author, creator and subject.
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 ...
Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings Moreira, María R.; Tomadoni, Bárbara; Martín Belloso, Olga; Soliva-Fortuny, Robert (Elsevier, 2015-12)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 ...
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 ...