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Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples

dc.contributor.authorNicolau Lapeña, Iolanda
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.authorKramer, Bernd
dc.contributor.authorAbadias i Sero, Mª Isabel
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorMuranyi, Peter
dc.date.accessioned2021-01-18T12:38:58Z
dc.date.available2021-01-18T12:38:58Z
dc.date.issued2021
dc.identifier.issn2214-2894
dc.identifier.urihttp://hdl.handle.net/10459.1/70250
dc.description.abstractWeight loss, microbial spoilage and enzymatic browning are the main quality-determining processes which limit the shelf-life of fresh-cut apples. In this study, two edible coatings based on Aloe vera gel (AV) and sodium alginate cross-linked with calcium lactate (AC), with the addition of 10 mg/mL ferulic acid (FA) as a functional ingredient, were developed in order to prolong the quality and safety of fresh-cut apple discs. Texture parameters, pH and Brix values and water activity did not undergo relevant changes related to the treatments. Except for weight loss, which was significantly lower for the coated samples, the addition of FA was found to be the most relevant factor for the other investigated parameters, including the total phenolic content and the antioxidant activity measured by ferric reducing antioxidant power (FRAP). Browning was delayed by the addition of FA and also by the AV coating, while non-coated and alginate coated samples showed the highest values in early stages. Although no effect on Saccharomyces cerevisiae was observed, FA treatments and alginate were effective in reducing Listeria monocytogenes populations by 2.3 ± 0.4 log CFU / g, which contributes to an enhanced product safety.ca_ES
dc.description.sponsorshipThe Agrimax project received funding from the Bio-based Industries Joint Undertaking under the European Union’s Horizon 2020 research and innovation programme under grant agreement No. 720719. This work was also supported by the CERCA Programme of Generalitat de Catalunya. 720719. Nicolau-Lapeña is in receipt of a predoctoral grant awarded by the Spanish Ministry of Economy, Industry and Competitiveness (BES-2017-079779). Dr. I. Aguiló-Aguayo thanks the National Programme for the Promotion of Talent and Its Employability of the Spanish Ministry of Economy, Industry and Competitiveness, and the European Social Fund for her Postdoctoral Senior Grant ‘Ramon y Cajal’ (RYC-2016-2019 949).ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1016/j.fpsl.2020.100620ca_ES
dc.relation.ispartofFood Packaging and Shelf Life, 2021, vol. 27, p. 100620ca_ES
dc.rightscc-by-nc-nd, (c) Nicolau et al., 2021ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectEdible coatingsca_ES
dc.subjectListeria monocytogenesca_ES
dc.subjectBrowningca_ES
dc.subjectWeight lossca_ES
dc.subjectPreservationca_ES
dc.subjectFresh-cut fruitca_ES
dc.subjectFerulic acidca_ES
dc.titleCombination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut applesca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec031372
dc.type.versioninfo:eu-repo/semantics/publishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.fpsl.2020.100620
dc.relation.projectIDinfo:eu-repo/grantAgreement/EC/H2020/720719/EU/AgriMaxca_ES


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Except where otherwise noted, this item's license is described as cc-by-nc-nd, (c) Nicolau et al., 2021