Características sensoriais e microbiológicas de maçãs minimamente processadas recobertas com películas

Fontes, Luciana Cristina Brigatto; Sarmento, Silene Bruder Silveira; Spoto, Marta Helena Fillet

doi:10.1590/s0101-20612007000100016

Cited by 7 publications

(6 citation statements)

References 8 publications

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“…These results are consistent with those obtained by Fontes et al . (), who evaluated samples of fresh‐cut apples treated with preservative solution and coating of dextrin, cassava starch and sodium alginate.…”

Section: Resultsmentioning

confidence: 99%

Xanthan Gum as a Carrier of Preservative Agents and Calcium Chloride Applied on Fresh‐Cut Apple

Freitas

Cortez‐Vega

Pizato

et al. 2013

Journal of Food Safety

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This study aimed to evaluate xanthan gum as a carrier of preservative solution and calcium chloride in edible coating applied to fresh‐cut apple. The utilized coatings, prepared in aqueous solution, were: (T1) control, (T2) 1% glycerol, (T3) 1% glycerol and 0.5% xanthan gum, (T4) 1% glycerol, 0.5% xanthan gum and 1% CaCl2 (T5) 1% CaCl2 (T6) 1% ascorbic acid and 0.25% citric acid, (T7) 1% glycerol, 0.5% xanthan gum, 1% ascorbic acid and 0.25% citric acid (T8) 1% glycerol, 0.5% xanthan gum, 1% CaCl2, 1% ascorbic acid and 0.25% citric acid. The T8 treatment presented the best combination of results, with reduction of mass loss and oxidative browning, increase of firmness, lower growth of psychrotrophic microorganisms, molds and yeasts, and absence of total and thermotolerant coliforms, Escherichia coli and Salmonella sp. Practical Applications Fresh‐cut apples are appreciated worldwide for their flavor and nutritional composition. However, their shelf life is limited by changes in color, texture, appearance and microbial growth. An alternative to try to minimize the losses and increase the shelf life of this product is the use of edible coatings, maintaining the quality parameters of fresh fruit. Xanthan gum, a thickening agent, can be used as a carrier of preservative solution (citric and ascorbic acid) and calcium chloride to be used in edible coating in fresh‐cut apples. It can be considered useful to the minimal processing industry and used as an alternative to fast food and other ready‐to‐eat products, attending the demand for healthy and convenient foodstuffs.

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Section: Resultsmentioning

confidence: 99%

Xanthan Gum as a Carrier of Preservative Agents and Calcium Chloride Applied on Fresh‐Cut Apple

Freitas

Cortez‐Vega

Pizato

et al. 2013

Journal of Food Safety

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show abstract

“…On day 14, this characteristic was observed in the fruits with cassava starch at 3%, and with CMS at 3 and 5%. According to Fontes, Sarmento and Spoto (2007), the judges did not detect bitter taste in minimally processed apples with preserving solution and coating.…”

Section: Attributes Of Flavormentioning

confidence: 98%

“…The referred attribute was defined as skin without a shriveled aspect (Table 1), which greatly affects the product visual quality, damages the appearance and negatively impacts on the consumer intention to purchase. Some authors such as Fakhouri and Grosso (2003) and Tanada-palmu and Grosso (2005) evaluated the overall appearance and the intention to purchase of guavas and strawberries coated with gelatin, triacetin, lauric acid, and wheat gluten-based. They reported that the fruits had good acceptance by consumers during the experimental period suggesting the adequacy of the coatings.…”

Section: Performance Of the Sensory Panelmentioning

confidence: 99%

Starch edible coating of papaya: effect on sensory characteristics

2012

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The coating of papayas with Cassava Starch (CS) and carboxymethyl starch (CMS) is an alternative to extend the shelf life of these fruits. This study evaluated the effect of the three different levels of CS and CMS (1, 3, and 5%) on sensory characteristics of papayas during storage. Nine selected and trained assessors evaluated 13 sensory attributes using the Multiple Comparison Test. The appearance and flavor attributes of the papayas treated with CS and CMS were compared to the control or reference sample (R - fruit without coating) using a nine-point scale, which varied from 1: less intense than R; 5: equal to R; 9: more intense than R. The samples were coded with three digit numbers and evaluated with repetition by a panel of assessors. In general, appearance was more affected by the coatings than flavor. Fruits coated with 3 and 5% of both coatings kept the green color longer than the other coating’s concentrations, and at 5% the color of the fruits was less uniform on the last evaluation day. The 3 and 5% CS coating gave greater brightness to the fruits. 5% CMS favored the presence of fungi and damaged the fruit surface at the 14th day of storage. The CS coating at 5% presented peeled surface during all experimental time. Changes in fruits’ flavor were perceived at the 12th and 14th days of storage. A less characteristic flavor and a bitter taste were noticed in the fruits coated with CS and CMS at 5% at the 12th day of storage.

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“…This result can be justified by higher values of TTA and TSS found in T5, which is directly related to the flavor. Fontes, Sarmento and Spoto (2007) concluded that MPR Apple cv. Royal Gala, treated with combined solution (1% ascorbic acid, 0.5% citric acid, 0.25% calcium chloride and 0.7% sodium chloride) showed prominent scores of the parameters appearance, odor, and texture, similar the freshly cut apple in nature.…”

Section: Sensory Analysismentioning

confidence: 99%

Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches

et al. 2017

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The aim of this study was to evaluate the combined use of natural additives and modified atmosphere on the physicochemical and microbiological characteristics of fresh cut peaches. The minimal processing consisted of washing, peeling and sanitizing. The slices were immersed into the following treatment solutions: distilled water control (T1, control); 2% CaCl2 (T2); 2% ascorbic acid (T3); 2% citric acid (T4); 1% CaCl2 + 1% ascorbic acid + 1% citric acid (T5); 2% CaCl2 + 2% ascorbic acid + 2% citric acid (T6). Peaches slices were placed on polyethylene trays, covered by a polyethylene film with modified atmosphere of 2 % O2, 5% CO2 and 93 % N2, and kept in cold storage at 5 °C ± 2 °C for nine days. On days 0, 5, 7 and 9, the following variables were analyzed: total soluble solids, total titratable acidity, pH, total sugar, firmness, counts of mesophiles, heat-tolerant coliforms (45 o C), yeast and mold counting, and sensory analysis of the attributes appearance, color, flavor, texture and overall acceptability. The T5 treatment combined with the use of modified atmosphere demonstrated best qualitative and microbiological characteristics for fresh cut peaches during nine days of storage.

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Características sensoriais e microbiológicas de maçãs minimamente processadas recobertas com películas

Cited by 7 publications

References 8 publications

Xanthan Gum as a Carrier of Preservative Agents and Calcium Chloride Applied on Fresh‐Cut Apple

Xanthan Gum as a Carrier of Preservative Agents and Calcium Chloride Applied on Fresh‐Cut Apple

Starch edible coating of papaya: effect on sensory characteristics

Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches

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