Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation

Bitencourt, Raphaela Gabrí; Possas, Arícia; Camilloto, Geany Peruch; Cruz, Renato Souza; Otoni, Caio G.; Soares, Nilda de Fátima Ferreira

doi:10.1590/s0103-84782014000600027

Cited by 17 publications

(11 citation statements)

References 16 publications

(18 reference statements)

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“…The fresh-cut fruits of Citrullus lanatus were rinsed under an aseptic condition with distilled water, later dipped in 20% Sodium hypochlorite solution for five minutes before rinsing again with distilled water. The fruits were then processed minimally into one centimetre thick slices (Bitencourt et al, 2014).…”

Section: Preparation Of Fresh Cuts Of Citrullus Lanatusmentioning

confidence: 99%

Bio-preservation Potential of Leaf Extracts of Ocimum gratissimum L. on Fresh-Cut Fruits of Citrullus lanatus (Thunb)

Ebabhi¹,

Adeogun²,

Adekunle³

et al. 2019

Journal of Applied Sciences and Environmental Management

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This study was conducted to assess the retail market edibility quality of Citrullus lanatus fresh-cut fruits enhanced with the extracts from the leaves of Ocimum gratissimum. Analytical graded ethanol and hexane were used to extract O. gratissimum leaves differently. The fresh-cut fruits were dipped in the extract obtained from the leaves and reconstituted with Tween 80, fruits treated with Tween 80 and untreated fruits were used as controls. The treated fruits with the extracts, fruits treated with Tween 80 and fruits without treatment were analysed for quality test using the following parametres: carotenoids, ascorbic acids, total phenolic acid, pH, total soluble solids, microbial loads and moisture contents at day 0 and at an interval of 3, 5 and 9 days. The quantitative estimations of the phytochemicals in the extracts were determined and the constituents in the essential oil of the hexane extracts were established with the use of GC-MS system, and the data generated from the study were analysed with SPSS 20.0. This study showed that there was lower reduction in moisture content, pH, ascorbic acid and potential browning values of the treated fresh-cut fruits of C. lanatus, compared to higher reduction in untreated and tween 80 treated fresh-cut fruits during the storage intervals for nine days. The treated fresh-cut fruits had higher Brix values of TSS, total phenolic acid and carotenoids contents, compared with the untreated fresh-cut fruit, which was low during the period of storage for nine days. The microbial loads in the untreated fresh-cut fruit of C. lanatus were higher than what was obtained in the treated fresh-cut fruits of C. lanatus after nine days of storage. The yield of Alkaloids from ethanol and hexane extracts were 54.25±0.09 mg/ 100g and 51.86±0.06 mg/ 100g respectively. γ-Terpinene (17.21 %) and (E)-9-Octadecenoic acid (11.848 %) had the highest percentage composition of phytoconstituents present in the essential oil from Citrullus lanatus. This study was able to establish the preservation potential of Ocimum gratissiumum on fresh-cut fruits of Citrullus lanatus.

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Section: Preparation Of Fresh Cuts Of Citrullus Lanatusmentioning

confidence: 99%

Bio-preservation Potential of Leaf Extracts of Ocimum gratissimum L. on Fresh-Cut Fruits of Citrullus lanatus (Thunb)

Ebabhi¹,

Adeogun²,

Adekunle³

et al. 2019

Journal of Applied Sciences and Environmental Management

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“…The use of biodegradable coatings have been reported as a way to prolong the postharvest life of whole fruit (Azerêdo et al, 2016) and fresh-cut products (Bitencourt et al, 2014). Due to their specific properties, coatings act as good barriers to gases (Hamzah et al, 2013), resulting in decreased respiratory rate (Chiumarelli et al, 2011), and reduced water loss (Lima et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Impact of cassava starch-alginate based coatings added with ascorbic acid and elicitor on quality and sensory attributes during pineapple storage

George¹,

Renato²,

Sousa³

et al. 2017

Afr. J. Agric. Res.

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Pineapple is a tropical fruit of great consume demand. However, due to its high perishability at room conditions, there is noticeable loss of quality postharvest in a short period. In this context, the use of biodegradable coatings is a promising alternative for maintaining postharvest quality. Thus, the aim of this study was to evaluate the use of cassava starch-alginate based biodegradable coatings added with ascorbic acid and an elicitor on postharvest quality and conservation of 'Pérola' pineapple. Fruits were coated with: Cassava starch 1.5% + alginate 0.5%; cassava starch 1.5% + alginate 0.5% + ascorbic acid 0.18 %; cassava starch 1.5% + alginate 0.5% + elicitor, each added of 0.5% of glycerol as a plasticizer, and the control (uncoated fruits), following storage at room conditions (23 ± 1°C, 88 ± 2% RH). Pineapples coated with cassava starch-alginate associated with the elicitor (SE) or ascorbic acid (SA) kept lower levels of reducing and total sugars as well as better appearance and general acceptance (GA) during room storage for 18 days. According to the panelists, the determining factors for higher GA of 'Pérola' pineapple under these coatings were the sweetness, fresh like characteristics of taste and odor, and better appearance. Overall, the use of SE and SA coatings had a marked impact in maintained the quality during 18 days and did not adversely affect the sensory characteristics of 'Pérola' pineapple stored at room conditions.

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“…As can be observed in These results are in agreement with Bitencourt et al (2014) who concluded that the pH of pineapple coated with mint EO was not affected during 6 days of storage at 7 C, and no difference in pH was observed between coated and uncoated samples. Rocha et al (1995) did not observe significant changes in pH for minimally processed oranges, during 10 days of storage at 4 C.…”

Section: Juice Leakagesupporting

confidence: 93%

Antimicrobial packaging system for minimally processed fruit

Lledó¹,

Inés²

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Certifican que:La memoria titulada "Antimicrobial packaging system for minimally processed fruit" que presenta Dña. Marta Inés Lara Lledó para optar al grado de Doctor por la Universidad Politécnica de Valencia, ha sido realizada en el Instituto Tecnológico del Embalaje, Transporte y Logística (ITENE) bajo su dirección y que reúne las condiciones para ser defendida por su autora. antimicrobiano, a escala laboratorio y a escala semi-industrial, con el objetivo de reducir la proliferación de la flora natural de la fruta pelada y cortada y extender su vida útil. Se han desarrollado distintos prototipos para su posterior aplicación industrial.Previo al desarrollo de los materiales de envase, se llevó a cabo una selección de agentes activos más idóneos. Para ello se estudiaron mediante ensayos in vitro las propiedades antimicrobianas de agentes activos volátiles, citral, hexanal y linalool y diferentes mezclas de los mismos, frente a distintos microorganismos típicos del deterioro de las frutas, mohos y levaduras, concluyendo que la efectividad de la mezcla de los tres es superior a la suma de la efectividad de los agentes activos de forma individual. Así mismo, también se seleccionaron agentes antimicrobianos no volátiles como el sorbato potásico y benzoato sódico, los cuáles son ampliamente empleados en la industria alimentaria debido principalmente a sus propiedades antifúngicas.Con los agentes activos seleccionados, se desarrollaron películas monocapa de polipropileno (PP) con distintas concentraciones de la mezcla activa, citral, hexanal y linalool, a escala laboratorio, mediante técnicas de extrusión, y películas bicapa a escala semi-industrial mediante coextrusión. Por otra parte, se desarrollaron bandejas activas a escala semiindustrial mediante termoconformado de láminas obtenidas por coextrusión de compuestos de PP y etilvinilaceteto (EVA) con sorbato potásico o benzoato sódico como agentes antimicrobianos.Se evaluaron las propiedades mecánicas, barreras y térmicas de los materiales activos desarrollados, así como su sellabilidad y transparencia. En general, las propiedades de los polímeros no se vieron afectadas de manera relevante. Sin embargo, las bandejas activas perdieron su carácter transparente debido a la incorporación de los agentes activos no volátiles.Se estudió la cinética de liberación de los compuestos activos volátiles y no volátiles a distintas temperaturas, determinando los coeficientes de difusión de los agentes activos RESUMEN mediante el ajuste a modelos matemáticos de difusión basados en la Segunda Ley de Fick.Entre los agentes volátiles, el hexanal mostró un mayor coeficiente de difusión seguido de citral y linalool. Por otra parte, no hubo apenas diferencia en los coeficientes de difusión del sorbato potásico y benzoato sódico, siendo éstos del mismo orden de magnitud.Igualmente, se realizaron diferentes experimentos in vitro a distintas temperaturas para determinar las propiedades antimicrobianas de los materiales desarrollados. En general, los materiales activos presentaron una elev...

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Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation

Abstract: The present research aimed to develop an edible coating incorporated with mint essential oil, evaluate its effectiveness in inhibiting

Cited by 17 publications

References 16 publications

Bio-preservation Potential of Leaf Extracts of <i>Ocimum gratissimum L.</i> on Fresh-Cut Fruits of <i>Citrullus lanatus</i> (Thunb)

Bio-preservation Potential of Leaf Extracts of <i>Ocimum gratissimum L.</i> on Fresh-Cut Fruits of <i>Citrullus lanatus</i> (Thunb)

Impact of cassava starch-alginate based coatings added with ascorbic acid and elicitor on quality and sensory attributes during pineapple storage

Antimicrobial packaging system for minimally processed fruit

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