Effects of pulsed light treatments and pectin edible coatings on the quality of fresh‐cut apples: a hurdle technology approach

Moreira, M.R.; Álvarez, María Eugenia Dies; Martı́n-Belloso, Olga; Soliva‐Fortuny, Robert

doi:10.1002/jsfa.7723

Cited by 50 publications

(20 citation statements)

References 35 publications

(54 reference statements)

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“…The increasing trend using the DPPH method in plum fruit during storage was previously reported [ 8 , 38 , 41 , 47 ]. The enhancement of antioxidant activity was also noticed in apple pieces coated with pectin in combination with pulse light treatment [ 48 ]. Oms-Oliu et al [ 40 ] and Ayala-Zavala et al [ 20 ] described similar positive effects using DPPH method on Pec-coated fruits.…”

Section: Discussionmentioning

confidence: 99%

Improvement of Postharvest Quality of Plum (Prunus domestica L.) Using Polysaccharide-Based Edible Coatings

Panahirad

Naghshiband-Hassani

Bergin

et al. 2020

Plants

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Polysaccharide-based edible coatings are served as an attractive preservation method for postharvest maintenance of most fruits. The current study examined the effect of carboxymethylcellulose (CMC)- and pectin (Pec)- based edible coatings on titratable acidity (TA), firmness; vitamin C (vit C); total soluble solids (TSS); pH; total phenolics; anthocyanin and flavonoid contents; total antioxidant capacity (based on 1,1-Diphenyl-2-picryl-hydrazyl hydrate (DPPH)); the activities of peroxidase (POD), polyphenol oxidase (PPO) and polygalacturonase (PG) enzymes; and weight loss during cold storage. The results showed that each coating and their combinations caused positive effects in all measured parameters except weight loss. The applied coatings preserved firmness and improved total phenols, anthocyanin and flavonoid contents, antioxidant capacity and POD activity. In addition, TSS decreased and pH values remained more or less stable with the coating application. The coatings delayed TA and vitamin C loss, and decreased enzymatic activities such as PPO and PG. It could be stated that CMC at 1% and Pec at 1.5% separately demonstrated the best results for most of the measured parameters; and 0.5% Pec + 1.5% CMC could be considered as the best combination. In conclusion, application of CMC, Pec, or their combinations would be considered as an interesting approach to improve postharvest quality characteristics of plum fruit.

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Section: Discussionmentioning

confidence: 99%

Improvement of Postharvest Quality of Plum (Prunus domestica L.) Using Polysaccharide-Based Edible Coatings

Panahirad

Naghshiband-Hassani

Bergin

et al. 2020

Plants

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“…ECs allow a delay in deterioration and also offer protection from physical damage of produce caused by mechanical impact. Hydrocolloids such as proteins and long‐chain polysaccharides are the most suitable materials to produce coatings with appropriate structural properties . ECs have been studied for preserving quality and extending shelf life of fresh berries including blueberries , .…”

Section: Introductionmentioning

confidence: 99%

“…Hydrocolloids such as proteins and long-chain polysaccharides are the most suitable materials to produce coatings with appropriate structural properties. 6 ECs have been studied for preserving quality and extending shelf life of fresh berries including blueberries. 3,[7][8][9] Chitosan, a linear polymer of 2-amino-2-deoxy--D-glucan, is a deacetylated form of chitin, a naturally occurring cationic biopolymer found mainly as the shell component of crustaceans.…”

Section: Introductionmentioning

confidence: 99%

Influence of polysaccharide‐based edible coatings as carriers of prebiotic fibers on quality attributes of ready‐to‐eat fresh blueberries

2017

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“…That coating could be practical and useful to prolonging the chemical and microbial shelf lives of fresh-cut apples during refrigerated storage. Coatings 2019, 9, 503 2 of 12 packaging [8], chemical treatments [9], thermal treatments [10], edible coatings [11-13] and hurdle technologies [12,14]. Among these methods, edible coatings have been recently gained more interest than others in food preservation.…”

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confidence: 99%

Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Özdemir

Gökmen

2019

Coatings

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Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers' preferences. In this study chitosan and ascorbic acid based film was used to improve the shelf-life of fresh-cut apples. Fresh-cut apple cubes were dipped in water (control), ascorbic acid (1%) or mixtures of chitosan-ascorbic acid in different ratios (1%:1%, 2%:2% or 1%:5%) for 5 min. After draining, fresh-cut apples were packed in sterile polypropylene jars and stored at 5 • C for 14 days. The treatment with chitosan and ascorbic acid suppressed browning, retained flesh firmness and maintained phenolic compounds throughout the storage period. Moreover, the treatment with chitosan-ascorbic acid significantly retarded the microbial growth during storage. Those findings suggested that the best performance was acquired in 1% chitosan and 5% ascorbic acid coating. That coating could be practical and useful to prolonging the chemical and microbial shelf lives of fresh-cut apples during refrigerated storage. Coatings 2019, 9, 503 2 of 12 packaging [8], chemical treatments [9], thermal treatments [10], edible coatings [11-13] and hurdle technologies [12,14]. Among these methods, edible coatings have been recently gained more interest than others in food preservation. Edible films and coatings are natural polymers which control moisture transfer, gas exchange, respiration and oxidative reaction rates during handling, storage and transportation of the fresh produce [15,16]. Carbohydrates, proteins, gums, lipids or starch-based edible films can be used as a coating material for fresh-cut products.Chitosan is a carbohydrate-based biopolymer. It is an amino polysaccharide composed of randomly distributed β-(1-4)-linked D-glucosamine and N-acetyl-d-glucosamine units [17][18][19]. Chitosan based edible films and coatings have great potential in the preservation of fruit and vegetables [20][21][22]. Chitosan and its derivatives have an ability to inhibit the growth of yeasts, molds and bacteria [23][24][25]. However, the application of chitosan is limited due to its insolubility at neutral pH [26]. To overcome this disadvantage and to improve solubility of chitosan, different acids were used to decrease pH values below pH 6 to improve chitosan solubility [16,21,[27][28][29]. Qi et al. 2011 [30] studied the effect of chitosan, ascorbic acid and calcium chloride on fresh-cut fuji apples. They used citric acid to dissolve chitosan and prepared film solutions by adding calcium chloride and ascorbic acid. They have found out that coatings effectively retarded enzymatic browning during storage at 5 • C for 8 days, and apple slices with chitosan-coating maintained firmness with a little loss during storage. In another study, calcium chloride-chitosan coatings and chitosan-ascorbic acid coatings during storage at room temperature for 10 h were investigated [31]. Calcium treatments (calcium chloride or lactate) are broadly studied in preserving the quality of fresh-cut fruit and vegatables. There ar...

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Effects of pulsed light treatments and pectin edible coatings on the quality of fresh‐cut apples: a hurdle technology approach

Abstract: The results demonstrate that PL treatments applied to pectin-coated fresh-cut apples may be used to maintain quality attributes, thus conferring prebiotic potential and extending the shelf-life of the product. © 2016 Society of Chemical Industry.

Cited by 50 publications

References 35 publications

Improvement of Postharvest Quality of Plum (Prunus domestica L.) Using Polysaccharide-Based Edible Coatings

Improvement of Postharvest Quality of Plum (Prunus domestica L.) Using Polysaccharide-Based Edible Coatings

Influence of polysaccharide‐based edible coatings as carriers of prebiotic fibers on quality attributes of ready‐to‐eat fresh blueberries

Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

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