Calcium Lactate Effect on the Shelf Life of Osmotically Dehydrated Guavas

Abstract

The effect of calcium lactate on osmodehydrated guavas in sucrose and maltose solutions was monitored during storage under passive modified atmosphere for 24 d at 5 °C. Sample texture and color characteristics, microbial spoilage, sensory acceptance, structural changes, and gas composition inside the packages were periodically evaluated. Calcium lactate inhibited microbial growth on guavas, with yeast and mold counts in the order of 10(2) CFU/g throughout storage. The calcium salt reduced respiration rate of guava products, showing O(2) and CO(2) concentrations around 18% and 3% inside the packages. A firming effect on fruit texture, with up to 5 and 2 times higher stress and strain at failure values and tissue structure preservation could also be attributed to calcium lactate use. However, fruits treated with calcium lactate, osmodehydrated in maltose and sucrose solutions, showed sensory acceptance scores below the acceptability limit (4.5) after 13 and 17 d of storage, respectively.

Effect of Osmotic Dehydration and Pectin Edible Coatings on Quality and Shelf Life of Fresh-Cut Melon

“…Therefore, calcium lactate preserved melon structure, causing a strengthening of the cell wall along storage, but the salt was unable to avoid cellular plasmolysis. Similar behavior was pointed out by Pereira et al (2010) in their study with osmodehydrated guavas, using sucrose or maltose solutions containing calcium lactate.…”

“…OD+ coating and CaDIP +coating samples had lower microorganism growth along the storage period, showing yeast and mold counts about 10 5 CFU g −1 after 14 days of storage, meaning that the use of pretreatments combined with the application of pectin coatings promoted higher microbiological stability on fresh-cut melon. This behavior can be attributed to the antimicrobial effect of calcium lactate, as previously pointed out by Alandes et al (2006), Moraga et al (2009), andPereira et al (2010) in their works with minimally processed apple, grapefruit, and guava, respectively.…”

Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya

“…However, it has been reported that calcium lactate (Ca-L) has some different benefits from calcium chloride (CaCl 2 ) because it avoids the bitterness and off-flavour associated with the chloride salt (Luna-Guzm an & Barrett, 2000;Alandes et al, 2009) and also avoids the formation of carcinogenic compounds (chloramines and trihalomethanes) linked to the use of chlorine . Many studies reported that Ca-L has been used as a firming agent for various fruits such as cantaloupe (Luna-Guzm an & Barrett, 2000), peach (Manganaris et al, 2007), melon (Aguayo et al, 2008;Ferrari et al, 2010), grapefruit (Moraga et al, 2009), pear (Alandes et al, 2009) and guavas (Pereira et al, 2010).…”

Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review

“…Calcium reduces water vapor permeability in polysaccharide coatings and strengthens the structure and integrity of plant tissue. Calcium ions form bridges between the free carboxyl groups of the pectin chains forming complexes with the cell wall and middle lamella pectin, improving and promoting greater tissue firmness (Pereira et al, 2010). Gum arabic, which has the desired stabilizing, emulsifying, and binding properties, is one of the best-known natural gums.…”