Effect of carrot puree edible films on quality preservation of fresh-cut carrots

Abstract

The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol and cinnamaldehyde on freshcut carrots was studied during storage. Several parameters, such as firmness, colour, weight loss, total carotenoids, total phenols, polyphenol oxidase (PPO) activity and peroxidase (POD) activity in coated carrots were determined at regular intervals and then compared with the uncoated carrots throughout the storage period. Significant and expected changes were observed in all carrot samples that were compared. The coating treatment significantly (P < 0.05) delayed the senescence, reduced the deterioration of exterior quality and retained total carotenoids well compared with control (P < 0.05). In addition, significant inhibition of PPO activity (P < 0.05) and POD activity (P < 0.05) as well as reduced accumulation of polyphenols (P < 0.05) were observed for all coated samples. All of these favourable responses induced by coating treatment on minimally processed fresh-cut carrots showed beneficial physiological effects, which would give some useful references to the fresh-cut fruit and vegetable processing industry and satisfy people's requirements allowing for extending product shelf life without negatively affecting the sensory quality or acceptability.

Effects of hydrogen sulfide on the surface whitening and physiological responses of fresh‐cut carrots

“…have reported that the color maintenance of fresh‐cut carrots associated with heat treatment correlated well with POD activity level. Whitening inhibition of fresh‐cut carrots by ozone in synergy with controlled atmosphere storage and edible films correlated well with POD and PPO inhibition. The results of the present study are consistent with these reports, where WI was significantly and positively correlated with PPO and POD activities ( r = 0.642–0.725).…”

Physiological, qualitative, and microbiological changes of minimally processed Brussels sprouts in response to coating with carboxymethyl cellulose/candelilla wax emulsion

“…The uselessness of emulsion coating in controlling WL of cold‐stored fresh‐cut vegetables has been observed previously (Kowalczyk, Pikula, & Baraniak, ). Nevertheless, many studies have demonstrated the beneficial effect of coating on reduced moisture loss of MPFV (Kowalczyk & Pikula, ; Kraśniewska et al, ; Wang, Kong, Ma, & Zhao, ).…”

“…Nevertheless, many studies have demonstrated the beneficial effect of coating on reduced moisture loss of MPFV Kraśniewska et al, 2016;Wang, Kong, Ma, & Zhao, 2015).…”

Gelatin-Based Films and Coatings for Food Packaging Applications

“…In another patent, gelatin and glucomannan films with garlic juice were described as antimicrobial and favouring agents (CN 103589168A patent) [114]. Other vegetables and fruits recently reported to be coated or wrapped with gelatin-based films and coatings are carrots [115], cherry tomatoes [116], calyx from physalis [117], oranges [118], banana and eggplant epicarps [119], fresh-cut melons [120], peppers [121], strawberries [122], blueberry fruit [123], pineapple fruit [124] and minimally processed persimmon [125].…”