Effect of Composite Edible Coatings Combined with Modified Atmosphere Packaging on the Storage Quality and Microbiological Properties of Fresh-Cut Pineapple

Abstract

This study investigated the effect of edible coating (EC), modified atmosphere packaging (MAP), and edible coating + modified atmosphere packaging (EC + MAP) treatments on the quality of fresh-cut pineapples during storage at 4 °C. The quality differences were analyzed by measuring the quality, physiological indicators, and total microbial counts. After 8 d of storage, the brightness (L*) values of the EC + MAP and control samples were 72.76 and 60.83, respectively. The water loss and respiratory rate of the EC + MAP were significantly inhibited from 0% and 29.33 mg CO2 kg−1 h−1 to 4.13% and 43.84 mg CO2 kg−1 h−1, respectively. Furthermore, the fresh-cut pineapples treated with EC + MAP presented a good appearance, with lower total soluble solids (TSS) and relative conductivity and higher titratable acid (TA), ascorbic acid (AA), total phenol content, and firmness compared to the other treatment groups. At the end of storage, the EC + MAP samples exhibited the lowest polyphenol oxidase (PPO) activity, peroxidase (POD) activity, and malondialdehyde (MDA) content at 28.53 U, 60.37 U, and 1.47 nmol·g−1, respectively. Furthermore, the efficiency of EC + MAP treatment exceeded that of EC or MAP alone, preventing key problems involving the surface browning and microbiological safety of the fresh-cut pineapples. The results showed that EC + MAP treatment was more successful in maintaining the storage quality and extending the shelf life of fresh-cut pineapples.

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

“…As illustrated in Figure 4B , the total phenolic content in all samples gradually increased due to the synthesis and accumulation of phenolic compounds induced by fresh-cut jackfruit wounds ( 52 ). Similar studies confirmed that fresh-cut strawberries ( 53 ) and fresh-cut pineapples ( 37 ) also showed an increasing trend during storage. During the whole storage period, the nisin+ε-PL treatment was always significantly higher than that of the single treatment (nisin or ε-PL) and CK group ( p < 0.05).…”

“…Studies have shown that fruit color change correlates with cell membrane semi-permeability. When the cell membrane is damaged, pigment material flows into the intercellular space along with intracellular fluids, altering the refractive index between the cell and its surrounding environment ( 37 ). In addition, enzymatic browning is the main factor causing browning in fresh-cut fruits and vegetables, and PPO and POD are key enzymes in enzymatic browning ( 38 ).…”

Modified Atmosphere Packaging Technology for Indonesian Food Products: The Latest Developments and Potentials

“…The combination of MAP with ultrasound treatment is able to increase the preservation ability for meat products compared to individual treatments by inhibiting the growth of Pseudomonas and Carnobacterium bacteria and also maintaining the flavor of the meat 81) . In fruit products such as pineapples and apples, the combination of MAP and edible coating film can inhibit metabolism, which causes enzymatic browning 82,83) . In addition, edible coating film can also be used as an anti-microbial which will inhibit the growth of Gram-positive and Gramnegative bacteria 31,32) .…”

Novel application of pineapple peel pectin extract film as active edible coating on quality of dried pineapple

“…The total microbial count of FCP at 8 days was 6.45 Log CFU/g. (Liao et al ., 2023). This leads to lower quality and shorter shelf life of pineapple, causing food loss in the life cycle of its food chain.…”