Effect of Dipping and Vacuum Impregnation Coating Techniques with Alginate Based Coating on Physical Quality Parameters of Cantaloupe Melon

Abstract

Type of edible coating technique and the parameters used significantly affect the physical quality characteristics of coated food products. The work presented produced more technical information concerning dipping and vacuum impregnation coating techniques, along with evaluating the effects of various coating parameters with several levels. The results revealed that vacuum impregnation technique is a successful coating method; however the effects should be carefully assessed for each product.

Effect of Linseed (Linum usitatissimum) Mucilage and Chitosan Edible Coatings on Quality and Shelf-Life of Fresh-Cut Cantaloupe (Cucumis melo)

“…On the other hand, CH-coated fruit presented the highest and stable firmness values during the total storage time (p < 0.05; Table 1). A similar effect has been reported in previous studies [24,25,37]. Compared to previous studies, lower firmness values have been reported on fresh-cut cantaloupe coated with pectin [23], cellulose [38], carboxymethylcellulose [25], and alginate [24].…”

“…A similar effect has been reported in previous studies [24,25,37]. Compared to previous studies, lower firmness values have been reported on fresh-cut cantaloupe coated with pectin [23], cellulose [38], carboxymethylcellulose [25], and alginate [24]. Conversely, higher values have been reported using multilayered ECs with the formula CH/pectin/trans-cinnamaldehyde [8].…”

“…Nevertheless, by the end of storage, the CH EC was more effective at maintaining the b* values (24.75 ± 1.95) relative to LMCH, LM, and the control, whose values fluctuated between 19.47 and 21.23 ( Figure 2C). In general, after 18 days of storage ( Figure 2D), ECs elaborated with CH and LMCH were the most effective at reducing (p < 0.05) the changes in the color (∆E = 18.13 and 18.34, respectively) and in preserving the yellow-orange color compared to LM and control (∆E = 22.97 and ∆E = 22.63, respectively); these parameters are indicators of a reduction of oxidative (e.g., oxidizable phenol compounds) and enzymatic browning (e.g., polyphenol oxidase activity) [8,9,13,24] and also are associated with symptoms of translucency (dark and glassy pulp) in the fresh-cut cantaloupe [39,40]. These results are consistent with those found in our sensory color evaluations (Figure 3a).…”

Bioactive glass coating on zirconia by vacuum sol-dipping method

“…Dip coating of zirconia in the sol-gel solution followed by sintering was reported by Matsuda et al 28) and fabrication of the 45S5 BG coating by dip coating method in the sol-gel solution and its apatite formation ability in the simulated body fluid (SBF) on Mg substrates are reported previously 29,30) . In the present study the 45S5 BG coating layer fabricated by vacuum-assisted dipping method 31) on the zirconia surface which has been named vacuum soldipping method. This technique has several advantages such as fast coating procedure, suitable coverage ability, sol impregnation, strong adhesion of BG to the substrate surface and fabrication of BG in low temperature.…”

The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

“…Foam application is used for those film-forming solutions that come in the form of an emulsion and requires the existence of a foaming agent; the coating is obtained with the help of compressed air; brushing is used for full application of the coating on the product surface; and a spray is generally used when the films are thin or when the coating is applied only on one side of the product [55]. The vacuum-impregnation method is used to enrich a product with vitamins or minerals [56]. Films are applied by the method of casting or extrusion when looking at composite or multilayer films [57].…”