Effect of Limonene Incorporation Into Gellan-Based Edible Coating on the Changes in Microbiological and Sensory Characteristics of Fresh-Cut Pineapple During Cold Storage

Review: Effects of edible coating on fresh-cut fruits

“…Weight and respiration rate were considerably reduced after 10 days of storage (10 °C, 65 percent relative humidity), and firmness was maintained in both optimised coated samples compared to the control after 10 days of cold storage. As a result, either alginate or gellan-based formulations have the ability to increase the storage and preserve the freshness of sliced pineapple (Azarakhsh et al, 2012) [12,13] . There was no significant difference in total plate counts among the coated and untreated samples when using gellan-based coatings without limonene.…”

“…There was no significant difference in total plate counts among the coated and untreated samples when using gellan-based coatings without limonene. As a result, gellan-based edible coating formulations containing 0.3 percent (w/v) limonene significantly lower TPC while retaining the sensory qualities of pineapple [12,13] . Alginate-based coating containing 0.3 percent (w/v) lemongrass lowered the respiration rate, total plate count, yeast, weight and mould count while maintaining the firmness, colour, sensory attributes, and morphological characteristics of sliced pineapple at low Temperature.…”

Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: Microbiological and sensory evaluation through refrigerated storage

“…Several studies have evaluated the use of gellan coatings in different fresh-cut fruits. Particularly, Azarakhsh et al (2013) studied the incorporation of limonene (a cyclic terpene, principal component of citric essential oils) in gellan coatings on the microbial and sensory quality of fresh-cut pineapple during storage. In accordance with our findings, these authors observed a significant growth in pineapple's native microflora during storage time, with no significant differences between microbial counts in uncoated fruits and in those coated with gellan without bioactive compounds.…”

“…EC form a semipermeable barrier against gases and vapor, and can maintain or even improve the quality, safety and stability of coated food products. Different edible coatings have been applied to foods with good results in terms of quality parameters (Azarakhsh, Osman, Ghazali, Tan, & Mohd Adzahan, 2013;Rossi Marquez et al, 2017;Sanchís et al, 2016).…”

“…This polysaccharide of microbial origin is produced by the carbohydrate fermentation in pure culture of Sphingomonas elodea (formerly known as Pseudomonas elodea). The repetitive unit of this polysaccharide consists of the tetrasaccharide formed by two residues of D-glucose, linked to residues of L-rhamnose and D-glucuronic acid (Azarakhsh et al, 2013). These tetrasaccharide units are linked together by α (1-3) glycosidic bonds to form the polysaccharide in question.…”