Effect of thyme oil–alginate‐based coating on quality and microbial safety of fresh‐cut apples

Abstract

The edible coating and natural additives like thyme oil could be used to preserve the quality of fresh-cut fruits. It revealed that EC incorporated with 0.5 µL mL thyme oil can be a safe preservative for fresh-cut apples. © 2017 Society of Chemical Industry.

New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family

“…[326] Antimicrobial edible coatings or films acting as a protective barrier can be used to retard food spoilage, thus extending food shelf life. EOs can be active part of the coating as demonstrated by several studies conducted with alginate-based coating on fish or fruits [327,328] and on cooked beef with the confirmation of a high consumers' acceptability. Caseinate-based coating with rosemary oil (0.5 %) together with gamma irradiation was evaluated on fish with the result of reduced counts of Enterobacteriaceae, Staphylococcus aureus, and Bacillus cereus, Vibrio spp.…”

Alginate-Based Edible Films and Coatings for Food Packaging Applications

“…Likewise, Oms-Oliu, Soliva-Fortuny, and Martín-Belloso [ 147 ] used the same agents to avoid the browning of fresh-cut pears. Azarakhsh, Osman, Ghazali, Tan, and Mohd Adzahan [ 111 ], Montero-Calderón, et al [ 158 ] and Sarengaowa, Hu, Jiang, Xiu, and Feng [ 107 ] added ascorbic and citric acid into a calcium chloride solution for coating fresh-cut pineapples and apples.…”

“…As a simple method, juice leakages from fresh-cut pineapples [ 158 ], garlic bulbs [ 199 ], ber fruits [ 165 ], blueberries [ 194 ], fresh-cut watermelon [ 110 ], apples [ 107 ], plums [ 91 ], kilka fish [ 214 ], kashar cheese [ 136 ], low-fat cut cheese [ 138 ], ground beef patties [ 149 ] were significantly reduced with the alginate coating application in moisture loss (or weight loss) experiments conducted very often in studies of alginate coated food products.…”

“…The respiration rate of alginate coated sweet cherry fruit [ 90 ], strawberry [ 192 ], peach [ 197 ], apples [ 107 , 166 ], pineapples [ 83 ], guava [ 146 ], and lettuce [ 200 ] were evaluated in the literature. Due to being a hydrocolloid, the alginate-based films and coatings generally decreased the respiration rate during storage and, in this way, achieve retention of the quality attributes of the food products.…”

Uso de revestimentos comestíveis adicionados de óleos essenciais na conservação de maçã e melão minimamente processados

“…Em melões e maçãs MPs têm sido avaliados diferentes combinações de revestimentos à base de polissacarídeos como quitosana, alginato, pectina e goma gelana, adicionados de diferentes óleos essenciais, como OE de capim-limão, canela, cravo, tomilho e orégano (CHEVALIER et al, 2016;GUERREIRO et al, 2017;ROJAS-GRAÜ;TAPIA;SALVIA-TRUJILLO et al, 2015;SARENGAOWA et al, 2017). Diante disso, esta revisão tem por objetivo relatar a influência da adição de óleos essenciais ou seus compostos isolados, em revestimentos comestíveis, nas características microbiológicas, físico-químicas e sensoriais de maçãs e melões minimamente processados.…”