Effects of different packaging techniques on the microbiological and physicochemical properties of coated pumpkin slices

Abstract

In this study the effects of zein film coating along with benzoic acid on the quality of sliced pumpkin samples, which were packaged with different techniques were investigated. The samples were allocated into different groups and were treated with different processes. Following processing, the samples were stored at +4 °C for twenty days. Physicochemical and microbiological analyses were carried out on the samples once every five days during the storage period. According to color analysis, the L* value was observed to have significantly decreased in the processed and packaged samples in comparison with the control group. Besides, a* and b* values increased in all groups. It was determined that zein film alone did not exhibit the expected effectiveness against moisture loss in the samples. According to the results of microbiological analysis, a final decrease at approximately 1.00 log level was determined in total count of mesophilic aerobic bacteria (TMAB) in the group which was vacuum packaged in PVDC with zein coating when compared with the initial TMAB. Furthermore, no molding occurred in zein-coated group on the last day of the storage period, while massive mold growth was noted in the group which was packaged without any pretreatment procedure.

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

“…Edible coatings with starch and carvacrol in minimally-processed pumpkin reduced the contamination by E. coli, S. enterica serotype Typhimurium, Aeromonas hydrophila and S. aureus [127]. Zein-based coatings with benzoic acid as the antimicrobial agent have been successfully tested on the quality of sliced pumpkin samples [128]. No mold growth was observed, and a final decrease in the total counts of mesophilic aerobic bacteria around the 1.0 log level was observed for coated samples.…”

Evaluation of process conditions on osmotic dehydration and quality indexes of pumpkin (Cucurbita moschata) and further polymeric film selection for packaging and refrigerated storage

“…Aksu et al . (2016) reported similar results for unpackaged samples when they studied microbiological properties in sliced pumpkin. For the three tests, a higher CFU count was determined for the untreated sample, in accordance with that reported by Castelló et al .…”

Edible coatings used for conservation of minimally processed vegetables: a review

“…Polysaccharides, lipids, and proteins of various origins have been the most commonly used raw materials in the formulation of edible coatings and films. The different bases used have both specific advantages and disadvantages of coverage (Aksu et al, 2016;Schmid & Müller, 2018).…”