Effects of Gellan-Based Edible Coating on the Quality of Fresh-Cut Pineapple During Cold Storage

Azarakhsh, Nima; Osman, Azizah; Ghazali, Hasanah Mohd; Tan, Chin Ping; Adzahan, Noranizan Mohd

doi:10.1007/s11947-014-1261-6

Cited by 37 publications

(26 citation statements)

References 27 publications

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“…Likewise, Öz and Eker [42] reported reduced loss of redness in arils extracted from "Tarom" pomegranates treated with starch coatings enriched with of N. sativa before cold storage (4 • C and 95% RH) for 12 days. The observed changes in chroma values corroborate with Azarakhsh et al [43] who observed a decrease over time in chroma values of fresh-cut pineapple coated with gellan gum-based coating during cold storage. Yousuf and Srivastava [34] similarly observed decrease in chroma values with passage of storage for pomegranate arils coated with flaxseed gum for 12 days storage period at 5 • C. Lower hue angle (h 0 ) values are associated with the degradation of red colour of pomegranate arils [44,45].…”

Section: Coloursupporting

confidence: 90%

Application of Gum Arabic and Methyl Cellulose Coatings Enriched with Thyme Oil to Maintain Quality and Extend Shelf Life of “Acco” Pomegranate Arils

Kawhena

Ambaw

Opara

et al. 2020

Plants

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The effects of gum arabic (GA; 1.5% w/v) and methyl cellulose (MC; 1% w/v) enriched with thyme oil (TO; 0.25 and 0.5% v/v) on the quality of “Acco” pomegranate arils were studied. Coating treatments, namely, MC, MC + TO0.5%, MC + TO0.25%, GA, GA + TO0.5% and GA + TO0.25% were applied on arils by dipping, and evaluations were made on physicochemical and microbiological quality, phytochemicals and antioxidant capacity of arils stored (5 ± 1 °C, 95 ± 2% RH) for 16 days. Dipping arils in GA or MC, both containing TO (0.5% v/v) significantly (p < 0.0001) reduced weight loss and enhanced antioxidant activity (FRAP) (p = 0.0014). However, dipping arils in GA combined with TO (0.25% v/v) had the highest influence on reducing aril respiration rate compared with other treatments. Overall, results showed that application of coatings (GA + TO0.5% and GA + TO0.25%) reduced total yeast and mould and total plate counts and maintained quality up to 8 days of storage. These findings suggest that either GA + TO0.5% or GA + TO0.25% coatings have the capability to extend storage life of “Acco” pomegranate arils.

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Section: Coloursupporting

confidence: 90%

Application of Gum Arabic and Methyl Cellulose Coatings Enriched with Thyme Oil to Maintain Quality and Extend Shelf Life of “Acco” Pomegranate Arils

Kawhena

Ambaw

Opara

et al. 2020

Plants

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“…Therefore, coatings can be an alternative to minimize the weight loss of fruits and vegetables during postharvest storage (Plooy et al, 2009;Azerêdo et al, 2016), since they are able to efficiently control the gas exchange (Azarakhsh et al, 2014), being one of the main factors for increasing weight losses. Additionally, the coating components such as alginate play a noteworthy role in this effect, since they can deeply interfere with the mechanical properties of the coating , altering the barrier to water vapor and respiration gases (Azarakhsh et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

“…GA evaluation was affected by all the previous sensory attributes, and reflected the panelists" perception about the overall quality as a trained judge and a consumer of pineapple, which enabled a more realistic judgement (Miguel et al, 2010). Importantly, the use of coatings postharvest would be efficient if they do not promote the buildup of off taste or off odor in the pulp, indicating that fruit quality maintenance can be achieved without affecting the sensory characteristics (Azarakhsh et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

Impact of cassava starch-alginate based coatings added with ascorbic acid and elicitor on quality and sensory attributes during pineapple storage

George¹,

Renato²,

Sousa³

et al. 2017

Afr. J. Agric. Res.

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Pineapple is a tropical fruit of great consume demand. However, due to its high perishability at room conditions, there is noticeable loss of quality postharvest in a short period. In this context, the use of biodegradable coatings is a promising alternative for maintaining postharvest quality. Thus, the aim of this study was to evaluate the use of cassava starch-alginate based biodegradable coatings added with ascorbic acid and an elicitor on postharvest quality and conservation of 'Pérola' pineapple. Fruits were coated with: Cassava starch 1.5% + alginate 0.5%; cassava starch 1.5% + alginate 0.5% + ascorbic acid 0.18 %; cassava starch 1.5% + alginate 0.5% + elicitor, each added of 0.5% of glycerol as a plasticizer, and the control (uncoated fruits), following storage at room conditions (23 ± 1°C, 88 ± 2% RH). Pineapples coated with cassava starch-alginate associated with the elicitor (SE) or ascorbic acid (SA) kept lower levels of reducing and total sugars as well as better appearance and general acceptance (GA) during room storage for 18 days. According to the panelists, the determining factors for higher GA of 'Pérola' pineapple under these coatings were the sweetness, fresh like characteristics of taste and odor, and better appearance. Overall, the use of SE and SA coatings had a marked impact in maintained the quality during 18 days and did not adversely affect the sensory characteristics of 'Pérola' pineapple stored at room conditions.

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“…Blending with different biopolymers or addition of hydrophobic materials such as oils or waxes can be useful to overcome this shortcoming [82]. Chemical modification of the biopolymer structure, in particular by crosslinking [83], has been also proposed for such purposes [84,85]. Gutierrez et al used this method to modify starch by cross-linking with sodium trimetaphosphate [86].…”

Section: Properties Of Antimicrobial Coatings For Food Packaging Applmentioning

confidence: 99%

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

et al. 2017

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Abstract:The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the most recent trends in the use of new edible coatings enriched with antimicrobial agents to reduce the growth of different microorganisms, such as Gram-negative and Gram-positive bacteria, molds and yeasts. The application of edible biopolymers directly extracted from biomass (proteins, lipids and polysaccharides) or their combinations, by themselves or enriched with natural extracts, essential oils, bacteriocins, metals or enzyme systems, such as lactoperoxidase, have shown interesting properties to reduce the contamination and decomposition of perishable food products, mainly fish, meat, fruits and vegetables. These formulations can be also applied to food products to control gas exchange, moisture permeation and oxidation processes.

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Effects of Gellan-Based Edible Coating on the Quality of Fresh-Cut Pineapple During Cold Storage

Cited by 37 publications

References 27 publications

Application of Gum Arabic and Methyl Cellulose Coatings Enriched with Thyme Oil to Maintain Quality and Extend Shelf Life of “Acco” Pomegranate Arils

Application of Gum Arabic and Methyl Cellulose Coatings Enriched with Thyme Oil to Maintain Quality and Extend Shelf Life of “Acco” Pomegranate Arils

Impact of cassava starch-alginate based coatings added with ascorbic acid and elicitor on quality and sensory attributes during pineapple storage

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

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