Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples

Abstract

Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan gum) edible coating formulations and their effects on the quality attributes of fresh-cut apples were evaluated. Antioxidant properties, color, firmness, sensory quality and microbial growth of fresh-cut apple were studied during 16 days of storage at 4°C. Results show that dietary fiber extracts incorporated to gellan gum, pectin and alginate-based coatings together with calcium chloride and ascorbic acid successfully maintained the firmness and color of coated fresh-cut apples in comparison with uncoated control samples, which presented severe texture softening and browning. T h e f i r m n e s s o f a p p l e p i e c e s c o a t e d w i t h polysaccharide-based coating formulations incorporating apple fiber doubled, and sometimes tripled, that of uncoated samples. Any of the assayed coatings exhibited a positive effect on the sensory properties of fresh-cut apples. The incorporation of apple fiber, together with the use of ascorbic acid, contributed to keep the antioxidant potential of the fruit at least during the first week of storage. Furthermore, gellan gum coatings had a marked effect in reducing mesophilic and psychrophilic counts on fresh-cut apples throughout storage regardless the addition of dietary fibers. The results achieved demonstrate the feasibility of the addition of dietary fiber to edible coating formulations for increasing the nutritional value of fresh-cut apples without compromising their fresh-like quality attributes.

Influence of polysaccharide‐based edible coatings as carriers of prebiotic fibers on quality attributes of ready‐to‐eat fresh blueberries

“…These authors concluded that the addition of fibers could increase the nutritional value of this product. Also, Moreira et al . demonstrated that apple cubes coated with sodium alginate, pectin and gellan gum enriched with apple fiber (7 g kg −1 ) maintained their antioxidant capacity in a better way during the first week of refrigerated storage.…”

“…Apple fiber (AF) obtained from apple pomace and orange fiber (OF) were used at concentrations of 7 g kg −1 following the fiber:polysaccharide ratio suggested by Grigelmo‐Miguel and Martín‐Belloso . Inulin (IN) and oligofructose (OL) were used at 40 g kg −1 , selected according to Moreira et al . These authors selected the IN and OL concentrations based on a good solubility of fibers in the film‐forming solutions and following the requirements of The Code of Federal Regulations (Title 21, Part 101.54) for prebiotic effect of functional foods.…”

“…The excess of coating material was allowed to drip off for 1 min. Only alginate‐coated fruits were submerged again for 2 min in a calcium chloride (20 g kg −1 ) cross‐linking solution . Coated blueberries were air dried at room temperature on a stainless steel screen for 30 min.…”

“…Little information is available regarding the impact of dietary fibers incorporated into edible films and coatings on quality of ready‐to‐eat fruits. A recent study demonstrated that gellan gum ECs enriched with apple fiber enhanced antioxidant properties, microbiological and sensory quality of fresh‐cut ‘Golden Delicious’ apples . As far as we know, the incorporation of dietary fibers into ECs applied for preserving quality and improving nutritional properties of ready‐to‐eat fresh blueberries has not been studied yet.…”

Natural Pectin Polysaccharides as Edible Coatings

“…Moreira et al introduced apple fiber and inulin into pectins solutions as edible coatings in fresh-cut "Golden delicious" apples evaluating the effect on the quality attributes [75]. Ascorbic acid was also added as antioxidant.…”