Gas exchange in cut apples with bilayer coatings

Wong, Dominic W. S.; Tillin, Sandra J.; Hudson, J. S.; Pavláth, Attila E.

doi:10.1021/jf00046a037

Cited by 102 publications

(48 citation statements)

References 20 publications

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“…A clear understanding of how an edible coating will work on different produce is not easy, because the response of different commodities will differ significantly with the cultivar and storage conditions. In fact, it has been demonstrated that the respiration rate of apple slices decreased 20% when coated with a film based on whey protein [14], and the rate of ethylene production decreased by about 90% when apple slices were coated with a polysaccharide/lipid bilayer coating [15].…”

Section: Edible Coatingsmentioning

confidence: 99%

Edible Coatings Enriched with Essential Oils and their Compounds for Fresh and Fresh-cut Fruit

Antunes

Gago²,

Cavaco³

et al. 2012

FNA

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Fresh fruit and vegetables consumption has increased in the past few years due to the enhanced awareness of consumers for healthy food. However, these products are highly perishable, and losses can be of great significance if postharvest correct management is not provided. Fresh-cut products are of increasing importance, since they are presented to the consumer in a state that allows for direct and immediate consumption. However, those products are even more perishable since cutting can induce a series of senescence associated responses to wounding, and are more susceptible to microbial spoilage. Edible coatings, which intend to reduce ripening processes and protect the fruit from water loss and spoilage may be a good way to enhance the shelf life of these products. More recently, the inclusion of additives into these edible coatings to increase their effectiveness, such as essential oils and their constituents with antimicrobial and antioxidant activities, has been reported and patented.

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Section: Edible Coatingsmentioning

confidence: 99%

Edible Coatings Enriched with Essential Oils and their Compounds for Fresh and Fresh-cut Fruit

Antunes

Gago²,

Cavaco³

et al. 2012

FNA

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“…In general, polysaccharide-based coatings have been used to extend the shelf-life of fruit by reducing respiration and gas exchange (Nísperos-Carriedo, 1994;Nussinovitch, 1997). Edible coating with pectin or gellanlipid can significantly reduce respiration and ethylene production of fresh-cut apple during storage (Wong et al, 1994). Alginate and gellan-based edible coatings have been shown to effectively prolong the shelf-life of 'Fuji' apple compared to uncoated slices (Rojas-Graü et al, 2008a).…”

Section: Introductionmentioning

confidence: 99%

Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage

Chiabrando¹,

Giacalone²

2015

Quality Assurance and Safety of Crops & Foods

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“…Em maçãs minimamente processadas, o escurecimento enzimático é a principal causa de deterioração. Wong et al (1994) propuseram o uso de solução conservadora (ácido ascórbico, ácido cítrico, cloreto de cálcio e cloreto de sódio) para vegetais MP. As principais funções esperadas desta solução são evitar ou minimizar o escurecimento dos tecidos, a perda do aroma e do sabor, mudanças na textura, redução na qualidade nutricional, além de propriedades antimicrobianas.…”

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Conservação de maçã minimamente processada com o uso de películas comestíveis

Fontes

Sarmento

Spoto

et al. 2008

Ciênc. Tecnol. Aliment.

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Uma tendência crescente na atualidade são os vegetais Minimamente Processados (MP), ou seja, frutas e hortaliças que tenham sido submetidas a qualquer alteração física que mantenha seu estado fresco. Este processamento inclui as operações de seleção, lavagem, sanitização, descascamento, corte, centrifugação, embalagem, armazenamento e comercialização (MORETTI, 1999).As alterações por deterioração fisiológica nos MP ocorrem especialmente devido às injúrias nos tecidos, geralmente reduzindo o período de conservação. Essas injúrias nos tecidos vegetais resultam da manipulação e processamento, como os danos mecânicos, que promovem contato maior entre as enzimas e substratos, induzindo reações enzimáticas indesejáveis, perda de íons e de outros compostos celulares e perda de umidade. Muitos vegetais defendem-se aumentando a respiração, a produção de etileno, a atividade das enzimas responsáveis pelo escurecimento e o desenvolvimento de sabores e odores desagradáveis, além do amolecimento dos tecidos (BALDWIN; NISPEROS-CARRIEDO; BAKER, 1995). Gil et al. (1998) relataram que, em maçãs da variedade Fuji minimamente processadas, o uso de atmosfera livre de oxigênio associado à imersão em ácido ascórbico foi efetivo no controle do escurecimento enzimático. Os mesmos autores não recomendam o uso isolado da atmosfera livre de oxigênio em função de seu efeito sobre as características organolépticas e segurança microbiológica das maçãs, sugerindo novos estudos nesse sentido. Em maçãs minimamente processadas, o escurecimento enzimático é a principal causa de deterioração. Wong et al. (1994) propuseram o uso de solução conservadora (ácido ascórbico, ácido cítrico, cloreto de cálcio e cloreto de sódio) para vegetais MP. As principais funções esperadas desta solução são evitar ou minimizar o escurecimento dos tecidos, a perda do aroma e do sabor, mudanças na textura, redução na qualidade nutricional, além de propriedades antimicrobianas. AbstractThe effect of edible coatings on the preservation of the Minimally Processed (MP) Royal Gala apples under refrigerated storage for 13 days was studied. The treatments were: the control solution, preserving solution (1% of acid ascorbic; 0,5% of citric acid; 0,7% of NaCl; 0,25% of CaCl 2 ), manioc starch (3%), and sodium alginate (2%) with CaCl 2 . The preserving solution decreased the respiratory and the ethylene production rate and showed a lighter pulp. The coatings decreased the respiratory rate by 38% and the ethylene production by 50%. The alginate was the most efficient, and it presented a better retention of moisture up to the 9th day of storage. The control presented less firmness at during storage, but the other treatments presented the opposite. Apples with alginate presented less acidity and a darker coloration because of the pH and the coloration of the filmogenic solution. Keywords: apple, minimal processing, edible coating. ResumoO objetivo do trabalho foi avaliar o efeito de películas comestíveis na conservação de maçãs da cultivar Royal Gala Minimamente Processadas (MP) du...

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Gas exchange in cut apples with bilayer coatings

Cited by 102 publications

References 20 publications

Edible Coatings Enriched with Essential Oils and their Compounds for Fresh and Fresh-cut Fruit

Edible Coatings Enriched with Essential Oils and their Compounds for Fresh and Fresh-cut Fruit

Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage

Conservação de maçã minimamente processada com o uso de películas comestíveis

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