Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings

Abstract

19Pulsed light (PL) has received considerable attention during the last years as a non-20 thermal method for the superficial decontamination of fresh foods. The aim of the 21 present study was to evaluate the quality attributes of fresh-cut 'Golden Delicious' 22 apples as affected by the combined application of a pulsed light treatment (12 J/ cm 2 ) 23 and a gellan-gum based (0.5% w/v) edible coating enriched with apple fiber. Changes 24 in color, firmness, antioxidant capacity, microbial growth and sensory attributes were 25 determined during 14 days of storage at 4 °C. The combined application of coating 26 and PL treatment retarded the microbiological deterioration of fresh-cut apples and 27 maintained the sensory attribute scores above the rejection limits after prolonged 28 storage. Incorporation of fiber in the coating formulation did not curb the sensory 29 acceptability of apple cubes. Results show that the use of a gellan-gum based coating 30 incorporating apple fiber followed by the application of a PL treatment significantly 31 reduced softening and browning of apple pieces through storage. 32Our results reveal that PL treatments applied to gellan-coated fresh-cut apples can be 33 used to decontaminate the cut fruit surface without dramatically affecting its fresh-34 like quality attributes, thus conferring prebiotic potential and contributing to their 35 shelf-life extension.36 37

Effects of pulsed light treatments and pectin edible coatings on the quality of fresh‐cut apples: a hurdle technology approach

“…In the current study, shielding of microorganisms by the rough apple surface and internalization into the apple tissue could have had an important influence on the inactivation pattern . On the other hand, combination of PL treatment and pectin coating was not found to be antagonistic, as observed by Moreira et al in a recent study when a gellan gum‐based coating was used in the same fruit matrix.…”

“…There is limited information regarding the antimicrobial effectiveness of PL as affected by edible coatings. Recently, Moreira et al evaluated the combined application of a PL treatment and a gellan gum‐based coating on the shelf‐life of fresh‐cut apples, concluding that the blockage of a certain part of the UV radiation could result in a reduction of the decontaminating effect of PL. However, the results may differ for one coating to another.…”

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

“…Ramos-Villarroel et al (2011) achieved a better maintenance in color and firmness of fresh-cut avocado by using PL combined with L-cysteine (2%), citric acid (1%), and calcium lactate (1%). However, most of the current combined methods focus on chemical solutions or edible coatings Moreira, Tomadoni, Martín-Belloso, & Soliva-Fortuny, 2015; Ramos-Villarroel, Martín-Belloso, & Soliva-Fortuny, 2011; Ramos-Villarroel, Martín-Belloso, & Soliva-Fortuny, 2015). Therefore, further works need to be done for a better understanding and then more attention should be paid to an improved application of pulsed light combined with other proper technologies.…”

Processing and Preservation of Fresh-Cut Fruit and Vegetable Products

“…Wounding stress also activates phenylalanine ammonia lyase (PAL) -an enzyme responsible for synthesis of phenolic compounds in plant tissues. For example, carrots synthesize lignin along wound barriers [127]. Flavonoid contents of fresh-cut papaya significantly increased at storage conditions of 20°C at 24, 36 and 48 h when treated with 405 nm LED illumination [125].…”