Repetitive pulsed light treatment at certain interval on fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)

Koh, Pei Chen; Adzahan, Noranizan Mohd; Karim, Roselina; Hanani, Z.A. Nur

doi:10.1016/j.ifset.2016.05.015

Cited by 36 publications

(28 citation statements)

References 39 publications

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“…Reduction of softening for fresh‐cut melon using alginate cross‐linked with CaCl 2 was also reported by Oms‐Oliu et al (). Maintenance of firmness for alginate + RPL samples was also contributed by the use of low fluences in RPL treatment that minimise cell structural damage in fresh‐cut cantaloupes (Koh et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Samples treated with alginate coating and RPL were stored at 4 ± 1 ºC and the analyses were conducted at every 4 d interval for a duration of 40 d. Previous study showed that RPL alone was effective to extend shelf life of fresh-cut cantaloupes up to 28 d (Koh et al, 2016b). Thus, a longer storage period, that is, 40 d was chosen to study the maximum shelf life of fresh-cut cantaloupes treated with combined RPL and alginate coating.…”

Section: Storage Studymentioning

confidence: 99%

“…The insignificant fluid loss for coated samples without and with RPL depicted that RPL did not have effect on the cell structure of the coated fruit. The effect of RPL was due to the use of low fluences during each treatment which minimise cell structural damage (Koh et al, 2016b). (Maftoonazad, Ramaswamy, & Marcotte, 2008).…”

Section: Fluid Lossmentioning

confidence: 99%

“…Maintenance of firmness for alginate + RPL samples was also contributed by the use of low fluences in RPL treatment that minimise cell structural damage in fresh-cut cantaloupes (Koh et al, 2016b).…”

Section: Firmnessmentioning

confidence: 99%

“…Bett-Garber, Greene, Lamikanra, Ingram, andWatson (2011), Bett-Garber, Watson, Lea, Champagne, andLamikanra (2010) also reported that the weight loss of fresh-cut cantaloupe was increased throughout the storage at 10 and 4 °C. Repetitive pulsed light treatment was able to inactivate microorganisms on fresh-cut cantaloupe under storage at 4 ± 1 °C but did not help to reduce fluid loss effectively (Koh, Noranizan, Karim, & Nur Hanani, 2016b). Most recently, Koh, Noranizan, Nur Hanani, Karim, and Rosli (2017) found that the combination of RPL treatment and alginate coating (1%, w/v) was effective to prolong shelf life of fresh-cut cantaloupe by reducing microbial degradation, preventing fluid loss and maintaining firmness, while improving its safety.…”

mentioning

confidence: 99%

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Combination of alginate coating and repetitive pulsed light for shelf life extension of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)

Koh

Adzahan

Karim

et al. 2018

J Food Process Preserv

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This study was to optimise the alginate coating formulations for shelf life extension of fresh‐cut cantaloupe treated with repetitive pulsed light (RPL). The optimised coating formulation was 1.86% alginate and 1.47% glycerol. The fresh‐cut cantaloupe was coated with the optimised coating followed by RPL using 0.9 J cm−2 at every 48 hr for the first 26 days during 40 days of storage at 4 ± 1 °C. The combined treatment prolonged the shelf life of fresh‐cut cantaloupe in term of microbiological quality with extended 28 and 24 days compared to the untreated and alginate‐coated samples, respectively. The coating reduced fluid loss of cantaloupe while maintaining its physicochemical quality, that is, headspace gas composition, firmness, colour, pH, titratable acidity and nutritional quality such as total phenolic, ascorbic acid and total carotenoid contents. Overall, the combined treatment was more effective to preserve fresh‐cut cantaloupes compared to RPL or coating alone. Practical applications Fresh‐cut cantaloupes are receiving great interest due to the benefits of convenience and fresh‐like quality provided. However, fresh‐cut cantaloupes are susceptible to microbial contamination and deterioration as a result of tissue injury caused by fresh‐cut processes. Pulsed light treatment is a nonthermal technique that can preserve fresh‐cut fruits by inactivating microorganisms. However, PL treatment alone is insufficient to preserve quality of fresh‐cut fruits. Hurdle technology by combining repetitive PL treatment and edible coating is an efficient approach for extending shelf life of fresh‐cut fruits in terms of microbiological and physicochemical properties. The results from this study contribute to the knowledge regarding the feasibility of combining RPL treatment and edible coating to further extend shelf life of fresh‐cut cantaloupes compared to the individual treatment. The knowledge can be utilised by food producers for commercialising fresh‐cut products.

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Section: Resultsmentioning

confidence: 99%

Section: Storage Studymentioning

confidence: 99%

Section: Fluid Lossmentioning

confidence: 99%

Section: Firmnessmentioning

confidence: 99%

mentioning

confidence: 99%

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Combination of alginate coating and repetitive pulsed light for shelf life extension of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)

Koh

Adzahan

Karim

et al. 2018

J Food Process Preserv

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Pulsed Light Processing in the Preservation of Juices and Fresh-Cut Fruits: A Review

Salazar-Zúñiga

Lugo‐Cervantes

Rodríguez-Campos

et al. 2022

Food Bioprocess Technol

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Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage

et al. 2019

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Fresh-cut fruits are popular due to the convenience provided. However, fresh-cut processes damage fruit tissues and reduce the shelf life of products. Pulsed light (PL) treatment is a decontamination method of foods. PL treatment given repetitively at a certain interval during storage could further extend the shelf life of fresh-cut fruits. Edible coating preserves fresh-cut fruits by providing mechanical strength and reducing respiration and water loss. This study was to evaluate the effects of alginate coating combined with repetitive pulsed light (RPL) on sensory quality and flavour of fresh-cut cantaloupes during storage. Cantaloupes were treated with alginate (1.86%, w/v) and RPL (0.9 J/cm 2 at every 48 h up to 26 days) alone or in combination. Flavour analysis of fresh-cut cantaloupes was carried out every 12 days during storage at 4 ± 1°C while sensory analysis was performed on day 32. Alginate coating and/or RPL retained sugar contents (17.92-20.01 g/kg FW for fructose, 18.77-19.98 g/kg FW for glucose and 23.02-29.41 g/kg FW for sucrose) in freshcut cantaloupes during storage. Combination of alginate with RPL reduced accumulation of lactic acid although alginate coating was more effective to minimise changes of other organic acids in fresh-cut cantaloupes. The combined treatment was also more effective than individual treatment in retaining total aroma compound concentration of freshcut cantaloupes during storage with the highest relative concentration, i.e. 3.174 on day 36. Overall, the combined alginate coating and RPL was effective to maintain the fresh-like sensory quality of fresh-cut cantaloupes with insignificant overall acceptability compared to the control.

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Repetitive pulsed light treatment at certain interval on fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)

Cited by 36 publications

References 39 publications

Combination of alginate coating and repetitive pulsed light for shelf life extension of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)

Combination of alginate coating and repetitive pulsed light for shelf life extension of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)

Pulsed Light Processing in the Preservation of Juices and Fresh-Cut Fruits: A Review

Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage

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