The Effect of Tapioca-Starch Edible Coating on Quality of Fresh-Cut Cauliflower During Storage

Abstract

The purpose of this study is to determine preventing browning of cut surface of fresh-cut cauliflower using edible coating. Three different contrentration of tapioca-starch solution (5, 10 and 20 g/L) was used, and gelatine was added at the stable concentration (2.5 g/L). The fresh-cut cauliflower stalk was dipped these solutions for 5 minutes, then dried, packaged and stored at 4 o C and 85-90% RH for 28 days. Poliphenol oxydase (PPO) activity, total soluble solids (TSS), color L*a*b*, and h o values, weight loss, and browning rate were determined seven days intervals during storage. According to the results; PPO activity of edible coated samples were found to be higher than control. Also, hue angle values of coated samples were lower than control group. However, weight losses and browning rate of samples treated with 2,0% of tapioca-starch coating were the lowest compared to the other treatments. Also, TSS of fresh-cut cauliflower stalks coated with tapioca-starch at all doses were determined higher than control group. In conclusion, the edible coating with tapioca-starch was not effect to prevent browning. But this coating increased TSS of samples and decreased weight loss.

Edible Packaging: A Technological Update for the Sustainable Future of the Food Industry

“…They can reduce dehydration, surface darkening, and oxidative rancidity, thereby potentially enhancing the shelf life of vegetables, fruit, meat products, or shellfish [5,26]. Polysaccharide-based film coatings are effective barriers against O 2 and CO 2 at low and medium relative humidities due to their intermolecular structure [26,40,41]. Thus, due to their selective permeability, polysaccharide-based materials can be used to improve the shelf life of fresh-cut fruits and vegetables by reducing the respiration rate and gas exchange [40].…”

“…Polysaccharide-based film coatings are effective barriers against O 2 and CO 2 at low and medium relative humidities due to their intermolecular structure [26,40,41]. Thus, due to their selective permeability, polysaccharide-based materials can be used to improve the shelf life of fresh-cut fruits and vegetables by reducing the respiration rate and gas exchange [40]. However, polysaccharidebased materials provide a low barrier to moisture due to their hydrophilic nature [37].…”

Edible Food Packaging- An Overview

“…It can reduce the dehydration, and darkening of surface oxidative rancidity and thereby can potentially apply to prolong the shelf life of fruits, vegetables, shellfish, or meat products [8,12]. Polysaccharide-based film coatings are effective barriers against oxygen and carbon dioxide at low and moderate relative humidity due to their intermolecular structure [12,44,45]. So that due to their selective permeabilities, they can use to extend the shelf life of fresh-cut fruits and vegetables by reducing the respiration rate and gas exchange [44].…”

“…Polysaccharide-based film coatings are effective barriers against oxygen and carbon dioxide at low and moderate relative humidity due to their intermolecular structure [12,44,45]. So that due to their selective permeabilities, they can use to extend the shelf life of fresh-cut fruits and vegetables by reducing the respiration rate and gas exchange [44]. But they provide a low barrier to moisture because of their hydrophilic nature [18].…”