The preservation effect of ascorbic acid and calcium chloride modified chitosan coating on fresh-cut apples at room temperature

Liu, Xuefan; Ren, Jiaoyu; Zhu, Yue; Han, Wei; Xuan, Hongyun; Ge, Liqin

doi:10.1016/j.colsurfa.2016.05.018

Cited by 47 publications

(26 citation statements)

References 30 publications

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“…Processed product consumption trends are rapidly increasing in different food practices due to nutritional, functional and convenience aspects [1]. For example, frozen or dried apple slices are typically used in bakery or cereal applications to meet nutritional and food security needs [2,3]. Therefore, the apple processing industry aims to design products characterized by sensory and nutritional properties similar to those of fresh produce to fulfil consumer demands.…”

Section: Introductionmentioning

confidence: 99%

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

Shrestha

Kulig

Moscetti

et al. 2020

Foods

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Optimisation of processing time and pre-treatments are crucial factors prior to apple drying to produce a high-quality product. The purpose of the present study was to test the utility of physical (hot-water, HWB and steam blanching, SB) and chemical (1% ascorbic acid, AA; and 1% citric acid, CA) treatments, alone or in combination in reducing surface discolouration as well as oxidative enzyme activity in apple slices (cv. Golden Delicious and Elstar) exposed to air at room temperature for 0, 30 and 60 min. The total colour change (ΔE) for Golden Delicious was equal to 2.38, 2.68, and 4.05 after 0, 30 and 60 min of air exposure, respectively. Dipping in AA solution (1% w/v) was found to be the best treatment to limit surface discolouration of both apple cultivars. The best heat treatments to inhibit polyphenol oxidase/peroxidase enzymes activity were 70 °C HWB for Golden Delicious and 60 °C HWB for Elstar slices, both in combination with a solution of 1% AA and 1% CA. The tested apple cultivars were found to require different treatments at minimum ambient air exposure to obtain the best surface colour condition.

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Section: Introductionmentioning

confidence: 99%

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

Shrestha

Kulig

Moscetti

et al. 2020

Foods

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“…They have found out that coatings effectively retarded enzymatic browning during storage at 5 • C for 8 days, and apple slices with chitosan-coating maintained firmness with a little loss during storage. In another study, calcium chloride-chitosan coatings and chitosan-ascorbic acid coatings during storage at room temperature for 10 h were investigated [31]. Calcium treatments (calcium chloride or lactate) are broadly studied in preserving the quality of fresh-cut fruit and vegatables.…”

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confidence: 99%

Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Özdemir

Gökmen

2019

Coatings

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Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers' preferences. In this study chitosan and ascorbic acid based film was used to improve the shelf-life of fresh-cut apples. Fresh-cut apple cubes were dipped in water (control), ascorbic acid (1%) or mixtures of chitosan-ascorbic acid in different ratios (1%:1%, 2%:2% or 1%:5%) for 5 min. After draining, fresh-cut apples were packed in sterile polypropylene jars and stored at 5 • C for 14 days. The treatment with chitosan and ascorbic acid suppressed browning, retained flesh firmness and maintained phenolic compounds throughout the storage period. Moreover, the treatment with chitosan-ascorbic acid significantly retarded the microbial growth during storage. Those findings suggested that the best performance was acquired in 1% chitosan and 5% ascorbic acid coating. That coating could be practical and useful to prolonging the chemical and microbial shelf lives of fresh-cut apples during refrigerated storage. Coatings 2019, 9, 503 2 of 12 packaging [8], chemical treatments [9], thermal treatments [10], edible coatings [11-13] and hurdle technologies [12,14]. Among these methods, edible coatings have been recently gained more interest than others in food preservation. Edible films and coatings are natural polymers which control moisture transfer, gas exchange, respiration and oxidative reaction rates during handling, storage and transportation of the fresh produce [15,16]. Carbohydrates, proteins, gums, lipids or starch-based edible films can be used as a coating material for fresh-cut products.Chitosan is a carbohydrate-based biopolymer. It is an amino polysaccharide composed of randomly distributed β-(1-4)-linked D-glucosamine and N-acetyl-d-glucosamine units [17][18][19]. Chitosan based edible films and coatings have great potential in the preservation of fruit and vegetables [20][21][22]. Chitosan and its derivatives have an ability to inhibit the growth of yeasts, molds and bacteria [23][24][25]. However, the application of chitosan is limited due to its insolubility at neutral pH [26]. To overcome this disadvantage and to improve solubility of chitosan, different acids were used to decrease pH values below pH 6 to improve chitosan solubility [16,21,[27][28][29]. Qi et al. 2011 [30] studied the effect of chitosan, ascorbic acid and calcium chloride on fresh-cut fuji apples. They used citric acid to dissolve chitosan and prepared film solutions by adding calcium chloride and ascorbic acid. They have found out that coatings effectively retarded enzymatic browning during storage at 5 • C for 8 days, and apple slices with chitosan-coating maintained firmness with a little loss during storage. In another study, calcium chloride-chitosan coatings and chitosan-ascorbic acid coatings during storage at room temperature for 10 h were investigated [31]. Calcium treatments (calcium chloride or lactate) are broadly studied in preserving the quality of fresh-cut fruit and vegatables. There ar...

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“…The electrical conductivity of the samples was measured according to Liu et al (2016), with minor modifications. Three pieces of fruit steel core probe (10 mm diameter, 1 mm thickness), shaken 3 times and immersed in 25 mL of distilled water at 25 °C for 2 hours, were used to determine the first electrical conductivity (E.C) (C.0) with the DDS-307A conductivity meter (Leici Inc., Shanghai, China).…”

Section: Electrical Conductivity Measurementsmentioning

confidence: 99%

“…The total soluble solids value of fruits and vegetables is important for the taste of fresh commodities (Ikeda et al, 2013). Coating treatments cause the slowdown of of fruits and vegetable metabolic activity, leading to a reduction of degradation reactions of polysaccharides (Liu et al, 2016). At the begining of storage, SSC approximated to 4 % in all the treatment.…”

Section: Firmness (N) and Ssc (%) Measurementsmentioning

confidence: 99%

“…When plant resistance decreases after harvesting, they show an extreme development and lead to a rapid deterioration of the plant (Goyeneche et al, 2015). CaCl 2 and chitosan strengthen the structure of the cell wall and prevent the deterioration of fruits and vegetables after harvest and thus provide a protective barrier for fruits and vegetables (Liu et al, 2016).…”

Section: Microbiological Analysismentioning

confidence: 99%

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Effects of the coating and calcium application on the quality and shelf life of radishes

Tulin¹,

Eryol²

2019

J Proc Ener Agri

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Local Kadirli radises were harvested and divided into four different groups. The crops were selected according to their uniformity, and then cut manually using a sharp knife. Treatments with 1 % calcium chloride, 1 % chitosan coating and 1 % calcium chloride + 1 % chitosan coating were applied to the fresh-cut radish slice samples and stored in a polypropylene box at 0 ° C in the 90 % relative humidity for 12 days. The treated fresh-cut radish samples were analyzed for mass loss, firmness, ethylene production, color (Chroma), sensory analysis, chemical (TSS, pH), microbiological and E.C. membrane integrity for 3-day intervals during storage. When the data obtained from the study were evaluated, it was determined that the calcium chloride application had significant effects on the mass loss (%) and firmness (N) of the samples examined, whereas CaCI 2 exerted a significant impact on the firmness and E.C. (%) membrane integrity of the samples examined. According to the results of microbiological analysis, the chitosan application was found to exert a notabe effect on the development of total aerobic bacteria. REZIMELokalne Kadirli rotkvice su podeljen je u četiri grupe, odmah nakon ubiranja. Rotkvice su podeljen je u odnosu na njihovu uniformnost, a potom su ručno rezane sa oštrim nožem. Tretmani sa 1% kalcijum hloridom, 1% hitozanom, i 1% kalcijum hloridom +1% hitozanom su primenjeni na sveže izrezane uzorke i skladištene u polipropilenske kutije na 0°C sa 90% relativne vlažnosti vazduha u trajanju od 12 dana. Tretirani sveže rezani uzorci su analizirani prema gubitku mase, čvrstini, proizvodnji etilena, boji (hromatičnosti), senzornim osobinama, hemijskom sastavu (TSS, pH), mikrobiološkim osobinama, i postojanosti membrane u trajanju od 3 dana tokom skladištenja. Procenom dobijenih podataka, definisan je značajan efekat tretmana kalcijum hloridom na maseni gubitak (%) i čvrstinu (N) uzorka, dok CaCI 2 pokazuje značajan učinak na čvrstoću i postojanost membrane uzorka. Prema razultatima mikrobiološke analize, upotreba hitozana ima primetan efekat na razvoj aerobnih bakterija.Ključne reči: kalcijum hlorid, hitozan, čvrstoća, zveže sečene rotkvice, skladištenje.

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The preservation effect of ascorbic acid and calcium chloride modified chitosan coating on fresh-cut apples at room temperature

Cited by 47 publications

References 30 publications

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Effects of the coating and calcium application on the quality and shelf life of radishes

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