Xanthan Gum as a Carrier of Preservative Agents and Calcium Chloride Applied on Fresh‐Cut Apple. Issue 3 (10th June 2013)

• Record Type: Journal Article
• Authors: Freitas, Irene Rodrigues; Cortez‐Vega, William Renzo; Pizato, Sandriane; Prentice‐Hernández, Carlos; Borges, Caroline Dellinghausen
• Is Part Of: Journal of food safety. Volume 33:Issue 3(2013:Jul.)
• Page Start: 229
• Page End: 238
• Publication Date: 2013-06-10
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12044
• Languages: English
• ISSNs: 0149-6085

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfs12044-sec-0001" sec-type="section"> <p>This study aimed to evaluate xanthan gum as a carrier of preservative solution and calcium chloride in edible coating applied to fresh‐cut apple. The utilized coatings, prepared in aqueous solution, were: (T1) control, (T2) 1% glycerol, (T3) 1% glycerol and 0.5% xanthan gum, (T4) 1% glycerol, 0.5% xanthan gum and 1% CaCl<sub>2</sub> (T5) 1% CaCl<sub>2</sub> (T6) 1% ascorbic acid and 0.25% citric acid, (T7) 1% glycerol, 0.5% xanthan gum, 1% ascorbic acid and 0.25% citric acid (T8) 1% glycerol, 0.5% xanthan gum, 1% CaCl<sub>2</sub>, 1% ascorbic acid and 0.25% citric acid. The T8 treatment presented the best combination of results, with reduction of mass loss and oxidative browning, increase of firmness, lower growth of psychrotrophic microorganisms, molds and yeasts, and absence of total and thermotolerant coliforms, <italic>Escherichia coli</italic> and <italic>Salmonella</italic> sp.</p> </sec> <sec id="jfs12044-sec-0002" sec-type="section"> <title>Practical Applications</title> <p>Fresh‐cut apples are appreciated worldwide for their flavor and nutritional composition. However, their shelf life is limited by changes in color, texture, appearance and microbial growth. An alternative to try to minimize the losses and increase the shelf life of this product is the use of edible coatings, maintaining the quality parameters of fresh fruit. Xanthan gum, a thickening agent, can be used as a carrier of preservative solution (citric and ascorbic acid) and calcium chloride to be used in edible coating in fresh‐cut apples. It can be considered useful to the minimal processing industry and used as an alternative to fast food and other ready‐to‐eat products, attending the demand for healthy and convenient foodstuffs.</p> </sec> </abstract>