Edible coatings enriched with essential oils for extending the shelf‐life of 'Bravo de Esmolfe' fresh‐cut apples. (30th October 2015)

• Record Type: Journal Article
• Authors: Guerreiro, Adriana C.; Gago, Custódia M. L.; Faleiro, Maria L.; Miguel, Maria G. C.; Antunes, Maria D. C.
• Is Part Of: International journal of food science & technology. Volume 51:Number 1(2016)
• Page Start: 87
• Page End: 95
• Publication Date: 2015-10-30
• Subjects: Alginate -- apples -- edible coating -- fresh‐cut -- pectin; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12949
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Edible coatings based on sodium alginate (AL) and pectin (PE) at 1% and 2%(w/v) enriched with eugenol (Eug) and citral (Cit) at minimum inhibitory concentrations (MIC) (0.10% and 0.15%) and double MIC were used to preserve the quality of fresh‐cut apples 'Bravo de Esmolfe'. Samples were taken, through 14 day at 4 °C, for analysis of colour CIE( L * h ° C *), firmness, °Brix, weight loss, antioxidant activity (TEAC), microbial growth and taste panels. With those quality characteristics, three groups were formed by the principal component and hierarchical cluster analysis, for each coating base (AL or PE). Based on, for each quality parameter measured, the mean closest value to the one at harvest for colour, higher value for firmness, °Brix and TEAC, and lower value for weight loss and microbial spoilage, the best group was selected for AL and PE. From each group, two edible coatings with the highest scores in overall acceptability were selected for fresh‐cut apples: AL2% + Eug 0.1%, AL2% + Cit 0.15% + Eug 0.1%, PE 2% + Cit 0.15% and PE 2% + Eug 0.2%. Abstract : Best edible coatings for 'Bravo de Esmolfe' fresh‐cut apple.