Stability, solubility, mechanical and barrier properties of cassava starch – Carnauba wax edible coatings to preserve fresh-cut apples

This study aimed to determine the effect of edible coatings based on whey protein isolate and essential oils (lemon and lemongrass) on the colour, hardness, polyphenols and flavonoids content, structure, and sensory attributes of fresh-cut pears during storage at 4 °C. The optical and barrier properties of the edible films were also determined. Analysed films showed good transparency (Lightness 86.6–95.0) and excellent oxygen and carbon dioxide permeability, which were reduced due to the presence of lemon and lemongrass essential oils. Pears were coated by immersion in a solution containing 8% of whey protein isolate and the addition of lemon oil at 1.0% or lemongrass essential oil at 0.5%. Coating caused a reduction in colour changes, loss in hardness, polyphenols and flavonoids. The study showed that the highest efficiency was demonstrated by the whey protein isolate coatings without the addition of essential oils by preserving the colour and firmness of fresh-cut pears. For these samples, the highest sensory acceptability was also achieved.

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Effect of active pectin edible coatings on the safety and quality of fresh‐cut apple

International Journal of Food Science & Technology ◽

10.1111/ijfs.15059 ◽

2021 ◽

Author(s):

Farah Naqash ◽

F.A. Masoodi ◽

Omeera Ayob ◽

Sadaf Parvez

Keyword(s):

Edible Coatings ◽

Fresh Cut

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Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid

Food Hydrocolloids ◽

10.1016/j.foodhyd.2013.11.013 ◽

2014 ◽

Vol 38 ◽

pp. 20-27 ◽

Cited By ~ 99

Author(s):

Marcela Chiumarelli ◽

Miriam D. Hubinger

Keyword(s):

Stearic Acid ◽

Edible Films ◽

Cassava Starch ◽

Carnauba Wax

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Effect of poly-ε-lysine incorporated into alginate-based edible coatings on microbial and physicochemical properties of fresh-cut kiwifruit

Postharvest Biology and Technology ◽

10.1016/j.postharvbio.2017.08.014 ◽

2017 ◽

Vol 134 ◽

pp. 114-121 ◽

Cited By ~ 11

Author(s):

Shunfeng Li ◽

Lihua Zhang ◽

Mengpei Liu ◽

Xiaoyuan Wang ◽

Guangyuan Zhao ◽

...

Keyword(s):

Physicochemical Properties ◽

Edible Coatings ◽

Fresh Cut

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Physical-chemical and Microbiological Characteristics of Organic Strawberries Conserved with Biofilms and Refrigeration

Journal of Food Research ◽

10.5539/jfr.v1n3p247 ◽

2012 ◽

Vol 1 (3) ◽

pp. 247

Author(s):

Raquel Pires Campos ◽

Angela Kwiatkowski ◽

Carolina Dario Tonhi ◽

Edmar Clemente

Keyword(s):

Mass Loss ◽

Cassava Starch ◽

Edible Coatings ◽

Chemical Analyses ◽

Organic System ◽

Titrable Acidity ◽

Physical Chemical ◽

Microbiological Characteristics

Biodegrabable and edible coatings were applied on fresh strawberries (<em>Fragaria </em>x <em>ananassa Duch</em>), ‘Camarosa cultivar’, produced in organic system and stored at 10ºC for nine days. Color, mass loss, incidence of rottenness and chemical analyses contents was evaluated. Suspension of cassava starch and grains of kefir milk reduced evolution of fruit coloration when compared uncoated fruits. Treatment associated cassava starch and kefir liquid resulted in a lower rottenness incidence and less mass loss of the fruits, is therefore recommended for postharvest organic strawberries. Anthocyanin and titrable acidity contents increased during storage, regardless of the treatments in general.

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