Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes

Calcium chloride (CaCl2) has been widely used to maintain the quality of fresh-cut fruits and vegetables because it stabilizes and strengthens the membrane system against fungal attacks. It is mainly applied via spray coating and dip coating techniques. This study explored a method of incorporating calcium chloride extracted from eggshells in a packaging material, thermoplastic starch (TPS), via a hot-melt extrusion process. The composites were characterized by FTIR, DSC, SEM-EDX and tensile testing. FTIR confirmed the chemical reactions between CaCl2 and TPS. DSC results showed a significant decrease in the heat of fusion by adding 20 wt% of CaCl2 content in TPS, indicating a drop in the degree of crystallinity. The Young’s modulus of TPS was not significantly affected by the incorporation of 10 wt% CaCl2 (P = 0.968), but reduced notably with the addition of 20 wt% CaCl2 (P = 0.05), indicating the plasticizer effect of the CaCl2. Physiochemical analysis of fresh-cut apple slices was assessed. Samples placed on the surface of the TPS/CaCl2 composites displayed less pH reduction, reduced antioxidant activity, more weight loss and increased reducing sugar compared to the samples placed on the surface of virgin TPS films. CaCl2 released from the TPS/CaCl2 films was measured and their antimicrobial activity was confirmed by bacterial inhibitory growth assessment. Fungal growth was observed on apple slices placed on virgin TPS film by day 21 while apple slices placed on TPS/CaCl2 20 wt% composites did not support any fungal growth for 28 days. In summary, TPS and eggshell-extracted CaCl2 showed the ability to maintain the quality of fresh-cut apples, and TPS/CaCl2 10 wt% composite could be a good option as a packaging material for fresh-cut fruits due to active antimicrobial activity and maintained Young’s modulus.

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Effect of calcium chloride extracted from eggshell in maintaining quality of selected fresh-cut fruits

International Journal Of Recycling of Organic Waste in Agriculture ◽

10.1007/s40093-019-0260-z ◽

2019 ◽

Vol 8 (S1) ◽

pp. 27-36 ◽

Cited By ~ 1

Author(s):

Rohit J. Thakur ◽

Hamad Shaikh ◽

Yogesh Gat ◽

Roji B. Waghmare

Keyword(s):

Calcium Chloride ◽

Fresh Cut

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Effect of Salicylic Acid, Calcium Chloride and Calcium Lactate Applications on Quality Attributes of Minimally-Processed â€˜Wonderfulâ€™ Pomegranate Arils

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha44210534 ◽

2016 ◽

Vol 44 (2) ◽

pp. 508-517 ◽

Cited By ~ 3

Author(s):

Samar A.M.A. SHAARAWI ◽

Assem S.E. SALEM ◽

Ibrahim M.K. ELMAGHRABY ◽

Eman A.A. ABD EL-MONIEM

Keyword(s):

Salicylic Acid ◽

Calcium Chloride ◽

Quality Parameters ◽

Calcium Lactate ◽

Soluble Solids ◽

Hue Angle ◽

Colour Development ◽

And Control ◽

Pomegranate Arils

â€˜Wonderfulâ€™ pomegranate arils were treated with 0.5% and 1% of calcium chloride, 0.5% and 1% of calcium lactate, and salicylic acid (1 and 2 mM), then treated and untreated (control) arils packaged in clean (sterilized) plastic containers. Fresh produce was then stored at 5Â±1 â„ƒ. Assessment of arils quality was carried out at 3-day intervals by evaluating the following quality parameters: appearance, decay, off odor, flavor, total soluble solids, acidity, anthocyanin and vitamin C content, firmness, colour development (L* value and hue angle), and microbial load. Pomegranate arils treated with salicylic acid, calcium chloride, and calcium lactate maintained a general good quality and appearance up to 12 days of storage at 5Â±1 â„ƒ, with no visible decay and off odor development. The total microbial population was lower in arils treated with salicylic acid, in comparison to treatments with calcium chloride, calcium lactate and control arils. All treatments scored above the limit of marketability, maintaining good quality of fresh-cut produce during storage. However, the use of salicylic acid and calcium chloride helped to keep a better overall quality of arils at the end of the 12-day storage at 5Â±1 â„ƒ.

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Effectiveness of Calcium Chloride and Calcium Lactate on Maintenance of Textural and Sensory Qualities of Fresh-Cut Mangos

Journal of Food Science ◽

10.1111/1750-3841.12446 ◽

2014 ◽

Vol 79 (5) ◽

pp. C786-C794 ◽

Cited By ~ 22

Author(s):

Panita Ngamchuachit ◽

Hanne K. Sivertsen ◽

Elizabeth J. Mitcham ◽

Diane M. Barrett

Keyword(s):

Calcium Chloride ◽

Calcium Lactate ◽

Sensory Qualities ◽

Fresh Cut

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High Pressure Processing Treatment of Fresh-Cut Carrots: Effect of Presoaking in Calcium Salts on Quality Parameters

Journal of Food Quality ◽

10.1155/2018/7863670 ◽

2018 ◽

Vol 2018 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Yong Yu ◽

Xiuping Jiang ◽

Hosahalli S. Ramaswamy ◽

Songming Zhu ◽

Huanhuan Li

Keyword(s):

High Pressure ◽

Calcium Chloride ◽

Calcium Gluconate ◽

Color Change ◽

Quality Parameters ◽

High Pressure Processing ◽

Calcium Lactate ◽

Evaluation Scores ◽

Fresh Cut ◽

And Control

Effect of high pressure (HP) treatment (200–600 MPa; 0–20 min) on quality of fresh-cut carrot slices was evaluated after presoaking in selected calcium salt solutions (1% calcium chloride, 1% calcium lactate, 1% calcium gluconate, and distilled water as control) for one hour. Results showed that calcium chloride (CaCl2) solution pretreatment was most effective for preserving the hardness of carrot slices at 400 and 600 MPa and this treatment also resulted in the least amount of color change in carrots, followed by calcium lactate, gluconate, and control pretreatments. The average sensory evaluation scores during 9 days of refrigerated storage at 4°C in control, CaCl2, calcium lactate, and calcium gluconate presoaking treatments followed by HP treatment were 6.4 ± 0.5, 8.0 ± 0.5, 7.8 ± 0.4, and 7.6 ± 0.3, respectively, on a zero to 9 scale for quality.

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