Comparison of biopolymer-based edible coatings incorporating Piper nigrum and Schinus terebinthifolia applied on minimally processed pineapple

PurposeThe purpose of this study was to prepare alginate and chitosan-based edible coatings incorporating Schinus terebinthifolia and Piper nigrum essential oils. The prepared films were applied on minimally processed pineapple to study the microbial inhibition of Gram + and Gram – bacteria and fungi and to evaluate the shelf life of the minimally processed fruit.Design/methodology/approachIn this study alginate and chitosan-based edible coating were prepared and applied on minimally processed pineapple. The edible coatings were evaluated microscopically, by the power of reducing microbial contamination, by the shelf-life improvement.FindingsThis study demonstrates that the incorporation of the essential oils P. nigrum and S. terebinthifolia contributed to the inhibition of all the microorganisms studied and improved the shelf life of minimally processed pineapple. This is especially true for P. nigrum in the chitosan-based edible coating, where the shelf life was improved by 45 days.Research limitations/implicationsBecause of the pandemic, it was not possible to perform the sensory analyses of the antimicrobial alginate and chitosan-based edible coatings prepared.Practical implicationsFrom the results obtained, it is possible to state that the antimicrobial alginate and chitosan-based edible coatings incorporating S. terebinthifolia and P. nigrum essential oils can be used on minimally processed fruits and prolong their shelf life.Social implicationsDue to the lifestyle of modern consumers, who demand speed and practicality and the need to consume fruits for health and quality of life, minimally processed fruits covered with edible coatings incorporating natural antimicrobial additives can provide a practical solution.Originality/valueTo the best of the authors’ knowledge, this is the first time that alginate and chitosan-based edible coatings that incorporate P. nigrum and S. terebinthifolia applied on minimally processed fruit, have been studied.

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Evaluation of the shelf-life extension of fresh-cut pineapple (Smooth cayenne) by application of different edible coatings

British Food Journal ◽

10.1108/bfj-11-2018-0780 ◽

2019 ◽

Vol 121 (7) ◽

pp. 1592-1604 ◽

Cited By ~ 3

Author(s):

Sandriane Pizato ◽

Raquel Costa Chevalier ◽

Marcela Félix Dos Santos ◽

Tailine Saturnino Da Costa ◽

Rosalinda Arévalo Pinedo ◽

...

Keyword(s):

Mass Loss ◽

Shelf Life ◽

Control Sample ◽

Soluble Solids ◽

Life Extension ◽

Control Treatment ◽

Small Scale ◽

Edible Coatings ◽

Minimally Processed ◽

Content Type

Purpose The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjected to the use of different edible coatings. Design/methodology/approach The pineapples were peeled and cut into cubes. The gums were prepared by dissolving them in distilled water and then heated to total dissolution. After calcium chloride, citric acid and ascorbic acid and glycerol were added in the solutions. The pieces of pineapple were completely submerged in the respective solutions and then drained. Four treatments were obtained, namely: T1 – control treatment (pineapple without coating); T2 – pectin; T3 – tara; T4 – xanthan. The cubes were stored in PET by 12 days at 4±1°C. Analyzes were carried out of mass loss, pH, titratable acidity, soluble solids, microbiological and sensory analysis. Findings It was possible to observe that the use of evaluated coatings was efficient to maintain the conservation of minimally processed pineapple in all analyzes, when compared with the control sample. The treatment with tara gum showed the best results to those obtained by the other studied gums. Practical implications The study may help small-scale establishments to increase the shelf-life of minimally processed pineapple. Originality/value Tara gum reduced the mass loss, delayed the microbial growth and maintained the sensorial quality of minimally processed pineapples for a longer time.

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Application of edible coatings on fresh and minimally processed fruits: a review

Nutrition & Food Science ◽

10.1108/nfs-08-2018-0246 ◽

2019 ◽

Vol 49 (4) ◽

pp. 713-738 ◽

Cited By ~ 4

Author(s):

Poorva Sharma ◽

Bababode Adesegun Kehinde ◽

Shubhneet Kaur ◽

Pratibha Vyas

Keyword(s):

Shelf Life ◽

Scientific Information ◽

Relevant Information ◽

Edible Coating ◽

Minimally Processed ◽

Content Type ◽

Pollution Problem ◽

Quality Of Food ◽

Ripening Rate

Purpose This paper aims to update with information about edible coating on minimally processed and fresh fruits, focussing on the composition, active ingredients, antimicrobial concentration and their effect on ripening rate, phytonutrients retention and shelf-life of fruits. In future, the data will be helpful for the processors to select the best coating material and its effective concentration for different fresh and minimally processed fruits. Design/methodology/approach Major scientific information was collected from Scopus, Web of Science, Mendeley and Google Scholar. Several key words such as postharvest, edible coating, phytonutrients, shelf-life enhancement, bioactive compounds, minimally processed fruits and antimicrobial compounds were used to find the data. Relevant information was collected by using 90 recent research and review articles. Findings The main findings of this comprehensive review are to improve the quality of fruits, to meet the next-generation food security needs. However, in the process of achieving the goal of improving quality of food produce, embrace of synthetic, non-biodegradable packaging materials have increased, creating serious pollution problem. Amidst several alternatives for replacement of synthetic packaging, the option of biodegradable films and coatings showed promising results. Originality/value The paper represents recent information about the edible coating used for the enhancement of shelf-life of fresh and minimally processed fruits.

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Edible active coatings incorporated with Cinnamomum cassia and Myristica fragrans essential oils to improve shelf-life of minimally processed apples

Ciência Rural ◽

10.1590/0103-8478cr20180447 ◽

2018 ◽

Vol 48 (12) ◽

Cited By ~ 1

Author(s):

Sabrina Miqueletti dos Santos ◽

Geoffroy Roger Pointer Malpass ◽

Mônica Hitomi Okura ◽

Ana Claudia Granato

Keyword(s):

Escherichia Coli ◽

Essential Oils ◽

Shelf Life ◽

Enzymatic Browning ◽

Edible Coatings ◽

Minimally Processed ◽

E Coli ◽

Cinnamomum Cassia ◽

Penicillium Commune ◽

Sensory Tests

ABSTRACT: The effect of the incorporation of cinnamon (Cinnamomum cassia) and nut meg (Myristicafragrans) essential oils in alginate-based edible coatings that were applied on minimally processed apples, is reported. The minimum inhibitory concentrations were 1.25mg.mL-1 (cinnamon) and 2.50mg.mL-1 (nutmeg), against both Escherichia coli and Penicillium commune. Over storage periods there was a significant reduction in the E. coli and P. commune counts compared to the control. The extent of enzymatic browning was also significantly reduced in the coated samples. In the coated minimally processed apples sensory tests, the flavor had the lowest rating of the properties analyzed, for both treatments, followed by aroma and firmness.

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ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

10.31219/osf.io/yxjcu ◽

2020 ◽

Author(s):

Renu Jaisinghani ◽

Vishnu Vasant Dayare

Keyword(s):

Shelf Life ◽

Antimicrobial Properties ◽

Edible Coating ◽

Dilution Method ◽

Citrus Limon ◽

Edible Coatings ◽

Lemon Peel ◽

Fruit Shelf Life ◽

Broth Dilution ◽

Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

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