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

2019 ◽  
Vol 121 (7) ◽  
pp. 1592-1604 ◽  
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.

scholarly journals Conservation of Sweet Grape tomatoes using albumin coatings containing phenolic compounds of Spirulina sp. LEB-18.

2017 ◽  
Vol 8 (4) ◽  
pp. 128
Author(s):  
Anelise Christ Ribeiro ◽  
Rui Carlos Zambiazi ◽  
Leonor Almeida de Souza Soares
Keyword(s):  
Phenolic Compounds ◽  
Mass Loss ◽  
Shelf Life ◽  
Visual Analysis ◽  
Water Immersion ◽  
Control Sample ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Phenolic Extracts

The objective of this study was to evaluate the influence of protein globulin-based films and with addition of phenolic compounds extracted from Spirulina sp. LEB-18 in the conservation of tomatoes "Sweet Grape". For this, the tomatoes were immersed for one min in edible coatings, the first based on phenolic extracts derived from Spirulina sp. LEB-18 and ovalbumin (extracted from eggwhite), and the second based just on ovalbumin, beyond the control sample with only water immersion. Tests of pH, of titratable acidity, of color, of soluble solids, of mass loss and visual analysis were taken every 96 h during the 20 day period. The results show that the coating made with phenolic compounds increased the shelf life of tomatoes type "sweet grape".

scholarly journals Biopreservation of Fresh Strawberries by Carboxymethyl Cellulose Edible Coatings Enriched with a Bacteriocin from Bacillus methylotrophicus BM47

2019 ◽  
Vol 57 (2) ◽  
pp. 230-237 ◽  
Author(s):  
Yulian Tumbarski ◽  
Radosveta Nikolova ◽  
Nadezhda Petkova ◽  
Ivan Ivanov ◽  
Anna Lante
Keyword(s):  
Antioxidant Activity ◽  
Mass Loss ◽  
Shelf Life ◽  
Carboxymethyl Cellulose ◽  
Storage Period ◽  
Soluble Solids ◽  
Life Extension ◽  
Total Phenolic ◽  
Edible Coatings ◽  
Bacillus Methylotrophicus

Bacteriocins are a large group of antimicrobial compounds that are synthesized by representatives of the genus Bacillus and lactic acid bacteria. They are used extensively in the food industry as biopreservatives. Incorporated in the composition of edible coatings, bacteriocins can reduce microbial growth and decay incidence in perishable fruits, thus improving product shelf-life and commercial appearance. The present study aims to investigate the effect of edible coatings of 0.5 % carboxymethyl cellulose (CMC) enriched with a purified bacteriocin from Bacillus methylotrophicus BM47 on the shelf-life extension of fresh strawberries. During storage at 4 °C and 75 % relative humidity for 16 days, the measurements of mass loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, total phenolic and anthocyanin contents and antioxidant activity were made. The results demonstrate that the application of edible coatings with 0.5 % CMC and 0.5 % CMC with bacteriocin (CMC+B) led to a significant decrease of mass loss in the treated strawberries compared to the uncoated fruit. After the 8th day of storage, significant reductions in decay percentage along with the absence of fungal growth in CMC+B-coated fruit were observed in comparison with the CMC-coated and control strawberries. During the second half of the storage period, CMC and CMC+B treatments reduced TSS amount in the coated fruit compared to the control, but did not affect the increase of TA and decrease of pH values that are normally associated with postharvest changes. The CMC and CMC+B coatings did not prevent the decrease of ascorbic acid, and total phenolic and anthocyanin contents during cold storage. The application of CMC and CMC+B coatings had a significant inhibitory effect on decreasing the antioxidant activity throughout the storage period and maintained the antioxidant levels in both treatments close to the initial value of 76.8 mmol Trolox equivalents per 100 g of fresh mass.

Evaluation of the shelf-life extension and sensory properties of mahewu–A non-alcoholic fermented beverage by adding Aloe vera (Aloe barbadensis) powder

2020 ◽  
Vol 122 (11) ◽  
pp. 3419-3432
Author(s):  
Mpho Edward Mashau ◽  
Afam Israel Obiefuna Jideani ◽  
Lucy Lynn Maliwichi
Keyword(s):  
Shelf Life ◽  
Aloe Vera ◽  
Storage Period ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Life Extension ◽  
Small Scale ◽  
Aloe Barbadensis ◽  
Content Type

PurposeThe purpose of this paper is to determine the effect of adding Aloe vera powder (AVP) in the production of mahewu with the aim of determining its shelf-life and sensory qualities.Design/methodology/approachMahewu was produced at home (Sample B) and in the laboratory (Sample C) using a standard home-made procedure with the addition of AVP. A control mahewu (Sample A) was produced without AVP. Shelf-life was determined by following the chemical, microbiological, physical properties at 36 ± 2 °C for 60 days and the sensory properties of the products were also evaluated.FindingsPhysicochemical analysis revealed decreases in pH ranging between 3.3 and 2.4 from day 15–60 days of storage in all three samples. There was a significant increase (p < 0.05) in titratable acidity (0.2–1.8%) of all mahewu samples during storage. Total soluble solids were different amongst the samples from day 15 to day 60. The colour of the products was significantly different (p = 0.05) with respect to L*, a* and b* throughout the storage period. Microbiological results revealed an increase in coliforms bacteria, lactic acid bacteria, and yeast during storage. Sensory analysis showed that the control mahewu was more preferred than AVP added mahewu.Practical implicationsThe study may help small-scale brewers to increase the shelf-life of mahewu.Originality/valueResults of this study showed that the addition of AVP extended shelf-life of mahewu up to 15 days at 36 ± 2 °C.

scholarly journals Storage stability of minimally processed pinhão by using edible coatings with antimicrobial characteristics

2020 ◽  
Vol 41 (6supl2) ◽  
pp. 3093-3106
Author(s):  
Michele Krüger Vaz Moreira ◽  
◽  
Rufino Fernando Flores Cantillano ◽  
Eliezer Avila Gandra ◽  
Carla Rosane Barboza Mendonça ◽  
...  
Keyword(s):  
Vitamin C ◽  
Mass Loss ◽  
Respiratory Rate ◽  
Reducing Sugars ◽  
Storage Stability ◽  
Control Treatment ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Time Required

The pinhão shows high nutritional value; however, its consumption is still low owing to the long cooking time required because it is hard to peel, and it is susceptible to sprouting, larval infestation, and fungal contamination. Thus, this study aimed to evaluate the storage stability of minimally processed pinhão by using edible coatings with antimicrobial characteristics. The pinhões were subjected to minimal processing with the following treatments: Treatment A - control; Treatment B - chitosan; Treatment C - xanthan gum and clove essential oil. After drying, they were packed in polyethylene terephthalate and stored at 4 °C for nine days. The pinhões were analyzed for mass loss, total acidity, reducing sugars, vitamin C, color, firmness, respiratory rate, sensory characteristics, and microbial growth. In general, no differences were observed in mass loss, reducing sugars, and oxygen concentrations of the pinhões after any treatment. In addition, we observed a reduction in acidity and carbon dioxide concentrations, maintenance of color parameters, and the absence of growth of thermotolerant coliforms and coagulase-positive Staphylococcus. Although the minimal processing did not increase the respiratory rate of pinhões, it did not stop the process of seed maturation. Of the coatings evaluated, chitosan coating of the pinhões was associated with a higher content of vitamin C as well as a lower number of psychrotrophic microorganisms. The coatings did not influence the taste and aroma of the minimally processed pinhões.

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

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Camila Ianhes Martins de Araujo ◽  
Leticia Bicudo Bonato ◽  
Carolina Bragine Mangucci ◽  
Geoffroy Roger Pointer Malpass ◽  
Mônica Hitomi Okura ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Edible Coating ◽  
Piper Nigrum ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Content Type ◽  
Life Improvement ◽  
Sensory Analyses ◽  
Bacteria And Fungi

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.

scholarly journals Conservation of minimally processed apples using edible coatings made of turnip extract and xanthan gum

2016 ◽  
Vol 19 (0) ◽  
Author(s):  
Caroline Dellinghausen Borges ◽  
Carla Rosane Barboza Mendonça ◽  
Daiane Nogueira ◽  
Ederson Schwenske Hartwig ◽  
Josiane Kuhn Rutz
Keyword(s):  
Mass Loss ◽  
Xanthan Gum ◽  
Considerable Increase ◽  
Ph Value ◽  
Cost Effective ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Water Control ◽  
Minimally Processed ◽  
Interesting Alternative

Summary The objective of this study was to evaluate the potential of turnip extract and xanthan gum in the conservation of minimally processed apples. The apples were washed, sanitized with sodium hypochlorite (200 ppm) for 15 minutes, peeled, and cut into eight pieces prior to being subjected to one of the following treatments in aqueous solution: A – water (control); B – turnip extract; C – turnip extract and CaCl2; D – xanthan gum, CaCl2 and glycerol; E – turnip extract, xanthan gum, CaCl2, and glycerol. Subsequently, the freshly cut apples were dried under ventilation on nylon screens to ensure drying of the coatings, and then packed in polystyrene trays, covered with polyvinylchloride films and stored at 4 ± 1 ° C for 13 days. The following parameters were evaluated: mass loss, firmness, colouration, pH value, soluble solids, and peroxidase/polyphenoloxidase activities. The edible coatings were found to be ineffective with respect to controlling mass loss, but the minimally processed apples coated with turnip extract maintained their initial levels of colouration, firmness and pH value. A considerable increase in peroxidase activity was registered for apples treated with turnip extract, suggesting that this effect may also be responsible for the reduction in browning. No advantage could be observed for the simultaneous presence of turnip extract and xanthan gum or calcium chloride. The turnip extract may represent an interesting alternative for applications to minimally processed apples, especially as it is a natural product, easily obtained, cost effective and contributes to the nutritional quality (e.g. as a source of calcium ions).

scholarly journals PRELIMINARY STUDY ON POTENTIAL EDIBLE COATINGS DERIVED FROM CARBOXYL METHYLCELLULOSE AND FUNGI CULTURED METABOLITES ON THE SHELF-LIFE EXTENSION OF SWEET-ORANGE (CITRUS SINENSIS)

2021 ◽  
Vol 9 (5) ◽  
pp. 663-671
Author(s):  
Iyabo O Omomowo ◽  
◽  
Afeez A Adedayo ◽  
Olawale I Omomowo ◽  
Olusola N Majolagbe ◽  
...  
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Sweet Orange ◽  
Trichoderma Viride ◽  
Soluble Solids ◽  
Life Extension ◽  
Edible Coatings ◽  
Total Soluble Solids ◽  
Carboxyl Methylcellulose

This study focused on assessing the potential of formulated edible coatings derived from a metabolite of Trichoderma viride and Penicillium chrysogenum, combined with carboxyl methylcellulose (CMC) on the postharvest storage quality of orange fruits. The cultured metabolite of fungal bioagents combined with CMC, as well as glycerol (plasticizer), inadequate solution ratio based on wettability, was evaluated for microbiological quality and shelf-life extension of sweet orange. Thereafter, ascorbic acid, total soluble solids, pH, percentage weight loss, among other parameters were assessed for 7 weeks. The results of the study revealed that the pH of CMC + Trichoderma viride and CMC + P. chrysogenum coatings had 3.8 ± 0.02 and 3.17 ± 0.06 respectively, while it was reported 2.90 ± 0.04 for uncoated treatment. Also, the ascorbic acid and total soluble solids of the edible coated oranges were higher than the control. In addition, the percentage of weight loss was higher in the uncoated control compared to the potential edible coated oranges. Further, the microbial load count of the potential edible-coated oranges was less compared to the un-coated oranges. In conclusion, this formulated potential edible coating could be further improved upon and optimized for use in prolonging the storage of sweet oranges.

scholarly journals Edible coatings based on sodium alginate and ascorbic acid for application on fresh-cut pineapple (Ananas comosus (L.) Merr)

2019 ◽  
Vol 37 (3) ◽  
pp. 317-322 ◽  
Author(s):  
Alex López-Córdoba ◽  
Andrea Aldana-Usme
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Sodium Alginate ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Fresh Cut

The demand for healthy and ready-to-eat products, such asfreshly-harvested fruits, has been growing steadily over the years. However, these products are very susceptible to spoilage and have a short shelf-life. In this research, edible coatings based on sodium alginate and its blends with ascorbic acid (a natural antioxidant and anti-browning agent) were applied on fresh-cut pineapple samples, and the changes in their physicochemical properties were monitored during 10 d of storage at 4ºC. Initially, the surface of the coated fruits was brighter and statistically significant differences were not found between uncoated and coated samples (P<0.05); similar values were obtained in the parameters of soluble solids (~11 ºBrix), pH (~3.74) and titratable acidity (~0.64%). During storage, coated samples were more protected against changes in appearance compared to uncoated fresh-cut pineapple samples. The current results will be beneficial for further research that focuses on the preservation of minimally processed fruits such as pineapple.

scholarly journals Influence of Edible Starch and Sodium Bi-carbonate on Postharvest Quality of Minimally Processed Carrot and Potato

2020 ◽  
pp. 1-12
Author(s):  
Md. Nazmul Hasan Mehedi ◽  
Avijit Halder ◽  
Md. Fakhrul Hasan ◽  
Nowrin Islam Toma ◽  
Md. Abdur Rouf ◽  
...  
Keyword(s):  
Shelf Life ◽  
Aloe Vera ◽  
Chemical Properties ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Superior Performance ◽  
Postharvest Quality ◽  
Small Scale ◽  
Minimally Processed ◽  
Aloe Vera Gel

The demand for healthy and ready-to-eat products has been growing steadily over the years. However, these products are very susceptible to spoilage and have a short shelf-life. In this research, edible coatings based on edible starch (aloe vera gel) and NaHCO3 were applied on fresh-cut vegetable samples (carrot and potato), and the changes in their bio-chemical properties and microbial changes were monitored during 6 days of storage at 4ºC. Two factor experiments, Factor A; postharvest treatments (different concentration of aloe gel and NaHCO3) and Factor B; two vegetable species (Carrot and Potato) were laid out in a Completely Randomized Design (CRD) with three replications. Different concentration of aloe vera gel and NaHCO3 solutions were prepared as per treatment. The prepared slices of vegetable species were treated with different treatment combinations and stored in 200 g capacity polyethylene bags sealed under air, vacuum or modified active atmosphere and then bio-chemically (Titratable Acidity (TA), Ascorbic Acid (AA) content, Total Soluble Solids (TSS), Reducing Sugar (RS), Non-reducing Sugar (NRS), pH) and microbiologically assessed. Higher rate of edible starch (30%) + NaHCO3 (2%) treated potato (CT12) showed the superior performance on TA (1.290), TSS (5.200% Brix), NRS content (0.340) and pH (4.773% Brix) compare to control and other interaction treatments of the study at 6 days after storage while  untreated potato (T0) showed statistically lower AA (6.575 mg/25 g) TA (0.464) TSS (3.856), pH (3.827) NRS (0.133). Growth of bacterial colonies on NA media had statistically highest (14.00) in untreated potato and lowest (5.00) in T12 treated potato while fungal colonies on PDA media range of 4.00 to 11 at 6 DAS. The study may help small-scale establishments to increase the shelf-life of minimally processed vegetables.

scholarly journals Evaluation of the conservation of pineapple “honey gold” minimally processed through the application of edible coatings based on aloe vera-cassava starch

Respuestas ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 84-91
Author(s):  
Saúl David Buelvas Caro ◽  
Liliana Polo Corrales ◽  
Elvis Judith Hernandez Ramos
Keyword(s):  
Aloe Vera ◽  
Titratable Acidity ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Control Treatment ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Decimal Reduction Time ◽  
A Value ◽  
Optimal Values

In this research the effect of edible coatings based on aloe vera and cassava starch on the physicochemical properties and the kinetic parameters of degradation of ascorbic acid (AA) in pineapple minimally processed during 16 days of storage at 4 ° C was evaluated. Five treatments (T1, T2, T3, T4 and T5) were tested, pineapple “honey gold” with coating solutions of different aloe vera / starch concentrations (100/0, 75/25, 50/50, 25/75 and 0/100 respectively), and a control treatment (T6 ) that corresponds to fruit without coating. The coatings were carried out by immersing the fruit previously processed for 1 minute. The results show that the treatment with the best pH values, titratable acidity (AT) and maturity index (IM) was T3 (pH: 3.61, AT: 0.0480, IM: 2.915), in terms of moisture and soluble solids (SS) the T1 treatment (% Moisture: 81.725) and T4 (SS: 11.19) showed the most optimal values. The model that best described the degradative behavior of AA is zero order, being the T4 treatment the most adequate to preserve vitamin C with a value (k: 0.781), a half-life (t ½: 28 days) and a decimal reduction time (D: 93 days).

Sign in / Sign up

Export Citation Format

Share Document