Effect of carboxymethyl cellulose/candelilla wax edible coating incorporated with ascorbic acid on the physicochemical and sensory qualities of prepackaged minimally processed carrots (
            Daucus carota
            L.) during cold storage

Cactus pear (Opuntia ficus-indica (L.) Mill.) is a non-climacteric fruit with a relatively short postharvest life span, being very sensitive to water loss, darkening and decay. Cactus pear is a spiny fruit, and the presence of glochids limits fruit consumption and diffusion; therefore, minimally processing, as well as peel removing, could be an opportunity to improve its availability, consumption, and diffusion in national and international markets. In this study, cactus pear minimally processed fruits were treated with a mucilage-based coating extracted from Opuntia ficus-indica cladodes and stored at 5 °C for 9 days. The effect of mucilage edible coating on the postharvest life, qualitative attributes, and nutraceutical value of fruit were evaluated by colors, firmness, total soluble solids content, titratable acidity, ascorbic acid, betalains and DPPH (2,2-diphenyl-1-picrylhydrazyl). Results showed that mucilage-based coating improved the quality and preserves the nutraceutical value of minimally processed cactus pear fruits during storage. The edible coating was effective in maintaining fruit fresh weight, total soluble solids content, fruit firmness, ascorbic acid and betalain content, sensorial traits, and visual score. Coated fruits showed a significantly lower microbiological growth than uncoated control fruits during the entire cold storage period.

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Influence of temperature on the respiration rate of minimally processed organic carrots (Daucus Carota L. cv. Brasília)

Food Science and Technology ◽

10.1590/s0101-20612011000100010 ◽

2011 ◽

Vol 31 (1) ◽

pp. 78-85 ◽

Cited By ~ 5

Author(s):

Lisiane das Neves Barbosa ◽

Bruno Augusto Mattar Carciofi ◽

Cristiano Édio Dannenhauer ◽

Alcilene Rodrigues Monteiro

Keyword(s):

Respiration Rate ◽

Daucus Carota ◽

Minimally Processed ◽

Influence Of Temperature ◽

Daucus Carota L ◽

Influence Of Temperature On

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Effect of antioxidants in fresh cut radishes during the cold storage

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132008000600017 ◽

2008 ◽

Vol 51 (6) ◽

pp. 1217-1223 ◽

Cited By ~ 14

Author(s):

Juan Saavedra del Aguila ◽

Fabiana Fumi Sasaki ◽

Lília Sichmann Heiffig ◽

Edwin Moisés Marcos Ortega ◽

Marcos José Trevisan ◽

...

Keyword(s):

Ascorbic Acid ◽

Citric Acid ◽

Respiratory Rate ◽

Cold Storage ◽

Soluble Solids ◽

Minimally Processed ◽

Total Soluble Solids ◽

Fresh Cut ◽

Red Coloration ◽

Acid Treatments

The objective of this study was to evaluate the efficiency of antioxidants in the cold storage of fresh cut radishes. The shredded roots were submerged in the respective treatments during 3 min (ascorbic acid or citric acid) and stored at 5ºC and 90% RH during 10 days. The radish treated with ascorbic acid showed the higher respiratory rate in the first 4 h after the processing during the storage. The content of total soluble solids (TSS) was significantly higher in the treatment with citric acid. There was an increase in the content of ascorbic acid after two day of storage in the treatments with this antioxidant. The values of lightness (L*) were decreasing along the storage. Citric acid treatments caused strongly red coloration in the minimally processed roots. None of the treatments avoided the browning of the shredded radishes during the cold storage.

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Preparation and characterization of novel bionanocomposites based on garlic extract for preserving fresh Nile tilapia fish fillets

RSC Advances ◽

10.1039/d1ra03819b ◽

2021 ◽

Vol 11 (37) ◽

pp. 22571-22584

Author(s):

Ahmed. M. Youssef ◽

Hoda S. El-Sayed ◽

Islam EL-Nagar ◽

Samah M. El-Sayed

Keyword(s):

Cold Storage ◽

Carboxymethyl Cellulose ◽

Nile Tilapia ◽

Edible Coating ◽

Garlic Extract ◽

Current Work ◽

Arabic Gum ◽

Fish Fillets

In current work a new bionanocomposite based on carboxymethyl cellulose, Arabic gum and gelatin, incorporating garlic extract and TiO2 nanoparticles as an edible coating for preserving the fresh Nile tilapia fish fillets during cold storage.

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Effect of Opuntia ficus-indica Mucilage Edible Coating in Combination with Ascorbic Acid, on Strawberry Fruit Quality during Cold Storage

Journal of Food Quality ◽

10.1155/2021/9976052 ◽

2021 ◽

Vol 2021 ◽

pp. 1-8

Author(s):

Giorgia Liguori ◽

Raimondo Gaglio ◽

Luca Settanni ◽

Paolo Inglese ◽

Fabio D’Anna ◽

...

Keyword(s):

Ascorbic Acid ◽

Fruit Quality ◽

Cold Storage ◽

Storage Period ◽

Edible Coating ◽

Soluble Solid Content ◽

Strawberry Fruit ◽

Opuntia Ficus Indica ◽

Phenolic Constituents ◽

Postharvest Life

Strawberry fruit is a nonclimacteric fruit and is one of the most consumed berries in the world. It is characterized by high levels of vitamin C, folate, vitamin E, β-carotene, and phenolic constituents as well asanthocyanins that are strictly related to health benefits. Strawberries are highly perishable fruit with a very short postharvest life due to their susceptibility to mechanical injury, rapid texture softening, physiological disorders, and infection caused by several pathogens (yeast and mold) that can rapidly reduce fruit quality. The aim of the present study was to evaluate the effect of the application of Opuntia ficus-indica mucilage in combination with ascorbic acid, as edible coating, on quality, sensorial parameters, and microbiological characteristics of strawberry fruit during cold storage at 4 ± 0.5°C and 85% RH. Strawberries were characterized by a linear increase of weight loss during the storage at 4°C that was significantly higher (+11.3% on average) in the uncoated strawberries. The coating affected the ascorbic acid content of the strawberries that increased by 36.0% in coated strawberries; total soluble solid content and color of the strawberries were only affected by storage. Visual quality and sensorial analysis recorded higher scores in the coated samples at the end of the cold storage period. Furthermore, the mucilage coating did not negatively affect the natural taste of strawberries. The application of O. ficus-indica gel-based edible coating in combination with ascorbic acid, although not able to inhibit the microbial growth, limited significantly their development in coated strawberry fruits. Our results suggest that Opuntia mucilage plus 5% ascorbic acid could be a useful biochemical way of maintaining strawberry fruit quality and extending their postharvest life.

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