scholarly journals Edible coatings used for conservation of minimally processed vegetables: a review

2020 ◽  
Vol 9 (8) ◽  
Author(s):  
Maria Clara Guimarães ◽  
Joyce Fagundes Gomes Motta ◽  
Dayana Ketrin Silva Francisco Madella ◽  
Lívia de Aquino Garcia Moura ◽  
Carlos Eduardo de Souza Teodoro ◽  
...  
Keyword(s):  
Eating Habits ◽  
Edible Films ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Coating Efficiency ◽  
Application Techniques ◽  
Food Applications ◽  
Minimally Processed Vegetables

The minimally processed vegetable (MPV) market has been growing in recent decades. This growth is related to the change in lifestyle and eating habits of consumers who seek practical and healthy food for consumption. Maintaining the characteristics and quality of MPVs is a significant challenge for producers and traders. Minimal processing steps increase the perishability of these MPVs, thus increasing oxidative reactions and their metabolic rate. The research focused on the development of technologies that reduce these reactions gained prominence. Edible films and coatings produced from natural sources have emerged as alternative packaging for food applications and have received attention due to their advantages, such as their biodegradable and renewable nature, availability, and cost. The use of edible coatings for the preservation of vegetables in the postharvest condition, whether intact or minimally processed, has been identified as an emerging technology of great potential as they can control the internal atmosphere of MPVs. Biopolymers such as polysaccharides, lipids, and proteins have been evaluated in the formulation of these coatings. The choice of appropriate material will depend on the characteristics of the plant, the biopolymer, and the intended objectives of the film. This review aims to present some application examples, the main types of edible coatings, and the application techniques used in MPVs based on the literature, to assist a choice that can generate greater coating efficiency.

scholarly journals Effect in the quality of intact and minimally processed leaves of collard greens stored at different temperatures

2010 ◽  
Vol 28 (1) ◽  
pp. 81-86 ◽  
Author(s):  
Adriano do N Simões ◽  
Mário Puiatti ◽  
Luiz CC Salomão ◽  
Paulo R Mosquim ◽  
Rolf Puschmann
Keyword(s):  
Amino Acids ◽  
Low Temperatures ◽  
Storage Temperature ◽  
Soluble Sugars ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Collard Greens ◽  
Intact Leaves ◽  
Minimally Processed Vegetables

The storage of minimally processed vegetables at low temperatures, in association with proper packaging, represents one of the available technological solutions to mitigate the variations that hinder the quality of final products during storage. We studied the physicochemical variations that occur straight after minimal processing, as well as those that occur during the storage of minimally processed and intact leaves of collard greens (Brassica oleracea var. acephala), stored in 50-µm thick polypropylene bags, with 810-μm diameter perforations. Leaves were stored for 15 and 9 days, at 5 and 10± 1ºC, respectively. There were losses of total chlorophyll, soluble sugars, starch, and soluble amino acids immediately after the minimal processing. The rates of degradation and/or use of chlorophyll, ascorbic acid, soluble sugars, and starch during storage were similar on minimally processed and intact leaves, independently of the storage temperature. On contrary, fresh mass loss was almost two fold larger in minimally processed leaves after nine days of storage, regardless of temperature. We also observed a transient increase in the content of soluble amino acids at the end of storage in minimally processed leaves. The increase in the storage temperature to 10°C enhanced the chemical variations both in minimally processed and intact leaves. As consequence, the rates of degradation and/or use of chlorophyll, ascorbic acid, sugars and starch mounted, and the accumulation of soluble amino acids was stimulated. We concluded that it is necessary to keep on searching for alternative packaging for minimally processed collard greens, and to associate it with storage at low temperatures, but mimicking distribution and commercialization conditions of the cold-chain. Thus, we can succeed in adequately reducing the physicochemical variations that induce quality losses in minimally processed vegetables.

Minimally Processed Vegetable Salads: Microbial Quality Evaluation

2007 ◽  
Vol 70 (5) ◽  
pp. 1277-1280 ◽  
Author(s):  
HANS FRÖDER ◽  
CECÍLIA GERALDES MARTINS ◽  
KATIA LEANI OLIVEIRA de SOUZA ◽  
MARIZA LANDGRAF ◽  
BERNADETTE D. G. M. FRANCO ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Positive Sample ◽  
Fecal Coliforms ◽  
Microbial Quality ◽  
Biochemical Tests ◽  
Minimally Processed ◽  
Increasing Demand ◽  
Minimally Processed Vegetables

The increasing demand for fresh fruits and vegetables and for convenience foods is causing an expansion of the market share for minimally processed vegetables. Among the more common pathogenic microorganisms that can be transmitted to humans by these products are Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella. The aim of this study was to evaluate the microbial quality of a selection of minimally processed vegetables. A total of 181 samples of minimally processed leafy salads were collected from retailers in the city of Sao Paulo, Brazil. Counts of total coliforms, fecal coliforms, Enterobacteriaceae, psychrotrophic microorganisms, and Salmonella were conducted for 133 samples. L. monocytogenes was assessed in 181 samples using the BAX System and by plating the enrichment broth onto Palcam and Oxford agars. Suspected Listeria colonies were submitted to classical biochemical tests. Populations of psychrotrophic microorganisms >106 CFU/g were found in 51% of the 133 samples, and Enterobacteriaceae populations between 105 and 106 CFU/g were found in 42% of the samples. Fecal coliform concentrations higher than 102 CFU/g (Brazilian standard) were found in 97 (73%) of the samples, and Salmonella was detected in 4 (3%) of the samples. Two of the Salmonella-positive samples had <102 CFU/g concentrations of fecal coliforms. L. monocytogenes was detected in only 1 (0.6%) of the 181 samples examined. This positive sample was simultaneously detected by both methods. The other Listeria species identified by plating were L. welshimeri (one sample of curly lettuce) and L. innocua (2 samples of watercress). The results indicate that minimally processed vegetables had poor microbiological quality, and these products could be a vehicle for pathogens such as Salmonella and L. monocytogenes.

Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’ kiwifruit

2013 ◽  
Vol 81 ◽  
pp. 29-36 ◽  
Author(s):  
S. Benítez ◽  
I. Achaerandio ◽  
F. Sepulcre ◽  
M. Pujolà
Keyword(s):  
Aloe Vera ◽  
Edible Coatings ◽  
Minimally Processed

scholarly journals Effect of Starch-Based Edible Coatings on Quality of Minimally Processed Pummelo (Citrus maximaMerr.)

2011 ◽  
Vol 11 (4) ◽  
pp. 410-423 ◽  
Author(s):  
Orapin Kerdchoechuen ◽  
Natta Laohakunjit ◽  
Phurisa Tussavil ◽  
Nattapol Kaisangsri ◽  
Frank B. Matta
Keyword(s):  
Edible Coatings ◽  
Minimally Processed

scholarly journals Maintaining the firmness of minimally processed papaya using pectin methylesterase and calcium lactate

2020 ◽  
Vol 9 (11) ◽  
pp. e62091110205
Author(s):  
Natália Reis Soares ◽  
Patrícia Nogueira Matos ◽  
Aline Andrade Reis ◽  
Fernanda de Azevedo Souza ◽  
Luiz Fernando Ganassali de Oliveira Júnior ◽  
...  
Keyword(s):  
Galacturonic Acid ◽  
Pectin Methylesterase ◽  
Calcium Lactate ◽  
Soluble Solids ◽  
Control Treatment ◽  
Cell Integrity ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Solids Content

The objective of this work was to evaluate the effect of vacuum infusion of pectin methylesterase (PME) and calcium lactate (C6H10CaO6) in maintaining the firmness of minimally processed papaya, in order to maintain the quality and cellular integrity of the fruit. After minimal processing, the treatments used were: fruit without infusion (control), with H2O infusion, with PME infusion, with C6H10CaO6 infusion and with PME+C6H10CaO6 infusion. At zero times, four and eight days of storage, analyzes of total galacturonic acid, methanol, cell integrity, vitamin C, pH, acidity, soluble solids, damage, freshness and contamination were performed. Papaya treated with the PME+calcium combination showed an increase in firmness (5.8 N) on the eighth day of storage, differing from the control treatment (1.3 N), reporting the least leakage of electrolytes. On the fourth day, the fruit treated with PME+C6H10CaO6 showed the highest content of galacturonic acid and on the eighth day the highest content of methanol, indicating an effective action of the enzyme PME and calcium in this period. The PME+C6H10CaO6 treatment was effective in maintaining and improving the quality of papaya while preserving freshness, soluble solids content, acidity and pH throughout storage.

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.

scholarly journals Effects of Edible Coatings on Sensory Quality of Minimally Processed Carrot

2018 ◽  
Vol 16 (SPL) ◽  
pp. 41-46
Author(s):  
Durango-Villadiego Alba ◽  
elez-Hernandez Gabriel ◽  
Soares Soares ◽  
Soares Nilda
Keyword(s):  
Sensory Quality ◽  
Edible Coatings ◽  
Minimally Processed

scholarly journals Microbiological quality of minimally processed vegetables sold in Porto Alegre, Brazil

2007 ◽  
Vol 38 (4) ◽  
pp. 594-598 ◽  
Author(s):  
Silvia R. Pavan da Silva ◽  
Sylvia E. Frizzo Verdin ◽  
Dariane C. Pereira ◽  
Aline M. Schatkoski ◽  
Marilise B. Rott ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Porto Alegre ◽  
Minimally Processed ◽  
Minimally Processed Vegetables

Effect of Pre-processing Controlled Atmosphere Storage on the Quality of Fresh-cut Galia Melons

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 13-19 ◽  
Author(s):  
B.C. Benedetti ◽  
P. Gómez ◽  
M. Martins ◽  
A. Conesa ◽  
F. Artés
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Water Solution ◽  
Controlled Atmosphere ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Legal Limits ◽  
Cold Room ◽  
Atmosphere Storage

The effects of controlled atmosphere (CA) storage of whole Galia melon on its physical, chemical, and sensory quality after minimal processing were evaluated. High quality fruits washed with 200 mg/L NaClO water solution were stored at 8 °C and 95% RH under CA of 4 kPa O2 + 15 kPa CO2 (T1), 4 kPa O 2 + 10 kPa CO2 (T2) and 21 kPa O2 + 0 kPa CO 2 (T3, air as control). Melons were removed from CA after 10 and 28 days, kept in air at 5 °C for 24 h and then minimally processed in a disinfected cold room at 5 °C. Trapezoidal sections were washed with 100 mg/L NaClO, rinsed and drained. Melon pieces were placed in polypropylene (PP) trays which were heat sealed with an oriented PP film of 35 μm thickness and stored at 5 °C. After 9 days the atmosphere within packages was dependent of pre-storage time, but very similar for the three pre-storage CA treatments: around 2 kPa O2 + 21 kPa CO2 for those stored 10 days and 3 kPa O2 + 31 kPa CO2 for those stored during 28 days. Overall quality of minimally processed Galia melon was affected by pre-processing conditions. Trapezoidal sections obtained from melons previously stored during 28 days at 8 °C under 4 kPa O2 + 15 kPa CO 2 and MAP stored for 7 days at 5 °C showed the highest firmness and the best sensory quality. However, for all the cases, microbial counts were over the legal limits. Alternative disinfection procedures should be developed to guarantee safety of the product.

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