scholarly journals Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 597
Author(s):  
Gisselle Anahí Solís-Contreras ◽  
María Consuelo Rodríguez-Guillermo ◽  
María de la Luz Reyes-Vega ◽  
Cristobal N. Aguilar ◽  
Oscar Noé Rebolloso-Padilla ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Guar Gum ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Minimally Processed ◽  
Bioactive Coatings ◽  
Golden Delicious ◽  
Apple Slices ◽  
Cinnamon Essential Oil

The application of coatings with essential oils for food preservation is an alternative way to keep minimally processed apple slices fresh, nutritious, safe, sensory palatable, and accessible for consumers. In the present study, the effect of three bioactive coatings on quality variables of minimally processed Golden Delicious apple slices for 25-days at 4 °C was evaluated. The coatings were CT1-chitosan-based, CT2-guar gum-based, and CT3-composite guar gum-starch-based; all three coatings contained cinnamon essential oil and were compared with UCT0-uncoated apple slices. The quality variables evaluated were weight-loss, firmness, browning index, total phenolic content, total soluble solids, titratable acidity, respiration rate, microbial analysis, and sensory evaluation. All coatings improved the preservation and sensorial quality variables of Golden Delicious apples; however, although the CT1-chitosan-based coating was capable of extending the shelf-life of minimally processed apple, it demonstrated less sensorially favorable scores for flavor, odor, and overall acceptance attributes.

scholarly journals Postharvest Application of Moringa Gum and Cinnamon Essential Oil as Edible Herbal Coating for Extending Shelf Life and Quality of Guava (Psidium Guajava)

2020 ◽  
Vol 9 (3) ◽  
pp. 4098-4105
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Fruits And Vegetables ◽  
Titratable Acidity ◽  
Psidium Guajava ◽  
Soluble Solids ◽  
Microbial Count ◽  
Before And After ◽  
Cinnamon Essential Oil ◽  
Postharvest Management

In recent years, the use of various chemicals before and after harvest has become common to boost shelf life. However, the use of these chemicals has its own drawbacks, as some of them are considered to be harmful to the environment and also unfeasible. The main objective of this study is to use edible herbal coating formulations based on Moringa gum [MG] (Concentration: 1, 2 3, 4 and 5 %) and cinnamon essential oil (1 %) for the enhancement of quality and lifespan of guava kept at room temperature for 15 days by applying two methods of coating; dipping and brushing. The guava was dipped and brushed in MG solution for 2 minutes. Analyses of the guavas were done at every 3 days interval. The treatment C3D (Concentration 3 %; dipping) showed the minimum shrinkage index (13.34 %), Physiological Weight Loss [PWL] (27.09 %), fungal decay (70 %), pH (3.76), Total Soluble Solids (TSS) (11.14 °B), mesophilic microbial count (6.73 log CFU/g) as compared to the other samples. The maximum firmness (190.72 N), Titratable Acidity [TA] (0.28 g/L), antioxidant content (15.58 %) and phenolic content (15.93 mg GAE/g) were also observed in C3D coated guavas. These findings indicate that usage of C3D MG coating was successful in maintaining the physiochemical properties of guava and in preserving the fruit's sensory qualities. Future studies would benefit the industries on the utilization of MG for postharvest management of fruits and vegetables as a healthy alternative to chemical fungicides.

scholarly journals Shelf life of pitaya [ Stenocereus pruinosus Otto ex Pfeiff.) Buxb.] fruit affected by temperature and guar gum, beeswax, oleic acid, and thyme essential oil coatings

2021 ◽  
Vol 7 (10) ◽  
Author(s):  
Leticia García-Cruz ◽  
Diana Guerra-Ramírez ◽  
María Teresa Martínez-Damián ◽  
Holber Zuleta-Prada ◽  
Salvador Valle-Guadarrama
Keyword(s):  
Oleic Acid ◽  
Essential Oil ◽  
Shelf Life ◽  
Guar Gum ◽  
Fungal Growth ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Thyme Essential Oil ◽  
Stenocereus Pruinosus ◽  
Soluble Phenols

Pitaya [Stenocereus pruinosus Otto ex Pfeiff.) Buxb.] produces fruit with high commercialization potential, but its shelf life is limited to few days. The objective of this study was to apply biopolymeric coatings to extend the shelf life of pitaya fruits at 25 °C and under refrigeration at 12 °C. The following variables were handled at each temperature: fruits without any treatment (Control), fruits coated with 1,000 ppm emulsion of thyme essential oil, and fruits coated with 1% emulsion of guar gum, 7.5% beeswax, and 7.5% oleic acid, without essential oil, and with 1,000 ppm of thyme essential oil. Shelf life was 6 d at 25 °C, without the beneficial effect of coatings, but increased to 15 d with refrigeration and coatings based on guar gum, beeswax, and oleic acid, since fungal growth was delayed, and weight loss was reduced. This allowed fresh appearance without significant modification of color, firmness, pH, total soluble solids, titratable acidity, contents of soluble phenols and betalains, and antioxidant capacity.

scholarly journals Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage

Metabolites ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 256
Author(s):  
Habib Shirzad ◽  
Abolfazl Alirezalu ◽  
Kazem Alirezalu ◽  
Milad Yaghoubi ◽  
Bahareh Ghorbani ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Strawberry Fruit ◽  
Dpph Assay ◽  
Enzymes Activity ◽  
Antioxidant Characteristics

Strawberry fruits are highly susceptible to cold burning, resulting in low storage periods at low temperatures. Plant extracts or essential oils (EOs) can potentially be used as preservatives in fruits throughout the refrigerated period. In the present study, the biochemicals, antioxidant characteristics, and shelf life of treated strawberries with Aloysia citrodora essential oil (ACEOs) were evaluated during keeping time. The treatments were produced as follows: T1, control; T2, 250 ppm ACEOs; T3, 500 ppm ACEOs; and T4, 750 ppm ACEOs. Total soluble solids (TSS), weight loss, titratable acidity (TA), antioxidant activity (DPPH assay), total phenolic (TPC), flavonoid and anthocyanin contents (TFC), and enzymes activity (peroxidase and ascorbate peroxidase) were evaluated during the refrigerated period (5 °C with relative humidity of 85–90% for 20 days). The results revealed that weight loss and TA were reduced in all treatments during storage, being that the rates were lower in samples treated with ACEOs. TPC, TFC, TSS, antioxidant, and enzymes activity were higher in treated fruits than control.

Effect of edible chitosan and cinnamon essential oil coatings on the shelf life of minimally processed pineapple (Smooth cayenne)

2021 ◽  
Vol 41 ◽  
pp. 100966
Author(s):  
Rafaela Rodrigues Basaglia ◽  
Sandriane Pizato ◽  
Nathália Gonçalves Santiago ◽  
Maiara Mantovani Maciel de Almeida ◽  
Rosalinda Arevalo Pinedo ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Minimally Processed ◽  
Cinnamon Essential Oil

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

scholarly journals Preservation of minimally processed 'aurora-1' peaches using additives

2011 ◽  
Vol 33 (4) ◽  
pp. 1229-1239 ◽  
Author(s):  
Ramilo Nogueira Martins ◽  
Ben-Hur Mattiuz ◽  
Leandra Oliveira Santos ◽  
Cristiane Maria Ascari Morgado ◽  
Claudia Fabrino Machado Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Soluble Carbohydrates ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

scholarly journals Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Mohamed Aitboulahsen ◽  
Said Zantar ◽  
Amin Laglaoui ◽  
Hicham Chairi ◽  
Abdelhay Arakrak ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Mentha Pulegium ◽  
Bioactive Coating ◽  
Gelatin Coating

The effect of gelatin-based edible coating incorporated with Mentha pulegium essential oil (MEO) on physicochemical (pH, titratable acidity (TA), weight loss, total soluble solids (TSS), and total phenolic content (TPC)), microbiological (total aerobic mesophilic flora (TAMF) and yeasts and moulds (YM)), and sensorial (color and firmness) characteristics of strawberries stored under refrigeration was studied. Strawberries were coated with gelatin alone (4%) and/or gelatin combined with two concentrations (0.5 and 1%) of MEO and stored at 4°C for 13 days. Gelatin coating and MEO combination significantly inhibited total flora and moulds and yeasts with comparison to control (uncoated strawberries) and had better hygienic quality at the end of storage. The effect was MEO concentration dependent. Our results also showed that the bioactive coating used in this investigation slowed down changes in pH, TA, weight loss, TSS, firmness, TPC, and color of strawberries. Gelatin coating incorporated with MEO at 1% protected at least 60% of strawberries from deterioration after 13 days of storage and could be used as bioactive packaging to prolong the shelf life and an alternative of pesticides use.

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.

scholarly journals Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice

2019 ◽  
Vol 36 (No. 6) ◽  
pp. 480-486 ◽  
Author(s):  
Hande Demir ◽  
Mustafa Kemal Yıldız ◽  
İsmail Becerikli ◽  
Sevcan Unluturk ◽  
Zehra Kaya
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Colour Change ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Incident Intensity ◽  
Physicochemical Changes ◽  
Conventional Heat Treatment ◽  
The Impact ◽  
Uv C

Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical changes in the onion juice processed by UV-C irradiation (0.5 mm sample depth, 30 min exposure time, 7.5 mW/cm<sup>2</sup> UV incident intensity) and conventional heat treatment (74.5°C, 12 min) during its storage. Microbiological results showed processing by UV-C irradiation or heat treatment under optimum conditions extended the microbial shelf-life of untreated onion juice by minimum 6-times. Total colour change of heat-treated samples was lower than that of untreated and UV-C treated samples for 12 weeks. Also, pH, total titratable acidity, total soluble solids content, turbidity, NEBI and total phenolic content were monitored for 12 weeks. The results of this study will form scientific infrastructure for onion juice manufacturers to decide on the processing method with respect to its shelf-life.

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