Monitoring the Shelf-Life of Minimally Processed Fresh-Cut Apple Slices By Physical Chemical Analysis and Electronic Nose

Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syrups to increase shelf life. Pre-processing short-term hot-water treatments (sHWT) may further extend the shelf life of fresh-cuts by effectively reducing microbial contaminations before cutting. In this study, fresh-cut ‘Braeburn’ apples, a major component of fruit salads, were short-term (30 s) hot water-treated (55 °C or 65 °C), partially treated with a commercial anti-browning solution (ascorbic/citric acid) after cutting and, thereafter, stored immersed in sugar syrup. To, for the first time, comprehensively and comparatively evaluate the currently unexplored positive or negative effects of these treatments on fruit quality and shelf life, relevant parameters were analyzed at defined intervals during storage at 4 °C for up to 13 days. Compared to acid pre-treated controls, sHWT significantly reduced the microbial loads of apple slices but did not affect their quality during the 5 day-standard shelf life period of fresh-cuts. Yeasts were most critical for shelf life of fresh-cut apples immersed in sugar syrup. The combination of sHWT and post-processing acid treatment did not further improve quality or extend shelf life. Although sHWT could not extend potential maximum shelf life beyond 10 d, results highlighted the potentials of this technique to replace pre-processing chemical treatments and, thus, to save valuable resources.

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Monitoring of fresh-cut Valerianella locusta Laterr. shelf life by electronic nose and VIS–NIR spectroscopy

Talanta ◽

10.1016/j.talanta.2013.12.014 ◽

2014 ◽

Vol 120 ◽

pp. 368-375 ◽

Cited By ~ 22

Author(s):

Valentina Giovenzana ◽

Roberto Beghi ◽

Susanna Buratti ◽

Raffaele Civelli ◽

Riccardo Guidetti

Keyword(s):

Shelf Life ◽

Electronic Nose ◽

Nir Spectroscopy ◽

Fresh Cut

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The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

Microorganisms ◽

10.3390/microorganisms9112404 ◽

2021 ◽

Vol 9 (11) ◽

pp. 2404

Author(s):

Qian Zhao ◽

Shihua Tang ◽

Xiang Fang ◽

Zhuo Wang ◽

Yu Jiang ◽

...

Keyword(s):

Shelf Life ◽

Microbiological Analysis ◽

Lower Weight ◽

Scavenging Capacity ◽

Effective Inhibition ◽

Apple Slices ◽

Fresh Cut ◽

Dpph Scavenging ◽

Qualitative Characteristics

In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, Lactiplantibacillus plantarum BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut apples, subsequently stored at 4 °C. On days 0, 2, 4, 6, and 8, apple slices were taken for physicochemical, microbiological analysis, and sensory evaluation. The results showed that apple slices coated with L. plantarum BX62 (8 log CFU/mL) presented lower weight loss and browning rate, higher DPPH scavenging capacity, and achieved more effective inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities compared to the control samples. The application of CT alone or in combination with L. plantarum BX62 resulted in a significant reduction in aerobic mesophilic bacteria (AMB), aerobic psychrophilic bacterial (APB), yeast and molds (YAMs) counts (2.31 log CFU/g for AMB, 2.55 for APB, and 1.58 for YAMs). In addition, L. plantarum BX62 coated apples showed acceptable sensory properties in terms of color, flavor, taste, texture, and overall visual quality during 8 d of storage. On this basis, L. plantarum BX62 could be used as an excellent bio-preservative to extend the shelf life and improve the quality of fresh-cut apples.

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Production of edible coatings with twin-nozzle electrospraying equipment and the effects on shelf-life stability of fresh-cut apple slices

Journal of Food Process Engineering ◽

10.1111/jfpe.12627 ◽

2017 ◽

Vol 41 (1) ◽

pp. e12627 ◽

Cited By ~ 9

Author(s):

Hulya Cakmak ◽

Seher Kumcuoglu ◽

Sebnem Tavman

Keyword(s):

Shelf Life ◽

Edible Coatings ◽

Apple Slices ◽

Fresh Cut ◽

Shelf Life Stability

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

Foods ◽

10.3390/foods10030597 ◽

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.

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Edible Film Coatings to Extend the Shelf-Life of Fresh-Cut Pineapple

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.885.67 ◽

2021 ◽

Vol 885 ◽

pp. 67-74

Author(s):

Giuseppina Gullifa ◽

Stefano Materazzi

Keyword(s):

Shelf Life ◽

Complete Characterization ◽

Coating Material ◽

Processed Foods ◽

Minimally Processed ◽

Film Coatings ◽

Volatile Organic ◽

Fresh Cut

This study proposes an innovative coating material and procedure to extend the shelf-life of fresh-cut pineapple classified as “minimally processed foods”. The novelty of this work consists of the using of biodegradable cases for the storage of fruits during the experiments under refrigerated conditions. In addition, the application of the coating process was evaluated over a period of 15 days and a complete characterization of the Volatile Organic Compounds (VOCs) was performed by gaschromatography coupled to mass spectrometry (GC-MS) to assess the effect of the coating material on the flavor, the appearance and the quality of the fruits. Results demonstrated that the application of carboxymethyl cellulose and ascorbic acid on pretreated fresh-cut pineapple is able to reduce the aging process and prolonge the shelf-life of pineapple without requiring conventional PVC cases for storage.

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Shelf life of minimally processed pineapples treated with ascorbic and citric acids

Bragantia ◽

10.1590/s0006-87052012000300019 ◽

2012 ◽

Vol 71 (3) ◽

pp. 447-453 ◽

Cited By ~ 10

Author(s):

Lucimara Rogéria Antoniolli ◽

Benedito Carlos Benedetti ◽

Men de Sá Moreira de Souza Filho ◽

Deborah dos Santos Garruti ◽

Maria de Fátima Borges

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Respiratory Activity ◽

Low Ph ◽

The Other ◽

Water Control ◽

Minimally Processed ◽

Ph Values ◽

Physical Chemical ◽

Polyethylene Terephtalate

The purpose of this research was to determine the shelf life of minimally processed (MP) 'Pérola' pineapples treated with ascorbic acid (AA) and citric acid (CA) based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control) or combined solutions of AA:CA (%) (1.0:0.5 and 1.0:1.0) with sodium hypochlorite (NaClO 20 mg L-1) for 30 seconds. The samples were conditioned in polyethylene terephtalate packages and stored at 4±1 °C per 13 days. The low peroxidase activity in the slices treated with antioxidant combinations was related to low pH values observed in these samples. The treatments 1.0:0.5 and 1.0:1.0 (AA:CA, %) favored maintenance of the initial a* values and avoided the pulp browning. The ascorbic acid increased more than double on the 2nd day in the treated slices. By the 4th day the CO2 values suggested a higher respiratory activity in the slices treated with anti-browning compounds. The antioxidant treatments did not produce detectable residual flavors in the MP pineapple. Regardless of microbiological safety during the 13 days of cold storage, the control slices can be kept by 6 days, afterwards the color and dehydration become strong enough to affect the appearance. On the other hand, MP 'Pérola' pineapples treated with 1.0:0.5 (AA:CA, %) and NaClO (20 mg L-1) can be stored for 8 days at 4±1 ºC, which represents the extension of the shelf life in 2 days. After this period the overripe odor starts to develop.

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Suitability of Borago officinalis for Minimal Processing as Fresh-Cut Produce

Horticulturae ◽

10.3390/horticulturae5040066 ◽

2019 ◽

Vol 5 (4) ◽

pp. 66 ◽

Cited By ~ 1

Author(s):

Claudia Miceli ◽

Alessandra Moncada ◽

Filippo Vetrano ◽

Fabio D’Anna ◽

Alessandro Miceli

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Shelf Life ◽

Leafy Vegetables ◽

Nitrate Content ◽

Leaf Color ◽

Minimally Processed ◽

Minimal Processing ◽

Borago Officinalis ◽

Fresh Cut

Borage (Borago officinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings of raw and minimally processed leafy vegetables. Thus, the aim of the research was to evaluate the quality and shelf-life of fresh-cut borage stored at different temperatures. Borage plants were grown during the autumn–winter season and immediately minimally processed after harvest. Fresh-cut borage leaves packed in sealed bags were stored at 2 or 6 °C for 21 d. Weight loss, total soluble solids (TSS), titratable acidity (TA), ascorbic acid, nitrates, leaf color characteristics and overall quality were determined through the storage period. Borage plants were deemed suitable for minimal processing. Storage temperature significantly influenced the rate of quality loss. Borage leaves had an initial nitrate content of 329.3 mg kg−1 FW that was not affected by temperature or storage. TSS and TA were higher in leaves stored at 6 °C. TSS, TA and ascorbic acid content increased during storage. Minimally processed borage leaves stored at 2 °C had lower weight loss and leaf color modifications during storage and a longer shelf life than those stored at 6 °C, so were still marketable after 21 d of storage.

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