Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples

International Food Research Journal

Volumn 19, Issue 1, 2012, Pages 279-285

  Azarakhsh, N ^a   Osman, A ^a   Ghazali, H M ^a   Tan, C P ^a   Mohd Adzahan, N ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Edible coating; Fresh cut pineapple; Gellan gum; Response surface methodology; Sodium alginate

Indexed keywords

ANANAS COMOSUS; HELIANTHUS;

EID: 84856833546     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (22)

1. Avena-Bustillos, R.D. J., Krochta, J.M., Saltveit, M.E., Rojas-Villegas, R.D.J. and Sauceda-Perez, J.A.1994. Optimization of edible coating formulation on zucchini to reduce water loss. Journal of Food Engineering 21:197-214.
2. Bhande, S.D., Ravindra, M.R. and Goswami, T.K. 2008. Respiration rate of banana fruit under aerobic conditions at different storage temperatures. Journal of Food Engineering 87: 116-123.
3. Bico, S.L.S., Raposo, M.F.J., Morais, R.M.S.C. and Morias, A.M.M.B. 2009. Combined effect of chemical dip and / or carrageenan coating and / or Controlled atmosphere on quality of fresh-cut banana. Food Control 20: 508-514.
4. Chien, P.J., Sheu, F. and Yang, F.H. 2007. Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. Journal of Food Engineering 78: 225-229.
5. Di Egidio, V., Sinelli, N., Limbo, S., Torri, L., Franzetti, L. and Casiraghi, E. 2009. Evaluation of shelf-life of fresh-cut pineapple using FT-NIR and FT-IR spectroscopy. Postharvest Biology and Technology 54: 87-92.
6. El-Anany, A.M., Hassan, G.F.A. and Rehab Ali, F.M. 2009. Effect of edible coating on the shelf life and quality of Anna apple. Journal of Food Technology 7(1): 5-11.
7. FAMA. 2004. Analisis Industri Buah Nanas. Kuala Lumpur.
8. Gonzalez-Aguilar, G.A., Ruiz-Cruz, S., Cruz-Valenzuela, R., Rodriguez-Felix, A. and Wang, C.Y. 2004. Physiological and quality changes of fresh-cut pineapple treated with antibrowning agents. LWT. 37: 369-376.
9. Gonzalez-Aguilar, G.A., Ayala-Zavala, J.F., Olivas, G.I., de la Rosa, L.A. and Alvarez-Parrilla, E. 2010. Preserving quality of fresh-cut products using safe technologies. Journal of Consumer Protection and Food safety 5: 65-72.
10. Hajare, S.N., Dhokane , V.S., Shashidhar, R., Saroj, S., Sharma, A. and Bandekar, J.R. 2006. Radiation processing of minimally processed Pineapple (Ananas comosus Merr.) : effect on nutritional and sensory quality. Journal of Food Science 71: 501-505.
11. Manivannan, P. and Rajasimman, M. 2011. Optimization of process parameters for the osmotic dehydration of beetroot in sugar solution. Journal of Food Process Engineering 34 (3) : 804-825.
12. Marrero, A. and Kader, A.A. 2006. Optimal temperature and modified atmosphere for keeping quality of fresh-cut pineapple. Postharvest Biology and Technology 39: 163-168.
13. Mirhosseini, H., Tan, C.P., Hamid, N.S.A. and Yusof, S. 2008. Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity , stability, size index and pH of orange beverage emulsion. Colloids and Surfaces 315: 47-56.
14. Montero-Calderon, M., Rojas-Grau, M.A. and Martin-Belloso, O. 2008. Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananas comosus). Postharvest Biology and Technology 50: 182-189.
15. Montero-Calderon , M., Rojas-Grau, M.A., Aguilo-Aguayo, I., Soliva-Fortuny, R. and Martin-Belloso, O. 2010. Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus). Journal of Agricultural Food Chemistry 58: 5042-5049.
16. Olivas, G.I. and Barbosa-Canovas, G.V. 2005. Edible coatings for fresh-cut fruits. Critical Reviews in Food Science and Nutrition 45: 657-670.
17. Oms-Oliu, G., Soliva-Fortuny, R. and Martin-Belloso, O . 2008. Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pear. Postharvest Biology and Technology 50: 87-94.
18. Ribeiro, C., Vicente, A.A., Teixeira, J.A. and Miranda, C. 2007. Optimization of edible coating composition to retard strawberry fruit senescence. Postharvest Biology and Technology 44:63-70.
19. 2O MAP on physiological and quality changes of fresh-cut pineapple. Postharvest Biology and Technology 51: 371-377.
20. Rojas-Grau, M.A., Tapia, M.S. and Martin-Belloso, O. 2008. Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. LWT 41: 139-147.
21. Rojas-Grau, M.A., Tapia, M.S., Rodriguez, F.J., Carmona, A.J. and Martin-Belloso, O. 2007. Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples. Food Hydrocolloids 21: 118-127.
22. Tapia, M.S., Rojas-Grau, M.A., Carmona, A., Rodriguez, F.J., Soliva-Fortuny, R. and Martin-Belloso, O. 2008. Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya. Food Hydrocolloids 22: 1493-1503.