Effect of Tapioca Starch/Decolorized Hsian-tsao Leaf Gum-Based Active Coatings on the Qualities of Fresh-Cut Apples

Food and Bioprocess Technology

Volumn 6, Issue 8, 2013, Pages 2059-2069

  Pan, Shih Ying ^a   Chen, Chien Hsien ^a   Lai, Lih Shiuh ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Antibrowning; Cinnamon oil; Decolorized hsian tsao leaf gum; Edible coatings; Fresh cut apples; Minimally processed fruits; Peroxidase

Indexed keywords

ANTIBROWNING; CINNAMON OIL; EDIBLE COATING; FRESH-CUT APPLES; HSIAN-TSAO; MINIMALLY PROCESSED; PEROXIDASE;

ASCORBIC ACID; CALCIUM CHLORIDE; CARBON DIOXIDE; ETHYLENE; FOOD ADDITIVES; FRUITS; OILS AND FATS;

COATINGS;

CINNAMOMUM VERUM; MALUS X DOMESTICA; MANIHOT ESCULENTA;

EID: 84880938665     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0907-5     Document Type: Article

References (44)

1. Abadias, M., Alegre, I., Usall, J., Torres, R., & Viñas, I. (2011). Evaluation of alternative sanitizers to chlorine disinfection for reducing foodborne pathogens in fresh-cut apple. Postharvest Biology and Technology, 59, 289-297.
2. Ahmed, L., Martin-Diana, A. B., Rico, D., & Barry-Ryan, C. (2011). Quality and nutritional status of fresh-cut tomato as affected by spraying of delactosed whey permeate compared to industrial washing treatment. Food and Bioprocess Technology, DOI 10. 1007/s11947-011-0623-6, in press.
3. Baldwin, E. A., Nisperos-Carriedo, M. O., & Baker, R. A. (1995). Use of edible coatings to preserve quality of lightly (and slightly) processed products. Critical Reviews in Food Science and Nutrition, 35, 509-524.
4. Baldwin, E. A., Nisperos, M. O., Chen, X., & Hagenmaier, R. D. (1996). Improving storage life of cut apple and potato with edible coating. Postharvest Biology and Technology, 9, 151-163.
5. Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology, 94, 223-253.
6. Campos, C. A., Gerschenson, L. N., & Flores, S. K. (2011). Development of edible films and coatings with antimicrobial activity. Food and Bioprocess Technology, 4, 849-875.
7. Chen, H. M. (2009). Evaluation of antimicrobial activity of essential oils from spices and their application potentials in buns. MS thesis. Taichung, Taiwan: National Chung Hsing University.
8. Chen, C. H., & Lai, L. S. (2008). Mechanical and water vapor barrier properties of tapioca starch/decolorized hsian-tsao leaf gum films in the presence of plasticizer. Food Hydrocolloids, 22, 1584-1595.
9. Chiu, P. E., & Lai, L. S. (2010). Antimicrobial activities of tapioca starch/decolorized hsian-tsao leaf gum coatings containing green tea extracts in fruit-based salads, romaine heart and pork slices. International Journal of Food Microbiology, 139, 23-30.
10. Chiumarelli, M., & Hubinger, M. D. (2012). Stability, solubility, mechanical and barrier properties of cassava starch-carnauba wax edible coatings to preserve fresh-cut apples. Food Hydrocolloids, 28, 59-67.
11. Conway, W. S., & Sams, C. E. (1984). Possible mechanisms by which postharvest calcium treatment reduces decay in apples. Phytopathology, 74, 208-210.
12. Diaz-Mula, H. M., Serrano, M., & Valero, D. (2011). Alginate coatings preserve fruit quality and bioactive compounds during storage of sweet cherry fruit. Food and Bioprocess Technology, DOI 10. 1007/s11947-011-0599-2, in press.
13. Geraldine, R. M., Soares, N. F. F., Botrel, D. A., & Goncalves, L. A. (2008). Characterization and effect of edible coatings on minimally processed garlic quality. Carbohydrate Polymers, 72, 403-409.
14. King, A. D., Jr., & Bolin, H. R. (1989). Physiological and microbiological storage stability of minimally processed fruits and vegetables. Food Technology, 43, 132-135.
15. Lai, L. S., & Chao, S. J. (2000a). Effects of salts on the thermal reversibility of starch and hsian-tsao (Mesona procumbens Hemsl) leaf gum mixed system. Journal of Food Science, 65(6), 954-959.
16. Lai, L. S., & Chao, S. J. (2000b). A DSC study on the gel-sol transition of starch and hsian-tsao leaf gum mixed system. Journal of Agricultural and Food Chemistry, 48(8), 3267-3274.
17. Lai, L. S., & Chiang, H. F. (2002). Rheology of decolorized hsian-tsao leaf gum in the dilute domain. Food Hydrocolloids, 16(5), 427-440.
18. Lai, L. S., & Liao, C. L. (2002a). Steady and dynamic rheological properties of starch/decolorized hsian-tsao leaf gum composite systems. Cereal Chemistry, 79(1), 58-63.
19. Lai, L. S., & Liao, C. L. (2002b). Dynamic rheology of structural development in starch/decolourised hsian-tsao leaf gum composite systems. Journal of the Science of Food and Agriculture, 82(10), 1200-1207.
20. Lai, L. S., Wang, D. J., Chang, C. T., & Wang, C. H. (2006). Catalytic characteristics of peroxidase from wheat grass. Journal of Agricultural and Food Chemistry, 54, 8611-8616.
21. Lai, T. Y., Chen, C. H., & Lai, L. S. (2011). Effects of tapioca starch/decolorized hsian-tsao leaf gum based active coatings on the quality of minimally processed carrots. Food and Bioprocess Technology, DOI 10. 1007/s11947-011-0707-3, in press.
22. Lee, J. Y., Park, H. J., Lee, C. Y., & Choi, W. Y. (2003). Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents. LWT- Food Science and Technology, 36, 323-329.
23. Luna-Guzmán, I., & Barrett, D. M. (2000). Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes. Postharvest Biology and Technology, 19, 61-72.
24. Martín-Diana, A. B., Rico, D., Frias, J., Mulcahy, J., Henehan, G. T. M., & Barry-Ryan, C. (2006). Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables. Innovative Food Science & Emerging Technologies, 7, 112-123.
25. Martín-Diana, A. B., Rico, D., & Barry-Ryan, C. (2008). Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce. Innovative Food Science & Emerging Technologies, 9, 593-603.
26. Moe, S. T., Draget, K. I., Skjåk-Bræk, G., & Smidsrød, O. (1995). Alginates. In A. M. Stephen (Ed.), Food polysaccharides and their applications (pp. 245-286). New York: Marcel Dekker.
27. Olivas, G. I., Mattinson, D. S., & Barbosa-Canovas, G. V. (2007). Alginate coatings for preservation of minimally processed 'Gala' apples. Postharvest Biology and Technology, 45, 89-96.
28. Ölmez, H., & Kretzschmar, U. (2009). Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact. LWT- Food Science and Technology, 42, 686-693.
29. Oms-Oliu, G., Odriozola-Serrano, I., Soliva-Fortuny, R., & Martín-Belloso, O. (2008). The role of peroxidase on the antioxidant potential of fresh-cut 'Piel de Sapo' melon packaged under different modified atmospheres. Food Chemistry, 106, 1085-1092.
30. Oms-Oliu, G., Soliva-Fortuny, R., & Martín-Belloso, O. (2008). Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest Biology and Technology, 50, 87-94.
31. Özoglu, H., & Bayi{dotless}ndi{dotless}rli{dotless}, A. (2002). Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents. Food Control, 13, 213-221.
32. Park, H. J. (1999). Development of advanced edible coatings for fruits. Trends in Food Science and Technology, 10, 254-260.
33. Perez-Gago, M. B., Serra, M., Alonso, M., Mateos, M., & del Río, M. A. (2005). Effect of whey protein- and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples. Postharvest Biology and Technology, 36, 77-85.
34. Perez-Gago, M. B., Serra, M., & del Río, M. A. (2006). Color change of fresh-cut apples coated with whey protein concentrate-based edible coatings. Postharvest Biology and Technology, 39, 84-92.
35. Ponce, A. G., Roura, S. I., Valle, C. E., & Moreira, M. R. (2008). Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: in vitro and in vivo studies. Postharvest Biol. Technol., 49, 294-300.
36. Ponting, J. D., Jackson, R., & Watters, G. (1972). Refrigerated apple slices: effects of pH, sulfites and calcium on texture. Journal of Food Science, 37, 434-436.
37. Qi, H., Hu, W., Jiang, A., Tian, M., & Li, Y. (2011). Extending shelf-life of fresh-cut Fuji apples with chitosan-coatings. Innovative Food Science & Emerging Technologies, 12(1), 62-66.
38. Raybaudi-Massilia, R. M., Mosqueda-Melgar, J., & Martín-Belloso, O. (2008). Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon. International Journal of Food Microbiology, 121, 313-327.
39. Raybaudi-Massilia, R. M., Rojas-Graü, M. A., Mosqueda-Melgar, J., & Martín-Belloso, O. (2008). Comparative study on essential oils incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut Fuji apples. Journal of Food Protection, 71, 1150-1161.
40. Rojas-Graü, M. A., Tapia, M. S., Rodríguez, F. J., Carmona, A. J., & Martín-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.
41. Rojas-Graü, M. A., Raybaudi-Massilia, R. M., Soliva-Fortuny, R. C., Avena-Bustillos, R. J., McHugh, T. H., & Martin-Belloso, O. (2007). Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. Postharvest Biology and Technology, 45, 254-264.
42. Rojas-Graü, M. A., Tapia, M. S., & Martín-Belloso, O. (2008). Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. LWT- Food Science and Technology, 41, 139-147.
43. Sapers, G. M. (1993). Browning of foods: control by sulfites, antioxidants, and other means. Food Technology, 47, 75-84.
44. Vargas, M., Albors, A., Chiralt, A., & González-Martínez, C. (2006). Quality of cold-stored strawberries as affected by chitosan-oleic acid edible coatings. Postharvest Biology and Technology, 41, 164-171.