Edible coatings and retention of potassium sorbate on apples, tomatoes and cucumbers to improve antifungal activity during refrigerated storage

Journal of Food Processing and Preservation

Volumn 38, Issue 1, 2014, Pages 175-182

  Mehyar, Ghadeer F ^a,b   Al Qadiri, Hamzah M ^a   Swanson, Barry G ^b  

^a UNIVERSITY OF JORDAN   (Jordan)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ADDITIVES; FRUITS; LIQUID FILMS; MOLDS; POTASSIUM SORBATE; STARCH; VEGETABLES; YEAST;

ANTI-FUNGAL ACTIVITY; COATING WEIGHTS; FRUITS AND VEGETABLES; GOOD CORRELATIONS; MULTIPLE FACTORS; REFRIGERATED STORAGES; SURFACE CONCENTRATION; YEAST AND MOLD COUNT;

COATINGS;

CUCUMIS SATIVUS; CYAMOPSIS TETRAGONOLOBA; LYCOPERSICON ESCULENTUM; PISUM SATIVUM; SOLANUM TUBEROSUM;

EID: 84897957192     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00762.x     Document Type: Article

References (29)

1. ARFA, A., PREZIOSI-BELLOY, L., CHALIER, P. and GONTARD, N. 2007. Antimicrobial paper based on a say protein isolate or modified starch coating including carvacrol and cinnamadehyde. J. Agric. Food Chem. 55, 2155-2162.
2. BALDWIN, E.A. 1994. Edible coatings for fresh fruits and vegetables: Past, present, and future. In Edible Coatings and Films to Improve Food Quality (J.M. Krochta, E.A. Baldwin and M.O. Nisperos-Carriedo, eds.) pp. 25-64, CRC Press, Boca Raton, FL.
3. BECERRIL, R., GÓMEZ-LUS, R., GOÑI, P. and LÓPEZ, P. 2007. Combination of analytical and microbiological techniques to study the antimicrobial activity of a new active food packaging containing cinnamon or oregano against E.coli and S.aureus. Anal. Bioanal. Chem. 388, 1003-1011.
4. BUONOCORE, G.G., SINIGAGLIA, M., CORBO, M.R., BEVILACQUA, A., LA NOTTE, E. and DEL NOBILE, M.A. 2004. Controlled release of antimicrobial compounds from highly swellable polymers. J. Food Prot. 67(6), 1190-1194.
5. CARLIN, F., GONTARD, N., REICH, M. and NGUYEN-THE, C. 2001. Utilization of zein coating and sorbic acid to reduce Listeria monocytogenes growth on cooked sweet corn. J. Food Sci. 66(9), 1385-1389.
6. CASARIEGO, A., SOUZA, B.W.S., VICENTE, A.A., TEIXEIRA, J.A., CRUZ, L. and DIAZ, R. 2008. Chitosan coating surface properties as affected by plasticizer, surfactant and polymer concentrations in relation to the surface properties of tomato and carrot. Food Hydrocolloid 22, 1452-1459.
7. CHA, D. and CHINNAN, M.S. 2004. Biopolymer-Based antimicrobial packaging: A review. Crit. Rev. Food Sci. 44, 223-237.
8. CHO, S.Y., LEE, D.S. and HAN, J.H. 2009. Antimicrobial packaging. In The Wiley Encyclopedia of Packaging Technology (K.L. Yam, ed.) John Wiley & Sons, Inc, Hoboken, NJ.
9. CHOI, W.Y., PARK, H.J., AHN, D.J. and LEE, C.Y. 2002. Wetability of chitosan coating solution on Fuji apples skin. J. Food Sci. 67, 2668-2672.
10. CISNEROS-ZEVALLOS, L. and KROCHTA, J.M. 2003. Dependence of coating thickness on viscosity solution applied to fruits and vegetables by dipping methods. J. Food Sci. 68(2), 503-510.
11. DANIEL, L. and ZHAO, Y. 2007. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Compr. Rev. Food Sci. Food Saf. 6, 60-65.
12. DELLA VALLE, G., COLONNA, P. and PARTRIA, A. 1996. Influence of amylose content on the viscous behavior of low hydrated molten starches. J. Rheol. 40, 347-363.
13. EHIVET, F.E., MIN, B., PARK, M. and OH, J. 2011. Characterization and antimicrobial activity of sweetpotato starch based edible films containing origanum (Thymus capitatus) oil. J. Food Sci. 76(1), C178-C184.
14. FERREIRA, I.M.P.L.V.O., MENDES, E., BRITO, P. and FERREIRA, M.A. 2000. Simultaneous determination of benzoic and sorbic acids in quince jam by HPLC. Food Res. Int. 33, 113-117.
15. GUTIÉRREZ, L., BATLLE, R., SÁNCHEZ, C. and NERIN, C. 2010. A new approach to study the mechanism of antimicrobial protection of an active packaging. Foodborne Pathog. Dis. 7(9), 1063-1069.
16. HERSHKO, V. and NUSSINOVITCH, A. 1998. The behavior of hydrocolloid coatings on vegetable materials. Biotechnol. Prog. 14, 756-765.
17. JANJARASSKUL, T. and KROCHTA, J.M. 2010. Edible packaging materials. Annu. Rev. Food Sci. 1, 415-448.
18. KUORWEL, K.K., CRAN, M.J., SONNEVELD, K., MILTZ, J. and BIGGER, S.W. 2011. Antimicrobial activity of biodegradable polysaccharide and protein-based films containing active agents. J. Food Sci. 67(3), R90-R102.
19. MEHYAR, G.F., AL-QADIRI, H.M., ABU-BLAN, H. and SWANSON, B. 2011. Antifungal effectiveness of potassium sorbate incorporated in edible coatings against spoilage molds of apples, cucumber and tomatoes during refrigerated storage. J. Food Sci. 67(3), M210-M217.
20. MEHYAR, G.F., HAN, J.H., HOLLEY, R.A., BLANK, G. and HYDAMAKA, A. 2007. Suitability of pea starch and calcium alginate as antimicrobial coatings on chicken skin. Poult. Sci. 86, 386-393.
21. MOSS, M.O. 2008. Fungi, quality and safety issues in fresh fruits and vegetables. Appl. Microbiol. 104, 1239-1243.
22. PAPADOKOSTAKI, K.G., AMANRATOS, S.G. and PETROPOULOS, J.H. 1997. Kinetics of release of particulates solutes incorporated in cellulosic polymer matrices as a function of solute solubility and polymer swellability. I. Sparingly soluble solutes. J. Appl. Polym. Sci. 67, 277-287.
23. POLESI, L.F., SARMENTO, S.B.S. and ANJOS, C.B.P. 2011. Composition and characterization of pea and chickpea starches. Braz. J. Food Technol. 14, 74-81.
24. QUEVEDO, R. and AGUILERA, J.M. 2004. Characterization of food surface roughness using the glistening points method. J. Food Eng. 65, 1-7.
25. RATNAYAKE, W., HOOVER, R. and WARKENTIN, T. 2002. Pea starch: Composition, structure and properties - A review. Starch 54, 217-234.
26. RUBAN, S.W. 2009. Biobased packaging - Application in meat industry. Vet. World 2(2), 79-82.
27. SRICHAMROEN, A. 2007. Inference of temperature and salt on viscosity property of guar gum. Naresuan Univ. J. 15(2), 55-62.
28. SUPPAKUL, P., SONNEVELD, K., BIGGER, S.W. and MILTZ, J. 2011. Loss of AM additives from antimicrobial films during storage. J. Food Eng. 105, 270-276.
29. TOURNAS, V., STACK, M.E., MISLIVEC, P.B., KOCH, H.A. and BANDLER, B. 2001. Yeasts, molds and mycotoxins. Bacteriological Analytical Manual (Online), 9th Ed. (T. Hammack, P. Feng, K. Jinneman, P.M. Regan, J. Kase, P. Orlandi and W. Burkhardt, eds.) Chapter 18, AOAC International, Arlington, VA. http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/ucm071435.htm (accessed June 2012).