Effects of Gellan-Based Edible Coating on the Quality of Fresh-Cut Pineapple During Cold Storage

Food and Bioprocess Technology

Volumn 7, Issue 7, 2014, Pages 2144-2151

  Azarakhsh, Nima ^a   Osman, Azizah ^a   Ghazali, Hasanah Mohd ^a   Tan, Chin Ping ^a   Mohd Adzahan, Noranizan ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Edible coating; Fresh cut; Gellan gum; Josapine; Pineapple

Indexed keywords

COATINGS; COLD STORAGE; CROSSLINKING; FOOD ADDITIVES; MOLDS; OILS AND FATS; SENSORY PERCEPTION; TEMPERATURE; YEAST;

EDIBLE COATING; FRESH-CUT; GELLAN GUM; JOSAPINE; PINEAPPLE;

FOOD STORAGE;

ANANAS COMOSUS; HELIANTHUS;

EID: 84901670656     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1261-6     Document Type: Article

References (39)

1. Ahvenainen, R. (1996). New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends in Food Science & Technology, 7, 179-186.
2. Antoniolli, L. R., Benedetti, B. C., Sigrist, J. M., Souza Filho, M. M., & Alves, R. E. (2006). Metabolic activity of fresh-cut 'Perola' pineapple as affected by cut shape and temperature. Brazilan Journal of Plant Physiology, 18, 413-417.
3. AOAC. (1990). Official methods of analysis. Association of Official Analytical Chemists: Washington D. C.
4. Azarakhsh, N., Osman, A., Ghazali, H. M., Tan, C. P., & Mohd Adzahan, N. (2011). Effect of alginate and gellan-based edible coatings on the quality of fresh-cut pineapple during cold storage. Acta Horticulturae, 902, 519-524.
5. Azarakhsh, N., Osman, A., Ghazali, H. M., Tan, C. P., & Mohd Adzahan, N. (2012). Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples. International Food Research Journal, 19, 279-285.
6. Bhande, S. D., Ravindra, M. R., & Goswami, T. K. (2008). Respiration rate of banana fruit under aerobic conditions at different storage temperatures. Journal of Food Engineering, 87, 116-123.
7. Bierhals, V. S., Chiumarelli, M., & Hubinger, M. D. (2011). Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas comosus L. Merril cv "P'erola"). Journal of Food Science, 76, 62-72.
8. Brasil, I. M., Gomes, C., Puerta-Gomez, A., Castell-Perez, M. E., & Moreira, R. G. (2012). Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya. Food Science and Technology, 47, 39-45.
9. Chien, P. J., Sheu, F., & 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.
10. Chiumarelli, M., Ferraria, C. C., Sarantópoulos, C. I., & Hubinger, M. D. (2011). Fresh cut 'Tommy Atkins' mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate. Innovative Food Science and Emerging Technologies, 12, 381-387.
11. Egidio, V. D., Sinelli, N., Limbo, S., Torri, L., Franzetti, L., & 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.
12. Falguera, V., Quintero, J. P., Jimenez, A., Munoz, J. A., & Ibarz, A. (2011). Edible films and coatings: Structures, active functions and trends in their use. Trends in Food Science & Technology, 22, 292-303.
13. Garcia, L. C., Pereira, L. M., Luca Sarantopoulos, C. I. G., & Hubinger, M. D. (2010). Selection of an edible starch coating for minimally processed strawberry. Food and Bioprocess Technology, 3, 834-842.
14. Gil, M. I., Aguayo, E., & Kader, A. A. (2006). Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. Journal of Agricultural and Food Chemistry, 54, 4284-4296.
15. González-Aguilar, G. A., Ruiz-Cruz, S., Cruz-Valenzuela, R., Rodríguez-Félix, A., & Wang, C. Y. (2004). Physiological and quality changes of fresh-cut pineapple treated with antibrowning agents. Food Science and Technology, 37, 369-376.
16. González-Aguilar, G. A., Ayala-Zavala, G. F., Olivas, G. I., de la Rosa, L. A., & A lvarez-Parrilla, E. (2010). Preserving quality of fresh-cut products using safe technologies. Journal of Consumer Protection and Food Safety, 5, 65-72.
17. Hajare, S., Dhokane, V., Shashidhar, R., Saroj, S. D., Sharma, A. D., & 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.
18. James, J. B. & Ngarmsak, T. (2010). In R. S. Rolle (Ed.), Processing of fresh-cut tropical fruits and vegetables: A technical guide (pp. 1-86). Bangkok: RAP Publication 2010/16 FAO.
19. 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. Food Science and Technology, 36, 323-329.
20. Lin, D., & Zhao, Y. (2007). Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehensive Reviews In Food Science And Food Safety, 6, 60-75.
21. Mantilla, N., Castell-Perez, M. E., Gomes, C., & Moreira, R. G. (2013). Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple (Ananas comosus). LWT--Food Science and Technology, 51, 37-43.
22. Marrero, A., & Kader, A. A. (2006). Optimal temperature and modified atmosphere for keeping quality of fresh-cut pineapples. Postharvest Biology and Technology, 39, 163-168.
23. Montero-Calderón, M., Rojas-Graü, M. A., & Martín-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.
24. Olivas, G. I., & Barbosa-Cánovas, G. V. (2005). Edible coatings for fresh-cut fruits. Critical Reviews in Food Science and Nutrition, 45, 657-670.
25. Olivas, G. I., Mattinson, D. S., & Barbosa-Cánovas, G. V. (2007). Alginate coatings for preservation of minimally processed 'Gala' apples. Postharvest Biology and Technology, 45, 89-96.
26. 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.
27. Oms-Oliu, G., Rojas-Graü, M. A., González, L. A., Varela, P., Soliva-Fortuny, R., Hernando, M. I., Munuera, I. P., Fiszman, S., & Martín-Belloso, O. (2010). Recent approaches using chemical treatments to preserve quality of fresh-cut fruit. Postharvest Biology and Technology, 57, 139-148.
28. Pan, S. Y., Chen, C. H., & Lai, L. S. (2012). Effect of tapioca starch/decolorized hsian-tsao leaf gum-based active coatings on the qualities of fresh-cut apples. Food and Bioprocess Technology. doi: 10. 1007/s11947-012-0907-5.
29. Peryam, D. R., & Pilgrim, F. J. (1957). Hedonic scale method of measuring food preferences. Food Technology, 11, 9-14.
30. 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.
31. Raybaudi-Massilia, R. M., Mosqueda-Melgar, J., Soliva-Fortuny, R., & Martín-Belloso, O. (2009). Control of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials. Comprehensive Reviews In Food Science and Food Safety, 8, 157-180.
32. 2O MAP on physiological and quality changes of fresh-cut pineapple. Postharvest Biology and Technology, 51, 371-377.
33. Rojas-Graü, M. A., Tapia, M. S., & Martín-Belloso, O. (2008). Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. Food Science and Technology, 41, 139-147.
34. Rojas-Graü, M. A., Soliva-Fortuny, R., & Martín-Belloso, O. (2009). Edible coatings to incorporate active ingredients to fresh-cut fruits. Trends in Food Science & Technology, 20, 438-447.
35. Shamsudin, R., Daud, W. R. W., Takrif, M. S., & Hassan, O. (2009). Physico-mechanical properties of the Josapine pineapple fruits. Pertanika Journal of Science & Technology, 17, 17-23.
36. Tapia, M. S., Rojas-Graü, M. A., Carmona, A., Rodríguez, F. J., Soliva-Fortuny, R., & Martín-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.
37. Wills, R. B. H., McGlasson, W. B., Graham, D., Lee, T. H., & Hall, E. G. (1989). Postharvest: an introduction to the physiology and handling of fruit and vegetables. London: BSP Professional Books.
38. Yang, L., & Paulson, A. T. (2000). Mechanical and water vapour barrier properties of edible gellan films. Food Research International, 33, 563-570.
39. Yousef, A. E., & Carlstrom, C. (2003). Food microbiology a laboratory manual. New Jersey: Wiley-Interscience.