Freshness retention of minimally processed melon using different packages and multilayered edible coating containing microencapsulated essential oil

International Journal of Food Science and Technology

Volumn 49, Issue 10, 2014, Pages 2192-2203

  Moreira, Samira Pereira ^a   de Carvalho, Winne Moita ^a   Alexandrino, Angeline Costa ^a   de Paula, Haroldo César Bezerra ^a   Rodrigues, Maria do Carmo Passos ^a   de Figueiredo, Raimundo Wilane ^a   Maia, Geraldo Arraes ^a   de Figueiredo, Evânia Maria Altina Teixeira ^a   Brasil, Isabella Montenegro ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Cucumis melo; Fresh cut fruit; Multilayered coating; Packaging; Quality; Shelf life

Indexed keywords

IMAGE QUALITY;

CUCUMIS MELO; EDIBLE COATING; FRESH-CUT FRUITS; MINIMALLY PROCESSED; MULTI-LAYERED; MULTI-LAYERED COATINGS; SHELF LIFE;

PACKAGING;

CUCUMIS; CUCUMIS MELO;

EID: 84908296154     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12535     Document Type: Article

References (57)

1. Abdou, E.S., Nagy, K.S.A. & Elsabee, M.Z. (2007). Extraction and characterization of chitin and chitosan from local sources. Bioresource Technology, 99, 1359-1367.
2. Aguayo, E., Allende, A. & Artés, F. (2003). Keeping quality and safety of minimally fresh processed melon. European Food Research and Technology, 216, 494-499.
3. Ahmed, M.J., Singh, Z. & Khan, A.S. (2009). Postharvest Aloe vera gel coating modulates fruit ripening and quality of 'Arctic Snow' nectarine kept in ambient and cold storage. International Journal of Food Science and Technology, 44, 1024-1033.
4. AOAC. (1990). Official Method 981.12. pH of Acidified Foods. Official Methods of Analysis. (13th edn). Washington, DC: AOAC International.
5. AOAC. (1998). Official Method 985.33. Vitamin C (Reduced Ascorbic Acid) in Ready-To feed Milk-Based Infant Formula 2,6-Dichloroindophenol Titrimetric Method. Official Methods of Analysis (6th edn). Washington D.C: AOAC International.
6. Ariga, K., Ji, Q. & Hill, J.P. (2010). Enzyme-encapsulated layer-bylayer assemblies: current status and challenges toward ultimate nanodevices. Advances in Polymer Science, 229, 51-87.
7. Bakkali, F., Averbeck, S., Averbeck, D. & Idaomar, M. (2008). Biological effects of essential oils e a review. Food and Chemical Toxicology, 46, 446-475.
8. Brecht, J.K. (1995). Physiology of lightly processed fruits and vegetables. Horticultural Science, 30, 18e22.
9. Campos, C.A., Gerschenson, L.N. & Flores, S.K. (2011). Development of edible films and coatings with antimicrobial activity. Food Bioprocess Technology, 4, 849-875.
10. Carlotti, M.E., Sapino, S., Cavalli, R., Trotta, M., Trotta, F. & Martina, K. (2007). Inclusion of cinnamaldehyde in modified c-cyclodextrins. Journal of Inclusion Phenomena Macrocyclic Chemistry, 57, 445-450.
11. Caruso, F. & Helmuth, M. (1999). Preparation and characterization of ordered nanoparticle and polymer composite multilayers on colloids. Langmuir, 15, 8276-8281.
12. Casariego, A., Souza, B.W.S., Vicente, A.A., Teixeira, J.A., Cruz, L. & Díaz, 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 Hydrocolloids, 22, 1452-1459.
13. Chen, C.H., Kuo, W.S. & Lai, L.S. (2009). Effect of surfactants on water barrier and physical properties of tapioca starch/decolorized hsian-tsao leaf gum films. Food Hydrocolloids, 23, 714-721.
14. Chisari, M., Barbagallo, R. N., Spagna, G. & Artes, F. (2010). Distribution of degradative enzymatic activities in the mesocarp of two melon groups. International Journal of Food Science and Technology, 45, 1016-1023.
15. Chisari, M., Barbagallo, R.N., Spagna, G. & Artés, F. (2011). Distribution of degradative enzymatic activities in the mesocarp of two melon groups. International Journal of Food Science and Technology, 46, 463-468.
16. Del Valle, E.M.M. (2004). Cyclodextrins and their uses: a review. Process Biochemistry, 39, 1033-1046.
17. Elsabee, M.Z., Abdou, E.S., Nagy, K.S.A. & Eweis, M. (2008). Surface modification of polypropylene films by chitosan and chitosan/pectin multilayer. Carbohydrate Polymers, 71, 187-195.
18. Elsabee, M. Z. & Abdou, E.S. (2013). Chitosan Based Edible Films and Coatings. A Review Materials Science and Engineering, 33, 1819-1841.
19. FDA. (2010). CFR _ code of federal regulations title 21. Part 172. C.F.R. Food additives permitted for direct addition to food for human consumption. CFR, 21(3), 21CFR172.515. http://www.accessdata. fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr1/4172.515 (August 4, 2013).
20. Gomes, C., Moreira, R.G. & Castell-Perez, E. (2011a). Poly (DL-lactide-co-glycolide) PLGA) nanoparticles with entrapped trans-cinnamaldehyde and eugenol for antimicrobial delivery applications. Journal of Food Science, 76, N16-N24.
21. Gomes, C., Moreira, R.G. & Castell-Perez, E. (2011b). Microencapsulated antimicrobial compounds as a means to enhance electron beam irradiation treatment for inactivation of pathogens on fresh spinach leaves. Journal of Food Science, 76, E479-E488.
22. Gouin, S. (2004). Microencapsulation: industrial appraisal of existing technologies and trends. Trends and Food Science & Technology, 15, 330-347.
23. Kalemba, D. & Kunicka, A. (2003). Antibacterial and antifungal properties of essential oils, Current Medicinal Chemistry, 10, 813-829.
24. Karathanos, V.T., Mourtzinos, I., Yannakopoulou, K. & Andrikopoulos, N.K. (2007). Study of the solubility, antioxidant activity and structure of inclusion complex of vanillin with b- cyclodextrin. Food Chemistry, 101, 652-658.
25. King, A.D. & Bolin, H.R. (1989). Physiological and microbiological storage stability of minimally processed fruits and vegetables. Food Technology, 43, 132-135.
26. Krzemiski, A., Marudova, M., Moffat, J. et al. (2006). Deposition of Pectin/Poly-L-lysine multilayers with pectins of varying degrees of esterification. Biomacromolecules, 7, 498-506.
27. Marpudi, S.L., Abirami, L.S.S., Pushkala, R. & Srividya, N. (2011). Enhancement of storage life and quality maintenance of papaya fruits using Aloe vera based antimicrobial coating. Indian Journal of Biotechnology, 10, 83-89.
28. Marudova, M., Lang, S., Brownsey, G.J. & Ring, S.G. (2005). Pectin-chitosan multilayer formation. Carbohydrate. Research., 340, 2144-2149.
29. MatWeb. (2011). Material property data. Dow Saran Wrap_ 3 Plastic Film. http://www.matweb.com/search/datasheet.aspx?matguid1/4 57c29e222a7749d58267c18e9e18b637&ckck1/41 (accessed 11.10.13)
30. McClements, D.J., Decker, E.A. & Park, Y. (2009). Controlling lipid bioavailability through physicochemical and structural approaches. Critical Reviews in Food Science and Nutrition, 49, 48-67.
31. McGuire, R.G. (1992). Reporting of objective color measurements. HortScience, 27, 1254-1255.
32. Medeiros, B.G.F., Pinheiro, A.C., Carneiro-da-Cunha, M.G. & Vicente, A.A. (2012). evelopment and characterization of a nanomultilayer coating of pectin and chitosan - Evaluation of its gas barrier properties and application on 'Tommy Atkins' mangoes Journal of Food Engineering, 110, 457-464.
33. Ming, K, Xi, G. C., Ke, X. & Hyun, J.P. (2010). Antimicrobial properties of chitosan and mode of action: a state of the art review. International journal of food microbiology, 144, 51-63.
34. Nisperos-Carriedo, M. (1994). Edible coatings and films based on polysaccharides. In: Edible Coatings and Films to Improve Food Quality (edited by J. Krochta, E. Baldwin & M. Nisperos-Carriedo). Pp. 305-336. Lancaster: Technomic Publishing Company.
35. Nunthanid, J., Laugtana-anan, M., Sriamornsak, P., Limmatvapirat, S., Huanbutta, K. & Puttipipatkhachorn, S. (2009). Use of spraydried chitosan acetate andethylcellulose as compression coats for colonic drug delivery: effect of swelling on triggering in vitro drug release. European Journal of Pharmaceutics and Biopharmaceutics, 71, 356-361.
36. Olivas, G.I. & Barbosa-Cánovas, G.V. (2005). Edible coatings for fresh-cut fruits. Critical Reviews in Food Science and Nutrition, 45, 657-663.
37. Oms-Oliu, G., Soliva-Fortuny, R. & Martin-Belloso, O. (2007). Effect of ripeness on the shelf-life of fresh-cut melon preserved by modified atmosphere packaging. European Food Research and Technology, 225, 301-311.
38. Pao, S. & Petracek, P.D. (1997). Shelf life extension of peeled oranges by citric acid treatment. Food Microbiology, 14, 485-49.
39. Rattanapanone, N., Lee, Y., Wu, T. & Watada, A.E. (2001). Quality and microbial changes of fresh-cut mango cubes held in controlled atmosphere. Horticultural Science, 36, 1091-1095.
40. Raybaudi-Massilia, R.M., Mosqueda-Melgar, J. & Martin-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.
41. Rivera-Lopez, J., Vazquez-Ortiz, F.A., Ayala-Zavala, J.F., Sotelo-Mundo, R.R. & Gonzalez-Aguilar, G.A. (2005). Cutting shape and storage temperature affect overall quality of fresh-cut papaya cv. Maradol. Journal of Food Science., 70, S482-S489.
42. Rocha, A.M. & Moraes, A.M. (2000). Effects of controlled atmosphere on quality of minimally processed apple (cv. Jonagored). Journal of Food Processing and Preservation, 24, 435-451.
43. Rodrigues-Amaya, D.B. (1989). Critical review of provitamin A determination in plant foods. Journal of Micronutrients Analysis, 5, 191-225.
44. Rojas-Grau, M.A., Raybaudi-Massilia, R.M., Soliva-Fortuny, R., Avena-Bustillos, R.J., Rolle, R.S. & Chism, G.W. (1987). Physiological consequences of minimally processed fruits and vegetables. Journal of Food Quality, 10, 157-177.
45. Rolle, R.S. & Chism, G.W. (1987). Physiological consequences of minimally processed fruits and vegetables. Journal Food Quality, 10, 157-177.
46. Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A. & Cháfer, M. (2009). Characterization of edible films based on hydroxypropyl methylcellulose and tea tree essential oil. Food Hydrocolloids, 23, 2102-2109.
47. Shumilina, E.V. & Shchipunov, Y.A. (2002). Chitosan-carrageenan gels. Colloid Journal, 64, 372-378.
48. Singh, G., Maurya, S., de Lampasona, M.P. & Catalan, C.A.N. (2007). A comparison-of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins andtheir constituents. Food and Chemical Toxicology, 45, 1650-1661.
49. SPSS. (2002). SPSS for windows 11.5.1. Chicago: SPSS.
50. Tapia, M.S., Rojas-Grau, M.A., Carmonoa, A., Rodriguez, F.J., Soliva-Fortuny, R. & 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.
51. Thumula, P. (2006). Studies on Storage Behaviour of Tomatoes Coated with Chitosan-Lysozyme Films. Department of Bioresource Engineering Faculty of Agricultural and Environmental Sciences. A thesis submitted to the McGill University in partial fulfillment of the requirements for the degree of Master of Science. McGill University Montreal, Quebec, Canada.
52. Vangalapati, M., Satya, S.N., Prakash, D.V.S. & Avanigadda, S. (2012). A review on pharmacological activities and clinical effects of cinnamon species. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 3, 653-663.
53. Vargas, M., Pastor, C., Chiralt, A., McClements, D.J. & Gonzalez-Martinez, C. (2008). Recent advances in edible coatings for fresh and minimally processed fruits. Critical Reviews in Food Science and Nutrition, 48, 496-511.
54. Vargas, M., Sánchez-González, L., Chiralt, A., Cháfer, M. & González-Martínez, C. (2012). Edible chitosan coatings for fresh and minimally processed foods. In: Emerging Food Packaging Technologies: Principles and Practice (edited by K.L. Yam & D.S. Lee). Pp. 66-95. Cambridge: Woodhead Publishing Limited.
55. Wyllie, S.G., Leach, D.N., Wang, Y. & Shewfelt, R.L. (1995). Key aroma compounds in melons: their development and cultivar dependence. In Fruit Flavors (edited by R.L. Rouseff& M.M. Leahy). Pp. 248-257, ACS Symposium Series 596; American Chemical Society: Washington, D.C.
56. Xu, J.-P., Wang, X.-L., Fan, D.-Z., Ji, J. & Shen, J.-C. (2008). Construction of phospholipid anti-biofouling multilayer on biomedical PET surfaces. Applied Surface Science, 255, 538-540.
57. Zivanovic, S., Chi, S. & Draughon, A.F. (2005). Antimicrobial activity of chitosan films enriched with essential oils. Journal of Food Science, 70, 45-50.