Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices

Autores
Viacava, Gabriela Elena; Perez Cenci, Marianina; Ansorena, Maria Roberta
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The present study evaluated the effectiveness of the application of active edible coatings based on chitosan containing free thyme essential oil (TO) and microencapsulated TO in β-cyclodextrin (β-CD) in enhancing the quality and shelf-life of sliced carrots during 13 days of refrigerated storage. All coated samples showed less superficial discoloration and better organoleptic quality than non-coated samples. In fact, non-coated carrot slices showed overall visual quality (OVQ) scores below the limit of acceptance from day 9 of storage, while all the other samples exhibited acceptable values of OVQ during the entire sampling period. Higher values of total phenolics content (TPC) and antioxidant capacity were observed in coated samples with respect to uncoated ones. Moreover, coatings containing TO were more effective in enhancing the phytochemical quality of the samples, and those containing the essential oil microencapsulated in β-CD presented the highest values of TPC and antioxidant activity along storage. An initial reduction in the counts of mesophilic, psychrophilic, and yeast and molds populations was detected in the samples coated with free TO with respect to the other samples, effect that was not maintained during storage. On the contrary, the use of microencapsulated TO in the chitosan coatings allowed to reduce the microbial counts from day 6 till the end of storage. Results demonstrate the potential of applying chitosan coatings enriched with thyme essential oils to improve the quality of minimally processed carrots during storage. In addition, the efficacy of β-CD as a carrier of thyme essential oil bioactives is also highlighted.
Fil: Viacava, Gabriela Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Perez Cenci, Marianina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Ansorena, Maria Roberta. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Materia
ANTIMICROBIAL
ANTIOXIDANT
CARROT
CHITOSAN
MICROENCAPSULATION
THYME OIL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/215142
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/215142
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot SlicesViacava, Gabriela ElenaPerez Cenci, MarianinaAnsorena, Maria RobertaANTIMICROBIALANTIOXIDANTCARROTCHITOSANMICROENCAPSULATIONTHYME OILhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The present study evaluated the effectiveness of the application of active edible coatings based on chitosan containing free thyme essential oil (TO) and microencapsulated TO in β-cyclodextrin (β-CD) in enhancing the quality and shelf-life of sliced carrots during 13 days of refrigerated storage. All coated samples showed less superficial discoloration and better organoleptic quality than non-coated samples. In fact, non-coated carrot slices showed overall visual quality (OVQ) scores below the limit of acceptance from day 9 of storage, while all the other samples exhibited acceptable values of OVQ during the entire sampling period. Higher values of total phenolics content (TPC) and antioxidant capacity were observed in coated samples with respect to uncoated ones. Moreover, coatings containing TO were more effective in enhancing the phytochemical quality of the samples, and those containing the essential oil microencapsulated in β-CD presented the highest values of TPC and antioxidant activity along storage. An initial reduction in the counts of mesophilic, psychrophilic, and yeast and molds populations was detected in the samples coated with free TO with respect to the other samples, effect that was not maintained during storage. On the contrary, the use of microencapsulated TO in the chitosan coatings allowed to reduce the microbial counts from day 6 till the end of storage. Results demonstrate the potential of applying chitosan coatings enriched with thyme essential oils to improve the quality of minimally processed carrots during storage. In addition, the efficacy of β-CD as a carrier of thyme essential oil bioactives is also highlighted.Fil: Viacava, Gabriela Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Perez Cenci, Marianina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Ansorena, Maria Roberta. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaSpringer2022-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/215142Viacava, Gabriela Elena; Perez Cenci, Marianina; Ansorena, Maria Roberta; Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices; Springer; Food and Bioprocess Technology; 15; 4; 4-2022; 768-7841935-5130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/10.1007/s11947-022-02783-7info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-022-02783-7info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:23:54Zoai:ri.conicet.gov.ar:11336/215142instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:23:54.521CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices
title Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices
spellingShingle Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices
Viacava, Gabriela Elena
ANTIMICROBIAL
ANTIOXIDANT
CARROT
CHITOSAN
MICROENCAPSULATION
THYME OIL
title_short Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices
title_full Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices
title_fullStr Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices
title_full_unstemmed Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices
title_sort Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices
dc.creator.none.fl_str_mv Viacava, Gabriela Elena
Perez Cenci, Marianina
Ansorena, Maria Roberta
author Viacava, Gabriela Elena
author_facet Viacava, Gabriela Elena
Perez Cenci, Marianina
Ansorena, Maria Roberta
author_role author
author2 Perez Cenci, Marianina
Ansorena, Maria Roberta
author2_role author
author
dc.subject.none.fl_str_mv ANTIMICROBIAL
ANTIOXIDANT
CARROT
CHITOSAN
MICROENCAPSULATION
THYME OIL
topic ANTIMICROBIAL
ANTIOXIDANT
CARROT
CHITOSAN
MICROENCAPSULATION
THYME OIL
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The present study evaluated the effectiveness of the application of active edible coatings based on chitosan containing free thyme essential oil (TO) and microencapsulated TO in β-cyclodextrin (β-CD) in enhancing the quality and shelf-life of sliced carrots during 13 days of refrigerated storage. All coated samples showed less superficial discoloration and better organoleptic quality than non-coated samples. In fact, non-coated carrot slices showed overall visual quality (OVQ) scores below the limit of acceptance from day 9 of storage, while all the other samples exhibited acceptable values of OVQ during the entire sampling period. Higher values of total phenolics content (TPC) and antioxidant capacity were observed in coated samples with respect to uncoated ones. Moreover, coatings containing TO were more effective in enhancing the phytochemical quality of the samples, and those containing the essential oil microencapsulated in β-CD presented the highest values of TPC and antioxidant activity along storage. An initial reduction in the counts of mesophilic, psychrophilic, and yeast and molds populations was detected in the samples coated with free TO with respect to the other samples, effect that was not maintained during storage. On the contrary, the use of microencapsulated TO in the chitosan coatings allowed to reduce the microbial counts from day 6 till the end of storage. Results demonstrate the potential of applying chitosan coatings enriched with thyme essential oils to improve the quality of minimally processed carrots during storage. In addition, the efficacy of β-CD as a carrier of thyme essential oil bioactives is also highlighted.
Fil: Viacava, Gabriela Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Perez Cenci, Marianina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Ansorena, Maria Roberta. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
description The present study evaluated the effectiveness of the application of active edible coatings based on chitosan containing free thyme essential oil (TO) and microencapsulated TO in β-cyclodextrin (β-CD) in enhancing the quality and shelf-life of sliced carrots during 13 days of refrigerated storage. All coated samples showed less superficial discoloration and better organoleptic quality than non-coated samples. In fact, non-coated carrot slices showed overall visual quality (OVQ) scores below the limit of acceptance from day 9 of storage, while all the other samples exhibited acceptable values of OVQ during the entire sampling period. Higher values of total phenolics content (TPC) and antioxidant capacity were observed in coated samples with respect to uncoated ones. Moreover, coatings containing TO were more effective in enhancing the phytochemical quality of the samples, and those containing the essential oil microencapsulated in β-CD presented the highest values of TPC and antioxidant activity along storage. An initial reduction in the counts of mesophilic, psychrophilic, and yeast and molds populations was detected in the samples coated with free TO with respect to the other samples, effect that was not maintained during storage. On the contrary, the use of microencapsulated TO in the chitosan coatings allowed to reduce the microbial counts from day 6 till the end of storage. Results demonstrate the potential of applying chitosan coatings enriched with thyme essential oils to improve the quality of minimally processed carrots during storage. In addition, the efficacy of β-CD as a carrier of thyme essential oil bioactives is also highlighted.
publishDate 2022
dc.date.none.fl_str_mv 2022-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/215142
Viacava, Gabriela Elena; Perez Cenci, Marianina; Ansorena, Maria Roberta; Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices; Springer; Food and Bioprocess Technology; 15; 4; 4-2022; 768-784
1935-5130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/215142
identifier_str_mv Viacava, Gabriela Elena; Perez Cenci, Marianina; Ansorena, Maria Roberta; Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices; Springer; Food and Bioprocess Technology; 15; 4; 4-2022; 768-784
1935-5130
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/10.1007/s11947-022-02783-7
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-022-02783-7
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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