Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings

Autores
Moreira, Maria del Rosario; Tomadoni, Bárbara María; Martín Belloso, Olga; Fortuny, Robert Soliva
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pulsed light (PL) has received considerable attention during the last years as a non-thermal method for the superficial decontamination of fresh foods. The aim of the present study was to evaluate the quality attributes of fresh-cut 'Golden Delicious' apples as affected by the combined application of a pulsed light treatment (12 J/cm2) and a gellan-gum based (0.5% w/v) edible coating enriched with apple fiber. Changes in color, firmness, antioxidant capacity, microbial growth and sensory attributes were determined during 14 days of storage at 4 °C. The combined application of coating and PL treatment retarded the microbiological deterioration of fresh-cut apples and maintained the sensory attribute scores above the rejection limits after prolonged storage. Incorporation of fiber in the coating formulation did not curb the sensory acceptability of apple cubes. Results show that the use of a gellan-gum based coating incorporating apple fiber followed by the application of a PL treatment significantly reduced softening and browning of apple pieces through storage. Our results reveal that PL treatments applied to gellan-coated fresh-cut apples can be used to decontaminate the cut fruit surface without dramatically affecting its fresh-like quality attributes, thus conferring prebiotic potential and contributing to their shelf-life extension.
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Martín Belloso, Olga. Universidad de Lleida; España
Fil: Fortuny, Robert Soliva. Universidad de Lleida; España
Materia
APPLE FIBER
EDIBLE COATINGS
FRESH-CUT APPLES
PULSED LIGHT
QUALITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/100699
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/100699
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatingsMoreira, Maria del RosarioTomadoni, Bárbara MaríaMartín Belloso, OlgaFortuny, Robert SolivaAPPLE FIBEREDIBLE COATINGSFRESH-CUT APPLESPULSED LIGHTQUALITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Pulsed light (PL) has received considerable attention during the last years as a non-thermal method for the superficial decontamination of fresh foods. The aim of the present study was to evaluate the quality attributes of fresh-cut 'Golden Delicious' apples as affected by the combined application of a pulsed light treatment (12 J/cm2) and a gellan-gum based (0.5% w/v) edible coating enriched with apple fiber. Changes in color, firmness, antioxidant capacity, microbial growth and sensory attributes were determined during 14 days of storage at 4 °C. The combined application of coating and PL treatment retarded the microbiological deterioration of fresh-cut apples and maintained the sensory attribute scores above the rejection limits after prolonged storage. Incorporation of fiber in the coating formulation did not curb the sensory acceptability of apple cubes. Results show that the use of a gellan-gum based coating incorporating apple fiber followed by the application of a PL treatment significantly reduced softening and browning of apple pieces through storage. Our results reveal that PL treatments applied to gellan-coated fresh-cut apples can be used to decontaminate the cut fruit surface without dramatically affecting its fresh-like quality attributes, thus conferring prebiotic potential and contributing to their shelf-life extension.Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Martín Belloso, Olga. Universidad de Lleida; EspañaFil: Fortuny, Robert Soliva. Universidad de Lleida; EspañaElsevier Science2015-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/100699Moreira, Maria del Rosario; Tomadoni, Bárbara María; Martín Belloso, Olga; Fortuny, Robert Soliva; Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings; Elsevier Science; LWT - Food Science and Technology; 64; 2; 7-2015; 1130-11370023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815300190info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.07.002info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:46:27Zoai:ri.conicet.gov.ar:11336/100699instacron: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:34982025-09-29 10:46:27.596CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
title Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
spellingShingle Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
Moreira, Maria del Rosario
APPLE FIBER
EDIBLE COATINGS
FRESH-CUT APPLES
PULSED LIGHT
QUALITY
title_short Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
title_full Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
title_fullStr Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
title_full_unstemmed Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
title_sort Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
dc.creator.none.fl_str_mv Moreira, Maria del Rosario
Tomadoni, Bárbara María
Martín Belloso, Olga
Fortuny, Robert Soliva
author Moreira, Maria del Rosario
author_facet Moreira, Maria del Rosario
Tomadoni, Bárbara María
Martín Belloso, Olga
Fortuny, Robert Soliva
author_role author
author2 Tomadoni, Bárbara María
Martín Belloso, Olga
Fortuny, Robert Soliva
author2_role author
author
author
dc.subject.none.fl_str_mv APPLE FIBER
EDIBLE COATINGS
FRESH-CUT APPLES
PULSED LIGHT
QUALITY
topic APPLE FIBER
EDIBLE COATINGS
FRESH-CUT APPLES
PULSED LIGHT
QUALITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Pulsed light (PL) has received considerable attention during the last years as a non-thermal method for the superficial decontamination of fresh foods. The aim of the present study was to evaluate the quality attributes of fresh-cut 'Golden Delicious' apples as affected by the combined application of a pulsed light treatment (12 J/cm2) and a gellan-gum based (0.5% w/v) edible coating enriched with apple fiber. Changes in color, firmness, antioxidant capacity, microbial growth and sensory attributes were determined during 14 days of storage at 4 °C. The combined application of coating and PL treatment retarded the microbiological deterioration of fresh-cut apples and maintained the sensory attribute scores above the rejection limits after prolonged storage. Incorporation of fiber in the coating formulation did not curb the sensory acceptability of apple cubes. Results show that the use of a gellan-gum based coating incorporating apple fiber followed by the application of a PL treatment significantly reduced softening and browning of apple pieces through storage. Our results reveal that PL treatments applied to gellan-coated fresh-cut apples can be used to decontaminate the cut fruit surface without dramatically affecting its fresh-like quality attributes, thus conferring prebiotic potential and contributing to their shelf-life extension.
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Martín Belloso, Olga. Universidad de Lleida; España
Fil: Fortuny, Robert Soliva. Universidad de Lleida; España
description Pulsed light (PL) has received considerable attention during the last years as a non-thermal method for the superficial decontamination of fresh foods. The aim of the present study was to evaluate the quality attributes of fresh-cut 'Golden Delicious' apples as affected by the combined application of a pulsed light treatment (12 J/cm2) and a gellan-gum based (0.5% w/v) edible coating enriched with apple fiber. Changes in color, firmness, antioxidant capacity, microbial growth and sensory attributes were determined during 14 days of storage at 4 °C. The combined application of coating and PL treatment retarded the microbiological deterioration of fresh-cut apples and maintained the sensory attribute scores above the rejection limits after prolonged storage. Incorporation of fiber in the coating formulation did not curb the sensory acceptability of apple cubes. Results show that the use of a gellan-gum based coating incorporating apple fiber followed by the application of a PL treatment significantly reduced softening and browning of apple pieces through storage. Our results reveal that PL treatments applied to gellan-coated fresh-cut apples can be used to decontaminate the cut fruit surface without dramatically affecting its fresh-like quality attributes, thus conferring prebiotic potential and contributing to their shelf-life extension.
publishDate 2015
dc.date.none.fl_str_mv 2015-07
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/11336/100699
Moreira, Maria del Rosario; Tomadoni, Bárbara María; Martín Belloso, Olga; Fortuny, Robert Soliva; Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings; Elsevier Science; LWT - Food Science and Technology; 64; 2; 7-2015; 1130-1137
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/100699
identifier_str_mv Moreira, Maria del Rosario; Tomadoni, Bárbara María; Martín Belloso, Olga; Fortuny, Robert Soliva; Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings; Elsevier Science; LWT - Food Science and Technology; 64; 2; 7-2015; 1130-1137
0023-6438
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://www.sciencedirect.com/science/article/pii/S0023643815300190
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.07.002
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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 13.070432

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