Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples
- Autores
- Moreira, Maria del Rosario; Cassani, Lucía Victoria; Martin Belloso, Olga; Soliva Fortuny, Robert
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan gum) edible coating formulations and their effects on the quality attributes of fresh-cut apples were evaluated. Antioxidant properties, color, firmness, sensory quality and microbial growth of fresh-cut apple were studied during 16 days of storage at 4 °C. Results show that dietary fiber extracts incorporated to gellan gum, pectin and alginate-based coatings together with calcium chloride and ascorbic acid successfully maintained the firmness and color of coated fresh-cut apples in comparison with uncoated control samples, which presented severe texture softening and browning. The firmness of apple pieces coated with polysaccharide-based coating formulations incorporating apple fiber doubled, and sometimes tripled, that of uncoated samples. Any of the assayed coatings exhibited a positive effect on the sensory properties of fresh-cut apples. The incorporation of apple fiber, together with the use of ascorbic acid, contributed to keep the antioxidant potential of the fruit at least during the first week of storage. Furthermore, gellan gum coatings had a marked effect in reducing mesophilic and psychrophilic counts on fresh-cut apples throughout storage regardless the addition of dietary fibers. The results achieved demonstrate the feasibility of the addition of dietary fiber to edible coating formulations for increasing the nutritional value of fresh-cut apples without compromising their fresh-like quality attributes.
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata; Argentina
Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
Fil: Martin Belloso, Olga. Universidad de Lleida; España
Fil: Soliva Fortuny, Robert. Universidad de Lleida; España - Materia
-
Apple Fiber
Edible Coatings
Fresh-Cut Fruit
Inulin
Minimal Processing
Shelf-Life - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/51506
Ver los metadatos del registro completo
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Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut applesMoreira, Maria del RosarioCassani, Lucía VictoriaMartin Belloso, OlgaSoliva Fortuny, RobertApple FiberEdible CoatingsFresh-Cut FruitInulinMinimal ProcessingShelf-Lifehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan gum) edible coating formulations and their effects on the quality attributes of fresh-cut apples were evaluated. Antioxidant properties, color, firmness, sensory quality and microbial growth of fresh-cut apple were studied during 16 days of storage at 4 °C. Results show that dietary fiber extracts incorporated to gellan gum, pectin and alginate-based coatings together with calcium chloride and ascorbic acid successfully maintained the firmness and color of coated fresh-cut apples in comparison with uncoated control samples, which presented severe texture softening and browning. The firmness of apple pieces coated with polysaccharide-based coating formulations incorporating apple fiber doubled, and sometimes tripled, that of uncoated samples. Any of the assayed coatings exhibited a positive effect on the sensory properties of fresh-cut apples. The incorporation of apple fiber, together with the use of ascorbic acid, contributed to keep the antioxidant potential of the fruit at least during the first week of storage. Furthermore, gellan gum coatings had a marked effect in reducing mesophilic and psychrophilic counts on fresh-cut apples throughout storage regardless the addition of dietary fibers. The results achieved demonstrate the feasibility of the addition of dietary fiber to edible coating formulations for increasing the nutritional value of fresh-cut apples without compromising their fresh-like quality attributes.Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata; ArgentinaFil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaFil: Martin Belloso, Olga. Universidad de Lleida; EspañaFil: Soliva Fortuny, Robert. Universidad de Lleida; EspañaAssociation of Food Scientists and Technologists of India2015-12info: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/11336/51506Moreira, Maria del Rosario; Cassani, Lucía Victoria; Martin Belloso, Olga; Soliva Fortuny, Robert; Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 52; 12; 12-2015; 7795-78050022-1155CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-015-1907-zinfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-015-1907-zinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:58:40Zoai:ri.conicet.gov.ar:11336/51506instacron: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 09:58:41.205CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples |
title |
Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples |
spellingShingle |
Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples Moreira, Maria del Rosario Apple Fiber Edible Coatings Fresh-Cut Fruit Inulin Minimal Processing Shelf-Life |
title_short |
Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples |
title_full |
Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples |
title_fullStr |
Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples |
title_full_unstemmed |
Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples |
title_sort |
Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples |
dc.creator.none.fl_str_mv |
Moreira, Maria del Rosario Cassani, Lucía Victoria Martin Belloso, Olga Soliva Fortuny, Robert |
author |
Moreira, Maria del Rosario |
author_facet |
Moreira, Maria del Rosario Cassani, Lucía Victoria Martin Belloso, Olga Soliva Fortuny, Robert |
author_role |
author |
author2 |
Cassani, Lucía Victoria Martin Belloso, Olga Soliva Fortuny, Robert |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
Apple Fiber Edible Coatings Fresh-Cut Fruit Inulin Minimal Processing Shelf-Life |
topic |
Apple Fiber Edible Coatings Fresh-Cut Fruit Inulin Minimal Processing Shelf-Life |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan gum) edible coating formulations and their effects on the quality attributes of fresh-cut apples were evaluated. Antioxidant properties, color, firmness, sensory quality and microbial growth of fresh-cut apple were studied during 16 days of storage at 4 °C. Results show that dietary fiber extracts incorporated to gellan gum, pectin and alginate-based coatings together with calcium chloride and ascorbic acid successfully maintained the firmness and color of coated fresh-cut apples in comparison with uncoated control samples, which presented severe texture softening and browning. The firmness of apple pieces coated with polysaccharide-based coating formulations incorporating apple fiber doubled, and sometimes tripled, that of uncoated samples. Any of the assayed coatings exhibited a positive effect on the sensory properties of fresh-cut apples. The incorporation of apple fiber, together with the use of ascorbic acid, contributed to keep the antioxidant potential of the fruit at least during the first week of storage. Furthermore, gellan gum coatings had a marked effect in reducing mesophilic and psychrophilic counts on fresh-cut apples throughout storage regardless the addition of dietary fibers. The results achieved demonstrate the feasibility of the addition of dietary fiber to edible coating formulations for increasing the nutritional value of fresh-cut apples without compromising their fresh-like quality attributes. Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata; Argentina Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina Fil: Martin Belloso, Olga. Universidad de Lleida; España Fil: Soliva Fortuny, Robert. Universidad de Lleida; España |
description |
Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan gum) edible coating formulations and their effects on the quality attributes of fresh-cut apples were evaluated. Antioxidant properties, color, firmness, sensory quality and microbial growth of fresh-cut apple were studied during 16 days of storage at 4 °C. Results show that dietary fiber extracts incorporated to gellan gum, pectin and alginate-based coatings together with calcium chloride and ascorbic acid successfully maintained the firmness and color of coated fresh-cut apples in comparison with uncoated control samples, which presented severe texture softening and browning. The firmness of apple pieces coated with polysaccharide-based coating formulations incorporating apple fiber doubled, and sometimes tripled, that of uncoated samples. Any of the assayed coatings exhibited a positive effect on the sensory properties of fresh-cut apples. The incorporation of apple fiber, together with the use of ascorbic acid, contributed to keep the antioxidant potential of the fruit at least during the first week of storage. Furthermore, gellan gum coatings had a marked effect in reducing mesophilic and psychrophilic counts on fresh-cut apples throughout storage regardless the addition of dietary fibers. The results achieved demonstrate the feasibility of the addition of dietary fiber to edible coating formulations for increasing the nutritional value of fresh-cut apples without compromising their fresh-like quality attributes. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-12 |
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/11336/51506 Moreira, Maria del Rosario; Cassani, Lucía Victoria; Martin Belloso, Olga; Soliva Fortuny, Robert; Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 52; 12; 12-2015; 7795-7805 0022-1155 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/51506 |
identifier_str_mv |
Moreira, Maria del Rosario; Cassani, Lucía Victoria; Martin Belloso, Olga; Soliva Fortuny, Robert; Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 52; 12; 12-2015; 7795-7805 0022-1155 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-015-1907-z info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-015-1907-z |
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 |
Association of Food Scientists and Technologists of India |
publisher.none.fl_str_mv |
Association of Food Scientists and Technologists of India |
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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1844613747461586944 |
score |
13.070432 |