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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/51506
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-15T14:54:16Zoai: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:34982025-10-15 14:54:17.184CONICET 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
_version_ 1846083074746482688
score 13.22299

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