Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries

Autores
Alvarez, María Victoria; Ponce, Alejandra Graciela; Moreira, Maria del Rosario
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: Little information is available regarding the effect of dietary fibers added into edible coatings on quality attributes of ready-to-eat fruits. The aim of this study was to evaluate the effects of sodium alginate (AL) and chitosan (CH) edible coatings enriched with four different dietary fibers (apple fiber, orange fiber, inulin and oligofructose) on microbiological, nutritional, physico-chemical and sensorial properties of ready-to-eat fresh blueberries stored for 18 days at 5 °C. RESULTS: The most encouraging results were found for CH coatings (with and without fibers) which significantly inhibited the growth of mesophilic bacteria and yeasts/molds (reductions up to 1.9 log CFU g−1), reduced decay rate by more than 50%, enhanced antioxidant properties, retained fruit firmness, delayed off-odor development and improved overall visual quality of blueberries. Oligofructose and orange fiber added to CH coatings enhanced antioxidant properties of fruits and allowed higher reductions in yeast/mold counts compared to the use of CH alone. CH-based coatings enriched with inulin, oligofructose and apple fiber extended sensory shelf life of blueberries by 6 days. AL coatings (with and without fiber) allowed delaying fungal decay and also retaining antioxidant properties but did not improve the microbiological and sensory quality of fruits. CONCLUSION: The results proved that fiber-enriched CH treatments allowed the maintenance of freshness and the improvement of the quality of ready-to-eat blueberries. It might be an interesting option to offer consumers a healthy product with prebiotic potential and an extended shelf life.
Fil: Alvarez, María Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Chitosan
Edible Coatings
Fresh Blueberries
Prebiotic Fiber
Quality Parameters
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:11336/55849
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/55849
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberriesAlvarez, María VictoriaPonce, Alejandra GracielaMoreira, Maria del RosarioChitosanEdible CoatingsFresh BlueberriesPrebiotic FiberQuality Parametershttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2BACKGROUND: Little information is available regarding the effect of dietary fibers added into edible coatings on quality attributes of ready-to-eat fruits. The aim of this study was to evaluate the effects of sodium alginate (AL) and chitosan (CH) edible coatings enriched with four different dietary fibers (apple fiber, orange fiber, inulin and oligofructose) on microbiological, nutritional, physico-chemical and sensorial properties of ready-to-eat fresh blueberries stored for 18 days at 5 °C. RESULTS: The most encouraging results were found for CH coatings (with and without fibers) which significantly inhibited the growth of mesophilic bacteria and yeasts/molds (reductions up to 1.9 log CFU g−1), reduced decay rate by more than 50%, enhanced antioxidant properties, retained fruit firmness, delayed off-odor development and improved overall visual quality of blueberries. Oligofructose and orange fiber added to CH coatings enhanced antioxidant properties of fruits and allowed higher reductions in yeast/mold counts compared to the use of CH alone. CH-based coatings enriched with inulin, oligofructose and apple fiber extended sensory shelf life of blueberries by 6 days. AL coatings (with and without fiber) allowed delaying fungal decay and also retaining antioxidant properties but did not improve the microbiological and sensory quality of fruits. CONCLUSION: The results proved that fiber-enriched CH treatments allowed the maintenance of freshness and the improvement of the quality of ready-to-eat blueberries. It might be an interesting option to offer consumers a healthy product with prebiotic potential and an extended shelf life.Fil: Alvarez, María Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaJohn Wiley & Sons Ltd2018-05info: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/11336/55849Alvarez, María Victoria; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 98; 7; 5-2018; 2587-25970022-5142CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.8751info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.8751info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:42:17Zoai:ri.conicet.gov.ar:11336/55849instacron: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 09:42:17.575CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries
title Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries
spellingShingle Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries
Alvarez, María Victoria
Chitosan
Edible Coatings
Fresh Blueberries
Prebiotic Fiber
Quality Parameters
title_short Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries
title_full Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries
title_fullStr Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries
title_full_unstemmed Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries
title_sort Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries
dc.creator.none.fl_str_mv Alvarez, María Victoria
Ponce, Alejandra Graciela
Moreira, Maria del Rosario
author Alvarez, María Victoria
author_facet Alvarez, María Victoria
Ponce, Alejandra Graciela
Moreira, Maria del Rosario
author_role author
author2 Ponce, Alejandra Graciela
Moreira, Maria del Rosario
author2_role author
author
dc.subject.none.fl_str_mv Chitosan
Edible Coatings
Fresh Blueberries
Prebiotic Fiber
Quality Parameters
topic Chitosan
Edible Coatings
Fresh Blueberries
Prebiotic Fiber
Quality Parameters
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv BACKGROUND: Little information is available regarding the effect of dietary fibers added into edible coatings on quality attributes of ready-to-eat fruits. The aim of this study was to evaluate the effects of sodium alginate (AL) and chitosan (CH) edible coatings enriched with four different dietary fibers (apple fiber, orange fiber, inulin and oligofructose) on microbiological, nutritional, physico-chemical and sensorial properties of ready-to-eat fresh blueberries stored for 18 days at 5 °C. RESULTS: The most encouraging results were found for CH coatings (with and without fibers) which significantly inhibited the growth of mesophilic bacteria and yeasts/molds (reductions up to 1.9 log CFU g−1), reduced decay rate by more than 50%, enhanced antioxidant properties, retained fruit firmness, delayed off-odor development and improved overall visual quality of blueberries. Oligofructose and orange fiber added to CH coatings enhanced antioxidant properties of fruits and allowed higher reductions in yeast/mold counts compared to the use of CH alone. CH-based coatings enriched with inulin, oligofructose and apple fiber extended sensory shelf life of blueberries by 6 days. AL coatings (with and without fiber) allowed delaying fungal decay and also retaining antioxidant properties but did not improve the microbiological and sensory quality of fruits. CONCLUSION: The results proved that fiber-enriched CH treatments allowed the maintenance of freshness and the improvement of the quality of ready-to-eat blueberries. It might be an interesting option to offer consumers a healthy product with prebiotic potential and an extended shelf life.
Fil: Alvarez, María Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description BACKGROUND: Little information is available regarding the effect of dietary fibers added into edible coatings on quality attributes of ready-to-eat fruits. The aim of this study was to evaluate the effects of sodium alginate (AL) and chitosan (CH) edible coatings enriched with four different dietary fibers (apple fiber, orange fiber, inulin and oligofructose) on microbiological, nutritional, physico-chemical and sensorial properties of ready-to-eat fresh blueberries stored for 18 days at 5 °C. RESULTS: The most encouraging results were found for CH coatings (with and without fibers) which significantly inhibited the growth of mesophilic bacteria and yeasts/molds (reductions up to 1.9 log CFU g−1), reduced decay rate by more than 50%, enhanced antioxidant properties, retained fruit firmness, delayed off-odor development and improved overall visual quality of blueberries. Oligofructose and orange fiber added to CH coatings enhanced antioxidant properties of fruits and allowed higher reductions in yeast/mold counts compared to the use of CH alone. CH-based coatings enriched with inulin, oligofructose and apple fiber extended sensory shelf life of blueberries by 6 days. AL coatings (with and without fiber) allowed delaying fungal decay and also retaining antioxidant properties but did not improve the microbiological and sensory quality of fruits. CONCLUSION: The results proved that fiber-enriched CH treatments allowed the maintenance of freshness and the improvement of the quality of ready-to-eat blueberries. It might be an interesting option to offer consumers a healthy product with prebiotic potential and an extended shelf life.
publishDate 2018
dc.date.none.fl_str_mv 2018-05
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/11336/55849
Alvarez, María Victoria; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 98; 7; 5-2018; 2587-2597
0022-5142
CONICET Digital
CONICET
url http://hdl.handle.net/11336/55849
identifier_str_mv Alvarez, María Victoria; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 98; 7; 5-2018; 2587-2597
0022-5142
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://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.8751
info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.8751
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
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
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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