Search results for "Edible coating"

Use of chemical treatments to reduce browning color of white fresh-cut peaches, harvested in summer and late crop

2022

Fresh-cut white peach is very perishable and discoloration or browning are the main factors affecting consumer acceptability loss. Color and appearance attract the consumer to a product and can help in impulse purchase. The aim of this study was to investigate the effect of two different edible coatings formulations in preserving freshcut fruit of the early ripening ‘Murtiddara’ and the late ripening ‘Settembrina’ peach landraces, belonging to the ‘Pesca di Bivona’ varietal population. Fruit sampled at commercial harvest stage, after cutting and dipping in different solutions with ascorbate calcium (ASC) and hydroxypropyl methylcellulose (HPMC) were stored for 3, 5, 7 and 12 days at 5°C and…

Effect of Opuntia ficus-indica Mucilage Edible Coating in Combination with Ascorbic Acid, on Strawberry Fruit Quality during Cold Storage

2021

Strawberry fruit is a nonclimacteric fruit and is one of the most consumed berries in the world. It is characterized by high levels of vitamin C, folate, vitamin E, β-carotene, and phenolic constituents as well asanthocyanins that are strictly related to health benefits. Strawberries are highly perishable fruit with a very short postharvest life due to their susceptibility to mechanical injury, rapid texture softening, physiological disorders, and infection caused by several pathogens (yeast and mold) that can rapidly reduce fruit quality. The aim of the present study was to evaluate the effect of the application of Opuntia ficus-indica mucilage in combination with ascorbic acid, as edible …

Influence of Two Different Coating Application Methods on the Maintenance of the Nutritional Quality of Fresh-Cut Melon during Storage

2021

This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on the quality of fresh-cut melons. An alginate-based coating containing both ascorbic and citric acid was applied at two concentrations (5% and 10%) with both methods on fresh-cut melon. The nutritional quality of the products was investigated during 11 days of storage at 10 °C. The suitability and adaptability of the applied coatings on the fruit were evaluated based on rheological and microstructural properties. Moisture, carotenoids, total polyphenols and ascorbic acid content were analyzed on melon samples during storage. Results showed that the coating solution applied by the dipping m…

Essential oils as multi-target compounds for novel food safety strategies

This research work has been developed in the context of the potencial applications of essential oils as multi-target compounds for novel food safety strategies, such as active packaging technologies. Essential oils are aromatic oils derived from plants and usually extracted by hydrodistillation when intended to be used in food. There is an increasing interest in the antimicrobial properties of essential oils due to the possibility of using them to replace ‘synthetic’ preservatives in food or, in general, to reduce viable numbers of pathogens along the food chain.

Hydrolate and EO Application to Reduce Decay of Carica papaya during Storage

2023

Postharvest fruit loss is caused by the absence of advanced handling and storage technologies and the quiescent presence of fungal pathogens. Therefore, there is a growing demand for sustainable decisions for the planet. This study focused on the use of two types of edible coatings: one was based on the essential oil of Origanum vulgare L. subsp. viridulum with Aloe arborescens Mill. gel (EC1), and the other was based on the hydrolate only (EC2). These treatments were applied to provide defense against fungal infections in papaya (Carica papaya L. cv Solo), and the storage time was 25 days (T5 ± 1 °C). Fruits coated with EC1 were more contaminated with fungal pathogens than both control (CT…

Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating

2022

The mango is the most widely cultivated tropical fruit. Fresh-cut mango is very useful, but it is very perishable. The purpose of this study was to highlight the effects of neem oil on fresh-cut mango fruits kept for 9 days at 4 ± 1 °C and 80 ± 5% relative humidity. The neem plant (Azadirachta indica) has numerous antioxidant and antibacterial properties. Despite this, very few studies have been carried out on neem oil added to edible coatings (EC) to retard ripening processes. Two formulations were tested: EC1 (hydroxypropyl methylcellulose + CaCl2) and EC2 (hydroxypropyl methylcellulose + CaCl2 + neem oil), both compared with an untreated sample (control). Physicochemica…