Search results for "edible coating"
showing 10 items of 16 documents
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 …
Metabolic profiling and post-harvest behavior of “dottato” fig (Ficus carica L.) fruit covered with an edible coating from O. ficus-indica
2018
Fig fruits are usually highly sensitive to some physiopathological disorders during post-harvest life, such as softening and skin cracking. Indeed, the use of edible coating (EC) has been evaluated in several fruit crops to reduce fruit post-harvest transpiration and to maintain fruit visual quality. The aim of this study was to determine the post-harvest metabolic response of breba figs treated with mucilage extract from O. ficus-indica cladodes, using an untargeted metabolomic approach. Coated and non coated (control) fruit were sealed in plastic bags, and stored at 4 °C for 7 days. The effect of the edible coatings on their quality fruit during cold storage and qualitative attributes wer…
Effects of xanthan gum and calcium ascorbate treatments on color and nutritional quality of fresh cut pear fruit
2023
Edible coatings may be used to extend the shelf life of fresh-cut fruit products by controlling respiration and transpiration reducing overall quality decay. In this study, the effects of xanthan gum, combined with calcium ascorbate treatment, on color and nutritional quality of fresh-cut pear fruit were investigated. Fresh-cut pear fruit were processed with dipping for 4 different treatments: 2% xanthan gum solution with 2% calcium ascorbate (XAC); 2% xanthan gum solution (XAN); 2% ascorbate calcium solution (CAL) and distilled water for control (CTR). Fruit treated were stored at 5°C for 3, 5, 7 and 10 days. At each storage period, visual quality and flavor score, ascorbic acid and phenol…
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…
Use of xanthan gum and calcium ascorbate to prolong cv. Butirra pear slices shelf life during storage
2023
After cut, pear fruit (Pyrus communis L.) during shelf-life can be subjected to colour and flavour changes. To maintain flesh colour and firmness, different technologies could be employed during shelf-life, such as chemical, physical and edible coating treatments. In the present study, the effects of two edible coating formulations containing xanthan gum and calcium ascorbate on fresh-cut pear fruit were investigated. After harvest, 200 fruits were cut and coated with Xanthan Gum (XAN) and distilled water or Xanthan gum + Calcium Ascorbate (ASC), respectively, while control (CTR) pear fruit slices were soaked in distilled water and lastly packed in polyethylene terephthalate (PET) packages …
Effetti dell’applicazione di Edible Coating sul comportamento fisiologico e sulle caratteristiche fisico-chimiche, nutrizionali e sensoriali in prodo…
2021
L’incremento demografico e il cambiamento dei ritmi e degli stili di vita della società moderna hanno visto un mercato sempre più globalizzato nonché lo sviluppo di nuove dinamiche nel settore agroalimentare e la crescente richiesta da parte dei consumatori di prodotti pronti al consumo. Le industrie agro-alimentari rispondono a questa richiesta con i prodotti appartenenti alla categoria della IV gamma (detti anche fresh-cut o ready to eat), ossia frutta e verdura fresca, lavata, tagliata, confezionata in packaging personalizzati e posta nei banchi refrigerati della grande distribuzione organizzata (GDO). Nell’ambito del triennio del Dottorato di Ricerca si è scelto di approfondire una dell…
Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating
2020
The maintenance of high-quality standards for prolonging the shelf life of fruit and preserving sensory and nutritional quality is a priority for horticultural products. The aim of this work is to test the effectiveness of a single treatment of edible coating based on Aloe arborescens (EC) and a combined treatment of 1-methylcycyclopropene (1-MCP) and edible coating to prolong the shelf life of &ldquo
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…
Antiviral activity of alginate-oleic acid based coatings incorporating green tea extract on strawberries and raspberries
2018
Foodborne illnesses caused by the consumption of berries contaminated with human enteric viruses, namely human noroviruses (NoVs) and the hepatitis A virus (HAV), remain a significant food safety concern. The objective of this research was to investigate a food-grade edible coating composed of alginate/oleic and containing green tea extract (GTE) as an antiviral agent for the preservation of fresh strawberries and raspberries. Berries were stored at ambient (25 °C) temperature and refrigerated (10 °C) conditions. Initially, the effect of the pH of the film-forming dispersions (FFD) on their antioxidant and antiviral activity was analysed. Then, the physicochemical properties of edible algin…
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…