Edible films, as carriers of antimicrobial compounds, constitute an approach for incorporating plant essential oils (EOs) into fresh-cut fruit surfaces. Biodegradable coatings alginate based with and without essential oils were applied to fresh-cut apple, cv Golden Delicious, in order to find healthy treatments to better preserve fresh fruit quality and safety during postharvest cold storage. Physicochemical properties (°Brix, colour and texture), poliphenoloxidase and peroxidase activity and browning potential were determined throughout cold storage. Alginate coatings containing cinnamon oil were more effective than rosemary at inhibiting respiration rates. The addition of essential oils and antioxidant was more effective than alginate alone in reducing weight loss and preserving the original colour and lightness. Moreover essential oils reduce the polyphenoloxidase and peroxidase activity, in particular in the firsts days after processing. These results show that essential oils can be used to prepare edible films for fresh-cut fruit applications.

Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage

CHIABRANDO, Valentina;GIACALONE, Giovanna
2015

Abstract

Edible films, as carriers of antimicrobial compounds, constitute an approach for incorporating plant essential oils (EOs) into fresh-cut fruit surfaces. Biodegradable coatings alginate based with and without essential oils were applied to fresh-cut apple, cv Golden Delicious, in order to find healthy treatments to better preserve fresh fruit quality and safety during postharvest cold storage. Physicochemical properties (°Brix, colour and texture), poliphenoloxidase and peroxidase activity and browning potential were determined throughout cold storage. Alginate coatings containing cinnamon oil were more effective than rosemary at inhibiting respiration rates. The addition of essential oils and antioxidant was more effective than alginate alone in reducing weight loss and preserving the original colour and lightness. Moreover essential oils reduce the polyphenoloxidase and peroxidase activity, in particular in the firsts days after processing. These results show that essential oils can be used to prepare edible films for fresh-cut fruit applications.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
7
3
251
259
http://www.WageningenAcademic.com
cinnamon oil; rosemary oil; ready-to-eat apple; shelf-life
Chiabrando V.; Giacalone G.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/1508067
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