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Título:
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Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears
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Autor/a:
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Oms Oliu, Gemma; Soliva-Fortuny, Robert; Martín Belloso, Olga
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Notas:
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The effect of alginate-based (2%, w/v), pectin-based (2%, w/v) and gellan-based (0.5%, w/v) edible coatings
containing N-acetylcysteine at 0.75% (w/v) and glutathione at 0.75% (w/v) on gas exchange, antioxidant
properties, sensory quality and microbial stability of fresh-cut ‘Flor de Invierno’ pears, was investigated
for 14 d at 4 ◦C. The use of polysaccharide-based edible coatings increased the water vapor resistance
and reduced ethylene production of coated fresh-cut pears. The incorporation of N-acetylcysteine and
glutathione into coating formulations not only reduced microbial growth compared with samples not
containing antioxidants but also was effective in preventing fresh-cut pears from browning for 2 weeks
without affecting firmness of fruit wedges. The increased vitamin C and total phenolic content observed in
pear wedges coated with alginate, gellan and pectin including antioxidants contributed to maintain their
antioxidant potential. In addition, coatings with alginate or pectin best maintained sensory attributes of
pear wedges for 14 d.
This research was financed by the Ministerio de Ciencia y Tecnologıa (Spain) through the AGL 2003-09208-C01 project, the European Social Fund and the Departament d’Universitats Recerca i Societat de la Informacio of the Generalitat de Catalunya (Spain) that also awarded author G. Oms-Oliu a pre-doctoral grant. |
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Materia(s):
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-Edible coatings
-N-Acetylcysteine
-Glutathione
-Gas exchange
-Peres |
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Derechos:
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(c) Elsevier B.V., 2008
info:eu-repo/semantics/restrictedAccess |
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Tipo de documento:
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article
publishedVersion |
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Editor:
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Elsevier
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Compartir:
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