Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach

BACKGROUND: Pulsed light treatments (PL) stand as an alternative for the shelf-life extension of fresh-cut products. The antimicrobial effects of pulsed light are well known; however, influence on quality attributes needs to be assessed. This study was aimed at evaluating the application of PL treat...

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Autores: Moreira, María R., Álvarez, M. V., Martín Belloso, Olga, Soliva-Fortuny, Robert
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2017
País:España
Recursos:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/62987
Acesso em linha:https://doi.org/10.1002/jsfa.7723
http://hdl.handle.net/10459.1/62987
Access Level:acceso abierto
Palavra-chave:Pulsed light
Fresh-cut fruit
Dietary fiber
Edible coatings
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spelling Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approachMoreira, María R.Álvarez, M. V.Martín Belloso, OlgaSoliva-Fortuny, RobertPulsed lightFresh-cut fruitDietary fiberEdible coatingsBACKGROUND: Pulsed light treatments (PL) stand as an alternative for the shelf-life extension of fresh-cut products. The antimicrobial effects of pulsed light are well known; however, influence on quality attributes needs to be assessed. This study was aimed at evaluating the application of PL treatments in combination with pectin-based edible coatings enriched with dietary fiber for the preservation of fresh-cut apples. RESULTS: Dipping of fresh-cut apples in ascorbic acid/chloride calcium solution, prior to pectin coating and PL treatments, was effective to minimize browning and softening in apple surfaces. Incorporation of fiber in the pectin coating did not cause any change in microbial loads and sensory acceptability of apple cubes. Pectin-coated PL-treated apple pieces exhibited significantly higher antioxidant activity values than fresh and PL-control samples. At the end of storage, the combination of both treatments resulted into almost a 2 log CFU g-1 reduction of microbial counts. Sensory attribute scores did not fall below the rejection limit throughout 14 days, although the presence of off-odors limited the acceptability of the pectin-coated samples. CONCLUSIONS: Results demonstrate that PL treatments applied to pectin-coated fresh-cut apples may be used to maintain quality attributes, thus conferring prebiotic potential and extending the shelf-life of the product.This work was supported by Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT, Argentina) and by Spanish Ministry of Economy and Competitiveness, through the project AGL2010-21572. The ICREA Academia Award to Professor Olga Martín - Belloso is also acknowledgedWiley2018201820172018info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1002/jsfa.7723http://hdl.handle.net/10459.1/62987http://hdl.handle.net/10459.1/62987reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)Inglésinfo:eu-repo/grantAgreement/MICINN//AGL2010-21572Versió postprint del document publicat a: https://doi.org/10.1002/jsfa.7723Journal of the Science of Food and Agriculture, 2017, vol. 97, núm. 1, p. 261-268(c) Society of Chemical Industry, 2016info:eu-repo/semantics/openAccessoai:recercat.cat:10459.1/629872026-05-29T05:05:01Z
dc.title.none.fl_str_mv Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach
title Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach
spellingShingle Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach
Moreira, María R.
Pulsed light
Fresh-cut fruit
Dietary fiber
Edible coatings
title_short Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach
title_full Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach
title_fullStr Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach
title_full_unstemmed Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach
title_sort Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach
dc.creator.none.fl_str_mv Moreira, María R.
Álvarez, M. V.
Martín Belloso, Olga
Soliva-Fortuny, Robert
author Moreira, María R.
author_facet Moreira, María R.
Álvarez, M. V.
Martín Belloso, Olga
Soliva-Fortuny, Robert
author_role author
author2 Álvarez, M. V.
Martín Belloso, Olga
Soliva-Fortuny, Robert
author2_role author
author
author
dc.subject.none.fl_str_mv Pulsed light
Fresh-cut fruit
Dietary fiber
Edible coatings
topic Pulsed light
Fresh-cut fruit
Dietary fiber
Edible coatings
description BACKGROUND: Pulsed light treatments (PL) stand as an alternative for the shelf-life extension of fresh-cut products. The antimicrobial effects of pulsed light are well known; however, influence on quality attributes needs to be assessed. This study was aimed at evaluating the application of PL treatments in combination with pectin-based edible coatings enriched with dietary fiber for the preservation of fresh-cut apples. RESULTS: Dipping of fresh-cut apples in ascorbic acid/chloride calcium solution, prior to pectin coating and PL treatments, was effective to minimize browning and softening in apple surfaces. Incorporation of fiber in the pectin coating did not cause any change in microbial loads and sensory acceptability of apple cubes. Pectin-coated PL-treated apple pieces exhibited significantly higher antioxidant activity values than fresh and PL-control samples. At the end of storage, the combination of both treatments resulted into almost a 2 log CFU g-1 reduction of microbial counts. Sensory attribute scores did not fall below the rejection limit throughout 14 days, although the presence of off-odors limited the acceptability of the pectin-coated samples. CONCLUSIONS: Results demonstrate that PL treatments applied to pectin-coated fresh-cut apples may be used to maintain quality attributes, thus conferring prebiotic potential and extending the shelf-life of the product.
publishDate 2017
dc.date.none.fl_str_mv 2017
2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1002/jsfa.7723
http://hdl.handle.net/10459.1/62987
http://hdl.handle.net/10459.1/62987
url https://doi.org/10.1002/jsfa.7723
http://hdl.handle.net/10459.1/62987
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MICINN//AGL2010-21572
Versió postprint del document publicat a: https://doi.org/10.1002/jsfa.7723
Journal of the Science of Food and Agriculture, 2017, vol. 97, núm. 1, p. 261-268
dc.rights.none.fl_str_mv (c) Society of Chemical Industry, 2016
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) Society of Chemical Industry, 2016
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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