Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings

Pulsed light (PL) has received considerable attention during the last years as a non-thermal method for the superficial decontamination of fresh foods. The aim of the present study was to evaluate the quality attributes of fresh-cut 'Golden Delicious' apples as affected by the combined app...

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Autores: Moreira, María R., Tomadoni, Bárbara, Martín Belloso, Olga, Soliva-Fortuny, Robert
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2015
País:España
Recursos:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/62963
Acesso em linha:https://doi.org/10.1016/j.lwt.2015.07.002
http://hdl.handle.net/10459.1/62963
Access Level:acceso abierto
Palavra-chave:Nanoemulsions
Microfluidization
Essential oil
Edible films
Antimicrobial activity
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spelling Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatingsMoreira, María R.Tomadoni, BárbaraMartín Belloso, OlgaSoliva-Fortuny, RobertNanoemulsionsMicrofluidizationEssential oilEdible filmsAntimicrobial activityPulsed light (PL) has received considerable attention during the last years as a non-thermal method for the superficial decontamination of fresh foods. The aim of the present study was to evaluate the quality attributes of fresh-cut 'Golden Delicious' apples as affected by the combined application of a pulsed light treatment (12 j/cm(2)) and a gellan-gum based (0.5% w/v) edible coating enriched with apple fiber. Changes in color, firmness, antioxidant capacity, microbial growth and sensory attributes were determined during 14 days of storage at 4 degrees C. The combined application of coating and PL treatment retarded the microbiological deterioration of fresh-cut apples and maintained the sensory attribute scores above the rejection limits after prolonged storage. Incorporation of fiber in the coating formulation did not curb the sensory acceptability of apple cubes. Results show that the use of a gellan-gum based coating incorporating apple fiber followed by the application of a PL treatment significantly reduced softening and browning of apple pieces through storage. Our results reveal that PL treatments applied to gellan-coated fresh-cut apples can be used to decontaminate the cut fruit surface without dramatically affecting its fresh-like quality attributes, thus conferring prebiotic potential and contributing to their shelf-life extensionThis 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 acknowledged.Elsevier2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1016/j.lwt.2015.07.002http://hdl.handle.net/10459.1/62963reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)Inglésinfo:eu-repo/grantAgreement/MICINN//AGL2010-21572Versió postprint del document publicat a: https://doi.org/10.1016/j.lwt.2015.07.002Lwt-Food Science And Technology, 2015, vol. 64, núm. 2, p. 1130-1137cc-by-nc-nd, (c) Elsevier, 2015info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:repositori.udl.cat:10459.1/629632026-06-24T12:42:17Z
dc.title.none.fl_str_mv Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
title Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
spellingShingle Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
Moreira, María R.
Nanoemulsions
Microfluidization
Essential oil
Edible films
Antimicrobial activity
title_short Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
title_full Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
title_fullStr Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
title_full_unstemmed Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
title_sort Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
dc.creator.none.fl_str_mv Moreira, María R.
Tomadoni, Bárbara
Martín Belloso, Olga
Soliva-Fortuny, Robert
author Moreira, María R.
author_facet Moreira, María R.
Tomadoni, Bárbara
Martín Belloso, Olga
Soliva-Fortuny, Robert
author_role author
author2 Tomadoni, Bárbara
Martín Belloso, Olga
Soliva-Fortuny, Robert
author2_role author
author
author
dc.subject.none.fl_str_mv Nanoemulsions
Microfluidization
Essential oil
Edible films
Antimicrobial activity
topic Nanoemulsions
Microfluidization
Essential oil
Edible films
Antimicrobial activity
description Pulsed light (PL) has received considerable attention during the last years as a non-thermal method for the superficial decontamination of fresh foods. The aim of the present study was to evaluate the quality attributes of fresh-cut 'Golden Delicious' apples as affected by the combined application of a pulsed light treatment (12 j/cm(2)) and a gellan-gum based (0.5% w/v) edible coating enriched with apple fiber. Changes in color, firmness, antioxidant capacity, microbial growth and sensory attributes were determined during 14 days of storage at 4 degrees C. The combined application of coating and PL treatment retarded the microbiological deterioration of fresh-cut apples and maintained the sensory attribute scores above the rejection limits after prolonged storage. Incorporation of fiber in the coating formulation did not curb the sensory acceptability of apple cubes. Results show that the use of a gellan-gum based coating incorporating apple fiber followed by the application of a PL treatment significantly reduced softening and browning of apple pieces through storage. Our results reveal that PL treatments applied to gellan-coated fresh-cut apples can be used to decontaminate the cut fruit surface without dramatically affecting its fresh-like quality attributes, thus conferring prebiotic potential and contributing to their shelf-life extension
publishDate 2015
dc.date.none.fl_str_mv 2015
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/10.1016/j.lwt.2015.07.002
http://hdl.handle.net/10459.1/62963
url https://doi.org/10.1016/j.lwt.2015.07.002
http://hdl.handle.net/10459.1/62963
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/10.1016/j.lwt.2015.07.002
Lwt-Food Science And Technology, 2015, vol. 64, núm. 2, p. 1130-1137
dc.rights.none.fl_str_mv cc-by-nc-nd, (c) Elsevier, 2015
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc-nd, (c) Elsevier, 2015
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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