Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings
The aim of this study was to develop new edible coatings based on apple pectin with a combination of antioxidants and antimicrobial agents to control enzymatic browning and microbial growth of fresh-cut ‘Rojo Brillante’ persimmon. The survival of important food-borne human pathogens artificially ino...
| Main Authors: | , , , , , , |
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| Format: | article |
| Language: | Inglés |
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2017
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| Online Access: | http://hdl.handle.net/20.500.11939/4495 https://www.sciencedirect.com/science/article/abs/pii/S0925521415301290?via%3Dihub |
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| author | Sanchís, Elena Gonzalez, Sara Ghidelli, Christian Sheth, Chirag C. Mateos, Milagros Palou, Lluís Pérez-Gago, María B. |
| author_browse | Ghidelli, Christian Gonzalez, Sara Mateos, Milagros Palou, Lluís Pérez-Gago, María B. Sanchís, Elena Sheth, Chirag C. |
| author_facet | Sanchís, Elena Gonzalez, Sara Ghidelli, Christian Sheth, Chirag C. Mateos, Milagros Palou, Lluís Pérez-Gago, María B. |
| author_sort | Sanchís, Elena |
| collection | ReDivia |
| description | The aim of this study was to develop new edible coatings based on apple pectin with a combination of antioxidants and antimicrobial agents to control enzymatic browning and microbial growth of fresh-cut ‘Rojo Brillante’ persimmon. The survival of important food-borne human pathogens artificially inoculated on fresh-cut fruit was also assessed. Potassium sorbate (PS) at 2 or 4 g kg−1, sodium benzoate (SB) at 4 g kg−1, or nisin (NI) at 500 IU mL−1, were added to apple pectin coatings containing 10 g kg−1 citric acid and 10 g kg−1 calcium chloride as antioxidants. Persimmon slices were dipped in the coatings, the aqueous antioxidant solution (citric acid and calcium chloride) or water (control), packed in an ambient atmosphere and stored at 5 °C for up to 9 days. Microbial growth, colour, firmness, polyphenol oxidase (PPO) activity, visual quality and overall sensory flavour were measured during storage. Coated samples and those dipped in the antioxidant aqueous solution presented lower a* values than control samples, which indicated effective browning inhibition. Persimmon slices treated with coatings containing PS and SB reached the limit of marketability after 7 days of storage. At the end of storage, the overall fruit flavour was ranked above the limit of acceptability. Antimicrobial coatings inhibited growth of mesophilic aerobic bacteria, and those containing SB and NI were the most effective. No growth of moulds, yeasts and psychrophilic aerobic bacteria was detected during storage. All the treatments effectively reduced the populations of Escherichia coli and Salmonella enteritidis, NI-coating being the most effective. For Listeria monocytogenes, only the NI-coating effectively reduced the bacterial population. |
| format | article |
| id | ReDivia4495 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | ReDivia44952025-04-25T14:43:41Z Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings Sanchís, Elena Gonzalez, Sara Ghidelli, Christian Sheth, Chirag C. Mateos, Milagros Palou, Lluís Pérez-Gago, María B. The aim of this study was to develop new edible coatings based on apple pectin with a combination of antioxidants and antimicrobial agents to control enzymatic browning and microbial growth of fresh-cut ‘Rojo Brillante’ persimmon. The survival of important food-borne human pathogens artificially inoculated on fresh-cut fruit was also assessed. Potassium sorbate (PS) at 2 or 4 g kg−1, sodium benzoate (SB) at 4 g kg−1, or nisin (NI) at 500 IU mL−1, were added to apple pectin coatings containing 10 g kg−1 citric acid and 10 g kg−1 calcium chloride as antioxidants. Persimmon slices were dipped in the coatings, the aqueous antioxidant solution (citric acid and calcium chloride) or water (control), packed in an ambient atmosphere and stored at 5 °C for up to 9 days. Microbial growth, colour, firmness, polyphenol oxidase (PPO) activity, visual quality and overall sensory flavour were measured during storage. Coated samples and those dipped in the antioxidant aqueous solution presented lower a* values than control samples, which indicated effective browning inhibition. Persimmon slices treated with coatings containing PS and SB reached the limit of marketability after 7 days of storage. At the end of storage, the overall fruit flavour was ranked above the limit of acceptability. Antimicrobial coatings inhibited growth of mesophilic aerobic bacteria, and those containing SB and NI were the most effective. No growth of moulds, yeasts and psychrophilic aerobic bacteria was detected during storage. All the treatments effectively reduced the populations of Escherichia coli and Salmonella enteritidis, NI-coating being the most effective. For Listeria monocytogenes, only the NI-coating effectively reduced the bacterial population. 2017-06-01T10:10:16Z 2017-06-01T10:10:16Z 2016 FEB 2016 article acceptedVersion Sanchis, E., Gonzalez, S., Ghidelli, C., Sheth, C. C., Mateos, M., Palou, L. et al. (2016). Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante), by apple pectin-based edible coatings. Postharvest Biology and Technology, 112, 186-193. 0925-5214 http://hdl.handle.net/20.500.11939/4495 10.1016/j.postharvbio.2015.09.024 https://www.sciencedirect.com/science/article/abs/pii/S0925521415301290?via%3Dihub en Info:eu-repo/grantAgreement/MINECO/Programa Nacional de Investigación Fundamental/RTA2012-00061-00-00 This work has been funded by the Spanish ‘Instituto Nacional de Investigación y Tecnologia Agraria y Alimentaria’ (INIA) through Project RTA2012-00061-00-00 and the European Union through the FEDER Programme openAccess Impreso |
| spellingShingle | Sanchís, Elena Gonzalez, Sara Ghidelli, Christian Sheth, Chirag C. Mateos, Milagros Palou, Lluís Pérez-Gago, María B. Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings |
| title | Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings |
| title_full | Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings |
| title_fullStr | Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings |
| title_full_unstemmed | Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings |
| title_short | Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings |
| title_sort | browning inhibition and microbial control in fresh cut persimmon diospyros kaki thunb cv rojo brillante by apple pectin based edible coatings |
| url | http://hdl.handle.net/20.500.11939/4495 https://www.sciencedirect.com/science/article/abs/pii/S0925521415301290?via%3Dihub |
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