Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging
The effect of a soy protein-based edible coating with antioxidant activity, and conventional and super-atmospheric modified atmosphere (MA) packaging, on the quality of fresh-cut 'Telma' eggplants, was evaluated during storage. In a first experiment, eggplant pieces were dipped in either a c...
| Autores principales: | , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2017
|
| Acceso en línea: | http://hdl.handle.net/20.500.11939/5269 |
| _version_ | 1855491895868784640 |
|---|---|
| author | Ghidelli, Christian Mateos, Milagros Rojas-Argudo, Cristina Pérez-Gago, María B. |
| author_browse | Ghidelli, Christian Mateos, Milagros Pérez-Gago, María B. Rojas-Argudo, Cristina |
| author_facet | Ghidelli, Christian Mateos, Milagros Rojas-Argudo, Cristina Pérez-Gago, María B. |
| author_sort | Ghidelli, Christian |
| collection | ReDivia |
| description | The effect of a soy protein-based edible coating with antioxidant activity, and conventional and super-atmospheric modified atmosphere (MA) packaging, on the quality of fresh-cut 'Telma' eggplants, was evaluated during storage. In a first experiment, eggplant pieces were dipped in either a coating composed of soy protein isolate (SPI) and 0.5% cysteine (Cys), or water as an uncoated control. Samples were packed in trays under atmospheric conditions to reach a passive MA (MA-P) or two gas mixtures (MA-A: 15 kPa CO2 + 5 kPa O-2; MA-B: 80 kPa O-2) and were stored at 5 degrees C. Atmospheric conditions were used as the control conditions (Control). The coated samples packed under MA-B and Control conditions resulted in the highest whiteness index (WI) values during storage, whereas MA-A did not improve the shelf-life of minimally processed eggplants and had the lowest WI values. The MA-Band atmospheric control conditions helped to maintain firmness, whereas the coating helped to maintain the weight loss under MA-A and MA-B. The maximum commercial shelf-life was reached on day 6 for the coated samples packed under atmospheric conditions. In a second experiment, the commercial shelf-life of fresh-cut eggplants was extended to 8 and 9 storage days by increasing the Cys content in the edible coating from 0.5 to 1% under MA-B and Control storage conditions, respectively. (C) 2014 Elsevier B.V. All rights reserved. |
| format | Artículo |
| id | ReDivia5269 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | ReDivia52692025-04-25T14:45:49Z Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging Ghidelli, Christian Mateos, Milagros Rojas-Argudo, Cristina Pérez-Gago, María B. The effect of a soy protein-based edible coating with antioxidant activity, and conventional and super-atmospheric modified atmosphere (MA) packaging, on the quality of fresh-cut 'Telma' eggplants, was evaluated during storage. In a first experiment, eggplant pieces were dipped in either a coating composed of soy protein isolate (SPI) and 0.5% cysteine (Cys), or water as an uncoated control. Samples were packed in trays under atmospheric conditions to reach a passive MA (MA-P) or two gas mixtures (MA-A: 15 kPa CO2 + 5 kPa O-2; MA-B: 80 kPa O-2) and were stored at 5 degrees C. Atmospheric conditions were used as the control conditions (Control). The coated samples packed under MA-B and Control conditions resulted in the highest whiteness index (WI) values during storage, whereas MA-A did not improve the shelf-life of minimally processed eggplants and had the lowest WI values. The MA-Band atmospheric control conditions helped to maintain firmness, whereas the coating helped to maintain the weight loss under MA-A and MA-B. The maximum commercial shelf-life was reached on day 6 for the coated samples packed under atmospheric conditions. In a second experiment, the commercial shelf-life of fresh-cut eggplants was extended to 8 and 9 storage days by increasing the Cys content in the edible coating from 0.5 to 1% under MA-B and Control storage conditions, respectively. (C) 2014 Elsevier B.V. All rights reserved. 2017-06-01T10:12:01Z 2017-06-01T10:12:01Z 2014 SEP 2014 article Ghidelli, Christian, Mateos, Milagros, Rojas-Argudo, C., Pérez-Gago, María B. (2014). Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging. Postharvest Biology and Technology, 95, 81-87. 0925-5214 http://hdl.handle.net/20.500.11939/5269 10.1016/j.postharvbio.2014.04.007 en openAccess Impreso |
| spellingShingle | Ghidelli, Christian Mateos, Milagros Rojas-Argudo, Cristina Pérez-Gago, María B. Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging |
| title | Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging |
| title_full | Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging |
| title_fullStr | Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging |
| title_full_unstemmed | Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging |
| title_short | Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging |
| title_sort | extending the shelf life of fresh cut eggplant with a soy protein cysteine based edible coating and modified atmosphere packaging |
| url | http://hdl.handle.net/20.500.11939/5269 |
| work_keys_str_mv | AT ghidellichristian extendingtheshelflifeoffreshcuteggplantwithasoyproteincysteinebasedediblecoatingandmodifiedatmospherepackaging AT mateosmilagros extendingtheshelflifeoffreshcuteggplantwithasoyproteincysteinebasedediblecoatingandmodifiedatmospherepackaging AT rojasargudocristina extendingtheshelflifeoffreshcuteggplantwithasoyproteincysteinebasedediblecoatingandmodifiedatmospherepackaging AT perezgagomariab extendingtheshelflifeoffreshcuteggplantwithasoyproteincysteinebasedediblecoatingandmodifiedatmospherepackaging |