Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante)
BACKGROUND: The greatest hurdle to the commercial marketing of fresh-cut fruits is related to their higher susceptibility to enzymatic browning, tissue softening, and microbial growth. The aim of this study was to test the efficacy of a pectin-based edible coating and low oxygen modified atmosphere...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
|
| Acceso en línea: | http://hdl.handle.net/20.500.11939/6098 |
| _version_ | 1855492017591681024 |
|---|---|
| author | Sanchís, Elena Ghidelli, Christian Sheth, Chirag C. Mateos, Milagros Palou, Lluís Pérez-Gago, María B. |
| author_browse | Ghidelli, Christian Mateos, Milagros Palou, Lluís Pérez-Gago, María B. Sanchís, Elena Sheth, Chirag C. |
| author_facet | Sanchís, Elena Ghidelli, Christian Sheth, Chirag C. Mateos, Milagros Palou, Lluís Pérez-Gago, María B. |
| author_sort | Sanchís, Elena |
| collection | ReDivia |
| description | BACKGROUND: The greatest hurdle to the commercial marketing of fresh-cut fruits is related to their higher susceptibility to enzymatic browning, tissue softening, and microbial growth. The aim of this study was to test the efficacy of a pectin-based edible coating and low oxygen modified atmosphere packaging (MAP) to control enzymatic browning and reduce microbial growth of fresh-cut Rojo Brillante' persimmon. The survival of Escherichia coli, Salmonella enteritidis and Listeria monocytogenes artificially inoculated on fresh-cut fruit was also assessed. The pectin coating was amended with 500 IU mL(-1) nisin (NI) as antimicrobial agent and 10gkg(-1) citric acid and 10gkg(-1) calcium chloride as anti-browning and firming agents, respectively. Persimmon slices were dipped in the coating or in water (control) and packed under 5 kPa O-2 (MAP) or in ambient atmosphere for up to 9 days at 5 degrees C. Microbial growth, package gas composition, colour, firmness, polyphenol oxidase activity, visual quality and overall sensory flavour of persimmon slices were measured during storage. RESULTS: Coating application combined with active MAP significantly reduced the CO2 emission and O-2 consumption in the package. The coating was effective in reducing browning and also inhibited the growth of mesophilic aerobic bacteria. Coating also reduced the populations of E. coli, S. enteritidis and L. monocytogenes. CONCLUSION: The combination of the pectin-based edible coating and active MAP proved to be the most effective treatment to maintain the sensory and microbiological quality of persimmon slices for more than 9 days of storage. (c) 2016 Society of Chemical Industry |
| format | Artículo |
| id | ReDivia6098 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | ReDivia60982025-04-25T14:46:12Z Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) Sanchís, Elena Ghidelli, Christian Sheth, Chirag C. Mateos, Milagros Palou, Lluís Pérez-Gago, María B. BACKGROUND: The greatest hurdle to the commercial marketing of fresh-cut fruits is related to their higher susceptibility to enzymatic browning, tissue softening, and microbial growth. The aim of this study was to test the efficacy of a pectin-based edible coating and low oxygen modified atmosphere packaging (MAP) to control enzymatic browning and reduce microbial growth of fresh-cut Rojo Brillante' persimmon. The survival of Escherichia coli, Salmonella enteritidis and Listeria monocytogenes artificially inoculated on fresh-cut fruit was also assessed. The pectin coating was amended with 500 IU mL(-1) nisin (NI) as antimicrobial agent and 10gkg(-1) citric acid and 10gkg(-1) calcium chloride as anti-browning and firming agents, respectively. Persimmon slices were dipped in the coating or in water (control) and packed under 5 kPa O-2 (MAP) or in ambient atmosphere for up to 9 days at 5 degrees C. Microbial growth, package gas composition, colour, firmness, polyphenol oxidase activity, visual quality and overall sensory flavour of persimmon slices were measured during storage. RESULTS: Coating application combined with active MAP significantly reduced the CO2 emission and O-2 consumption in the package. The coating was effective in reducing browning and also inhibited the growth of mesophilic aerobic bacteria. Coating also reduced the populations of E. coli, S. enteritidis and L. monocytogenes. CONCLUSION: The combination of the pectin-based edible coating and active MAP proved to be the most effective treatment to maintain the sensory and microbiological quality of persimmon slices for more than 9 days of storage. (c) 2016 Society of Chemical Industry 2018-05-09T16:31:02Z 2018-05-09T16:31:02Z 2017 article acceptedVersion Sanchis, E., Ghidelli, C., Sheth, C. C., Mateos, M., Palou, L., Perez-Gago, M. B. (2017). Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (diospyros kaki thunb. cv. rojo brillante). Journal of the Science of Food and Agriculture, 97(1), 252-260. 0022-5142 http://hdl.handle.net/20.500.11939/6098 10.1002/jsfa.7722 en Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ openAccess electronico |
| spellingShingle | Sanchís, Elena Ghidelli, Christian Sheth, Chirag C. Mateos, Milagros Palou, Lluís Pérez-Gago, María B. Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) |
| title | Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) |
| title_full | Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) |
| title_fullStr | Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) |
| title_full_unstemmed | Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) |
| title_short | Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) |
| title_sort | integration of antimicrobial pectin based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh cut persimmon diospyros kaki thunb cv rojo brillante |
| url | http://hdl.handle.net/20.500.11939/6098 |
| work_keys_str_mv | AT sanchiselena integrationofantimicrobialpectinbasedediblecoatingandactivemodifiedatmospherepackagingtopreservethequalityandmicrobialsafetyoffreshcutpersimmondiospyroskakithunbcvrojobrillante AT ghidellichristian integrationofantimicrobialpectinbasedediblecoatingandactivemodifiedatmospherepackagingtopreservethequalityandmicrobialsafetyoffreshcutpersimmondiospyroskakithunbcvrojobrillante AT shethchiragc integrationofantimicrobialpectinbasedediblecoatingandactivemodifiedatmospherepackagingtopreservethequalityandmicrobialsafetyoffreshcutpersimmondiospyroskakithunbcvrojobrillante AT mateosmilagros integrationofantimicrobialpectinbasedediblecoatingandactivemodifiedatmospherepackagingtopreservethequalityandmicrobialsafetyoffreshcutpersimmondiospyroskakithunbcvrojobrillante AT paloulluis integrationofantimicrobialpectinbasedediblecoatingandactivemodifiedatmospherepackagingtopreservethequalityandmicrobialsafetyoffreshcutpersimmondiospyroskakithunbcvrojobrillante AT perezgagomariab integrationofantimicrobialpectinbasedediblecoatingandactivemodifiedatmospherepackagingtopreservethequalityandmicrobialsafetyoffreshcutpersimmondiospyroskakithunbcvrojobrillante |