Effects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple.

Detalhes bibliográficos
Autor(a) principal: PESTANA, G. C.
Data de Publicação: 2021
Outros Autores: SANTOS, K. A. F. DOS, MIRANDA, M., SPRICIGO, P. C., FOSCHINI, M. M., BRESOLIN, J. D., HUBINGER, S. Z., ASSIS, O. B. G. de, FERREIRA, M. D.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1137885
Resumo: Abstract Edible coatings can be an alternative to extend shelf-life and preserve quality of fresh-cut fruits by forming a barrier that avoids physical and microbiological damages. Such coatings can be formed by individual or multiple layers. The main aim of this study consisted in the evaluation of the effect of a bilayer coating (carnauba wax and chitosan) on the quality of fresh-cut apples. Chitosan and carnauba wax were characterized, individually and in bilayer format, by Attenuated Total Reflectance (ATR). The tests were performed on apple cv. Gala, sliced and sanitized, in five different treatments: (T1) uncoated, taken as control; (T2) Ascorbic acid solution at 1%; (T3) Chitosan at 1.5%; (T4) Carnauba wax at 0.5% and (T5) Bilayer ? (Chitosan 1.5% + Carnauba wax 0.5%). Physicochemical and microbial analyses were carried out every two days along 10 days storage at 5°C. Sensorial analyses were conducted on the fifth and tenth day. ATR revealed no interaction between main functional groups of carnauba wax and chitosan groups on the bilayer formations and no differences in firmness and weight loss were found among samples during the storage time. Color measurements confirmed that coated slices became dark faster than uncoated samples. Concerning microbiological analyses (total coliform microorganism and E. coli), slices coated with both chitosan and carnauba+chitosan bilayer, had the bacterial growing rate reduced. In sensorial analyses, panelists pointed their preference for apple slices treated with carnauba and also for bilayer coating, choice probably related to fruit appearance.
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spelling Effects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple.Physic-chemicalMicrobiological analysesSensorial analysesFruit qualityAbstract Edible coatings can be an alternative to extend shelf-life and preserve quality of fresh-cut fruits by forming a barrier that avoids physical and microbiological damages. Such coatings can be formed by individual or multiple layers. The main aim of this study consisted in the evaluation of the effect of a bilayer coating (carnauba wax and chitosan) on the quality of fresh-cut apples. Chitosan and carnauba wax were characterized, individually and in bilayer format, by Attenuated Total Reflectance (ATR). The tests were performed on apple cv. Gala, sliced and sanitized, in five different treatments: (T1) uncoated, taken as control; (T2) Ascorbic acid solution at 1%; (T3) Chitosan at 1.5%; (T4) Carnauba wax at 0.5% and (T5) Bilayer ? (Chitosan 1.5% + Carnauba wax 0.5%). Physicochemical and microbial analyses were carried out every two days along 10 days storage at 5°C. Sensorial analyses were conducted on the fifth and tenth day. ATR revealed no interaction between main functional groups of carnauba wax and chitosan groups on the bilayer formations and no differences in firmness and weight loss were found among samples during the storage time. Color measurements confirmed that coated slices became dark faster than uncoated samples. Concerning microbiological analyses (total coliform microorganism and E. coli), slices coated with both chitosan and carnauba+chitosan bilayer, had the bacterial growing rate reduced. In sensorial analyses, panelists pointed their preference for apple slices treated with carnauba and also for bilayer coating, choice probably related to fruit appearance.V International Symposium on Postharvest Pathology: From Consumer to Laboratory-Sustainable Approaches to Managing Postharvest Pathogens.G. C. PESTANA, UFSCAR; K. A. F. DOS SANTOS, UNIARA; M. MIRANDA, UNESP; P. C. SPRICIGO, USP; MILENE CORSO MITSUYUKI, CNPDIA; JOANA DIAS BRESOLIN, CNPDIA; SILVIANE ZANNI HUBINGER, CNPDIA; ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA; MARCOS DAVID FERREIRA, CNPDIA.PESTANA, G. C.SANTOS, K. A. F. DOSMIRANDA, M.SPRICIGO, P. C.FOSCHINI, M. M.BRESOLIN, J. D.HUBINGER, S. Z.ASSIS, O. B. G. deFERREIRA, M. D.2021-12-15T22:16:30Z2021-12-15T22:16:30Z2021-12-152021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleISHS Acta Horticulturae, v. 1325, p. 215-224, 2021.http://www.alice.cnptia.embrapa.br/alice/handle/doc/113788510.17660/ActaHortic.2021.1325.31enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2021-12-15T22:16:39Zoai:www.alice.cnptia.embrapa.br:doc/1137885Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542021-12-15T22:16:39falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542021-12-15T22:16:39Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Effects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple.
title Effects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple.
spellingShingle Effects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple.
PESTANA, G. C.
Physic-chemical
Microbiological analyses
Sensorial analyses
Fruit quality
title_short Effects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple.
title_full Effects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple.
title_fullStr Effects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple.
title_full_unstemmed Effects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple.
title_sort Effects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple.
author PESTANA, G. C.
author_facet PESTANA, G. C.
SANTOS, K. A. F. DOS
MIRANDA, M.
SPRICIGO, P. C.
FOSCHINI, M. M.
BRESOLIN, J. D.
HUBINGER, S. Z.
ASSIS, O. B. G. de
FERREIRA, M. D.
author_role author
author2 SANTOS, K. A. F. DOS
MIRANDA, M.
SPRICIGO, P. C.
FOSCHINI, M. M.
BRESOLIN, J. D.
HUBINGER, S. Z.
ASSIS, O. B. G. de
FERREIRA, M. D.
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv G. C. PESTANA, UFSCAR; K. A. F. DOS SANTOS, UNIARA; M. MIRANDA, UNESP; P. C. SPRICIGO, USP; MILENE CORSO MITSUYUKI, CNPDIA; JOANA DIAS BRESOLIN, CNPDIA; SILVIANE ZANNI HUBINGER, CNPDIA; ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA; MARCOS DAVID FERREIRA, CNPDIA.
dc.contributor.author.fl_str_mv PESTANA, G. C.
SANTOS, K. A. F. DOS
MIRANDA, M.
SPRICIGO, P. C.
FOSCHINI, M. M.
BRESOLIN, J. D.
HUBINGER, S. Z.
ASSIS, O. B. G. de
FERREIRA, M. D.
dc.subject.por.fl_str_mv Physic-chemical
Microbiological analyses
Sensorial analyses
Fruit quality
topic Physic-chemical
Microbiological analyses
Sensorial analyses
Fruit quality
description Abstract Edible coatings can be an alternative to extend shelf-life and preserve quality of fresh-cut fruits by forming a barrier that avoids physical and microbiological damages. Such coatings can be formed by individual or multiple layers. The main aim of this study consisted in the evaluation of the effect of a bilayer coating (carnauba wax and chitosan) on the quality of fresh-cut apples. Chitosan and carnauba wax were characterized, individually and in bilayer format, by Attenuated Total Reflectance (ATR). The tests were performed on apple cv. Gala, sliced and sanitized, in five different treatments: (T1) uncoated, taken as control; (T2) Ascorbic acid solution at 1%; (T3) Chitosan at 1.5%; (T4) Carnauba wax at 0.5% and (T5) Bilayer ? (Chitosan 1.5% + Carnauba wax 0.5%). Physicochemical and microbial analyses were carried out every two days along 10 days storage at 5°C. Sensorial analyses were conducted on the fifth and tenth day. ATR revealed no interaction between main functional groups of carnauba wax and chitosan groups on the bilayer formations and no differences in firmness and weight loss were found among samples during the storage time. Color measurements confirmed that coated slices became dark faster than uncoated samples. Concerning microbiological analyses (total coliform microorganism and E. coli), slices coated with both chitosan and carnauba+chitosan bilayer, had the bacterial growing rate reduced. In sensorial analyses, panelists pointed their preference for apple slices treated with carnauba and also for bilayer coating, choice probably related to fruit appearance.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-15T22:16:30Z
2021-12-15T22:16:30Z
2021-12-15
2021
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv ISHS Acta Horticulturae, v. 1325, p. 215-224, 2021.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1137885
10.17660/ActaHortic.2021.1325.31
identifier_str_mv ISHS Acta Horticulturae, v. 1325, p. 215-224, 2021.
10.17660/ActaHortic.2021.1325.31
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1137885
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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