Edible coatings containing chitosan and moderate modified atmospheres maintain quality and enhance phytochemicals of carrot sticks

• Autor(a) principal: Simões, Adriano D. N.
• Data de Publicação: 2009
• Outros Autores: Tudela, Juan A., Allende, A., Puschmann, Rolf, Gil, Maria I.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: https://doi.org/10.1016/j.postharvbio.2008.08.012; http://www.locus.ufv.br/handle/123456789/22321
• topic: Daucus carota; Minimally processed; Fresh-cut; Ready-to-eat; MAP; Ascorbic acid; Carotenoids; Polyphenols

Carrot sticks are increasingly in demand as ready-to-eat products, with a major quality problem in the development of white discoloration. Modified atmosphere packaging (MAP) and edible coating have been proposed as postharvest treatments to maintain quality and prolong shelf-life. The combined application of an edible coating containing 5 mL L^−1 of chitosan under two different MAP conditions (10 kPa O2 + 10 kPa CO2 in Pack A and 2 kPa O2 + 15–25 kPa CO2 in Pack B) over 12 d at 4 °C was studied. Respiration rate, microbial and sensory qualities as well as the contents of vitamin C, carotenoids and phenolics of coated and uncoated carrot sticks were evaluated. The use of the edible coating containing chitosan preserved the overall visual quality and reduced surface whiteness during storage. Microbial populations were very low and not influenced by coating or MAP. Edible coating increased respiration rates of carrot sticks, although this was only noticeable in the package with the less permeable film (Pack B). Vitamin C and carotenoids decreased during storage particularly in coated carrot sticks. In contrast, the content of total phenolics markedly increased in coated carrot sticks stored under moderate O2 and CO2 levels, while it was controlled under low O2 and high CO2 levels. The combined application of edible coating containing chitosan and moderate O2 and CO2 levels maintained quality and enhanced phenolic content in carrot sticks.