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: dos Santos, K. A.F., Miranda, M. [UNESP], Spricigo, P. C., Mitsuyuki, M. C., Bresolin, J. D., Hubinger, S. Z., Assis, O. B.G., Ferreira, M. D.
Tipo de documento: Artigo de conferência
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.17660/ActaHortic.2021.1325.31
http://hdl.handle.net/11449/222787
Resumo: 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 appleFruit qualityMicrobiological analysesPhysic-chemicalSensorial analysesEdible 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.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Ministério da Ciência, Tecnologia e InovaçãoEmpresa Brasileira de Pesquisa AgropecuáriaFederal University of São Carlos São Carlos (UFSCar), Rodovia Washington Luıs, km 235, SPUniversidade of Araraquara UNIARADepartment of Food and Nutrition University Estadual PaulistaUniversidade of São Paulo (USP/ESALQ)Brazilian Agricultural Research Corporation Embrapa InstrumentaçãoDepartment of Food and Nutrition University Estadual PaulistaEmpresa Brasileira de Pesquisa Agropecuária: 02.13.05.003.00.00Universidade Federal de São Carlos (UFSCar)UNIARAUniversidade Estadual Paulista (UNESP)Universidade de São Paulo (USP)Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)Pestana, G. C.dos Santos, K. A.F.Miranda, M. [UNESP]Spricigo, P. C.Mitsuyuki, M. C.Bresolin, J. D.Hubinger, S. Z.Assis, O. B.G.Ferreira, M. D.2022-04-28T19:46:40Z2022-04-28T19:46:40Z2021-10-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObject215-223http://dx.doi.org/10.17660/ActaHortic.2021.1325.31Acta Horticulturae, v. 1325, p. 215-223.2406-61680567-7572http://hdl.handle.net/11449/22278710.17660/ActaHortic.2021.1325.312-s2.0-85118416136Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengActa Horticulturaeinfo:eu-repo/semantics/openAccess2022-04-28T19:46:41Zoai:repositorio.unesp.br:11449/222787Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462022-04-28T19:46:41Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)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.
Fruit quality
Microbiological analyses
Physic-chemical
Sensorial analyses
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.
dos Santos, K. A.F.
Miranda, M. [UNESP]
Spricigo, P. C.
Mitsuyuki, M. C.
Bresolin, J. D.
Hubinger, S. Z.
Assis, O. B.G.
Ferreira, M. D.
author_role author
author2 dos Santos, K. A.F.
Miranda, M. [UNESP]
Spricigo, P. C.
Mitsuyuki, M. C.
Bresolin, J. D.
Hubinger, S. Z.
Assis, O. B.G.
Ferreira, M. D.
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Federal de São Carlos (UFSCar)
UNIARA
Universidade Estadual Paulista (UNESP)
Universidade de São Paulo (USP)
Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributor.author.fl_str_mv Pestana, G. C.
dos Santos, K. A.F.
Miranda, M. [UNESP]
Spricigo, P. C.
Mitsuyuki, M. C.
Bresolin, J. D.
Hubinger, S. Z.
Assis, O. B.G.
Ferreira, M. D.
dc.subject.por.fl_str_mv Fruit quality
Microbiological analyses
Physic-chemical
Sensorial analyses
topic Fruit quality
Microbiological analyses
Physic-chemical
Sensorial analyses
description 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 2021-10-01
2022-04-28T19:46:40Z
2022-04-28T19:46:40Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/conferenceObject
format conferenceObject
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.17660/ActaHortic.2021.1325.31
Acta Horticulturae, v. 1325, p. 215-223.
2406-6168
0567-7572
http://hdl.handle.net/11449/222787
10.17660/ActaHortic.2021.1325.31
2-s2.0-85118416136
url http://dx.doi.org/10.17660/ActaHortic.2021.1325.31
http://hdl.handle.net/11449/222787
identifier_str_mv Acta Horticulturae, v. 1325, p. 215-223.
2406-6168
0567-7572
10.17660/ActaHortic.2021.1325.31
2-s2.0-85118416136
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Acta Horticulturae
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 215-223
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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