Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 1, Pages 37-43Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2012.10.010
Keywords
Encapsulation; Layer-by-layer; Fresh-cut fruit; Safety
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The effectiveness of a multilayered edible coating with a microencapsulated antimicrobial complex (beta-cyclodextrin and trans-cinnamaldehyde) in enhancing the quality and shelf-life of fresh-cut pineapple was assessed. Pineapples were washed, cleaned with a 300 mg/kg chlorine solution (1 min), and cut into triangular prisms. Treated fruits were coated using the layer-by-layer technique with a dipping method and stored in sealed Ziploc (R) containers for 15 days at 4 degrees C. Uncoated fruits served as controls. Shelf-life study consisted of evaluating color, texture, pH, degrees Brix, titratable acidity, vitamin C, moisture content, and weight loss every 3-4 days. Total aerobic plates, psychrotrophic, yeast and mold counts and sensory testing were also carried out. The encapsulated trans-cinnamaldehyde affected the fruit's flavor but application of the coating extended its shelf-life to 15 days at 4 degrees C by inhibiting (P < 0.05) microbial growth. The coating also helped preserve (P < 0.05) color, texture, and pH of the fruit. (C) 2012 Elsevier Ltd. All rights reserved.
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