Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 97, Issue -, Pages 384-389Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2018.07.029
Keywords
Edible coatings; Minimally processed fruits; Refrigerated storage; Pomegranate extract; Geraniol
Categories
Funding
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET)
- Agencia Nacional de Promotion Cientifica y Tecnolegica (ANPCyT)
- Universidad Nacional de Mar del Plata (UNMDP)
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Gellan (Gel) coatings (0.5% w/v) were tested on quality parameters of fresh-cut strawberries through storage. Geraniol (G) and Pomegranate extract (PE) were incorporated at different concentrations according to their solubility and stability on the film forming solutions: 1.2 and 2.4 mu L/mL of G (Gel + G1 and Gel + G2, respectively), and 360 and 720 mu g/mL of PE (Gel + PE1 and Gel + PE2, respectively). Fresh-cut strawberries were immersed in the different solutions and were stored (7 days, 5 degrees C) in order to assess the evolution of mesophilic bacteria (MES), yeast and molds (YM) and psychrophilic bacteria (PSY). Furthermore, at days 0 and 7, a sensory evaluation was performed. Gel coatings (without bioactive compounds) had no significant effect on native microflora compared to control. Gel + G coatings at both concentrations tested significantly reduced microbial counts, compared to untreated sample, improving the microbiological stability with respect to control. On the other hand, the incorporation of PE was not able to control the microbial growth of the product. With regards to sensory quality, the texture of the fresh-cut strawberries was significantly affected by storage time, and the tested treatments were not able to improve this attribute. In fact, samples with coatings incorporated with geraniol showed a bigger firmness loss than control.
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