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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #257601
Title: Edible coating as carrier of antimicrobial agents to extend the shelf life of fresh-cut apples

Author
item ROJAS-GRAU, M.A. - Universitat De Lleida
item RAYBAUDI-MASSILIA, R.M. - Universitat De Lleida
item SOLIVA-FORTUNY, R.C. - Universitat De Lleida
item Avena-Bustillos, Roberto
item McHugh, Tara
item MARTIN-BELLOSO, O. - Universitat De Lleida

Submitted to: Progress in Nutrition
Publication Type: Abstract Only
Publication Acceptance Date: 10/20/2009
Publication Date: 1/1/2010
Citation: Rojas-Grau, M., Raybaudi-Massilia, R., Soliva-Fortuny, R., Avena Bustillos, R.D., Mc Hugh, T.H., Martin-Belloso, O. 2010. Edible coating as carrier of antimicrobial agents to extend the shelf life of fresh-cut apples . Progress in Nutrition. p. 85.

Interpretive Summary:

Technical Abstract: Edible coatings with antimicrobial agents can extend shelf-life of fresh-cut fruits. The effect of lemongrass, oregano oil and vanillin incorporated in apple puree-alginate edible coatings, on shelf-life of fresh-cut 'Fuji' apples, was investigated. Coated apples were packed in air filled polypropylene trays and wrapped with polypropylene film. Changes in headspace atmosphere, color, firmness, sensory quality and microbial growth were measured during 21 days storage at 4°C. A significant reduction in the rates of 02 depiction and COz production was observed in samples containing high concentrations of essential oils. Ethylene production in coated apples remained below 50 ul 1', while production of this gas increased continuously in uncoatcd apples and those coated without essential oils during storage. Apples coated with apple puree-alginate exhibited ethanol and acetalde-hyde formation in the first week. Coatings with calcium chloride and iV-acetylcysteine helped to maintain firmness and color, while lemongrass containing coatings induced severe texture softening. Vanillin containing coatings (0.3% w/w) were the most effective in terms of sensory quality after 2 weeks storage. AH antimicrobial coatings significantly inhibited the growth of psychrophilic aerobes, yeasts and molds. The antimicrobial effect of essential oils against Listeria innocua inoculated into apple pieces before coating was also examined. Lemongrass (1.0 and 1.5% w/w) and oregano oil containing coatings (0.5% w/w) exhibited the strongest antimicrobial activity against L. innocua (4 log reduction). Alginate-apple puree edible coatings were successfully formulated with the addition of essential oils and resulted in a variety of beneficial effects on the shelf-life of fresh-cut'Fuji' apples.