Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage
Main Article Content
Keywords
cinnamon oil, rosemary oil, ready-to-eat apple, shelf-life
Abstract
Edible films, as carriers of antimicrobial compounds, constitute an approach for incorporating plant essential oils (EOs) into fresh-cut fruit surfaces. Biodegradable alginate-based coatings with and without EOs were applied to fresh-cut apple, cv. Golden Delicious, in order to find healthy treatments to better preserve fresh fruit quality and safety during postharvest cold storage. Physicochemical properties (°Brix, colour and texture), polyphenoloxidase (PPO) and peroxidase activity and browning potential were determined throughout cold storage. Alginate coatings containing cinnamon oil were more effective than rosemary at inhibiting respiration rates. The addition of EOs and antioxidant was more effective than alginate alone in reducing weight loss and preserving the original colour and lightness. Moreover EOs reduce the PPO and peroxidase activity, in particular in the firsts days after processing. These results show that EOs can be used to prepare edible films for fresh-cut fruit applications.
References
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Aguero, M.V., Ansorena, M.R., Roura, S.I. and Del Valle, C.E., 2008. Thermal inactivation of peroxidase during blanching of butternut squash. LWT-Food Science and Technology 41: 401-407.
Appendini, P. and Hotchkiss, J.H., 2002. Review of antimicrobial food packaging. Innovative Food Science and Emerging Technologies 3: 113-126.
Arias, E., Gonzalez, J., Lopez-Buesa, P. and Oria, R., 2008. Optimization of processing of fresh-cut pear. Journal of the Science of Food and Agriculture 88: 1755-1763.
Asgar, A.M., Tengku, M.M., Kamaruzaman, S. and Yasmeen, S., 2011. Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage. Food Chemistry 124: 620-626.
Association of Official Analytical Chemists (AOAC), 1995. Official methods of analysis. AOAC, Washington, DC, USA.
Bakkali, F., Averbeck, S., Averbeck, D., Zhiri, A. and Idaomar, M., 2008. Biological effects of essential oils – a review. Food Chemistry and Toxicology 46: 446-475.
Burt, S., 2004. Essential oils: their antibacterial properties and potential applications in foods, a review. International Journal of Food Microbiology 94: 223-253.
Capecka, E., Marecczek, A. and Leja, M., 2005. Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chemistry 93: 223-226.
Chiabrando, V. and Giacalone, G., 2012. Edible coatings su frutta di IV gamma: prime osservazioni. Industrie Alimentari 51: 29-33.
Colelli, G., D’Andria, F., Vanadio S. and Lacertosa, G., 2002. Prove di conservazione di uva (cv. Italia) confezionata con film plastici. Italus Hortus 9: 27-33.
Du, W.X., Olsen, C.W., Avena-Bustillos, R.J., McHugh T.H., Levin, C.E. and Friedman, M., 2009. Effects of allspice, cinnamon, and clove bud essential oils in edible apple films on physical properties and antimicrobial activities. Journal of Food Science 74: 372-378.
Duan, J., Wu, R., Strik, B.C. and Zhao, Y., 2011. Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions. Postharvest Biology and Technology 59: 71-79.
Du Plooy, W., Regnier, T. and Combrinck, S., 2009. Essential oil amended coatings as alternatives to synthetic fungicides in citrus postharvest management. Postharvest Biology and Technology 53: 117-122.
Eswaranandam, S., Hettiarachchy, N.S. and Meullenet, J.F., 2006. Effect of malic and lactic acid incorporated soy protein coatings on the sensory attributes of whole apple and fresh-cut cantaloupe. Journal of Food Science 71: 307-313.
Giacalone, G. and Chiabrando, V., 2013. Effect of different treatments with calcium salts on sensory quality of fresh-cut apple. Journal of Food and Nutrition Research 52: 78-86.
Han, C., Zhao, Y., Leonard, S.W. and Traber, M.G., 2004. Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria × ananassa) and raspberries (Rubus ideaus). Postharvest Biology and Technology 33: 67-78.
Hemeda, H.M. and Klein, B.P., 1990. Effects of naturally occurring antioxidants on peroxidase activity of vegetable extracts. Journal of Food Science 55: 184-186.
Kanatt, S.R., Chander, R. and Sharma A., 2008. Chitosan and mint mixture: a new preservative for meat and meat products. Food Chemistry 107: 845-852.
McHugh, T.H. and Senesi, E., 2000. Apple wraps: a novel method to improve the quality and extend the shelf life of fresh-cut apples. Journal of Food Science 65: 480-485.
Monsalve-Gonzalez, A., Barbosa-Canovas, G.V., McEvily, A.J. and Iyengar, R., 1995. Inhibition of enzymatic browning in apple products by 4-hexylresorcinol. Food Technology 49: 110-135.
Nísperos-Carriedo, M.O., 1994. Edible coatings and films based on polysaccharides. In: Krochta, J.M., Baldwin, E.A. and Nisperos-Carriedo, M. (eds.) Edible coatings and films to improve food quality. Technomic Publishing Company Inc., Lancaster, PA, USA, pp. 305-335.
Nussinovitch, A., 1997. Hydrocolloid applications: gum technology in the food and other industries. Blackie Academic and Professional, London, UK, pp. 169-189.
Olivas, G.I., Rodriguez, J.J. and Barbosa-Cánovas, G.V., 2003. Edible coatings composed of methylcellulose, stearic acid, and additives to preserve quality of pear wedges. Journal of Food Processing and Preservation 27: 299-320.
Oms-Oliu, G., Rojas-Graü, M.A, González, L., Varela, P., Soliva-Fortuny, R., Hernando, M.I., Pérez Munuera, I., Fiszman, S. and Martín-Belloso, O., 2010. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: a review. Postharvest Biology and Technology 57: 139-148.
Oms-Oliu, G., Soliva-Fortuny, R. and Martín-Belloso, O., 2008. Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest Biology and Technology 50: 87-94.
Ouattara, B., Sabato, S.F. and Lacroix, M., 2001. Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp (Penaeus spp.). International Journal of Food Microbiolology 68: 1-9.
Pace, B., Cefola, M., Renna, F. and Attolico, G., 2011. Relationship between visual appearance and browning as evaluated by image analysis and chemical traits in fresh-cut nectarines. Postharvest Biology and Technology 61: 178-183.
Pérez-Gago, M.B., González-Aguilar, G.A. and Olivas, G.I., 2010. Edible coatings for fruits and vegetables. Stewart Postharvest Review 6: 1-14.
Ponce, A.G., Del Valle, C.E. and Roura, S.I., 2004. Natural essential oils as reducing agents of peroxidase activity in leafy vegetables. Food Science and Technology 37: 199-204.
Raybaudi-Massilia, R.M., Mosqueda-Melgar, J., Sobrino-Lopez, A., Soliva-Fortuny, R. and Martìn-Belloso, O., 2007. Shelf-life extension of fresh-cut Fuji apples at different ripeness stages using natural substances. Postharvest Biology and Technology 45: 265-275.
Raybaudi-Massilia, R.M., Rojas-Graü, M.R., Mosquesa-Melgar, J. and Martin-Belloso, O., 2008. Comparative study on essential oils incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut Fuji apples. Journal of Food Protection 71: 1150-1161.
Richard, F.C., Goupy, P.M., Nicolas, J.J., Lacombe, J.M. and Pavia, A.A., 1991. Cysteine as an inhibitor of enzymatic browning. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase. Journal of Agricultural and Food Chemistry 39: 841-847.
Rocha, A.M.C.N. and Morais, A.M.M.B., 2001. Characterization of polyphenol oxidase (PPO) extracted from ‘Jonagored’ apple. Food Control 12: 85-90.
Rojas-Graü, M.A., Raybaudi-Massilia, R.M., Soliva-Fortuny, R., Avena-Bustillos, R.J., McHugh, T.H. and Martìn-Belloso, O., 2007. Apple puree-alginate coating as carrier of antimicrobial agents to prolong shelf life of fresh-cut apples. Postharvest Biology and Technology 45: 254-264.
Rojas-Graü, M.A., Soliva-Fortuny, R. and Martín-Belloso, O., 2008b. Effect of natural antibrowning agents on color and related enzymes in fresh-cut Fuji apples as an alternative to the use of ascorbic acid. Journal of Food Science 73: 267-272.
Rojas-Graü, M.A., Soliva-Fortuny, R. and Martín-Belloso, O., 2009. Edible coating to incorporate active ingredients to fresh-cut fruits: a review. Trend in Food Science & Technology 20: 438-447.
Rojas-Graü, M.A., Tapia, M.S. and Martín-Belloso, O., 2008a. Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. LWT-Food Science and Technology 41: 139-147.
Ruberto, G. and Baratta, M.T., 2000. Antioxidant activity of selected essential oil components in two lipid model systems. Food Chemistry 69: 167-174.
Salmieri, S. and Lacroix, M., 2006. Physicochemical properties of alginate/polycaprolactone-based films containing essential oils. Journal of Agricultural and Food Chemistry 54: 10205-10214.
Sapers, G.M., 1993. Browning of food: control by sulfites, antioxidants and other means. Food Technology 47: 75-84.
Serrano, M., Valverde, J.M., Guillén, F., Castello, S., Martínez-Romero, D. and Valero, D., 2006. Use of aloe vera gel coating preserves the functional properties of table grapes. Journal of Agricultural and Food Chemistry 54: 3882-3886.
Soliva-Fortuny, R.C., Biosca, M., Nuria, G.M. and Martin-Belloso, O., 2002. Browning, polyphenol oxidase activity and headspace gas composition during storage of minimally processed pears using modified atmosphere packaging. Journal of the Science of Food and Agriculture 82: 1490-1496.
Soliva-Fortuny, R.C., Grigelmo-Miguel, N., Odriozola-Serrano, I., Gorinstein, S. and Martìn-Belloso, O., 2001. Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging. Journal of Agricultural and Food Chemistry 49: 3685-3690.
Vargas, M., Pastor, C., Chiralt, A., McClements, D.J. and González-Martínez, C., 2008. Recent advances in edible coatings for fresh and minimally processed fruits. Critical Reviews in Food Science and Nutrition 48: 496-511.
Wong, D., Tillin, S.J, Hudson, J.S. and Pavlath, A.E., 1994. Gas exchange in cut apples with bilayer coatings. Journal of Agricultural and Food Chemistry 42: 2278-2285.
Xing, Y., Xu, Q., Che, Z., Li, X. and Li, W., 2011. Effects of chitosan-oil coating on blue mold disease and quality attributes of jujube fruits. Food & Function 2: 466-474.
Yaman, O. and Bayindirli, L., 2002. Effect of an edible coating and cold storage on shelf-life and quality of cherries. LWT-Food Science and Technology 35: 146-150.
Zhang, D. and Quantick, P.C., 1997. Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi (Litchi chinensis Sonn.) fruit. Postharvest Biology and Technology 2: 195-202.
Aguero, M.V., Ansorena, M.R., Roura, S.I. and Del Valle, C.E., 2008. Thermal inactivation of peroxidase during blanching of butternut squash. LWT-Food Science and Technology 41: 401-407.
Appendini, P. and Hotchkiss, J.H., 2002. Review of antimicrobial food packaging. Innovative Food Science and Emerging Technologies 3: 113-126.
Arias, E., Gonzalez, J., Lopez-Buesa, P. and Oria, R., 2008. Optimization of processing of fresh-cut pear. Journal of the Science of Food and Agriculture 88: 1755-1763.
Asgar, A.M., Tengku, M.M., Kamaruzaman, S. and Yasmeen, S., 2011. Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage. Food Chemistry 124: 620-626.
Association of Official Analytical Chemists (AOAC), 1995. Official methods of analysis. AOAC, Washington, DC, USA.
Bakkali, F., Averbeck, S., Averbeck, D., Zhiri, A. and Idaomar, M., 2008. Biological effects of essential oils – a review. Food Chemistry and Toxicology 46: 446-475.
Burt, S., 2004. Essential oils: their antibacterial properties and potential applications in foods, a review. International Journal of Food Microbiology 94: 223-253.
Capecka, E., Marecczek, A. and Leja, M., 2005. Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chemistry 93: 223-226.
Chiabrando, V. and Giacalone, G., 2012. Edible coatings su frutta di IV gamma: prime osservazioni. Industrie Alimentari 51: 29-33.
Colelli, G., D’Andria, F., Vanadio S. and Lacertosa, G., 2002. Prove di conservazione di uva (cv. Italia) confezionata con film plastici. Italus Hortus 9: 27-33.
Du, W.X., Olsen, C.W., Avena-Bustillos, R.J., McHugh T.H., Levin, C.E. and Friedman, M., 2009. Effects of allspice, cinnamon, and clove bud essential oils in edible apple films on physical properties and antimicrobial activities. Journal of Food Science 74: 372-378.
Duan, J., Wu, R., Strik, B.C. and Zhao, Y., 2011. Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions. Postharvest Biology and Technology 59: 71-79.
Du Plooy, W., Regnier, T. and Combrinck, S., 2009. Essential oil amended coatings as alternatives to synthetic fungicides in citrus postharvest management. Postharvest Biology and Technology 53: 117-122.
Eswaranandam, S., Hettiarachchy, N.S. and Meullenet, J.F., 2006. Effect of malic and lactic acid incorporated soy protein coatings on the sensory attributes of whole apple and fresh-cut cantaloupe. Journal of Food Science 71: 307-313.
Giacalone, G. and Chiabrando, V., 2013. Effect of different treatments with calcium salts on sensory quality of fresh-cut apple. Journal of Food and Nutrition Research 52: 78-86.
Han, C., Zhao, Y., Leonard, S.W. and Traber, M.G., 2004. Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria × ananassa) and raspberries (Rubus ideaus). Postharvest Biology and Technology 33: 67-78.
Hemeda, H.M. and Klein, B.P., 1990. Effects of naturally occurring antioxidants on peroxidase activity of vegetable extracts. Journal of Food Science 55: 184-186.
Kanatt, S.R., Chander, R. and Sharma A., 2008. Chitosan and mint mixture: a new preservative for meat and meat products. Food Chemistry 107: 845-852.
McHugh, T.H. and Senesi, E., 2000. Apple wraps: a novel method to improve the quality and extend the shelf life of fresh-cut apples. Journal of Food Science 65: 480-485.
Monsalve-Gonzalez, A., Barbosa-Canovas, G.V., McEvily, A.J. and Iyengar, R., 1995. Inhibition of enzymatic browning in apple products by 4-hexylresorcinol. Food Technology 49: 110-135.
Nísperos-Carriedo, M.O., 1994. Edible coatings and films based on polysaccharides. In: Krochta, J.M., Baldwin, E.A. and Nisperos-Carriedo, M. (eds.) Edible coatings and films to improve food quality. Technomic Publishing Company Inc., Lancaster, PA, USA, pp. 305-335.
Nussinovitch, A., 1997. Hydrocolloid applications: gum technology in the food and other industries. Blackie Academic and Professional, London, UK, pp. 169-189.
Olivas, G.I., Rodriguez, J.J. and Barbosa-Cánovas, G.V., 2003. Edible coatings composed of methylcellulose, stearic acid, and additives to preserve quality of pear wedges. Journal of Food Processing and Preservation 27: 299-320.
Oms-Oliu, G., Rojas-Graü, M.A, González, L., Varela, P., Soliva-Fortuny, R., Hernando, M.I., Pérez Munuera, I., Fiszman, S. and Martín-Belloso, O., 2010. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: a review. Postharvest Biology and Technology 57: 139-148.
Oms-Oliu, G., Soliva-Fortuny, R. and Martín-Belloso, O., 2008. Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest Biology and Technology 50: 87-94.
Ouattara, B., Sabato, S.F. and Lacroix, M., 2001. Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp (Penaeus spp.). International Journal of Food Microbiolology 68: 1-9.
Pace, B., Cefola, M., Renna, F. and Attolico, G., 2011. Relationship between visual appearance and browning as evaluated by image analysis and chemical traits in fresh-cut nectarines. Postharvest Biology and Technology 61: 178-183.
Pérez-Gago, M.B., González-Aguilar, G.A. and Olivas, G.I., 2010. Edible coatings for fruits and vegetables. Stewart Postharvest Review 6: 1-14.
Ponce, A.G., Del Valle, C.E. and Roura, S.I., 2004. Natural essential oils as reducing agents of peroxidase activity in leafy vegetables. Food Science and Technology 37: 199-204.
Raybaudi-Massilia, R.M., Mosqueda-Melgar, J., Sobrino-Lopez, A., Soliva-Fortuny, R. and Martìn-Belloso, O., 2007. Shelf-life extension of fresh-cut Fuji apples at different ripeness stages using natural substances. Postharvest Biology and Technology 45: 265-275.
Raybaudi-Massilia, R.M., Rojas-Graü, M.R., Mosquesa-Melgar, J. and Martin-Belloso, O., 2008. Comparative study on essential oils incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut Fuji apples. Journal of Food Protection 71: 1150-1161.
Richard, F.C., Goupy, P.M., Nicolas, J.J., Lacombe, J.M. and Pavia, A.A., 1991. Cysteine as an inhibitor of enzymatic browning. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase. Journal of Agricultural and Food Chemistry 39: 841-847.
Rocha, A.M.C.N. and Morais, A.M.M.B., 2001. Characterization of polyphenol oxidase (PPO) extracted from ‘Jonagored’ apple. Food Control 12: 85-90.
Rojas-Graü, M.A., Raybaudi-Massilia, R.M., Soliva-Fortuny, R., Avena-Bustillos, R.J., McHugh, T.H. and Martìn-Belloso, O., 2007. Apple puree-alginate coating as carrier of antimicrobial agents to prolong shelf life of fresh-cut apples. Postharvest Biology and Technology 45: 254-264.
Rojas-Graü, M.A., Soliva-Fortuny, R. and Martín-Belloso, O., 2008b. Effect of natural antibrowning agents on color and related enzymes in fresh-cut Fuji apples as an alternative to the use of ascorbic acid. Journal of Food Science 73: 267-272.
Rojas-Graü, M.A., Soliva-Fortuny, R. and Martín-Belloso, O., 2009. Edible coating to incorporate active ingredients to fresh-cut fruits: a review. Trend in Food Science & Technology 20: 438-447.
Rojas-Graü, M.A., Tapia, M.S. and Martín-Belloso, O., 2008a. Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. LWT-Food Science and Technology 41: 139-147.
Ruberto, G. and Baratta, M.T., 2000. Antioxidant activity of selected essential oil components in two lipid model systems. Food Chemistry 69: 167-174.
Salmieri, S. and Lacroix, M., 2006. Physicochemical properties of alginate/polycaprolactone-based films containing essential oils. Journal of Agricultural and Food Chemistry 54: 10205-10214.
Sapers, G.M., 1993. Browning of food: control by sulfites, antioxidants and other means. Food Technology 47: 75-84.
Serrano, M., Valverde, J.M., Guillén, F., Castello, S., Martínez-Romero, D. and Valero, D., 2006. Use of aloe vera gel coating preserves the functional properties of table grapes. Journal of Agricultural and Food Chemistry 54: 3882-3886.
Soliva-Fortuny, R.C., Biosca, M., Nuria, G.M. and Martin-Belloso, O., 2002. Browning, polyphenol oxidase activity and headspace gas composition during storage of minimally processed pears using modified atmosphere packaging. Journal of the Science of Food and Agriculture 82: 1490-1496.
Soliva-Fortuny, R.C., Grigelmo-Miguel, N., Odriozola-Serrano, I., Gorinstein, S. and Martìn-Belloso, O., 2001. Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging. Journal of Agricultural and Food Chemistry 49: 3685-3690.
Vargas, M., Pastor, C., Chiralt, A., McClements, D.J. and González-Martínez, C., 2008. Recent advances in edible coatings for fresh and minimally processed fruits. Critical Reviews in Food Science and Nutrition 48: 496-511.
Wong, D., Tillin, S.J, Hudson, J.S. and Pavlath, A.E., 1994. Gas exchange in cut apples with bilayer coatings. Journal of Agricultural and Food Chemistry 42: 2278-2285.
Xing, Y., Xu, Q., Che, Z., Li, X. and Li, W., 2011. Effects of chitosan-oil coating on blue mold disease and quality attributes of jujube fruits. Food & Function 2: 466-474.
Yaman, O. and Bayindirli, L., 2002. Effect of an edible coating and cold storage on shelf-life and quality of cherries. LWT-Food Science and Technology 35: 146-150.
Zhang, D. and Quantick, P.C., 1997. Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi (Litchi chinensis Sonn.) fruit. Postharvest Biology and Technology 2: 195-202.