Application of natural fruit extract and hydrocolloid-based coating to retain quality of fresh-cut melon.

Abstract

Application of hydrocolloid based edible coatings is widely investigated as a promising means to retain quality and to extend the shelf life of food products. Present investigation was aimed to analyze influence of treatments, with different concentrations of lemon extract (0, 5, 10 and 15)% and coating with (0 and 5)% soy protein isolate (SPI), on fresh-cut melons. After the treatments, the samples were packed in polypropylene containers and kept at 4°C for quality and shelf life analyses. The study involved 8 combinations of melon samples which were monitored in triplicate on specific days for different quality parameters including headspace gases, physicochemical, sensory and microbiological changes over the storage period. Lowest weight loss was indicated by samples treated with both lemon extract and soy protein isolate. When compared to control, coated samples indicated 4.36 log CFU/g lesser total plate count, and 2.39 log CFU/g lesser yeast and mold count at the completion of storage. Treatments showed effectiveness to retain vitamin C of melon samples. Total soluble solids, pH and titratable acidity varied remarkably through the storage life. Significant differences were observed in sensory attributes of control and coated samples. Chroma and color change (ΔE) values also reflected the potential of soy protein isolate coating to protect foods. Overall, the results suggested that lemon extract and soy protein isolate can help in retaining quality and extending the shelf life of fresh-cut melon.