Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Kübra Sultan Özdemir,Vural Gökmen

doi:10.3390/coatings9080503

Kübra Sultan Özdemir, Vural Gökmen

Open Access

https://doi.org/10.3390/coatings9080503

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Abstract

Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers’ preferences. In this study chitosan and ascorbic acid based film was used to improve the shelf-life of fresh-cut apples. Fresh-cut apple cubes were dipped in water (control), ascorbic acid (1%) or mixtures of chitosan–ascorbic acid in different ratios (1%:1%, 2%:2% or 1%:5%) for 5 min. After draining, fresh-cut apples were packed in sterile polypropylene jars and stored at 5 °C for 14 days. The treatment with chitosan and ascorbic acid suppressed browning, retained flesh firmness and maintained phenolic compounds throughout the storage period. Moreover, the treatment with chitosan–ascorbic acid significantly retarded the microbial growth during storage. Those findings suggested that the best performance was acquired in 1% chitosan and 5% ascorbic acid coating. That coating could be practical and useful to prolonging the chemical and microbial shelf lives of fresh-cut apples during refrigerated storage.

Highlights

Apple (Malus domestica) is an important—and one of the most widely consumed—fruits in the world, due to its health benefits
This study aims to use a binary aqueous mixture of chitosan and ascorbic acid as a coating to improve the refrigerated storage stability of fresh-cut apple cubes
The weight of coated fresh-cut apples was monitored to determine the efficiency of these coatings during storage time in terms of keeping the moisture

Summary

Introduction

Apple (Malus domestica) is an important—and one of the most widely consumed—fruits in the world, due to its health benefits. Apples contain significant amount of minerals, dietary fibers and polyphenols which are related to prevention of diseases, such as coronary diseases [1]. Polyphenols especially are related to the nutritional value, flavor and color of apple products. They can vary depending on the apple type [2]. The major polyphenols of apple can be listed as flavan-3-ols (catechin, epicatechin), flavanols (quercetin) dihydrochalcones, hydroxycinnamic acids (chlorogenic acid), and anthocyanins [3]. The increasing demand of consumers for healthy fast and accessible foods, caused a strong increase in prepacked ‘ready-to-eat’ produce consumption [4]

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