Abstract
Water loss, gain or transfer results in a decline in the overall quality of food. The aim of this study was to form a uniform layer of sodium alginate-based edible coating (1.25% sodium alginate, 2% glycerol, 0.2% sunflower oil, 1% span 80, 0.2% tween 80, (w/w)) and investigate the effects on the water barrier characteristics of fresh-cut cantaloupe and strawberries. To this end, a uniform and continuous edible film formation was achieved (0.187 ± 0.076 mm and 0.235 ± 0.077 mm for cantaloupe and strawberries, respectively) with an additional immersion step into a calcium solution at the very beginning of the coating process. The coating application was effective in significantly reducing the water loss (%) of the cantaloupe pieces. However, no significant effect was observed in water vapor resistance results and weight change measurements in a climate chamber (80%→60% relative humidity (RH) at 10 °C). External packaging conditions (i.e., closed, perforated, and open) were not significantly effective on water activity (aw) values of cantaloupe, but were effective for strawberry values. In general, the coating application promoted the water loss of strawberry samples. Additionally, the water vapor transmission rate of stand-alone films was determined (2131 g·100 µm/(m2·d·bar) under constant environmental conditions (23 °C, 100%→50% RH) due to the ability to also evaluate the efficacy in ideal conditions.
Highlights
Fruits and vegetables supply dietary fibers, vitamins, minerals, and phytochemicals that have functions, such as phytoestrogens, antioxidants, anti-inflammatory agents, etc. [1,2]
This issue is most likely caused by a lack of the adhesion ability of the alginate solution on the highly hydrophilic cut surface
The alginate-based coating layer was applied to fruits to protect them from the surrounding medium
Summary
Fruits and vegetables supply dietary fibers, vitamins, minerals, and phytochemicals that have functions, such as phytoestrogens, antioxidants, anti-inflammatory agents, etc. [1,2]. Due to the increasing demand of consumers for fresh, healthy, additive-free, and ready food products with reduced preparation time, the fresh-cut fruits and vegetables market has grown perpetually in the European Union (EU) [4,5]. Fresh-cut produce are fruits and vegetables that have been cleaned, peeled, cored, chopped, sliced, diced, and packaged. As a result of these physical processes, fresh-cut products are more perishable and susceptible to physiological–biochemical changes and microbial degradation [7,8]. On top of these limitations, consumers expect fresh-cut products to maintain characteristics such as fresh-like appearance, taste, and flavor longer without the use of preservatives [9]
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