Abstract
Recently, there is increasing use of edible and biodegradable films and packaging that are both environmentally friendly and functional for storage and market distribution. Fresh-cut ‘Fuji’ apples, harvested in an organic farm, were treated, using a spraying technique, with three new edible coatings based on Aloe vera gel (AVG—40% v/w) and in combination with natural additives: lemon essential oil (LEO—1% v/w) and hydroxypropyl methylcellulose (HPMC—0.1% v/w) and compared with untreated sample (CTR), the physicochemical and sensory characteristics and the proximate compounds were evaluated. During cold storage, weight loss, soluble solids content, and color of uncoated slices were reduced, while softening, ripening, browning, and acidity were accelerated. In contrast, the AVG/HPMC treatment significantly delayed the above parameters related to post-harvest quality loss, while the AVG/LEO treatment delayed the browning processes, maintaining an excellent color during cold storage. Concerning proximate compounds, the treatments did not alter their concentration in the fruit tissues. Sensory analyses revealed no detrimental effect on taste, aroma, or flavor. Our data evidenced the positive effect of Aloe vera gel in combination with LEO and HPMC on fresh-cut apple quality as an innovative and sustainable technique to maintain fresh-cut apple quality.
Highlights
In recent years, there has been a growing focus on sustainability, starting with the study of the orchard, cultivation techniques, and their impact on the environment [1] until the fruit production supply chain in future climate change scenarios [2].To date, synthetic antioxidants and artificial additives are still widely used in the food industry to inhibit oxidation and decay of products
One percent weight loss was detected for Aloe vera gel (AVG)/hydroxypropyl methylcellulose (HPMC) treatment, while AVG/lemon essential oil (LEO) had a weight loss of 1.50%, reaching 44.10 g
After 9 days of storage, the weight of the compared with untreated sample (CTR) and the AVG-treated apple slices decreased to 41.94 g and 47.47 g, respectively, whereas the apple slices coated with AVG/HPMC
Summary
There has been a growing focus on sustainability, starting with the study of the orchard, cultivation techniques, and their impact on the environment [1] until the fruit production supply chain in future climate change scenarios [2].To date, synthetic antioxidants and artificial additives are still widely used in the food industry to inhibit oxidation and decay of products. To reduce waste and limit losses, researchers study the exclusive use of natural and biodegradable materials to create edible films and packaging that are both environmentally friendly, healthy, and functional for storage and market distribution [3]. Postharvest softening of fresh-cut fruit is a serious commercial problem resulting in quality losses both for growers and distributors. For these reasons, researchers’ attention is more focused on fresh, fresh-cut, peeled, sliced, and packaged fruit and vegetables which, if they have physicochemical characteristics suitable for sale on the market, can be sold and appreciated more by consumers, thanks to their freshness, convenience (as a ready-to-eat product), and human health benefits. Water loss, browning, and texture are among the most important quality parameters that influence the acceptability of many fruits by consumers [4]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
