TY - JOUR
T1 - Improving quality of fresh-cut mango using polysaccharide-based edible coatings
AU - Salinas-Roca, Blanca
AU - Guerreiro, Ariadna
AU - Welti-Chanes, Jorge
AU - Antunes, Maria D.C.
AU - Martín-Belloso, Olga
N1 - Funding Information:
This work was supported by the University of Lleida (Spain) and financed by Tecnológico de Monterrey (Mexico) (Research Chair Funds CAT-200 and CDB081).
Publisher Copyright:
© 2017 Institute of Food Science and Technology
PY - 2018/4
Y1 - 2018/4
N2 - This study was aimed at evaluating the effect of coatings with alginate (AL), pectin (PE), carboxymethyl cellulose (CMC) or chitosan (CH) on microbial stability, physicochemical attributes, total phenolics and carotenoids content, antioxidant capacity and sensory properties of fresh-cut mango during 14 days at 4 ± 1 °C. Coated fresh-cut mango kept microbial counts below 6 logs CFU g−1, being CH-coated fresh-cut mango those that exhibited the lowest microbial counts (1 log CFU g−1) along entire storage. AL, PE and CMC coatings maintained yellow colour of fresh-cut mango throughout storage. AL and CH coatings, which have different monomers in their chain, improved the content of antioxidant compounds in fresh-cut mango as related to uncoated. AL-coated fresh-cut mangoes were the toughest, among those coated, during 14 days. The highest consumer acceptance was achieved in AL (90.2%) coated fresh-cut mango. CH would be the most suitable coating to extend the quality of fresh-cut mango throughout storage.
AB - This study was aimed at evaluating the effect of coatings with alginate (AL), pectin (PE), carboxymethyl cellulose (CMC) or chitosan (CH) on microbial stability, physicochemical attributes, total phenolics and carotenoids content, antioxidant capacity and sensory properties of fresh-cut mango during 14 days at 4 ± 1 °C. Coated fresh-cut mango kept microbial counts below 6 logs CFU g−1, being CH-coated fresh-cut mango those that exhibited the lowest microbial counts (1 log CFU g−1) along entire storage. AL, PE and CMC coatings maintained yellow colour of fresh-cut mango throughout storage. AL and CH coatings, which have different monomers in their chain, improved the content of antioxidant compounds in fresh-cut mango as related to uncoated. AL-coated fresh-cut mangoes were the toughest, among those coated, during 14 days. The highest consumer acceptance was achieved in AL (90.2%) coated fresh-cut mango. CH would be the most suitable coating to extend the quality of fresh-cut mango throughout storage.
KW - Fresh-cut mango
KW - polysaccharide-based coatings
KW - quality attributes
KW - sensory evaluation
UR - http://www.scopus.com/inward/record.url?scp=85033782795&partnerID=8YFLogxK
U2 - 10.1111/ijfs.13666
DO - 10.1111/ijfs.13666
M3 - Article
AN - SCOPUS:85033782795
SN - 0950-5423
VL - 53
SP - 938
EP - 945
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 4
ER -