Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries
The cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl<sub>2</sub> cross-linker to reduce cracking. Coated sweet cherries were stored at 4...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/2/449 |
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| author | Camilo Gutiérrez-Jara Cristina Bilbao-Sainz Tara McHugh Bor-Sen Chiou Tina Williams Ricardo Villalobos-Carvajal |
| author_facet | Camilo Gutiérrez-Jara Cristina Bilbao-Sainz Tara McHugh Bor-Sen Chiou Tina Williams Ricardo Villalobos-Carvajal |
| author_sort | Camilo Gutiérrez-Jara |
| collection | DOAJ |
| description | The cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl<sub>2</sub> cross-linker to reduce cracking. Coated sweet cherries were stored at 4 °C for 28 d. The barrier and fruit quality properties and nutritional values of the coated cherries were evaluated and compared with those of uncoated sweet cherries. Sweet cherries coated with NE + CaCl<sub>2</sub> increased cracking tolerance by 53% and increased firmness. However, coated sweet cherries exhibited a 10% increase in water loss after 28 d due to decreased resistance to water vapor transfer. Coated sweet cherries showed a higher soluble solid content, titratable acidity, antioxidant capacity, and total soluble phenolic content compared with uncoated sweet cherries. Therefore, the use of the NE + CaCl<sub>2</sub> coating on sweet cherries can help reduce cracking and maintain their postharvest quality. |
| first_indexed | 2024-03-09T00:46:28Z |
| format | Article |
| id | doaj.art-2b27f048fc3446139f3aae6559c097e4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T00:46:28Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2b27f048fc3446139f3aae6559c097e42023-12-11T17:29:25ZengMDPI AGFoods2304-81582021-02-0110244910.3390/foods10020449Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet CherriesCamilo Gutiérrez-Jara0Cristina Bilbao-Sainz1Tara McHugh2Bor-Sen Chiou3Tina Williams4Ricardo Villalobos-Carvajal5Food Engineering Department, Universidad del Bío-Bío, P.O. Box 447, Av. Andrés Bello 720, Chillán 3800708, ChileWestern Regional Research Center, United States Department of Agriculture, Albany, CA 94710, USAWestern Regional Research Center, United States Department of Agriculture, Albany, CA 94710, USAWestern Regional Research Center, United States Department of Agriculture, Albany, CA 94710, USAWestern Regional Research Center, United States Department of Agriculture, Albany, CA 94710, USAFood Engineering Department, Universidad del Bío-Bío, P.O. Box 447, Av. Andrés Bello 720, Chillán 3800708, ChileThe cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl<sub>2</sub> cross-linker to reduce cracking. Coated sweet cherries were stored at 4 °C for 28 d. The barrier and fruit quality properties and nutritional values of the coated cherries were evaluated and compared with those of uncoated sweet cherries. Sweet cherries coated with NE + CaCl<sub>2</sub> increased cracking tolerance by 53% and increased firmness. However, coated sweet cherries exhibited a 10% increase in water loss after 28 d due to decreased resistance to water vapor transfer. Coated sweet cherries showed a higher soluble solid content, titratable acidity, antioxidant capacity, and total soluble phenolic content compared with uncoated sweet cherries. Therefore, the use of the NE + CaCl<sub>2</sub> coating on sweet cherries can help reduce cracking and maintain their postharvest quality.https://www.mdpi.com/2304-8158/10/2/449sweet cherrynanoemulsion coatingcrackingfruit quality, nutraceutical valuecrosslinking |
| spellingShingle | Camilo Gutiérrez-Jara Cristina Bilbao-Sainz Tara McHugh Bor-Sen Chiou Tina Williams Ricardo Villalobos-Carvajal Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries Foods sweet cherry nanoemulsion coating cracking fruit quality, nutraceutical value crosslinking |
| title | Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries |
| title_full | Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries |
| title_fullStr | Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries |
| title_full_unstemmed | Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries |
| title_short | Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries |
| title_sort | effect of cross linked alginate oil nanoemulsion coating on cracking and quality parameters of sweet cherries |
| topic | sweet cherry nanoemulsion coating cracking fruit quality, nutraceutical value crosslinking |
| url | https://www.mdpi.com/2304-8158/10/2/449 |
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