Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling
In the current study, prickly pear peel was advantageously recycled to preserve fruit quality. Specifically, the investigated by-products were transformed into powder and then loaded into an alginate-based solution to be applied as coating to peeled prickly pears, to give an example of sustainable m...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/14/2016 |
| _version_ | 1797406429783523328 |
|---|---|
| author | Olimpia Panza Valentina Lacivita Amalia Conte Matteo Alessandro Del Nobile |
| author_facet | Olimpia Panza Valentina Lacivita Amalia Conte Matteo Alessandro Del Nobile |
| author_sort | Olimpia Panza |
| collection | DOAJ |
| description | In the current study, prickly pear peel was advantageously recycled to preserve fruit quality. Specifically, the investigated by-products were transformed into powder and then loaded into an alginate-based solution to be applied as coating to peeled prickly pears, to give an example of sustainable minimally processed fruit. For comparison, uncoated fruit, and coated prickly pears without any powder were also prepared. During storage at refrigerated temperature, coated and uncoated samples were tested for weight loss, microbial and fungal proliferation, as well as for sensory quality acceptance. The results were interesting because great differences were found between coated and uncoated fruit, in that coating the fruit delayed weight loss and spoilage, compared to uncoated fruit. Between the simple coating and the coating with peel powder, slight differences were recorded in favor of the peel-enriched coating. In fact, it allowed the promotion of better fruit preservation, and sensory quality. Therefore, prickly pear peels, that represent abundant by-products during prickly pear processing, could be advantageously recycled to preserve fruit quality. |
| first_indexed | 2024-03-09T03:26:19Z |
| format | Article |
| id | doaj.art-4fa06c18e28d4ba7a4052de0cba6caf4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T03:26:19Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4fa06c18e28d4ba7a4052de0cba6caf42023-12-03T15:02:24ZengMDPI AGFoods2304-81582022-07-011114201610.3390/foods11142016Quality Preservation of Ready-to-Eat Prickly Pears by Peels RecyclingOlimpia Panza0Valentina Lacivita1Amalia Conte2Matteo Alessandro Del Nobile3Department of Agricultural Science, Food and Environment, University of Foggia, 71121 Foggia, ItalyDepartment of Agricultural Science, Food and Environment, University of Foggia, 71121 Foggia, ItalyDepartment of Agricultural Science, Food and Environment, University of Foggia, 71121 Foggia, ItalyDepartment of Agricultural Science, Food and Environment, University of Foggia, 71121 Foggia, ItalyIn the current study, prickly pear peel was advantageously recycled to preserve fruit quality. Specifically, the investigated by-products were transformed into powder and then loaded into an alginate-based solution to be applied as coating to peeled prickly pears, to give an example of sustainable minimally processed fruit. For comparison, uncoated fruit, and coated prickly pears without any powder were also prepared. During storage at refrigerated temperature, coated and uncoated samples were tested for weight loss, microbial and fungal proliferation, as well as for sensory quality acceptance. The results were interesting because great differences were found between coated and uncoated fruit, in that coating the fruit delayed weight loss and spoilage, compared to uncoated fruit. Between the simple coating and the coating with peel powder, slight differences were recorded in favor of the peel-enriched coating. In fact, it allowed the promotion of better fruit preservation, and sensory quality. Therefore, prickly pear peels, that represent abundant by-products during prickly pear processing, could be advantageously recycled to preserve fruit quality.https://www.mdpi.com/2304-8158/11/14/2016prickly pearsfresh-cut fruitfruit by-productspeel-enriched coating |
| spellingShingle | Olimpia Panza Valentina Lacivita Amalia Conte Matteo Alessandro Del Nobile Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling Foods prickly pears fresh-cut fruit fruit by-products peel-enriched coating |
| title | Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling |
| title_full | Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling |
| title_fullStr | Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling |
| title_full_unstemmed | Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling |
| title_short | Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling |
| title_sort | quality preservation of ready to eat prickly pears by peels recycling |
| topic | prickly pears fresh-cut fruit fruit by-products peel-enriched coating |
| url | https://www.mdpi.com/2304-8158/11/14/2016 |
| work_keys_str_mv | AT olimpiapanza qualitypreservationofreadytoeatpricklypearsbypeelsrecycling AT valentinalacivita qualitypreservationofreadytoeatpricklypearsbypeelsrecycling AT amaliaconte qualitypreservationofreadytoeatpricklypearsbypeelsrecycling AT matteoalessandrodelnobile qualitypreservationofreadytoeatpricklypearsbypeelsrecycling |