Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil
The application of coatings with essential oils for food preservation is an alternative way to keep minimally processed apple slices fresh, nutritious, safe, sensory palatable, and accessible for consumers. In the present study, the effect of three bioactive coatings on quality variables of minimall...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/3/597 |
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| author | Gisselle Anahí Solís-Contreras María Consuelo Rodríguez-Guillermo María de la Luz Reyes-Vega Cristobal N. Aguilar Oscar Noé Rebolloso-Padilla José Corona-Flores Lluvia de Abril Alexandra Soriano-Melgar Xochitl Ruelas-Chacon |
| author_facet | Gisselle Anahí Solís-Contreras María Consuelo Rodríguez-Guillermo María de la Luz Reyes-Vega Cristobal N. Aguilar Oscar Noé Rebolloso-Padilla José Corona-Flores Lluvia de Abril Alexandra Soriano-Melgar Xochitl Ruelas-Chacon |
| author_sort | Gisselle Anahí Solís-Contreras |
| collection | DOAJ |
| description | The application of coatings with essential oils for food preservation is an alternative way to keep minimally processed apple slices fresh, nutritious, safe, sensory palatable, and accessible for consumers. In the present study, the effect of three bioactive coatings on quality variables of minimally processed Golden Delicious apple slices for 25-days at 4 °C was evaluated. The coatings were CT1-chitosan-based, CT2-guar gum-based, and CT3-composite guar gum-starch-based; all three coatings contained cinnamon essential oil and were compared with UCT0-uncoated apple slices. The quality variables evaluated were weight-loss, firmness, browning index, total phenolic content, total soluble solids, titratable acidity, respiration rate, microbial analysis, and sensory evaluation. All coatings improved the preservation and sensorial quality variables of Golden Delicious apples; however, although the CT1-chitosan-based coating was capable of extending the shelf-life of minimally processed apple, it demonstrated less sensorially favorable scores for flavor, odor, and overall acceptance attributes. |
| first_indexed | 2024-03-10T13:18:45Z |
| format | Article |
| id | doaj.art-cdd1cfc1c8114bb8b194a2e7183df910 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T13:18:45Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-cdd1cfc1c8114bb8b194a2e7183df9102023-11-21T10:11:53ZengMDPI AGFoods2304-81582021-03-0110359710.3390/foods10030597Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential OilGisselle Anahí Solís-Contreras0María Consuelo Rodríguez-Guillermo1María de la Luz Reyes-Vega2Cristobal N. Aguilar3Oscar Noé Rebolloso-Padilla4José Corona-Flores5Lluvia de Abril Alexandra Soriano-Melgar6Xochitl Ruelas-Chacon7Department of Food Science and Technology, Autonomous Agrarian University Antonio Narro, Calzada Antonio Narro 1923, Saltillo 25315, MexicoDepartment of Food Science and Technology, Autonomous Agrarian University Antonio Narro, Calzada Antonio Narro 1923, Saltillo 25315, MexicoDepartment of Research and Graduate Studies, Cerro de las Campanas, Autonomous University of Queretaro, Downtown Queretaro 76010, MexicoFood Research Department, School of Chemistry, Coahuila Autonomous University, Saltillo 25280, MexicoDepartment of Animal Production, Autonomous Agrarian University Antonio Narro, Calzada Antonio Narro 1923, Saltillo 25315, MexicoDepartment of Planning, Autonomous Agrarian University Antonio Narro, Calzada Antonio Narro 1923, Saltillo 25315, MexicoDepartment of Bioscience and Agrotechnology, CONACyT Research Fellow, Research Center for Applied Chemistry, Blvd. Enrique Reyna Hermosillo No. 140, Saltillo 25253, MexicoDepartment of Food Science and Technology, Autonomous Agrarian University Antonio Narro, Calzada Antonio Narro 1923, Saltillo 25315, MexicoThe application of coatings with essential oils for food preservation is an alternative way to keep minimally processed apple slices fresh, nutritious, safe, sensory palatable, and accessible for consumers. In the present study, the effect of three bioactive coatings on quality variables of minimally processed Golden Delicious apple slices for 25-days at 4 °C was evaluated. The coatings were CT1-chitosan-based, CT2-guar gum-based, and CT3-composite guar gum-starch-based; all three coatings contained cinnamon essential oil and were compared with UCT0-uncoated apple slices. The quality variables evaluated were weight-loss, firmness, browning index, total phenolic content, total soluble solids, titratable acidity, respiration rate, microbial analysis, and sensory evaluation. All coatings improved the preservation and sensorial quality variables of Golden Delicious apples; however, although the CT1-chitosan-based coating was capable of extending the shelf-life of minimally processed apple, it demonstrated less sensorially favorable scores for flavor, odor, and overall acceptance attributes.https://www.mdpi.com/2304-8158/10/3/597cinnamon essential oilbioactive coatingsminimally processed applesantioxidant agent |
| spellingShingle | Gisselle Anahí Solís-Contreras María Consuelo Rodríguez-Guillermo María de la Luz Reyes-Vega Cristobal N. Aguilar Oscar Noé Rebolloso-Padilla José Corona-Flores Lluvia de Abril Alexandra Soriano-Melgar Xochitl Ruelas-Chacon Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil Foods cinnamon essential oil bioactive coatings minimally processed apples antioxidant agent |
| title | Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil |
| title_full | Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil |
| title_fullStr | Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil |
| title_full_unstemmed | Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil |
| title_short | Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil |
| title_sort | extending shelf life and quality of minimally processed golden delicious apples with three bioactive coatings combined with cinnamon essential oil |
| topic | cinnamon essential oil bioactive coatings minimally processed apples antioxidant agent |
| url | https://www.mdpi.com/2304-8158/10/3/597 |
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