Effect of Microwave and High-Pressure Processing on Quality of an Innovative Broccoli Hummus

Two innovative broccoli (53% either cv. Parthenon or Bimi) hummuses were formulated. Semi-continuous microwave treatment (MW; 9 kW/40 s) or high-pressure processing (HPP; 550 MPa/10 min/23 °C) were applied to study hummus quality (microbiological/ physicochemical/sensory/bioactive compounds) during 28 days (5 °C). The initial mesophilic, psychrophilic, and Enterobacteriaceae loads of Parthenon/Bimi broccoli hummuses (2.8/3.2, 3.0/3.7, and 2.6/2.9 log CFU g^?1, respectively) were decreased by 1.6/1.9, 0.5/0.9, and 1.1/1.3 log units after HPP and in a lower degree by MW. In general, MW Parthenon hummus showed better sensory scores after 28 days, while HPP was better for Bimi. Higher (110%) glucoraphanin was observed in HPP Parthenon hummus, although MW better preserved sulforaphane. Treatments kept high phenolic levels during storage, being better preserved by HPP, with also higher total antioxidant capacity. Conclusively, MW and HHP treatments allowed to obtain a broccoli hummus with an excellent quality up to 28 days (5 °C) with also excellent bioactive quality.     

Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12

To assess Prato cheese as suitable carrier for probiotic bacteria, four cheeses were produced. Control cheese contained only starter culture, whereas the others contained starter culture and the probiotic cultures Lactobacillus acidophilus La5 and Bifidobacterium Bb12 either separately or in combination. Bacterial viability, physicochemical composition, proteolysis, and texture profile were assessed over 60 days of storage. The addition of microorganisms together or separately did not affect the characteristics of Prato cheese. On storage, the cheeses showed increased proteolysis, lower firmness, and the probiotic cheeses presented counts higher than 10⁶ cfu g⁻¹. The viability of probiotics during in vitro gastrointestinal simulation, including the effect of the cheese matrix, was also assessed. The probiotic bacteria showed resistance to loss of viability during in vitro gastrointestinal simulation.     

Study of Spray System Applications of Edible Coating Suspensions Based on Hydrocolloids Containing Cellulose Nanofibers on Grape Surface (<Emphasis Type="Italic">Vitis vinifera</Emphasis> L.)

An edible coating is a useful technology to preserve fruit quality by covering them with a protective layer which improves the appearance and provides a semipermeable barrier for gases and water vapor transfer, allowing extension of their shelf life. In this study, edible coatings based on hydroxypropyl methyl cellulose, k-carrageenan, glycerol, and cellulose nanofibers were formulated. The operational conditions of the spray system were studied to obtain a coating with optimal adhesion on grape (Vitis vinifera L.) surface. Furthermore, the physico-chemical properties of grapes covered with edible coatings were evaluated during refrigerated storage. A full factorial 2³ experimental design was applied, where liquid suspension flow (1–5 L h^?1), air pressure (50–200 kPa), and height of impact (0.3–0.5 m) were evaluated as independent variables, whereas the percentage of coating and thickness of coating was the response variables. Both mechanical and physico-chemical properties were evaluated during 41 days in both coated and uncoated grapes as shelf life criteria. Throughout the storage time, noticeable changes in pH and total soluble solids were not found in grapes covered with edible coatings and they showed the highest stability for the evaluated mechanical properties. Moreover, coated grapes showed final weight loss and water vapor permeability values of approximately 30 and 34% lower, respectively, than uncoated grapes, suggesting a shelf life extension.     

Gelatin-Chitosan Composite Films and Edible Coatings to Enhance the Quality of Food Products: Layer-by-Layer vs. Blended Formulations

Two different approaches, blending and layer-by-layer electrostatic deposition (LbL), were utilized to combine two biopolymers, gelatin and chitosan, in edible films or coatings. The performance of the blended and LbL composite films and single-component gelatin and chitosan films was compared in terms of mechanical, optical, and spectroscopic properties. In parallel, edible coatings based on these formulations were applied on a food model: fresh-cut melon. Physiological, textural, and microbiological parameters of the coated fruit were studied in comparison with non coated control. Surprisingly, in spite of the higher thickness, the composite films and especially the LbL formulation demonstrated enhanced water vapor permeability as compared to single-component films. The LbL film had higher strength and better elasticity than the blended one. All edible coatings containing chitosan effectively inhibited microbial growth on fresh-cut melons. The LbL formulation demonstrated the most effective inhibition of the total microbial growth especially after 5–7 days of storage, while the blended formulation demonstrated high antifungal activity after 11 days of storage. The LbL formulation demonstrated superior performance in preservation of fruit texture and also slightly reduced fruit weight loss, while the blended formulation did not improve these parameters. Both composite coatings do not obstruct fruit gas exchange and do not cause accumulation of off-flavor volatiles.     

Viability of Probiotics in Goat Cheese During Storage and Under Simulated Gastrointestinal Conditions

The objective of this study was to evaluate the suitability of two strains of probiotic bacteria (Bifidobacterium animalis subsp. lactis and Lactobacillus rhamnosus) incorporated individually into Boursin-type goat cheese and their in vitro resistance through the passage of the gastrointestinal tract in the cheese. The viability of B. lactis and Lb. rhamnosus cultures was unaffected throughout 35 days of storage at 4 °C, with a final count of >?7 log CFU/g. No significant difference (p?>?0.05) was observed between probiotic treatments and control in relation to pH and titratable acidity. B. animalis presented greater resistance to the artificial gastric and enteric juices than Lb. rhamnosus, with mean decreases in the initial populations of 0.2 and 4.0 log CFU/g within 35 days of storage, respectively. The addition of probiotic cultures did not affect the consumer acceptance of the goat cheeses. Three segments of consumers with different liking were identified. The results demonstrated that “Boursin” goat cheese is a promising matrix for the incorporation and protection of B. animalis subsp. lactis.     

Effect of Osmotic Dehydration and Pectin Edible Coatings on Quality and Shelf Life of Fresh-Cut Melon

The aim of this work was to investigate the influence of osmotic dehydration and pectin edible coating on quality parameters of fresh-cut melon. Fruits were osmodehydrated in 40°Bx sucrose solution containing 0.5% calcium lactate or dipped in 0.5% calcium lactate solutions. Then, samples were coated with 1% pectin. Melon pieces dipped in sanitizing solution (nontreated sample) were used as control. Weight loss, respiration rate, firmness, color parameters (lightness, chroma, and whiteness index), sensory acceptance, microbial growth, and structural changes of fruits were evaluated during storage at 5 °C for 14 days. The shelf life of the control sample was limited to 9 days due to microbial growth and sensory rejection, while treated samples showed a shelf life of 14 days. Higher preservation of firmness in coated samples was attributed to the action of calcium salt on melon structure, causing a strengthening of the cell wall. Calcium lactate also inhibited microbial growth along storage, improving microbiological stability of fresh-cut melon. The use of calcium lactate dips and pectin edible coatings hindered weight loss and maintained fruit color characteristics during the storage time. However, these pretreatments probably masked melon taste, reducing the sensory acceptance scores at the end of shelf life study. The combination of osmotic dehydration and pectin coatings was a good preservation alternative for fresh-cut melon, since it improved fruit sensory acceptance, promoting the reduction of product respiration rate, as well as the maintenance of quality parameters during 14 days.     

Changes in Chemical and Microbial Qualities of Dried Apricots Containing Sulphur Dioxide at Different Levels During Storage

Effects of different sulphur dioxide (SO₂) concentrations (188, 452, 791, 1,034, 1,236, 2,899 and 3,864 mg SO₂ kg^?1) and storage temperatures (5, 10, 20 and 30 °C) on the physical, chemical and microbial qualities of sulphited-dried apricots (SDAs) were evaluated. Analysis of kinetic data suggested first-order models for losses of moisture and SO₂ and formation of brown colour. Strong correlations were found between SO₂ concentrations and moisture loss constants (r?=??0.943), and brown colour values (r?=?0.949). β-carotene contents in SDA samples ranged from 26.6 to 36.2 mg 100 g^?1 dry weight, depending on SO₂ content of dried apricots. The SO₂ concentration over 791 mg per kg of dried apricots effectively protected carotenoids in dried apricots during drying. While storage times had significant effect on β-carotene contents, storage temperatures did not have such effects. The number of total mesophilic aerobic bacteria in all SDA samples ranged from 8.20?×?10¹ to 1.84?×?10² CFU g^?1. The number of total psychrophilic aerobic bacteria, lactic acid bacteria, yeast and mould, xerophilic mould, Staphylococcus spp. and total Enterobacteriaceae were below the detection limits (<4 CFU g^?1) in samples containing SO₂ even at the lowest level (188 mg SO₂ kg^–1) throughout the storage. Regardless of SO₂ concentration in dried apricots, low storage temperatures (below 20 °C) should be preferred to prevent the characteristic golden yellow colours of dried apricots.     

Use of banana purée from three indigenous Thai cultivars as food matrices for probiotics and application in bio‐set‐type yoghurt production

This research studied the use of banana purée from three indigenous Thai cultivars (Kluai Hom Thong, Kluai Namwa and Kluai Khai) as probiotic carrying agents in food and application in bio‐set‐type yoghurt. Kluai Khai purée had promising indication of prebiotic activity on Lactobacillus paracasei Lpc‐37 with the highest probiotic activity score. When Lpc‐37 cell was incorporated into Kluai Khai purée, its cell counts increased by 0.8 log CFU g^?1 and it adhered to purée, as seen by the proliferating cells. Therefore, Kluai Khai purée mixed with Lpc‐37 was selected for the production of bio‐set‐type yoghurt. The results showed that viable cells increased more than 0.8 log CFU g^?1 during storage. This study reflected the achievement of using Kluai Khai purée as food matrix for carrying ‘active probiotic cells’ in bio‐yoghurt production. This methodologically developed prototype could be an interesting alternative for value adding of indigenous fruits.     

Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate

This work aimed to evaluate quality parameters of ‘Tommy Atkins’ mango slices pre-treated with citric acid and cassava starch or sodium alginate edible coatings, with or without glycerol. Samples only treated with citric acid were also evaluated. Mango slices dipped in sanitising solution were used as control. Colour parameters, mechanical properties, weight loss and respiration rate were analysed during 15 days at 5 °C. Cassava starch coating, with or without glycerol, provided higher stress at failure and lightness values than control sample throughout storage (p ≤ 0.05). The citric acid promoted colour preservation, but increased significantly samples weight loss during storage. Sodium alginate coatings did not maintain quality characteristics, showing stress at failure and lightness values lower than control after 15 days. All coatings reduced respiration rate, but citric acid dipping and cassava starch coating without glycerol treatments were more effective, reaching values around 41% lower, when compared to control sample.

Industrial Relevance

Fresh-cut mangoes are appreciated world-wide for its exotic flavour and nutritional composition. However, their shelf life is limited by changes in colour, texture, appearance and microbial growth. The edible coatings act as gas and water vapour barrier, extending the storage time of fresh-cut fruit and vegetables. Thus, cassava starch and alginate are alternatives to preserve minimally processed mangoes, maintaining the quality parameters of fresh fruit. This work is useful for the minimal processing industry in order to increase shelf life of fresh-cut mangoes, which can be considered an alternative to fast food and other ready-to-eat products, attending the demand for healthy and convenient foodstuffs.     

Viability assessment of lactic acid bacteria in commercial dairy products stored at 4 °C using LIVE/DEAD® BacLightTM staining and conventional plate counts

The viability of lactic acid bacteria (LAB) from commercial fermented milks was studied during storage at 4 °C. The enumeration of total viable bacteria was assessed using fluorescence microscopy. Plate counting on selective media was used to enumerate LAB. Using LIVE/DEAD® BacLight^TM viability staining, it was observed that bacterial counts decreased gradually after expiry dates, the number of viable bacteria remaining above 10⁶ bacteria g^?1 for all of the products. Viable cell counts estimated by plating onto selective media were lower than those obtained by direct microscopic counting. The viability of LAB contained in acid products decreased during their storage period at 4 °C. All products contain viable LAB ranging from 10⁸ to 10⁹ bacteria g^?1 and could be considered as probiotic, given that the recommended minimum number of probiotic bacteria in such food products is approximately 10⁷ bacteria mL^?1 product. The number of bifidobacteria in commercial fermented milks declared to contain bifidobacteria varied from 10⁴ to 10⁷ bacteria mL^?1. This study confirms the usefulness of fluorescent techniques for a rapid and accurate evaluation of bacterial viability in probiotic products.     

Layer-by-Layer Electrostatic Deposition of Edible Coating on Fresh Cut Melon Model: Anticipated and Unexpected Effects of Alginate–Chitosan Combination

Edible coatings attract interest today as efficient and safe techniques for controlling the deterioration and extending the shelf-life of food products. In the present study, a layer-by-layer (LbL) electrostatic deposition of oppositely charged natural polysaccharides, a polyanion alginate and a polycation chitosan, was implemented for coating a model food: fresh-cut melon. The performance of the alginate–chitosan coating was compared with single-layer coatings and with non-coated control. The LbL coating was found to possess the beneficial properties of both ingredients, combining good adhesion to melon matrix of the inner alginate layer with antimicrobial activity of the outer chitosan layer, thereby reducing the bacteria, yeast, and fungi counts by 1–2 log CFU. The bilayer coating slowed down tissue texture degradation, so that after 14 days of storage only LbL samples maintained an appreciable firmness. An unexpected benefit of the LbL coating was that its enhanced gas-exchange properties exceeded those of both monolayer coatings and even of the non-coated control. As a result, the LbL coating prevented an increase in headspace CO₂ and ethanol concentrations, which are the signs of hypoxic stress and off-flavor development observed in other samples, especially in alginate-coated melons. The phenomenon was presumably related to swelling behavior of the chitosan layer in the humid atmosphere of the fresh-cut melon package, giving the melon pieces an attractive succulent appearance. At the same time, the LbL coating resulted in somewhat increased produce weight loss due to the reduced surface water vapor resistance. The method is cheap, simple, and can improve the quality and safety of food products.     

The Effect of 1-Methylcyclopropene (1-MCP) on Quality and Cell Wall Hydrolases Activities of Fresh-Cut Muskmelon (Cucumis melo var reticulatus L.) During Storage

The effects of 1-methylcyclopropene (1-MCP) on quality and cell wall hydrolases activities changes in fresh-cut muskmelon fruit stored at 4?±?1 °C for 7 days were investigated. The results showed that ethylene production of the fresh-cut fruit remained constant during refrigerated storage. 1-MCP treatments delayed the loss of fresh weight and the increase in electrolyte leakage and maintained the firmness of the fresh-cut fruit. The best results are showed in the fresh-cut fruit treated with 1.0 μL L^?1 1-MCP. The use of 1-MCP had no influence on the total soluble solids (TSS) content and pH of the fresh-cut fruit which they remained constant over storage. The titratable acidity (TA) of the fresh-cut fruit decreased during storage and the sample treated with 1.0 μL L^?1 1-MCP showed the lowest data. TSS/TA ratio increased during storage and the TSS/TA ratio was lower in 1-MCP-treated samples than that for the control one. The use of 1-MCP inhibited polygalacturonase (PG), β-galactosidase (β-Gal) and β-galactanase activities, whereas the increases in these enzymes activities were found in the control. Antioxidant capacity and total phenolics content of both 1-MCP-treated and untreated samples remained constant over storage. The reduction of total ascorbic acid content was detected after 7 days of storage. The ascorbic acid content in 1-MCP-treated sample was slightly higher, although not significantly different, than that of the control after 7 days. These results suggest that the loss of firmness was the key factor affecting quality of fresh-cut muskmelon fruit and the use of 1-MCP maintained the quality and inhibited the loss of firmness by retarding the increase in electrolyte leakage and inhibiting cell wall hydrolases activities.     

The Effects of Ultrasound Treatment and Nano-zinc Oxide Coating on the Physiological Activities of Fresh-Cut Kiwifruit

This study evaluated the efficacy of ultrasound treatment and nano-zinc oxide (ZnO) coating individually and in combination in preserving the quality of fresh-cut kiwifruit. The nano-ZnO coating solution was prepared by mixing the ZnO nanoparticles in premixed chitosan–acetic acid solution. The fresh-cut kiwifruit were dipped in NaClO solution (50 μL?L^?1 sodium, control), subjected to ultrasound treatment (40 KHz, 350 W, 10 min), or coated with nano-ZnO solution. The fresh-cut kiwifruit samples were also subjected to combined ultrasound treatment and nano-ZnO coating. All of these test samples were stored at 4 °C for 10 days. The effects of these treatments on the quality parameters such as the production of carbon dioxide and ethylene, mass loss, and flesh firmness were investigated. At the end of storage, the combination treatments with ultrasound treatment at 40 KHz with 1.2 g?L^?1 nano-ZnO coating showed lower production of ethylene (1.86 μL?kg^?1?h^?1) and carbon dioxide (10.01 mg?kg^?1?h^?1), water loss (0.46 %), and texture (7.87 N). Hence, it was concluded that the combination of ultrasound treatment with nano-ZnO coating is a promising approach to extend the shelf-life of fresh-cut kiwifruit.     

Alginate- and gellan-based edible films for probiotic coatings on fresh-cut fruits

ABSTRACT:  Alginate- (2% w/v) or gellan-based (0.5%) edible films, containing glycerol (0.6% to 2.0%), N-acetylcysteine (1%), and/or ascorbic acid (1%) and citric acid (1%), were formulated and used to coat fresh-cut apple and papaya cylinders. Water vapor permeability (WVP) was significantly higher ( P < 0.05) in alginate films (0.30 to 0.31 × 10⁻⁹g m/Pa s m²) than in the gellan ones (0.26 to 0.27 × 10⁻⁹g m/Pa s m²). Addition of 0.025% (w/v) sunflower oil decreased WVP of gellan films (0.20 to 0.22 × 10⁻⁹ g m/Pa s m²). Water solubility of gellan and alginate films at 25 °C (0.47 to 0.59 and 0.74 to 0.79, respectively) and their swelling ratios (2.3 to 2.6 and 1.6 to 2.0, respectively) indicate their potential for coating high moisture fresh-cut fruits. Fresh-cut apple and papaya cylinders were successfully coated with 2% (w/v) alginate or gellan film-forming solutions containing viable bifidobacteria. WVP in alginate (6.31 and 5.52 × 10⁻⁹g m/Pa s m²) or gellan (3.65 and 4.89 × 10⁻⁹ g m/Pa s m²) probiotic coatings of papaya and apple, respectively, were higher than in the corresponding cast films. The gellan coatings and films exhibited better water vapor properties in comparison with the alginate coatings. Values > 10⁶ CFU/g B. lactis Bb -12 were maintained for 10 d during refrigerated storage of fresh-cut fruits, demonstrating the feasibility of alginate- and gellan-based edible coatings to carry and support viable probiotics on fresh-cut fruit.     

Effects of sodium caseinate‐ and milk protein concentrate‐based edible coatings on the postharvest quality of Bing cherries

Bing cherries were coated with sodium caseinate‐ or milk protein concentrate‐based edible coatings. Besides the proteins (100 g kg^?1), the coating formulations also included glycerol (about 300 g kg^?1 protein) and either beeswax or a stearic–palmitic acid blend at a concentration of 0, 100 or 300 g lipid phase kg^?1 of protein. All coatings, especially those containing 300 g kg^?1 stearic–palmitic acid blend, successfully reduced water loss of the fruits. The edible coatings had a beneficial effect on the sensory quality of the cherries, and there were significant (p < 0.05) effects of the coating treatments on soluble solids, titratable acidity and pH. Copyright © 2004 Society of Chemical Industry     

Microbiological and physicochemical properties of dry‐cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB‐12

The effect of inoculum level of Bifidobacterium animalis ssp. lactis BB‐12 probiotic strain and ripening period on the quality of dry‐cured neck was studied. The microbiological parameters (Enterobacteriaceae, LAB and TVC) and physicochemical attributes (pH value, a_w, TBARS index, colour) were determined directly after fermentation at 15 °C for 3 weeks, after 6 and 12 months of ripening at 4 °C. The highest LAB count and a lower pH value were found in the meat inoculated with probiotic strain at 6.6 log cfu g^?1 (B2) followed by inoculation with probiotic strain at 6.3 log cfu g^?1 (B1). Level of inoculation had not had an influence on water activity, TBARS index and total colour parameters. Changes of fat oxidation during half‐year of ripening were limited in probiotic meat samples compared to naturally fermented control meat (C). Based on the results, it can be concluded that the most favourable physicochemical and microbiological parameters of the dry‐cured neck were obtained after 6 months of ripening. At that time, the Bifidobacterium BB‐12 at both levels is a good potential starter for meat fermentation.     

Effects of Gellan-Based Edible Coating on the Quality of Fresh-Cut Pineapple During Cold Storage

The effects of gellan-based [gellan gum 0.56 % (w/v), glycerol 0.89 % (w/v) and sunflower oil 0.025 % (w/v)] edible coating on the respiration rate, physico-chemical properties and microbiological and sensory quality of fresh-cut pineapple during 16 days of storage (5?±?1 °C, 85?±?10 % RH) were evaluated. Uncoated fresh-cut pineapple was stored under the same condition and served as the control. For cross-linking reaction which was necessary for gel formation of gellan gum, a 2 % (w/v) calcium chloride solution that contained 1 % (w/v) ascorbic acid and 1 % (w/v) citric acid (as antibrowning agents) was used. The results obtained show that the respiration rate and weight loss of gellan-based coated samples were significantly (p?<?0.05) lower than those of the uncoated samples during 16 days of storage at 5 °C. In addition, coated samples significantly (p?<?0.05) maintained the firmness and colour of fresh-cut pineapple during low-temperature storage as compared to uncoated samples. The results obtained in this study also indicate that pH, titratable acidity and total soluble solids of coated and uncoated samples showed little changes during 16 days of storage at 5 °C. Gellan-based formulation did not show any antimicrobial effect, and no significant (p?>?0.05) differences were found among total plate counts and yeast and mould counts for coated and uncoated samples. Total plate counts and yeast and mould counts for coated and uncoated samples reached 10⁶ CFU/g (limit of shelf life acceptance for fruit-based products recommended by the Institute of Food Science and Technology in the UK) after 12 days of storage at 5 °C. In addition, the scores for all sensory characteristics at day 12 were significantly (p?<?0.05) higher in coated samples as compared to control. Therefore, the results obtained in this study indicate that gellan-based edible coating formulation has the potential to maintain the quality of fresh-cut pineapple during low-temperature storage for about 12 days.     

A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage

The aim of this study was to develop fruit powders (apple, banana and strawberry) enriched with a probiotic strain (Lactobacillus plantarum 299v). Two methodologies were proposed: (i) drying of the fruit with probiotic culture incorporated (by convection) or (ii) drying of fruit (by convection) and addition of spray‐dried probiotic culture. In the first methodology, processing caused a notable reduction in probiotic viable counts in apple, but this reduction was lower during drying of banana and strawberry. A large reduction in viable cells was also recorded during storage. In the second methodology, the survival of L. plantarum 299v was considerably higher during spray‐drying, and fruit powders with a microbial content suitable for a probiotic food (10⁸–10⁹ cfu g^?1) were obtained. The fruit powders incorporating L. plantarum 299v can be stored at 4 °C or at room temperature, for at least 3 months. This preliminary study demonstrated that fruit powders are good carriers of probiotic cultures, but the techniques used to produce them should be carefully considered.     

Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon

The effect of malic acid and essential oils (EOs) of cinnamon, palmarosa and lemongrass and their main active compounds as natural antimicrobial substances incorporated into an alginate-based edible coating on the shelf-life and safety of fresh-cut "Piel de Sapo" melon (Cucumis melo L.) was investigated. Melon pieces (50 g) were coated with alginate-based edible coating containing malic acid (EC) and EOs or their active compounds before to be packed in air filled polypropylene trays and stored at 5 degrees C for shelf-life and sensory studies. On the other hand, melon pieces were inoculated with a Salmonella Enteritidis (10(8) CFU/ml) culture before applying the coatings containing malic acid and EOs or their active compounds to safety study. Controls of fresh-cut melon non-coated or coated with EC without EOs were also prepared. EC was effective to improve shelf-life of fresh-cut melon from microbiological (up to 9.6 days) and physicochemical (>14 days) points of view in comparison with non-coated fresh-cut melon, where microbiological and physicochemical shelf-life was up to 3.6 days and lower than 14 days, respectively. In addition, the incorporation of EOs or their active compounds into the edible coating prolonged the microbiological shelf-life by more than 21 days in some cases due probably to an enhanced antimicrobial effect of malic acid+EOs; however, some fresh-cut melon characteristics were affected such as firmness and color causing a reduction of physicochemical shelf-life. Significant reductions (p<0.05) of S. Enteritidis population in inoculated coated fresh-cut melon were achieved, varying the effectiveness of the coatings depending on the EOs or the active compound and their concentrations. According to the results, palmarosa oil incorporated at 0.3% into the coating appear to be a promising preservation alternative for fresh-cut melon, since it had a good acceptation by panellists, maintained the fruit quality parameters, inhibited the native flora growth and reduced S. Enteritidis population.     

A Cassava Starch–Chitosan Edible Coating Enriched with <Emphasis Type="Italic">Lippia sidoides</Emphasis> Cham. Essential Oil and Pomegranate Peel Extract for Preservation of Italian Tomatoes (<Emphasis Type="Italic">Lycopersicon esculentum</Emphasis> Mill.) Stored at Room Temperature

The effect of edible cassava starch–chitosan coatings incorporated with rosemary pepper (Lippia sidoides Cham.) essential oil and pomegranate peel extract on the shelf-life of tomatoes during storage at 25 °C for 12 days was investigated. Sixteen formulations, containing 10 g L^?1 cassava starch and various concentrations of chitosan (5, 10, 20, 30 g L^?1), essential oil (0, 2.5, 5, 10 mL L^?1) and pomegranate peel extract (0, 5, 10, 20 mL L^?1) were prepared and applied to tomatoes. Physical–chemical and microbiological analyses were performed on days 1, 4, 8 and 12. Most of the coatings delayed the ripening of tomatoes, lowering the total soluble solids (38?44 g sucrose kg^?1) and weight loss (93?128 g kg^?1) and maintaining constant firmness compared to the uncoated tomatoes (45 g sucrose kg^?1, 175 g kg^?1) at 12 days of storage. Conversely, except red intensity (a*), which was higher for the uncoated samples, the colour parameters (L*, b*) of the coated and control tomatoes were similar at the end of storage. Uncoated and coated tomatoes showed no contamination during storage. The coatings showed potential to maintain the quality of tomatoes during storage at 25 °C for 12 days. In this context, tomatoes coated with the formulation comprising 10 g L^?1 cassava starch, 10 g L^?1 chitosan, 10 mL L^?1 essential oil and 20 mL L^?1 pomegranate peel extract showed the lowest weight loss and reduced total soluble solids content compared with uncoated ones.