Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya |
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Authors: | M.S. Tapia, M.A. Rojas-Graü , A. Carmona, F.J. Rodrí guez, R. Soliva-Fortuny,O. Martin-Belloso |
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Affiliation: | aInstitute of Food Science and Technology, Faculty of Science, Central University of Venezuela, Calle Suapure, Colinas de Bello Monte, Caracas 1050, Venezuela;bDepartment of Food Technology, UTPV-CeRTA, University of Lleida, Av. Rovira Roure 191, 25198 Lleida, Spain;cInstitute of Experimental Biology, Faculty of Science, Central University of Venezuela, Calle Suapure, Colinas de Bello Monte, Caracas 1050, Venezuela |
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Abstract: | The use of alginate- (2% w/v) or gellan-based (0.5% w/v) coating formulations on fresh-cut papaya pieces was investigated in order to determine their ability to improve water vapor resistance (WVR), to affect gas exchange and to carry agents that help to maintain the overall quality of the minimally processed fruit. Formulations containing 2% (w/v) glycerol+1% ascorbic acid or 1% glycerol+1% ascorbic acid exhibited slightly improved water barrier properties for both types of coatings, as compared to the uncoated samples. The incorporation of 0.025% (w/w) sunflower oil into the alginate or the gellan-based formulations resulted in a 16% and 66% increase in the WVR of the coated samples, respectively. In general, coatings improved firmness of the fresh-cut product during the period studied. Furthermore, the addition of ascorbic acid as antioxidant in the coatings aided to preserve the natural ascorbic acid content of the fresh-cut papaya, helping to maintain its nutritional quality throughout storage. The gas barrier properties of the formulated coatings were not modified to allow substantial changes on respiratory rate and ethylene production of the coated papayas. |
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Keywords: | Alginate Gellan Edible coatings Fresh-cut papaya |
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