Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus)

This study evaluated the effectiveness of an improved multilayered antimicrobial alginate-based edible coating in increasing the shelf life of fresh-cut watermelon without affecting its quality attributes. A set of solutions containing sodium alginate (0.5, 1, 2 g/100 g), beta-cyclodextrin and micro...

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Bibliographic Details
Published in:	Food science & technology Vol. 51; no. 1; pp. 9 - 15
Main Authors:	Sipahi, R.E., Castell-Perez, M.E., Moreira, R.G., Gomes, C., Castillo, A.
Format:	Journal Article
Language:	English
Published:	Kidlington Elsevier Ltd 01-04-2013 Elsevier
Subjects:	Acceptance tests antimicrobial agents beta-cyclodextrin Biological and medical sciences calcium Citrullus lanatus coatings coliform bacteria color consumer acceptance dipping edible films firmness Food industries Food microbiology Fresh-cut fruit Fruit and vegetable industries fruits Fundamental and applied biological sciences. Psychology Layer-by-layer Microencapsulated trans-cinnamaldehyde microencapsulation pectins Quality Safety sensory properties shelf life sodium alginate texture watermelons weight loss yeasts Fresh-cut fruit Safety Quality Layer-by-layer Microencapsulated trans-cinnamaldehyde Multilayer Fruit Watermelon Citrullus lanatus Cucurbitaceae Shelf life Food additive Alginates Antimicrobial agent Gelling agent Edible coating Dicotyledones Angiospermae Food preservation Spermatophyta
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Summary:	This study evaluated the effectiveness of an improved multilayered antimicrobial alginate-based edible coating in increasing the shelf life of fresh-cut watermelon without affecting its quality attributes. A set of solutions containing sodium alginate (0.5, 1, 2 g/100 g), beta-cyclodextrin and microencapsulated trans-cinnamaldehyde (natural antimicrobial agent), pectin, and calcium lactate were used as coating systems and made into a coating using the layer-by-layer (LbL) technique. The samples were coated using the layer-by-layer dipping technique and stored at 4 °C for 15 days. Texture, color, weight loss, oBrix, pH, and growth of total coliforms, yeasts and molds, aerobics, and psychrotrophs were monitored every 3 days throughout storage. Controls were uncoated washed fruits. A consumer acceptance test showed high acceptance (P < 0.05) of the coated samples except for the 2 g/100 g alginate coating. Texture (firmness) was particularly enhanced (P < 0.05) by application of the coating. Both the 1 and 2 g/100 g alginate coatings extended the shelf life of fresh-cut watermelon from 7 (control) to 12–15 days. The application of the multilayered edible coating with 1 g/100 g alginate will maintain the quality and sensory acceptance of fresh-cut watermelon while extending its shelf life. ► Multilayered antimicrobial coating extends the shelf life of fresh-cut watermelon. ► Coating effectively inhibits growth of psychrotrophics, coliforms, yeast and molds. ► Coated fruits maintained quality for 13–15 days at 4 °C compared to uncoated fruits (7 days). ► Best formulation is 1 g/100 g alginate, 2 g/100 g antimicrobial complex and 2 g/100 g of pectin.
Bibliography:	http://dx.doi.org/10.1016/j.lwt.2012.11.013 ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23
ISSN:	0023-6438 1096-1127
DOI:	10.1016/j.lwt.2012.11.013