Effect of edible coatings with essential oils on the quality of red raspberries over shelf‐life
BACKGROUND The objective of the present work was to develop strategies for increasing the shelf‐life of red raspberries (Rubus idaeus L.), by preventing microorganism growth. RESULTS Fruits coated with alginate plus lemon essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage h...
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| Published in: | Journal of the science of food and agriculture Vol. 97; no. 3; pp. 929 - 938 |
|---|---|
| Main Authors: | , , , , , , , , , , |
| Format: | Journal Article |
| Language: | English |
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Chichester, UK
John Wiley & Sons, Ltd
01-02-2017
John Wiley and Sons, Limited |
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| Abstract | BACKGROUND
The objective of the present work was to develop strategies for increasing the shelf‐life of red raspberries (Rubus idaeus L.), by preventing microorganism growth.
RESULTS
Fruits coated with alginate plus lemon essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin than the remaining samples. The less red color verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. Cyanidin and pelargonidin glucosides were found in raspberries fruits. The edible coatings supplemented with the essential oil of orange either at 0.1% or 0.2% were very efficient for controlling yeast and mold growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient.
CONCLUSION
The application of the film improved post‐harvest quality of raspberry, since the addition of essential oils of citrus films promoted to the inhibitory effect of fungi and bacteria growth after 15 days of storage, without changing quality parameters. © 2016 Society of Chemical Industry |
|---|---|
| AbstractList | The objective of the present work was to develop strategies for increasing the shelf-life of red raspberries (Rubus idaeus L.), by preventing microorganism growth.
Fruits coated with alginate plus lemon essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin than the remaining samples. The less red color verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. Cyanidin and pelargonidin glucosides were found in raspberries fruits. The edible coatings supplemented with the essential oil of orange either at 0.1% or 0.2% were very efficient for controlling yeast and mold growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient.
The application of the film improved post-harvest quality of raspberry, since the addition of essential oils of citrus films promoted to the inhibitory effect of fungi and bacteria growth after 15 days of storage, without changing quality parameters. © 2016 Society of Chemical Industry. BACKGROUND The objective of the present work was to develop strategies for increasing the shelf-life of red raspberries ( Rubus idaeus L.), by preventing microorganism growth. RESULTS Fruits coated with alginate plus lemon essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin than the remaining samples. The less red color verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. Cyanidin and pelargonidin glucosides were found in raspberries fruits. The edible coatings supplemented with the essential oil of orange either at 0.1% or 0.2% were very efficient for controlling yeast and mold growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient. CONCLUSION The application of the film improved post-harvest quality of raspberry, since the addition of essential oils of citrus films promoted to the inhibitory effect of fungi and bacteria growth after 15 days of storage, without changing quality parameters. BACKGROUND The objective of the present work was to develop strategies for increasing the shelf‐life of red raspberries (Rubus idaeus L.), by preventing microorganism growth. RESULTS Fruits coated with alginate plus lemon essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin than the remaining samples. The less red color verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. Cyanidin and pelargonidin glucosides were found in raspberries fruits. The edible coatings supplemented with the essential oil of orange either at 0.1% or 0.2% were very efficient for controlling yeast and mold growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient. CONCLUSION The application of the film improved post‐harvest quality of raspberry, since the addition of essential oils of citrus films promoted to the inhibitory effect of fungi and bacteria growth after 15 days of storage, without changing quality parameters. © 2016 Society of Chemical Industry BACKGROUNDThe objective of the present work was to develop strategies for increasing the shelf-life of red raspberries (Rubus idaeus L.), by preventing microorganism growth.RESULTSFruits coated with alginate plus lemon essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin than the remaining samples. The less red color verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. Cyanidin and pelargonidin glucosides were found in raspberries fruits. The edible coatings supplemented with the essential oil of orange either at 0.1% or 0.2% were very efficient for controlling yeast and mold growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient.CONCLUSIONThe application of the film improved post-harvest quality of raspberry, since the addition of essential oils of citrus films promoted to the inhibitory effect of fungi and bacteria growth after 15 days of storage, without changing quality parameters. © 2016 Society of Chemical Industry. BACKGROUND The objective of the present work was to develop strategies for increasing the shelf-life of red raspberries (Rubus idaeus L.), by preventing microorganism growth. RESULTS Fruits coated with alginate plus lemon essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin than the remaining samples. The less red color verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. Cyanidin and pelargonidin glucosides were found in raspberries fruits. The edible coatings supplemented with the essential oil of orange either at 0.1% or 0.2% were very efficient for controlling yeast and mold growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient. CONCLUSION The application of the film improved post-harvest quality of raspberry, since the addition of essential oils of citrus films promoted to the inhibitory effect of fungi and bacteria growth after 15 days of storage, without changing quality parameters. © 2016 Society of Chemical Industry |
| Author | Antunes, Maria Dulce Carlos Dias, Cristina Maria Barrocas Gomes, Marcos de Souza Miguel, Maria Graça Costa Gago, Custódia Maria Luís Guerreiro, Adriana Cavaco Manhita, Ana Cristina Cabaça Guimarães, Ana Clara Garcia Faleiro, Maria Leonor Vilas Boas, Eduardo Valério de Barros Cardoso, Maria das Graças |
| Author_xml | – sequence: 1 givenname: Marcos de Souza surname: Gomes fullname: Gomes, Marcos de Souza organization: Universidade Federal de Uberlândia (UFU) – sequence: 2 givenname: Maria das Graças surname: Cardoso fullname: Cardoso, Maria das Graças email: mcardoso@dqi.ufla.br organization: Universidade Federal de Lavras/UFLA – sequence: 3 givenname: Ana Clara Garcia surname: Guimarães fullname: Guimarães, Ana Clara Garcia organization: Universidade Federal de Lavras/UFLA – sequence: 4 givenname: Adriana Cavaco surname: Guerreiro fullname: Guerreiro, Adriana Cavaco organization: MeditBio, Edf. 8 – sequence: 5 givenname: Custódia Maria Luís surname: Gago fullname: Gago, Custódia Maria Luís organization: MeditBio, Edf. 8 – sequence: 6 givenname: Eduardo Valério de Barros surname: Vilas Boas fullname: Vilas Boas, Eduardo Valério de Barros organization: Universidade Federal de Lavras/UFLA – sequence: 7 givenname: Cristina Maria Barrocas surname: Dias fullname: Dias, Cristina Maria Barrocas organization: Universidade de Évora – sequence: 8 givenname: Ana Cristina Cabaça surname: Manhita fullname: Manhita, Ana Cristina Cabaça organization: Universidade de Évora – sequence: 9 givenname: Maria Leonor surname: Faleiro fullname: Faleiro, Maria Leonor organization: Faculdade de Ciências e Tecnologia – sequence: 10 givenname: Maria Graça Costa surname: Miguel fullname: Miguel, Maria Graça Costa organization: MeditBio, Edf. 8 – sequence: 11 givenname: Maria Dulce Carlos surname: Antunes fullname: Antunes, Maria Dulce Carlos organization: MeditBio, Edf. 8 |
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| Keywords | alginate cyanidin-3-O-glucosylrutinoside Rubus idaeus Brazilian essential oils pectin |
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The objective of the present work was to develop strategies for increasing the shelf‐life of red raspberries (Rubus idaeus L.), by preventing... The objective of the present work was to develop strategies for increasing the shelf-life of red raspberries (Rubus idaeus L.), by preventing microorganism... BACKGROUND The objective of the present work was to develop strategies for increasing the shelf-life of red raspberries (Rubus idaeus L.), by preventing... BACKGROUNDThe objective of the present work was to develop strategies for increasing the shelf-life of red raspberries (Rubus idaeus L.), by preventing... BACKGROUND The objective of the present work was to develop strategies for increasing the shelf-life of red raspberries ( Rubus idaeus L.), by preventing... |
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| SubjectTerms | alginate Alginates - chemistry Anthocyanins - analysis Anthocyanins - chemistry Anti-Bacterial Agents - adverse effects Anti-Bacterial Agents - chemistry Anti-Bacterial Agents - metabolism Bacteria Brazil Brazilian essential oils Citrus Citrus - chemistry Coatings cyanidin‐3‐O‐glucosylrutinoside Edible Essential oils Food Preservatives - adverse effects Food Preservatives - chemistry Food Preservatives - metabolism Food Quality Food Storage Free Radical Scavengers - analysis Free Radical Scavengers - chemistry Free radicals Fruit - chemistry Fruit - microbiology Fruits Fungi - growth & development Fungi - isolation & purification Fungicides, Industrial - adverse effects Fungicides, Industrial - chemistry Fungicides, Industrial - metabolism Glucuronic Acid - chemistry Gram-Negative Aerobic Bacteria - growth & development Gram-Negative Aerobic Bacteria - isolation & purification Gram-Positive Bacteria - growth & development Gram-Positive Bacteria - isolation & purification Hexuronic Acids - chemistry Humans Lemons Nutritive Value Oils, Volatile - adverse effects Oils, Volatile - chemistry Oils, Volatile - metabolism Oranges pectin Pigments, Biological - analysis Pigments, Biological - chemistry Principal Component Analysis Rubus - chemistry Rubus - microbiology Rubus idaeus Surface Properties Yeasts - growth & development Yeasts - isolation & purification |
| Title | Effect of edible coatings with essential oils on the quality of red raspberries over shelf‐life |
| URI | https://onlinelibrary.wiley.com/doi/abs/10.1002%2Fjsfa.7817 https://www.ncbi.nlm.nih.gov/pubmed/27220662 https://www.proquest.com/docview/1854742177 https://search.proquest.com/docview/1826695174 https://search.proquest.com/docview/1859499330 https://search.proquest.com/docview/1880025243 |
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