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

abstract

  • 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. 2012 Elsevier Ltd.

published proceedings

  • LWT-FOOD SCIENCE AND TECHNOLOGY

author list (cited authors)

  • Sipahi, R. E., Castell-Perez, M. E., Moreira, R. G., Gomes, C., & Castillo, A.

citation count

  • 104

complete list of authors

  • Sipahi, RE||Castell-Perez, ME||Moreira, RG||Gomes, C||Castillo, A

publication date

  • January 1, 2013 11:11 AM