Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple (Ananas comosus)
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The effectiveness of a multilayered edible coating with a microencapsulated antimicrobial complex (beta-cyclodextrin and trans-cinnamaldehyde) in enhancing the quality and shelf-life of fresh-cut pineapple was assessed. Pineapples were washed, cleaned with a 300 mg/kg chlorine solution (1 min), and cut into triangular prisms. Treated fruits were coated using the layer-by-layer technique with a dipping method and stored in sealed Ziploc containers for 15 days at 4 C. Uncoated fruits served as controls. Shelf-life study consisted of evaluating color, texture, pH, Brix, titratable acidity, vitamin C, moisture content, and weight loss every 3-4 days. Total aerobic plates, psychrotrophic, yeast and mold counts and sensory testing were also carried out. The encapsulated trans-cinnamaldehyde affected the fruit's flavor but application of the coating extended its shelf-life to 15 days at 4 C by inhibiting (P < 0.05) microbial growth. The coating also helped preserve (P < 0.05) color, texture, and pH of the fruit. 2012 Elsevier Ltd.
LWT-FOOD SCIENCE AND TECHNOLOGY
author list (cited authors)
Mantilla, N., Castell-Perez, M. E., Gomes, C., & Moreira, R. G.
complete list of authors
Mantilla, N||Castell-Perez, ME||Gomes, C||Moreira, RG