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Edible coatings based on sodium alginate (AL) and pectin (PE) at 1% and 2%(w/v) enriched with eugenol (Eug) and citral (Cit) at minimum inhibitory concentrations (MIC) (0.10% and 0.15%) and double MIC were used to preserve the quality of fresh-cut apples 'Bravo de Esmolfe'. Samples were taken, through 14 day at 4 °C, for analysis of colour CIE(L*h°C*), firmness, °Brix, weight loss, antioxidant activity (TEAC), microbial growth and taste panels. With those quality characteristics, three groups were formed by the principal component and hierarchical cluster analysis, for each coating base (AL or PE). Based on, for each quality parameter measured, the mean closest value to the one at harvest for colour, higher value for firmness, °Brix and TEAC, and lower value for weight loss and microbial spoilage, the best group was selected for AL and PE. From each group, two edible coatings with the highest scores in overall acceptability were selected for fresh-cut apples: AL2% + Eug 0.1%, AL2% + Cit 0.15% + Eug 0.1%, PE 2% + Cit 0.15% and PE 2% + Eug 0.2%. [ABSTRACT FROM AUTHOR]

The effect of edible coatings in combination with anti-browning agents on fresh-cut ‘Bravo de Esmolfe’ apple was studied. Four formulations of edible coatings were used: sodium alginate (AL) at 2% (w/v) with either eugenol (Eug) 0.1% (w/v) or Eug 0.1% + citral (Cit) 0.15% (w/v) and pectin (PE) 2% (w/v) with Eug 0.2% or Cit 0.15%. Three anti-browning agents were used: ascorbic and citric acids at 1% (w/v) and sodium chlorite at 0.05% (w/v). Fresh-cut apples were immersed into those solutions and then stored at 4 °C. On days 0, 2, 4, 6 and 8, samples were taken to perform physicochemical and biochemical analysis (browning index, firmness, weight loss, microbial growth, taste panels, total phenols, flavonoids, sugars content, antioxidant activity and ethylene production). The AL edible coatings performed better than the PE in reducing the browning index. Edible coatings improved the shelf-life of fresh-cut apple by reducing microbial spoilage without significantly affecting sensory and nutritional qualities. The anti-browning agents further increased this capacity, with ascorbic acid performing best. Based on general and sensory quality characteristics, fresh-cut apples appeared to be better preserved with AL 2% + Eug 0.1% plus dipping in ascorbic acid 0.1%. [ABSTRACT FROM AUTHOR]

Edible coating formulations have been developed to increase shelf-life of some horticultural products. The objective of this research was to study the effect of edible coatings based on sodium alginate (AL) and pectin (PE) enriched with essential oils constituents (citral and eugenol) on the shelf-life extension of strawberries. AL and PE were tested at 1 and 2% (w/v) and were enriched with eugenol (Eug) at 0.1 and 0.2% and citral (Cit) at 0.15 and 0.3%. Strawberries were dipped in those solutions for 2 min, then stored at 0.5 °C. Measurements of color CIE (L*, a*, b*, h°, C*), firmness, soluble solids content (SSC), weight loss, trolox equivalent antioxidant capacity (TEAC), microbial growth and taste panels were accomplished at 0, 7 and 14 d storage. With those quality characteristics, hierarchical cluster analysis formed 3 groups either for AL or PE based edible coatings. Taking into account the mean closest values to the one at harvest for color, higher value for firmness, SSC and antioxidant activity, and lower value for weight loss and microbial spoilage, the best group was selected. From the selected groups, the 2 edible coating formulations which had higher score on taste panels were considered the best for preserving quality through shelf-life of strawberries. Those edible coatings were for AL the AL 2% + Eug 0.1%; AL 2% + Cit 0.15% + Eug 0.1% and for PE the PE 2% + Eug 0.1%; PE 2% + Cit 0.15%. [ABSTRACT FROM AUTHOR]

The effect of coating Arbutus unedo fresh fruit with alginate-based edible coatings enriched with the essential oils compounds (EOC) eugenol (Eug) and citral (Cit) was studied. The minimum inhibitory concentrations (MIC) against the main postharvest pathogens were determined for Eug and Cit giving values of 0.10 and 0.15 (w/v), respectively. Twelve formulations of edible coatings were used: sodium alginate (AL) was tested at 1 and 2% (w/v) with incorporation of Eug and Cit at MIC and double MIC or their combination at MIC. Arbutus berries were dipped in those solutions for 2 min, and then stored at 0.5 °C. Control consisted of uncoated fruit. On days 0, 14 and 28, samples were taken to perform physicochemical and biochemical analysis [color CIE ( L *, h °), firmness, soluble solids content (SSC), weight Loss, trolox equivalent antioxidant capacity (TEAC), microbial growth and taste panels]. Results showed that edible coatings of 1% AL were the best to maintain most quality attributes of the commodity through storage at 0.5 °C. The incorporation of Cit and Eug into the alginate edible coatings improved the coatings in most cases, AL 1% + Eug 0.20% and AL 1% + Cit 0.15% + Eug 0.10% being those that better preserved sensory and nutritional attributes and reduced microbial spoilage. Thus, these coatings may be useful for improving postharvest quality and storage life of fresh arbutus fruit. [ABSTRACT FROM AUTHOR]