The Effect of Alginate-Based Edible Coating Enriched with Citric Acid and Ascorbic Acid on Texture, Appearance and Eating Quality of Apple Fresh-Cut.

Incorporating antibrowning agents into the edible coating is a conventional processing technique for fresh-cut preparation. The main quality attributes of fresh-cuts, i.e., appearance color, taste and texture may be affected by coating formulation and its additives at different and sometime contradictory rates. In this study, the impacts of using alginate coating alone or in combination with citric acid and/or ascorbic acid were studied on browning index, microbial load, textural properties, and some taste and nutritional parameters of apple fresh-cut. Lowering weight loss, decline in browning index, increasing acidic taste and changes in some textural properties (hardness, chewiness, and springiness) in response to adding citric acid to the coating formula can be attributed to the competition of H+ ions with calcium cations and therefore physical alteration of forming gel features. On the other side, adding ascorbic acid, as an active antioxidant compound, led to elevated antioxidant capacity, lowered browning index, and least rates of electrolyte leakage. Totally, after 7 days of storage at 4°C, lowest values of weight loss (0.33%), microbial load (2.95 log CFU/g), electrolyte leakage (35.5%) and highest rates of lightness (96.11) and antioxidant capacity (11.03 mmol Fe2+/Kg) were detected when the coating formulation was enriched with both citric acid and ascorbic acid compounds. [ABSTRACT FROM AUTHOR]