Nanoemulsion as advanced edible coatings to preserve the quality of fresh‐cut fruits and vegetables: a review

2019 ◽  
Vol 55 (1) ◽  
pp. 1-10 ◽  
Author(s):  
S. M. Kamrul Hasan ◽  
Giovanna Ferrentino ◽  
Matteo Scampicchio
Keyword(s):  
Fruits And Vegetables ◽  
Edible Coatings ◽  
Fresh Cut

Combined Effect of a Low Permeable Film and Edible Coatings or Calcium Dips on the Quality of Fresh-Cut Pineapple

2014 ◽  
Vol 37 (2) ◽  
pp. 91-99 ◽  
Author(s):  
Sheila Benítez ◽  
Luis Soro ◽  
Isabel Achaerandio ◽  
Francesc Sepulcre ◽  
Montserrat Pujolá
Keyword(s):  
Combined Effect ◽  
Edible Coatings ◽  
Fresh Cut

Ag-chitosan nanocomposites in edible coatings affect the quality of fresh-cut melon

2019 ◽  
Vol 147 ◽  
pp. 174-184 ◽  
Author(s):  
Génesis Ortiz-Duarte ◽  
Laura Eugenia Pérez-Cabrera ◽  
Francisco Artés-Hernández ◽  
Ginés Benito Martínez-Hernández
Keyword(s):  
Edible Coatings ◽  
Fresh Cut

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

2017 ◽  
Vol 24 (3) ◽  
pp. 223-231 ◽  
Author(s):  
Mariana Rodríguez-Arzuaga ◽  
Andrea M Piagentini
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Instrumental Color ◽  
Fresh Cut ◽  
Natural Additive

Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of “Granny Smith” fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate  + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the “Granny Smith” fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples.

scholarly journals CURRENT RESEARCH PROGRAMS AT THE USDA–ARS CITRUS AND SUBTROPICAL PRODUCTS LABORATORY

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 504D-504
Author(s):  
Elizabeth Baldwin
Keyword(s):  
Fruits And Vegetables ◽  
The Other ◽  
Food Science ◽  
Edible Coatings ◽  
Processing Waste ◽  
Citrus Peel ◽  
Citrus Juices ◽  
Fresh Cut ◽  
Citrus Waste ◽  
Fruit Flavor

The USDA–ARS Citrus and Subtropical Products Laboratory is a food science and postharvest facility for fresh and processed fruits and vegetables of tropical and subtropical origin. The term “tropical” is extended to vegetables grown during the summer of temperate climates like tomato. There are also projects involving strawberry and blueberry since these are important crops for Florida. The majority of the work, however, is on citrus (70%). There are four projects at the facility including quality and by-product research. The two quality projects involve work on juice (mainly citrus juices) and fresh fruit flavor. The other quality project includes work on edible coatings or other surface treatments to reduce decay, water loss and to improve of the appearance of fresh or fresh-cut fruits and vegetables. The two by-product projects aim to develop products from citrus processing waste. One project mines citrus waste for edible fiber, nutraceuticals and compounds in grapefruit that enhance uptake of certain drugs. The other by-product project seeks to develop industrial products from the carbohydrates in citrus peel such as suspension aids and fuel ethanol.

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