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Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples

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Abstract

Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan gum) edible coating formulations and their effects on the quality attributes of fresh-cut apples were evaluated. Antioxidant properties, color, firmness, sensory quality and microbial growth of fresh-cut apple were studied during 16 days of storage at 4 °C. Results show that dietary fiber extracts incorporated to gellan gum, pectin and alginate-based coatings together with calcium chloride and ascorbic acid successfully maintained the firmness and color of coated fresh-cut apples in comparison with uncoated control samples, which presented severe texture softening and browning. The firmness of apple pieces coated with polysaccharide-based coating formulations incorporating apple fiber doubled, and sometimes tripled, that of uncoated samples. Any of the assayed coatings exhibited a positive effect on the sensory properties of fresh-cut apples. The incorporation of apple fiber, together with the use of ascorbic acid, contributed to keep the antioxidant potential of the fruit at least during the first week of storage. Furthermore, gellan gum coatings had a marked effect in reducing mesophilic and psychrophilic counts on fresh-cut apples throughout storage regardless the addition of dietary fibers. The results achieved demonstrate the feasibility of the addition of dietary fiber to edible coating formulations for increasing the nutritional value of fresh-cut apples without compromising their fresh-like quality attributes.

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Acknowledgments

This work was supported by Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT, Argentina) and by Spanish Ministry of Economy and Competitiveness, through the project AGL2010-21572. An ICREA Academia Award is also acknowledged.

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Authors and Affiliations

  1. Universidad Nacional de Mar del Plata, Buenos Aires, Argentina

    Maria R. Moreira & Lucía Cassani

  2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina

    Maria R. Moreira

  3. Department of Food Technology, University of Lleida – Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain

    Olga Martín-Belloso & Robert Soliva-Fortuny

Authors
  1. Maria R. Moreira
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  2. Lucía Cassani
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  3. Olga Martín-Belloso
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  4. Robert Soliva-Fortuny
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Corresponding author

Correspondence to Robert Soliva-Fortuny.

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Research highlights

• Edible coatings with dietary fiber addition maintain quality attributes of fresh-cut apples

• Dietary fiber incorporated into edible coatings maintained firmness and color

• Edible coatings incorporating fiber had a positive effect on apples sensory attributes

• Edible coatings with dietary fiber addition kept the antioxidant activity of the fruit

• Gellan coatings had marked inhibitory effect on microbial growth during fruit storage

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Moreira, M.R., Cassani, L., Martín-Belloso, O. et al. Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples. J Food Sci Technol 52, 7795–7805 (2015). https://doi.org/10.1007/s13197-015-1907-z

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  • DOI: https://doi.org/10.1007/s13197-015-1907-z

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