Use of Edible Coating Agents on Ready to Eat Fresh-Cut Pineapple
Abstract
Recently, fresh-cut vegetables and fruits are gaining popularity among consumers because consumer trends are more interested in fresh-cut products due to their convenience. In Thailand, fresh-cut fruits such as mango, watermelon, dragon fruit, cantaloupe, jackfruit and pineapple are popular for sale. Pineapple are one of the popular fruits that are exported both in the form of whole fruit and fresh-cut products. However, the problems of short shelf life, rapid quality changes and highly perishable fruits are always found due to the fresh-cut pineapple products are without peel or coating material. Therefore, they are easily dehydrated and unsuitably changed in appearances such as browning and soft texture. The edible coating agents was applied to fresh-cut pineapple to extend shelf life and maintain the freshness of the fresh-cut pineapple because edible coating agents has properties to control moisture and gas diffusion, improve the appearance of the product, control the number of microorganisms and maintain nutritional values. This article explains the use of different types and appropriate quantity of edible coating agents in fresh-cut pineapple product. The chemical, physical, microbial qualities and organoleptic characteristics of fresh-cut pineapples with and without edible film coating were also compared during storage. Keywords : pineapple ; fresh-cut fruit ; edible coating agentsReferences
Alikhani, M. (2014). Enhancing safety and shelf life of fresh-cut mango by application of edible coatings and microencapsulation technique. Food Sciences and Nutrition, 2(3), 210-217.
Azarakhsh, N., Osman, A., Ghazali, H. M., Tan, C.P., & Adzahan, N. M. (2012). Optimization of alginate and gellan based edible coating formulations for fresh cut pineapples. International Food research Journal. 19, 279-285.
Azarakhsh, N., Osman, A., Ghazali, H. M., Tan, C. P., & Adzahan, N. M. (2014). Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biology and Technology, 88, 1-7.
Basaglia, R. R., Pizato, S., Santiago, N. G., Almeida, M. M. M., Pinedo, R. A., & Cortez-Vega, W. R. (2021). Effect of edible chitosan and cinnamon essential oil coatings on the shelf life of minimally processed pineapple (Smooth cayenne). Food Bioscience, 100966.
Bitencourt, R. G., Possas, A. M. M., Camilloto, G. P., Cruz, R. S., Otoni, C. G., & Soares, N. D. F. F. (2014). Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation. Ciencia Rural, 44(6), 1119-1125.
Chan, Y. K., Coppens, G., & Sanewski, G. M. (2003). Breeding and variety improvement. The Pineapple: Botany, Production and Uses, 33-55.
Corbo, M. R., Speranza, B., Campaniello, D., Damato, D., & Sinigaglia, M. (2010). Fresh-cut fruits preservation: current status and emerging technologies. Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology, 2, 1143-1154.
Department of Foreign Trade (2013). Trade Measures Review 2013. Retrieved January 26, 2022, from https://trade.ec.europa.eu/docile/docs/2013/april/tradoc_151019.pdf. (in Thai)
Dhall, R. K. (2013). Advances in edible coatings for fresh fruits and vegetables. Critical Reviews in Food Science and Nutrition, 53, 435-450.
Falguera, V., Quintero, J. P., Jimenez, A., Munoz, J. A., & Ibarz, A. (2011). Edible films and coatings: structures, active functions and trends in their use. Trends in Food Science & Technology, 22, 292-303.
Klinsoda, J., (2016). Edible coating and film for vegetables and fruits. Food Journal, 46, 33-37. (in Thai)
Lin, D., & Zhao, Y. (2007). Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehensive Reviews in Food Science and Food Safety, 6(3), 60-75.
Mantilla, N., Castell-Perez, M. E., Gomes, C., & Moreira, R. G. (2013). Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple (Ananas comosus). Lebensmittel Wissenschaft & Technologie-Food Science and Technology, 51(1), 37-43.
Montero-Calderon, M., Rojas-Gru, M. A., & Martin-Belloso, O. (2008). Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananas comosus). Postharvest Biology and Technology, 50(3), 182-189.
National Bureau of Agricultural Commodity and Food Standards. (2005). Thai Agricultural Commodity and Food Standard TACFS 9007-2005. Retrieved January 26, 2022, from https://www.acfs.go.th/standard/ download/food_safety_thai.pdf. (in Thai)
Office of Agricultural Economics. (2020). Export quantity and value of agricultural products. Thailand Foreign Agricultural Trade Statistics 2020,403, 24. (in Thai)
Oms-Oliu, G., Soliva-Fortuny, R., & Martin-Belloso, O. (2008). Edible coatings with anti-browning agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest Biology and Technology, 50, 87-94.
Pizato, S., Chevalier, R., Dos Santos, M., Da Costa, T., Arevalo Pinedo, R., & Cortez Vega, W. R. (2019). Evaluation of the shelf-life extension of fresh-cut pineapple (Smooth cayenne) by application of different edible coatings. British Food Journal, 121(7), 1592-1604.
Popluechai, S., Onto, S., & Eungwanichayapant, P. D. (2007). Relationships between some Thai cultivars of pineapple (Ananus comosus) by RAPD analysis. Songklanarin Journal of Science and Technology, 29(6), 1491-1497.
Prakash, A., Baskaran, R., & Vadivel, V. (2020). Citral nanoemulsion incorporated edible coating to extend the shelf life of fresh cut pineapples. Lebensmittel Wissenschaft & Technologie Food Science and Technology, 118, 108851.
Rojas-Gru, M. A., Soliva-Fortuny, R., & Martin-Belloso, O. (2009). Edible coatings to incorporate active ingredients to fresh-cut fruits: a review. Trends in Food Science & Technology, 20(10), 438-447.
Russo, P., De Chiara, M.L.V., Vernile, A., Amodio, M.L., Arena, M.P., Capozzi, V., Massa, S., & Spano, G. (2014). Fresh-cut pineapple as a new carrier of probiotic lactic acid bacteria. BioMed Research International. 1-9.
Tapia, M. S., Rojas-Gru, M. A., Carmona, A., Rodriguez, F. J., Soliva-Fortuny, R., & Martin-Belloso, O. (2008). Use of alginate-and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya. Food Hydrocolloids, 22(8), 1493-1503.
Trevino-Garza, M. Z., Garcia, S., Heredia, N., Alanis-Guzman, M. G., & Arevalo-Nino, K. (2015). Edible active coatings based on pectin, pullulan, and chitosan increase quality and shelf life of strawberries (Fragaria ananassa). Journal of Food Science, 80(8), 1823-1830.
Trevino-Garza, M. Z., Garcia, S., Heredia, N., Alanis-Guzman, M. G., & Arevalo-Nino, K. (2017). Layer-by-layer edible coatings based on mucilages, pullulan and chitosan and its effect on quality and preservation of fresh-cut pineapple (Ananas comosus). Postharvest Biology and Technology, 128, 63-75.
Weerawut, C. (1998).Pineapple botanicals. Pineapple and Pineapple Growth Physiology. (pp. 21-26).Bangkok: Kasetsart University. (in Thai)
Azarakhsh, N., Osman, A., Ghazali, H. M., Tan, C.P., & Adzahan, N. M. (2012). Optimization of alginate and gellan based edible coating formulations for fresh cut pineapples. International Food research Journal. 19, 279-285.
Azarakhsh, N., Osman, A., Ghazali, H. M., Tan, C. P., & Adzahan, N. M. (2014). Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biology and Technology, 88, 1-7.
Basaglia, R. R., Pizato, S., Santiago, N. G., Almeida, M. M. M., Pinedo, R. A., & Cortez-Vega, W. R. (2021). Effect of edible chitosan and cinnamon essential oil coatings on the shelf life of minimally processed pineapple (Smooth cayenne). Food Bioscience, 100966.
Bitencourt, R. G., Possas, A. M. M., Camilloto, G. P., Cruz, R. S., Otoni, C. G., & Soares, N. D. F. F. (2014). Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation. Ciencia Rural, 44(6), 1119-1125.
Chan, Y. K., Coppens, G., & Sanewski, G. M. (2003). Breeding and variety improvement. The Pineapple: Botany, Production and Uses, 33-55.
Corbo, M. R., Speranza, B., Campaniello, D., Damato, D., & Sinigaglia, M. (2010). Fresh-cut fruits preservation: current status and emerging technologies. Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology, 2, 1143-1154.
Department of Foreign Trade (2013). Trade Measures Review 2013. Retrieved January 26, 2022, from https://trade.ec.europa.eu/docile/docs/2013/april/tradoc_151019.pdf. (in Thai)
Dhall, R. K. (2013). Advances in edible coatings for fresh fruits and vegetables. Critical Reviews in Food Science and Nutrition, 53, 435-450.
Falguera, V., Quintero, J. P., Jimenez, A., Munoz, J. A., & Ibarz, A. (2011). Edible films and coatings: structures, active functions and trends in their use. Trends in Food Science & Technology, 22, 292-303.
Klinsoda, J., (2016). Edible coating and film for vegetables and fruits. Food Journal, 46, 33-37. (in Thai)
Lin, D., & Zhao, Y. (2007). Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehensive Reviews in Food Science and Food Safety, 6(3), 60-75.
Mantilla, N., Castell-Perez, M. E., Gomes, C., & Moreira, R. G. (2013). Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple (Ananas comosus). Lebensmittel Wissenschaft & Technologie-Food Science and Technology, 51(1), 37-43.
Montero-Calderon, M., Rojas-Gru, M. A., & Martin-Belloso, O. (2008). Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananas comosus). Postharvest Biology and Technology, 50(3), 182-189.
National Bureau of Agricultural Commodity and Food Standards. (2005). Thai Agricultural Commodity and Food Standard TACFS 9007-2005. Retrieved January 26, 2022, from https://www.acfs.go.th/standard/ download/food_safety_thai.pdf. (in Thai)
Office of Agricultural Economics. (2020). Export quantity and value of agricultural products. Thailand Foreign Agricultural Trade Statistics 2020,403, 24. (in Thai)
Oms-Oliu, G., Soliva-Fortuny, R., & Martin-Belloso, O. (2008). Edible coatings with anti-browning agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest Biology and Technology, 50, 87-94.
Pizato, S., Chevalier, R., Dos Santos, M., Da Costa, T., Arevalo Pinedo, R., & Cortez Vega, W. R. (2019). Evaluation of the shelf-life extension of fresh-cut pineapple (Smooth cayenne) by application of different edible coatings. British Food Journal, 121(7), 1592-1604.
Popluechai, S., Onto, S., & Eungwanichayapant, P. D. (2007). Relationships between some Thai cultivars of pineapple (Ananus comosus) by RAPD analysis. Songklanarin Journal of Science and Technology, 29(6), 1491-1497.
Prakash, A., Baskaran, R., & Vadivel, V. (2020). Citral nanoemulsion incorporated edible coating to extend the shelf life of fresh cut pineapples. Lebensmittel Wissenschaft & Technologie Food Science and Technology, 118, 108851.
Rojas-Gru, M. A., Soliva-Fortuny, R., & Martin-Belloso, O. (2009). Edible coatings to incorporate active ingredients to fresh-cut fruits: a review. Trends in Food Science & Technology, 20(10), 438-447.
Russo, P., De Chiara, M.L.V., Vernile, A., Amodio, M.L., Arena, M.P., Capozzi, V., Massa, S., & Spano, G. (2014). Fresh-cut pineapple as a new carrier of probiotic lactic acid bacteria. BioMed Research International. 1-9.
Tapia, M. S., Rojas-Gru, M. A., Carmona, A., Rodriguez, F. J., Soliva-Fortuny, R., & Martin-Belloso, O. (2008). Use of alginate-and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya. Food Hydrocolloids, 22(8), 1493-1503.
Trevino-Garza, M. Z., Garcia, S., Heredia, N., Alanis-Guzman, M. G., & Arevalo-Nino, K. (2015). Edible active coatings based on pectin, pullulan, and chitosan increase quality and shelf life of strawberries (Fragaria ananassa). Journal of Food Science, 80(8), 1823-1830.
Trevino-Garza, M. Z., Garcia, S., Heredia, N., Alanis-Guzman, M. G., & Arevalo-Nino, K. (2017). Layer-by-layer edible coatings based on mucilages, pullulan and chitosan and its effect on quality and preservation of fresh-cut pineapple (Ananas comosus). Postharvest Biology and Technology, 128, 63-75.
Weerawut, C. (1998).Pineapple botanicals. Pineapple and Pineapple Growth Physiology. (pp. 21-26).Bangkok: Kasetsart University. (in Thai)
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Published
2023-01-04
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