Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation

Ciência Rural

Raphaela Gabri Bitencourt²  Arícia Mara Melo Possas²  Geany Peruch Camilloto¹  Renato Souza Cruz¹  Caio Gomide Otoni¹  Nilda De Fátima Ferreira Soares¹ 

[1] ,Universidade Estadual de Campinas (UNICAMP)Campinas SP ,Brasil

关键词: minimal processing;    edible coating;    essential oil;    pineapple;    processamento mínimo;    revestimento comestível;    óleo essencial;    abacaxi;   

DOI  :  10.1590/S0103-84782014000600027

来源: SciELO

【 摘 要 】

The present research aimed to develop an edible coating incorporated with mint essential oil, evaluate its effectiveness in inhibiting in vitro microbial development, and improve both quality and shelf-life of fresh-cut pineapple. Mint essential oil-containing edible coatings showed in vitro antimicrobial efficiency against Escherichia coli and Salmonella Enteritidis. Titratable acidity, pH, and texture were not affected (P>0.05) by coating or storage time. Mass loss was not higher than 1.0% after the 6th day of storage. No effect of storage time and coating on total soluble solids was observed. Mint essential oil-containing coatings inhibited the growth of yeasts and molds in fresh-cut pineapple. Compared to uncoated and control-coated samples, mint essential oil-containing coatings lessened psychrotrophic bacteria counts throughout storage. Counts of thermotolerant coliforms were not higher than 3.0MPN·g-1 in all treatments, whereas no Salmonella sp. was detected during the 6-day storage. Mint essential oil provided a strong flavor to the fruit, as shown by sensory evaluations.

【 授权许可】

CC BY   
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