Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

Revista Facultad Nacional de Agronomía Medellín

Carolina Gutiérrez Cortés¹  Consuelo Díaz Moreno¹  Fabián Rico Rodríguez¹ 

[1] Universidad Nacional de Colombia;

关键词: edible coating;    shelf-life;    biopreservation;    minimally processed fruits;   

DOI  :  10.15446/rfnam.v68n2.50983

来源: DOAJ

【 摘 要 】

Demand for minimally processed fruits have increased
due to their nutritional value and an increasing change in
consumption habits. Physicochemical, microbiological, structural
and sensory changes were determined in minimally processed
mangoes (MPM) with chitosan (CH) edible coatings and lemon
and orange essential oils (EOL). The MPM was first dipped in citric
acid and a texturizing solution and then dipped in CH and lemon
or orange EOL coatings. Weight loss, sensory acceptance, total
soluble solids, total acidity, ascorbic acid, color changes, firmness
and elasticity, and microbiological changes were quantified for
11 days of refrigerated storage. The CH and lemon EOL coating
had more acceptance than the other treatments. No differences
were found (p>0.05) for weight loss, total acidity, ascorbic acid,
firmness or elasticity. There was a high amount of total phenols
due to the EOL composition, as well as a high antioxidant capacity
in the early days of storage. This characteristic decreased in the
final days of the study. There was a decrease in the microbial
charge for the lemon EOL treatment, as compared to the other
samples. The CH and lemon EOL coating helped to maintain the
shelf-life of the MPM for 11 days of storage without affecting the
sensory acceptance. The CH and Orange EOL coating did not
have an effect on the MPM physicochemical attributes; however,
the sensory acceptance was negatively affected with off-flavors
conferred to the MPM.

【 授权许可】

Unknown