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Artículo

Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries

Alvarez, María VictoriaIcon ; Ponce, Alejandra GracielaIcon ; Moreira, Maria del RosarioIcon
Fecha de publicación: 05/2018
Editorial: John Wiley & Sons Ltd
Revista: Journal of the Science of Food and Agriculture
ISSN: 0022-5142
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

BACKGROUND: Little information is available regarding the effect of dietary fibers added into edible coatings on quality attributes of ready-to-eat fruits. The aim of this study was to evaluate the effects of sodium alginate (AL) and chitosan (CH) edible coatings enriched with four different dietary fibers (apple fiber, orange fiber, inulin and oligofructose) on microbiological, nutritional, physico-chemical and sensorial properties of ready-to-eat fresh blueberries stored for 18 days at 5 °C. RESULTS: The most encouraging results were found for CH coatings (with and without fibers) which significantly inhibited the growth of mesophilic bacteria and yeasts/molds (reductions up to 1.9 log CFU g−1), reduced decay rate by more than 50%, enhanced antioxidant properties, retained fruit firmness, delayed off-odor development and improved overall visual quality of blueberries. Oligofructose and orange fiber added to CH coatings enhanced antioxidant properties of fruits and allowed higher reductions in yeast/mold counts compared to the use of CH alone. CH-based coatings enriched with inulin, oligofructose and apple fiber extended sensory shelf life of blueberries by 6 days. AL coatings (with and without fiber) allowed delaying fungal decay and also retaining antioxidant properties but did not improve the microbiological and sensory quality of fruits. CONCLUSION: The results proved that fiber-enriched CH treatments allowed the maintenance of freshness and the improvement of the quality of ready-to-eat blueberries. It might be an interesting option to offer consumers a healthy product with prebiotic potential and an extended shelf life.
Palabras clave: Chitosan , Edible Coatings , Fresh Blueberries , Prebiotic Fiber , Quality Parameters
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
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URI: http://hdl.handle.net/11336/55849
URL: https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.8751
DOI: http://dx.doi.org/10.1002/jsfa.8751
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Articulos(CCT - MAR DEL PLATA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA
Citación
Alvarez, María Victoria; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 98; 7; 5-2018; 2587-2597
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