|
M.A. Rojas-Graüa, M.S. Tapiab, F.J. Rodríguezb, A.J. Carmonac and O. Martin-Bellosoa
Food Hydrocolloids
Volume
21, Issue 1, January 2007, Pages 118-127.
doi:10.1016/j.foodhyd.2006.03.001
Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples. 2007
aDepartment of Food Technology, UTPV-CeRTA,
University of Lleida, Av. Rovira Roure 191, 25198 Lleida, Spain
bFaculty of Science, Institute of Food Science and
Technology, Central University of Venezuela, Calle Suapure, Colinas de Bello
Monte, Caracas 1050, Venezuela (Tel.: +58 212 7534403;
fax: +58 212 7533871; e-mail:
Esta dirección de correo electrónico está protegida contra los robots de spam, necesita tener Javascript activado para poder verla
cFaculty of Science, Institute of Experimental
Biology, Central University of Venezuela, Calle Suapure, Colinas de Bello
Monte, Caracas 1050, Venezuela.
Alginate (2% w/v) and
gellan (0.5% w/v)-based edible coatings were formulated to study the effect of
glycerol (G) and antibrowning agents (N-acetylcysteine and glutathione)
on water vapor resistance (WVR). The ability of the coatings to carry
antibrowning agents was investigated following color changes of coated
fresh-cut Fuji apples. Selected formulations obtained by a response surface
analysis were 1.5% G, 1% N-acetylcysteine and 0.63% G, 1% N-acetylcysteine
for alginate and gellan, respectively. The addition of sunflower oil with
essential fatty acids (ω3 and ω6) at 0.025%, 0.05%, and 0.125% w/v concentrations was also
investigated in an attempt to improve the barrier properties of the alginate
and gellan coatings for fresh-cut apples. The WVR increased significantly from
15.70 and 14.60 s/cm to 19.2 and 27.6 s/cm for alginate and gellan
coatings with sunflower oil, respectively, in comparison with oil free
coatings. The addition of sunflower oil in gellan was more effective than in
alginate to increase the WVR of coated apples. Alginate and gellan-based
coatings proved to be good carriers for antibrowning agents.
|
