Optimization of polysaccharide based active coatings for prolonging the shelf life of Red delouses apple by response surface methodology

Document Type : Research Paper

Authors

1 M. Sc. of Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

2 Associated Professor of Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

3 Assistant Professor of Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

4 M.S of Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

Abstract

In the present study, optimization of active-blend coating formulation was investigated by response surface methodology (RSM). For this purpose, central composite design with four variables (concentration of carboxymethyl cellulose-pectin, ascorbic acid-citric acid, potassium sorbate and Butylated hydroxyanisole ) were used. Weight loss is selected as responses of model. On the base of minimum weight loss, optimum coating solution was determined. Effects of coating solutions on quality attributes of apples were studied. The coated apples lost their 1.23% weight, while uncoated ones lost of 5% their weight (P < 0.05). The results of firmness test showed that coating of apple caused to maintain of initial texture. The acidity values of coated apples were significantly higher than uncoated samples after 40 days at 5-6 °c. There is no significant difference in Brix among coated and uncoated apples. The using of coatings resulted to reduce yeast and mold count in coated apple (1.6 log CFU/ml) compared to uncoated sample (2.7 log CFU/ml).  Sensory evaluation was also satisfactory

Keywords

Main Subjects

References

Bai, J. & Alleyne, V. (2003). Coating selection for ‘Delicious’ and other apples, Postharvest Biology and Technology, 28, 259-268.
Bai, J., Hagenmaier, R. & Baldwin, E. (2003). Formulation of zein coatings for apples, Postharvest Biology and Technology, 28, 381-/390.
Bett, K. L., Ingram, D. A., Grimm, C. C., Lloyd, S. W., Spanier, A. M., Miller, J. M., Gross, K. C., Baldwin, E. A., Vinyard, B. T.(2001). Flavor of fresh-cut Gala apples in barrier film packaging as affected by storage time, J. Food Quality, 24, 141–156.
Fatemi, H. (2001). Food Chemistry, Enteshar Publishing Company. (In Farsi).
Ghanbarzadeh, B. & Almasi, H. (2009). Biodegradable and edible biopolymers in food and drug packaging, Amirkabir University Press. (In Farsi).
Hasany, F., Javanmard, M. & Garosy, F. (2010). Shelf life of kiwifruit coated with whey protein concentrate and rice bran oil, Research in Science and Technology of Food magazine, 7, 158-167. (In Farsi).
Herbert, R. A. (1990). Methods for enumerating micro-organisms and determining biomass in natural environments, New York Academic Press.
Imandel, K. (1995). Corruption and food storage conditions in the morgue, Tehran University Press. (In Farsi).
Jalili, M. R. & Hasani, A. (2004). Postharvest Physiology. Jahad Daneshgahy Press, (In Farsi).
Joerger, R. D. (2007). Antimicrobial films for food application, Packaging Technology and Science, 20, 231-273.
Maftoonazad, N. & Ramaswamy, H. S. (2005). Postharvest shelf-life extension of avocados using methyl Cellulosebased coating, LWT-Food Science and Technology, 38, 617–624.
Myers, R. H. & Montgomery, D. C. (2002). Response surface methodology: Process
and product optimization using designed experiments. John wiley and sons, Inc. New
York.
Olivas, G. I., Mattinson, D. S. & Barbosa, G.V. (2007). Alginate coatings for preservation of minimally processed ‘Gala’ apples, Postharvest Biology and Technology, 45, 89–96.
Parvaneh, V. (1992). Quality control and chemical analysis of food. Tehran University Press. (In Farsi).
Rahemy, M. (2003). Postharvest physiology. Publication center. Shiraz university. (In Farsi).
Raybaudi-Massilia, R. M., Rojas-Grau , M. A., Mosqueda-Melgar, J., &  Martın-Belloso, O. (2008). Comparative study on essential oils incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut Fuji apples, Journal of Food Protection, 71, 1150–1161.
Rojas-Grau, M. A., Raybaudi-Massilia, R.  M. Soliva-Fortuny, R. C. (2007).   Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of  fresh-cut apples, Postharvest Biology and Technology, 45, 254–264.
Rojas-Grau, M. A., Soliva-Fortuny, R. & Martin-Belloso, O.  (2009). Edible coatings to incorporate active ingredients to fresh-cut fruits, Food Science and Technology, 20, 438-447.
Rojas-Grau, M. A., Tapia, M. S., Rodrıguez, F. J., Carmona, A. J. & Martın-Belloso, O. (2007). Alginate and gellan based edible coatings as support of antibrowning agents applied on fresh-cut Fuji apple, Food Hydrocolloids, 21, 118–127.
Sayanjali, S., Ghanbarzadeh, B.& Ghiassifar, S., (2011). Evaluation of antimicrobial and physical properties of edible film based on carboxymethyl cellulose containing potassium sorbate on some mycotoxigenic Aspergillus species in fresh pistachios. LWT - Food Science and Technology, 44, 1133-1138.
Iranian Journal of Biosystems Engineering
Volume 46, Issue 3 - Serial Number 3
October 2015
Pages 295-304

Files

History

  • Receive Date: 22 December 2013
  • Revise Date: 08 July 2014
  • Accept Date: 26 May 2015

Share

How to cite

Statistics