Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents

J. Y. Lee, Hyun Jin Park, C. Y. Lee, W. Y. Choi

Research output: Contribution to journalArticle

244 Citations (Scopus)

Abstract

Effect of edible coatings in combination with antibrowning agents on minimally processed apple slices was studied during storage at 3°C for 2 week. To control initial respiration rate of apple slices, edible coatings were applied to cut apples as semipermeable barriers against air. Initial respiration rate showed a decrease by 5% and 20% in carrageenan (0.5g/100mL)-coated and whey protein concentrate (5g/100mL)-coated apples, respectively, at 25°C. Edible coatings in combination with antibrowning agents effectively prolonged the shelf-life of minimally processed apple slices by 2 week when stored in packed trays at 3°C. Addition of various antibrowning agents to these coating solutions was advantageous in maintaining color during storage. Addition of CaCl2 (1g/100mL) significantly inhibited the loss of firmness. These edible coatings in combination with antibrowning agents also showed positive sensory analysis results and beneficial reduction of microbial levels. WPC (5g/100mL) containing ascorbic acid (1g/100mL) plus CaCl2 (1g/100mL) was the most effective preservation treatment in terms of sensory quality after 2 week.

Original languageEnglish
Pages (from-to)323-329
Number of pages7
JournalLWT - Food Science and Technology
Volume36
Issue number3
DOIs
Publication statusPublished - 2003 Apr 13

Fingerprint

edible films
Malus
shelf life
apples
Coatings
Respiratory Rate
respiratory rate
whey protein concentrate
Carrageenan
Ascorbic acid
carrageenan
trays
coatings
Ascorbic Acid
sensory evaluation
firmness
Color
ascorbic acid
Air
Proteins

Keywords

  • Antibrowning agents
  • Color
  • Edible coatings
  • Initial respiration rate
  • Minimally processed apples

ASJC Scopus subject areas

  • Food Science
  • Engineering (miscellaneous)

Cite this

Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents. / Lee, J. Y.; Park, Hyun Jin; Lee, C. Y.; Choi, W. Y.

In: LWT - Food Science and Technology, Vol. 36, No. 3, 13.04.2003, p. 323-329.

Research output: Contribution to journalArticle

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