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

J. Y. Lee; H. J. Park; C. Y. Lee; W. Y. Choi

doi:10.1016/S0023-6438(03)00014-8

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

J. Y. Lee, H. J. Park, C. Y. Lee, W. Y. Choi

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

306 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 language	English
Pages (from-to)	323-329
Number of pages	7
Journal	LWT
Volume	36
Issue number	3
DOIs	https://doi.org/10.1016/S0023-6438(03)00014-8
Publication status	Published - 2003

Keywords

Antibrowning agents
Color
Edible coatings
Initial respiration rate
Minimally processed apples

ASJC Scopus subject areas

Food Science

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10.1016/S0023-6438(03)00014-8

Cite this

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title = "Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents",

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.",

keywords = "Antibrowning agents, Color, Edible coatings, Initial respiration rate, Minimally processed apples",

author = "Lee, {J. Y.} and Park, {H. J.} and Lee, {C. Y.} and Choi, {W. Y.}",

note = "Funding Information: This study was supported by Ministry of Health and Welfare, Republic of Korea. ",

year = "2003",

doi = "10.1016/S0023-6438(03)00014-8",

language = "English",

volume = "36",

pages = "323--329",

journal = "LWT - Food Science and Technology",

issn = "0023-6438",

publisher = "Academic Press Inc.",

number = "3",

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TY - JOUR

T1 - Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents

AU - Lee, J. Y.

AU - Park, H. J.

AU - Lee, C. Y.

AU - Choi, W. Y.

N1 - Funding Information: This study was supported by Ministry of Health and Welfare, Republic of Korea.

PY - 2003

Y1 - 2003

N2 - 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.

AB - 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.

KW - Antibrowning agents

KW - Color

KW - Edible coatings

KW - Initial respiration rate

KW - Minimally processed apples

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U2 - 10.1016/S0023-6438(03)00014-8

DO - 10.1016/S0023-6438(03)00014-8

M3 - Article

AN - SCOPUS:0037241579

SN - 0023-6438

VL - 36

SP - 323

EP - 329

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

IS - 3

ER -

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

Abstract

Keywords

ASJC Scopus subject areas

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