Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya

A microencapsulated beta-cyclodextrin and trans-cinnamaldehyde complex (2g/100g) was incorporated into a multilayered edible coating made of chitosan and pectin. Fruits were washed, peeled and cut, coated, and stored at 4°C in Ziploc® trays with Ziploc® lids for 15 days. Uncoated fruits served as co...

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Bibliographic Details
Published in:Food science & technology 2012-06, Vol.47 (1), p.39-45
Main Authors: Brasil, I.M., Gomes, C., Puerta-Gomez, A., Castell-Perez, M.E., Moreira, R.G.
Format: Article
Language:English
Subjects:
Antimicrobial agents
Biological and medical sciences
Chitosan
Food industries
Food microbiology
Fresh-cut produce
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Layer-by-layer assembly
Packaging
Pectin
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Summary:A microencapsulated beta-cyclodextrin and trans-cinnamaldehyde complex (2g/100g) was incorporated into a multilayered edible coating made of chitosan and pectin. Fruits were washed, peeled and cut, coated, and stored at 4°C in Ziploc® trays with Ziploc® lids for 15 days. Uncoated fruits served as controls. Coated fruits were firmer, maintained color, β-carotene content, and showed lower juice leakage (P
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2012.01.005