Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple (Ananas comosus)

• Published in: Food science & technology 2013-04, Vol.51 (1), p.37-43
• Main Authors: Mantilla, N., Castell-Perez, M.E., Gomes, C., Moreira, R.G.
• Format: Article
• Language: English
• Subjects: Ananas comosus; Antimicrobial agents; ascorbic acid; beta-cyclodextrin; Biological and medical sciences; chlorine; coatings; color; containers; dipping; edible films; Encapsulation; flavor; Food industries; Food microbiology; Fresh-cut fruit; Fruit and vegetable industries; fruits; Fundamental and applied biological sciences. Psychology; Layer-by-layer; microbial growth; microencapsulation; pineapples; Safety; shelf life; texture; titratable acidity; water content; weight loss; yeasts
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2012.10.010

The effectiveness of a multilayered edible coating with a microencapsulated antimicrobial complex (beta-cyclodextrin and trans-cinnamaldehyde) in enhancing the quality and shelf-life of fresh-cut pineapple was assessed. Pineapples were washed, cleaned with a 300 mg/kg chlorine solution (1 min), and cut into triangular prisms. Treated fruits were coated using the layer-by-layer technique with a dipping method and stored in sealed Ziploc® containers for 15 days at 4 °C. Uncoated fruits served as controls. Shelf-life study consisted of evaluating color, texture, pH, °Brix, titratable acidity, vitamin C, moisture content, and weight loss every 3–4 days. Total aerobic plates, psychrotrophic, yeast and mold counts and sensory testing were also carried out. The encapsulated trans-cinnamaldehyde affected the fruit's flavor but application of the coating extended its shelf-life to 15 days at 4 °C by inhibiting (P