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Aaqil M, Peng C, Kamal A, Nawaz T, Gong J. Recent Approaches to the Formulation, Uses, and Impact of Edible Coatings on Fresh Peach Fruit. Foods 2024; 13:267. [PMID: 38254568 PMCID: PMC10815105 DOI: 10.3390/foods13020267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 01/01/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Peaches are among the most well-known fruits in the world due to their appealing taste and high nutritional value. Peach fruit, on the other hand, has a variety of postharvest quality issues like chilling injury symptoms, internal breakdown, weight loss, decay, shriveling, and over-ripeness, which makes a challenging environment for industries and researchers to develop sophisticated strategies for fruit quality preservation and extending shelf life. All over the world, consumers prefer excellent-quality, high-nutritional-value, and long-lasting fresh fruits that are free of chemicals. An eco-friendly solution to this issue is the coating and filming of fresh produce with natural edible materials. The edible coating utilization eliminates the adulteration risk, presents fruit hygienically, and improves aesthetics. Coatings are used in a way that combines food chemistry and preservation technology. This review, therefore, examines a variety of natural coatings (proteins, lipids, polysaccharides, and composite) and their effects on the quality aspects of fresh peach fruit, as well as their advantages and mode of action. From this useful information, the processors could benefit in choosing the suitable edible coating material for a variety of fresh peach fruits and their application on a commercial scale. In addition, prospects of the application of natural coatings on peach fruit and gaps observed in the literature are identified.
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Affiliation(s)
- Muhammad Aaqil
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
| | - Chunxiu Peng
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China; (C.P.); (A.K.)
| | - Ayesha Kamal
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China; (C.P.); (A.K.)
| | - Taufiq Nawaz
- College of Natural Sciences, South Dakota State University, Brookings, SD 57007, USA;
| | - Jiashun Gong
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
- Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China
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2
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Effect of edible chitosan and cinnamon essential oil coatings on the shelf life of minimally processed pineapple (Smooth cayenne). FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100966] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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3
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Functional Properties of Biopolymer-Based Films Modified with Surfactants: A Brief Review. Processes (Basel) 2020. [DOI: 10.3390/pr8091039] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
An increase of environmental awareness recently has increased the interest of researchers in using of biopolymer-based films. The films have been prepared extensively by utilizing starch, carboxymethyl cellulose, chitosan, protein, gelatin, carrageenan, alginate, pectin, guar gum and pullulan. They are typically modified with surface-active agents (surfactants) such as glycerol monostearate, sucrose ester, sodium stearoyl lactate, sodium dodecyl sulfate, ethyl lauroyl arginate HCl, Span 20 to 80, Tween-20 to 80 and soy lecithin for improving the functional properties of the films. In this brief review, two types of biopolymer-based films that prepared through casting method were categorized, specifically solution- and emulsion-based films. The four types of surfactants, namely non-ionic, anionic, cationic and amphoteric surfactants that are regularly used to modify biopolymer-based films are also described. The functional properties of the films modified with different types of surfactants are briefly reviewed. This study enhances the attraction of researchers in biopolymer-based films and the improvement of new concepts in this niche area.
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Medina-Jaramillo C, Quintero-Pimiento C, Gómez-Hoyos C, Zuluaga-Gallego R, López-Córdoba A. Alginate-Edible Coatings for Application on Wild Andean Blueberries ( Vaccinium meridionale Swartz): Effect of the Addition of Nanofibrils Isolated from Cocoa By-Products. Polymers (Basel) 2020; 12:polym12040824. [PMID: 32260472 PMCID: PMC7240547 DOI: 10.3390/polym12040824] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 03/26/2020] [Accepted: 03/28/2020] [Indexed: 12/03/2022] Open
Abstract
Edible coatings and films are appealing strategies for the postharvest management of blueberries. In the current work, alginate and alginate/cellulose nanofibril (CNF) edible coatings crosslinked with calcium chloride were developed for application on Andean blueberry (a promissory wild blueberry). Cocoa by-products were valorized through the isolation of their CNFs, and these were incorporated in the edible coatings. Edible coating formulations were based on blends of alginate (2% w/v), CNFs (0%, 0.1%, or 0.3%), glycerol, and water. In addition, stand-alone films were prepared, and their light and water vapor barrier properties were studied before applying the coating on the fruit surface. The results show that the addition of CNFs caused a significant decrease in the transparency and the water vapor permeability of the alginate films. After applying on the Andean blueberry fruits, the alginate and alginate/CNF coatings enhanced the appearance and the firmness of the fruits. Moreover, they significantly reduced the respiration rate and the water loss of the Andean blueberries throughout the 21 days of refrigerated storage. Alginate and alginate/CNFs coatings may be considered a useful alternative for the delay of the postharvest deterioration of Andean blueberries.
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Affiliation(s)
- Carolina Medina-Jaramillo
- Facultad Seccional Duitama, Escuela de Administración de Empresas Agropecuarias, Universidad Pedagógica y Tecnológica de Colombia, Carrera18 con Calle 22, Duitama 150461, Colombia; (C.M.-J.); (C.Q.-P.)
| | - Carmen Quintero-Pimiento
- Facultad Seccional Duitama, Escuela de Administración de Empresas Agropecuarias, Universidad Pedagógica y Tecnológica de Colombia, Carrera18 con Calle 22, Duitama 150461, Colombia; (C.M.-J.); (C.Q.-P.)
| | - Catalina Gómez-Hoyos
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1° N° 70-01, Medellín 050031, Colombia;
| | - Robin Zuluaga-Gallego
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1° N° 70-01, Medellín 050031, Colombia;
| | - Alex López-Córdoba
- Facultad Seccional Duitama, Escuela de Administración de Empresas Agropecuarias, Universidad Pedagógica y Tecnológica de Colombia, Carrera18 con Calle 22, Duitama 150461, Colombia; (C.M.-J.); (C.Q.-P.)
- Correspondence: ; Tel.: +57-8-7604100
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Rangel-Marrón M, Mani-López E, Palou E, López-Malo A. Effects of alginate-glycerol-citric acid concentrations on selected physical, mechanical, and barrier properties of papaya puree-based edible films and coatings, as evaluated by response surface methodology. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.005] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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6
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Falcó I, Flores-Meraz PL, Randazzo W, Sánchez G, López-Rubio A, Fabra MJ. Antiviral activity of alginate-oleic acid based coatings incorporating green tea extract on strawberries and raspberries. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.055] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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7
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Chevalier RC, Pizato S, de Lara JAF, Cortez-Vega WR. Obtaining protein isolate of tilapia (Oreochromis niloticus
) and its application as coating in fresh-cut melons. J Food Saf 2018. [DOI: 10.1111/jfs.12496] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Raquel Costa Chevalier
- Laboratory of Bioengineering; Federal University of Grande Dourados-UFGD; Dourados MS Brazil
| | - Sandriane Pizato
- Food Engineering, State University of Maringá-UEM; Umuarama PR Brazil
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Silva-Vera W, Zamorano-Riquelme M, Rocco-Orellana C, Vega-Viveros R, Gimenez-Castillo B, Silva-Weiss A, Osorio-Lira F. Study of Spray System Applications of Edible Coating Suspensions Based on Hydrocolloids Containing Cellulose Nanofibers on Grape Surface (Vitis vinifera L.). FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2126-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Characterization of rice starch-ι-carrageenan biodegradable edible film. Effect of stearic acid on the film properties. Int J Biol Macromol 2016; 93:952-960. [DOI: 10.1016/j.ijbiomac.2016.09.053] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Revised: 09/14/2016] [Accepted: 09/15/2016] [Indexed: 02/07/2023]
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12
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Khalifa I, Barakat H, El-Mansy HA, Soliman SA. Effect of Chitosan-Olive Oil Processing Residues Coatings on Keeping Quality of Cold-Storage Strawberry (Fragaria ananassa
. Var. Festival). J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12213] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Affiliation(s)
- Ibrahim Khalifa
- Department Food Technology; Faculty of Agriculture, Benha University; Moshtohor, 13736 Qaliuobia Egypt
| | - Hassan Barakat
- Department Food Technology; Faculty of Agriculture, Benha University; Moshtohor, 13736 Qaliuobia Egypt
| | - Hamdy A. El-Mansy
- Department Food Technology; Faculty of Agriculture, Benha University; Moshtohor, 13736 Qaliuobia Egypt
| | - Soliman A. Soliman
- Department Food Technology; Faculty of Agriculture, Benha University; Moshtohor, 13736 Qaliuobia Egypt
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Xing Y, Xu Q, Yang SX, Chen C, Tang Y, Sun S, Zhang L, Che Z, Li X. Preservation Mechanism of Chitosan-Based Coating with Cinnamon Oil for Fruits Storage Based on Sensor Data. SENSORS 2016; 16:s16071111. [PMID: 27438841 PMCID: PMC4970155 DOI: 10.3390/s16071111] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/15/2016] [Revised: 07/13/2016] [Accepted: 07/14/2016] [Indexed: 11/16/2022]
Abstract
The chitosan-based coating with antimicrobial agent has been developed recently to control the decay of fruits. However, its fresh keeping and antimicrobial mechanism is still not very clear. The preservation mechanism of chitosan coating with cinnamon oil for fruits storage is investigated in this paper. Results in the atomic force microscopy sensor images show that many micropores exist in the chitosan coating film. The roughness of coating film is affected by the concentration of chitosan. The antifungal activity of cinnamon oil should be mainly due to its main consistent trans-cinnamaldehyde, which is proportional to the trans-cinnamaldehyde concentration and improves with increasing the attachment time of oil. The exosmosis ratios of Penicillium citrinum and Aspergillus flavus could be enhanced by increasing the concentration of cinnamon oil. Morphological observation indicates that, compared to the normal cell, the wizened mycelium of A. flavus is observed around the inhibition zone, and the growth of spores is also inhibited. Moreover, the analysis of gas sensors indicate that the chitosan-oil coating could decrease the level of O₂ and increase the level of CO₂ in the package of cherry fruits, which also control the fruit decay. These results indicate that its preservation mechanism might be partly due to the micropores structure of coating film as a barrier for gas and a carrier for oil, and partly due to the activity of cinnamon oil on the cell disruption.
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Affiliation(s)
- Yage Xing
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Qinglian Xu
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Simon X Yang
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Cunkun Chen
- Key Laboratory of Physiological and Storage of Agricultural Products after Harvest in the Ministry of Agriculture, National Engineering Technology Research Center for Preservation of Agricultural Products, Tianjin 300384, China.
| | - Yong Tang
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Shumin Sun
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Liang Zhang
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Zhenming Che
- Sichuan Province Key Laboratory of Grain and Oil Processing and Food Safety, Food and Bioengineering College, Xihua University, Chengdu 610039, China.
| | - Xihong Li
- Food Engineering and Biotechnology College, Tianjin University of Science & Technology, Tianjin 300457, China.
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Effect of sorbitan monostearate concentration on the thermal, mechanical and drug release properties of oleogels. KOREAN J CHEM ENG 2016. [DOI: 10.1007/s11814-015-0295-4] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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15
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Khalifa I, Barakat H, El-Mansy HA, Soliman SA. Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2015.12.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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17
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Karimi N, Kenari RE. Functionality of Coatings with Salep and Basil Seed Gum for Deep Fried Potato Strips. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2762-9] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.11.013] [Citation(s) in RCA: 143] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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Oriani VB, Molina G, Chiumarelli M, Pastore GM, Hubinger MD. Properties of Cassava Starch-Based Edible Coating Containing Essential Oils. J Food Sci 2014; 79:E189-94. [DOI: 10.1111/1750-3841.12332] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2013] [Accepted: 10/17/2013] [Indexed: 12/01/2022]
Affiliation(s)
- Vivian Boesso Oriani
- Dept. of Food Engineering; School of Food Engineering; Univ. of Campinas (UNICAMP); CEP 13083-862 Campinas/SP Brazil
| | - Gustavo Molina
- Dept. of Food Science; School of Food Engineering; Univ. of Campinas (UNICAMP); CEP 13083-862 Campinas/SP Brazil
| | - Marcela Chiumarelli
- Dept. of Food Engineering; School of Food Engineering; Univ. of Campinas (UNICAMP); CEP 13083-862 Campinas/SP Brazil
| | - Gláucia Maria Pastore
- Dept. of Food Science; School of Food Engineering; Univ. of Campinas (UNICAMP); CEP 13083-862 Campinas/SP Brazil
| | - Miriam Dupas Hubinger
- Dept. of Food Engineering; School of Food Engineering; Univ. of Campinas (UNICAMP); CEP 13083-862 Campinas/SP Brazil
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Zaman A, Ihsanullah I, Shah AA, Khattak TN, Gul S, Muhammadzai IU. Combined effect of gamma irradiation and hot water dipping on the selected nutrients and shelf life of peach. J Radioanal Nucl Chem 2013. [DOI: 10.1007/s10967-013-2656-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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21
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Pizato S, Cortez-Vega WR, de Souza JTA, Prentice-Hernández C, Borges CD. Effects of Different Edible Coatings in Physical, Chemical and Microbiological Characteristics of Minimally Processed Peaches (Prunus persica
L. Batsch
). J Food Saf 2013. [DOI: 10.1111/jfs.12020] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sandriane Pizato
- Laboratory of Food Technology; School of Chemistry and Foods; Federal University of Rio Grande; PO Box 474 96201-900 Rio Grande RS Brazil
| | - William Renzo Cortez-Vega
- Laboratory of Food Technology; School of Chemistry and Foods; Federal University of Rio Grande; PO Box 474 96201-900 Rio Grande RS Brazil
| | - Juliana Tais Andreghetto de Souza
- Laboratory of Food Technology; School of Chemistry and Foods; Federal University of Rio Grande; PO Box 474 96201-900 Rio Grande RS Brazil
| | - Carlos Prentice-Hernández
- Laboratory of Food Technology; School of Chemistry and Foods; Federal University of Rio Grande; PO Box 474 96201-900 Rio Grande RS Brazil
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Talens P, Pérez-Masía R, Fabra M, Vargas M, Chiralt A. Application of edible coatings to partially dehydrated pineapple for use in fruit–cereal products. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.03.022] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Tavera-Quiroz MJ, Urriza M, Pinotti A, Bertola N. Plasticized methylcellulose coating for reducing oil uptake in potato chips. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1346-1353. [PMID: 22102087 DOI: 10.1002/jsfa.4704] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2011] [Revised: 07/15/2011] [Accepted: 09/12/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND As a result of consumers' health concerns and the trend towards healthier and low-fat food products, research has been undertaken to reduce the amount of fat absorbed in fried foods. This work focused on studying the efficacy of sorbitol and glycerol as plasticizers of methylcellulose coatings used to reduce oil uptake during the frying process of potato chips RESULTS Changes in color, mechanical properties, water activity and lipid oxidation during storage were monitored. Also, an explanation regarding the different performances between both methylcellulose coatings with and without plasticizer was attained and techniques from the field of packaging films such as dynamic mechanical analyzer (DMA) and Fourier transform infrared spectroscopy were applied to analyze the behavior of coatings submitted to the frying operation. The application of a methylcellulose coating was an adequate choice to reduce oil absorption in fried potato chips. The most effective formulation was 10 g L(-1) methylcellulose with the addition of 7.5 g L(-1) sorbitol. With the incorporation of this formulation, oil absorption was reduced by 30%. Neither the sorbitol concentration nor the presence of the MC coating affected the puncture maximum force and color parameters L and a*. The results of the sensory analysis indicated that the panelists could not distinguish between the coated and uncoated potato chips. CONCLUSION Methylcellulose-based coating plasticized with sorbitol could be an alternative for obtaining healthier potato chips.
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Affiliation(s)
- María José Tavera-Quiroz
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET La Plata, Facultad de Ciencias Exactas, La Plata, Argentina
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Effects of Tapioca Starch/Decolorized Hsian-Tsao Leaf Gum-Based Active Coatings on the Quality of Minimally Processed Carrots. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0707-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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25
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Pérez-Gallardo A, Bello-Pérez LA, García-Almendárez B, Montejano-Gaitán G, Barbosa-Cánovas G, Regalado C. Effect of structural characteristics of modified waxy corn starches on rheological properties, film-forming solutions, and on water vapor permeability, solubility, and opacity of films. STARCH-STARKE 2011. [DOI: 10.1002/star.201100042] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Fabra M, Hambleton A, Talens P, Debeaufort F, Chiralt A. Effect of ferulic acid and α-tocopherol antioxidants on properties of sodium caseinate edible films. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.01.012] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.02.005] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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Jiménez A, Fabra M, Talens P, Chiralt A. Effect of lipid self-association on the microstructure and physical properties of hydroxypropyl-methylcellulose edible films containing fatty acids. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.05.014] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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29
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Sucrose in the Concentrated Solution or the Supercooled “State”: A Review of Caramelisation Reactions and Physical Behaviour. FOOD ENGINEERING REVIEWS 2010. [DOI: 10.1007/s12393-010-9022-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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