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Gomes MDS, Cardoso MDG, Guimarães ACG, Guerreiro AC, Gago CML, Vilas Boas EVDB, Dias CMB, Manhita ACC, Faleiro ML, Miguel MGC, Antunes MDC. Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life. J Sci Food Agric 2017; 97:929-938. [PMID: 27220662 DOI: 10.1002/jsfa.7817] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 05/17/2016] [Accepted: 05/18/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND The objective of the present work was to develop strategies for increasing the shelf-life of red raspberries (Rubus idaeus L.), by preventing microorganism growth. RESULTS Fruits coated with alginate plus lemon essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin than the remaining samples. The less red color verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. Cyanidin and pelargonidin glucosides were found in raspberries fruits. The edible coatings supplemented with the essential oil of orange either at 0.1% or 0.2% were very efficient for controlling yeast and mold growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient. CONCLUSION The application of the film improved post-harvest quality of raspberry, since the addition of essential oils of citrus films promoted to the inhibitory effect of fungi and bacteria growth after 15 days of storage, without changing quality parameters. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Marcos de Souza Gomes
- Instituto de Química, Universidade Federal de Uberlândia (UFU), Campus Patos de Minas, CEP 38700128, Patos de Minas, Minas Gerais, Brazil
| | - Maria das Graças Cardoso
- Departamento de Química/DQI, Universidade Federal de Lavras/UFLA, CEP 37200-000, Lavras, Minas Gerais, Brazil
| | - Ana Clara Garcia Guimarães
- Departamento de Ciências dos Alimentos/DCA, Universidade Federal de Lavras/UFLA, CEP 37200-000, Lavras, Minas Gerais, Brazil
| | - Adriana Cavaco Guerreiro
- Faculdade de Ciências e Tecnologia, MeditBio, Edf. 8, Campus de Gambelas, 8005-139, Faro, Portugal
| | - Custódia Maria Luís Gago
- Faculdade de Ciências e Tecnologia, MeditBio, Edf. 8, Campus de Gambelas, 8005-139, Faro, Portugal
| | | | - Cristina Maria Barrocas Dias
- Laboratório HERCULES, Universidade de Évora, Largo Marquês de Marialva 8, 7000-809, Évora, Portugal
- Departamento de Química, Escola de Ciências e Tecnologia, Universidade de Évora, Rua Romão Ramalho 59, 7000-671, Évora, Portugal
| | | | - Maria Leonor Faleiro
- Faculdade de Ciências e Tecnologia, CBMR, Edf. 8, Campus de Gambelas, 8005-139, Faro, Portugal
| | - Maria Graça Costa Miguel
- Faculdade de Ciências e Tecnologia, MeditBio, Edf. 8, Campus de Gambelas, 8005-139, Faro, Portugal
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