Effect of chitosan-based edible coatings applied by vacuum impregnation on quality preservation of fresh-cut carrot |
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| Authors: | Maria Vargas Amparo Chiralt Ana Albors Chelo González-Martínez |
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| Affiliation: | 1. Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore;2. National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China;1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China;2. Hangzhou Customs District, Hangzhou 310007, China;3. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China;1. Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47023 Cesena, Italy;2. Institute of Food Engineering for Development, Department of Food Technology, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain;1. College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China;2. Guangzhou Pulu Medical Technology Co., Ltd, Guangzhou, Guangdong 510800, PR China;3. Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore;4. National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China |
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| Abstract: | Edible coatings based on high molecular weight chitosan, pure or combined with methylcellulose or oleic acid, were applied to fresh-cut carrots cv. Nantesa by simple immersion and by applying a vacuum pulse (5 kPa for 4 min). Water vapour resistance, colour, mechanical properties and respiration rates of non-coated and coated samples were determined. Coatings improved sample appearance, since they diminished the occurrence of the white blush during storage. When applied by simple immersion, they neither conferred significant barrier properties nor the preservation of the mechanical properties of fresh-cut carrot samples. In contrast, coating application with a vacuum pulse enhanced all the positive effects, since the resistance of water vapour transmission of the samples was significantly improved, and better preservation of the sample colour and mechanical response during cold storage was obtained. Differences in film composition did not significantly affect the coating behaviour, probably due to the variability induced by different factors when coatings were applied to the carrot surface. |
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