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- Title
Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation.
- Authors
Gabri Bitencourt, Raphaela; Melo Possas, Arícia Mara; Peruch Camilloto, Geany; Souza Cruz, Renato; Gomide Otoni, Caio; Ferreira Soares, Nilda de Fátima
- Abstract
The present research aimed to develop an edible coating incorporated with mint essential oil, evaluate its effectiveness in inhibiting in vitro microbial development, and improve both quality and shelf-life of fresh-cut pineapple. Mint essential oil-containing edible coatings showed in vitro antimicrobial efficiency against Escherichia coli and Salmonella Enteritidis. Titratable acidity, pH, and texture were not affected (P>0.05) by coating or storage time. Mass loss was not higher than 1.0% after the 6th day of storage. No effect of storage time and coating on total soluble solids was observed. Mint essential oil-containing coatings inhibited the growth of yeasts and molds in fresh-cut pineapple. Compared to uncoated and controlcoated samples, mint essential oil-containing coatings lessened psychrotrophic bacteria counts throughout storage. Counts of thermotolerant coliforms were not higher than 3.0MPN∙g-1 in all treatments, whereas no Salmonella sp. was detected during the 6-day storage. Mint essential oil provided a strong flavor to the fruit, as shown by sensory evaluations.
- Subjects
ANTI-infective agents; EDIBLE coatings; PINEAPPLE; PRESERVATION of fruit; ESSENTIAL oils; MICROBIAL development; SHELF-life dating of food; SALMONELLA
- Publication
Ciência Rural, 2014, Vol 44, Issue 6, p1119
- ISSN
0103-8478
- Publication type
Article
- DOI
10.1590/S0103-84782014000600027