Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life.

Autor: Gomes MS; Instituto de Química, Universidade Federal de Uberlândia (UFU), Campus Patos de Minas, CEP 38700128, Patos de Minas, Minas Gerais, Brazil., Cardoso MD; Departamento de Química/DQI, Universidade Federal de Lavras/UFLA, CEP 37200-000, Lavras, Minas Gerais, Brazil., Guimarães AC; Departamento de Ciências dos Alimentos/DCA, Universidade Federal de Lavras/UFLA, CEP 37200-000, Lavras, Minas Gerais, Brazil., Guerreiro AC; Faculdade de Ciências e Tecnologia, MeditBio, Edf. 8, Campus de Gambelas, 8005-139, Faro, Portugal., Gago CM; Faculdade de Ciências e Tecnologia, MeditBio, Edf. 8, Campus de Gambelas, 8005-139, Faro, Portugal., Vilas Boas EV; Departamento de Ciências dos Alimentos/DCA, Universidade Federal de Lavras/UFLA, CEP 37200-000, Lavras, Minas Gerais, Brazil., Dias CM; 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., Manhita AC; Laboratório HERCULES, Universidade de Évora, Largo Marquês de Marialva 8, 7000-809, Évora, Portugal., Faleiro ML; Faculdade de Ciências e Tecnologia, CBMR, Edf. 8, Campus de Gambelas, 8005-139, Faro, Portugal., Miguel MG; Faculdade de Ciências e Tecnologia, MeditBio, Edf. 8, Campus de Gambelas, 8005-139, Faro, Portugal., Antunes MD; Faculdade de Ciências e Tecnologia, MeditBio, Edf. 8, Campus de Gambelas, 8005-139, Faro, Portugal.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2017 Feb; Vol. 97 (3), pp. 929-938. Date of Electronic Publication: 2016 Jun 30.
DOI: 10.1002/jsfa.7817
Abstrakt: 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.
(© 2016 Society of Chemical Industry.)
Databáze: MEDLINE
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