THE EFFECT OF TAPIOCA-STARCH EDIBLE COATING ON QUALITY OF FRESH-CUT CAULIFLOWER DURING STORAGE
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Apr 1, 2018
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The purpose of this study is to determine preventing browning of cut surface of fresh-cut cauliflower using edible coating. Three different contrentration of tapioca-starch solution (5, 10 and 20 g/L) was used, and gelatine was added at the stable concentration (2.5 g/L). The fresh-cut cauliflower stalk was dipped these solutions for 5 minutes, then dried, packaged and stored at 4oC and 85-90% RH for 28 days. Poliphenol oxydase (PPO) activity, total soluble solids (TSS), color L*a*b*, and ho values, weight loss, and browning rate were determined seven days intervals during storage. According to the results; PPO activity of edible coated samples were found to be higher than control. Also, hue angle values of coated samples were lower than control group. However, weight losses and browning rate of samples treated with 2,0% of tapioca-starch coating were the lowest compared to the other treatments. Also, TSS of fresh-cut cauliflower stalks coated with tapioca-starch at all doses were determined higher than control group. In conclusion, the edible coating with tapioca-starch was not effect to prevent browning. But this coating increased TSS of samples and decreased weight loss.
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4. Cardozo, C. J. Palacin Beltran, J. R. and Berrio, L. F. (2015). Effect of cassava-starch coatings with ascorbic acidic and N-acetylciysteine on the quality of harton plantain (Musa paradisiaca). Rev.Fac.Nal.Agr., 68(2), 7689-7701.
5. Chiabrando, V. and Giacalone, G. (2013). Effect of different coatings in preventing deterioration and preserving the quality of fresh-cut nectrarines (cv. Big Top). CyTA-Journal of Food, 11(3).
6. Chiumarelli, M. Pereira, L. Ferrari, C. Sarantopoulos, C. and Hubinger, M. (2010). Cassava starch coating and citric acid to preserve quality parameters of fresh-cut 'Tommy Atkins" mango. J. Food Sci., 75(5), 297-304.
7. de Aquino, A. Blank, A. and de Aquino Santana, L. (2015). Impact of edible chitosan-cassava starch coatings enriched with Lippia gracilis Schauer genotype mixtrures on the shelf life of guavas (Psidium guajava L.) during storage at room temperature. Food Chem., 171, 108-116.
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11. Gonzalez-Aguilar, G. Ruiz-Cruz, S. Soto-Valdez, H. Vazquez-Ortiz, F. Pacheco-Aguilar, R. and Wang, Y. (2005). Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents. International Journal of Food Science and Technol., 40, 377-383.
12. Han, J., & Gennadios, A. (2005). Edible films and coatings: a review. J. Han içinde, Innovation in food packaging (s. 239-262). Oxford: Elsevier.
13. Jen, J. (1989). Chemical Basis of Quality Factors in Fruits and Vegetables: An overview. Quality Factors of Fruits and Vegetables (405, s. 1-9). ACS Symposium Series.
14. Kasım, M. and Kasım, R. (2015). Postharvest UV-B treatments increased fructose content of tomato. Food Sci. Technol., Campinas., 35(4), 742-749.
15. Kerdchoechuen, O., Laohakunjit, N., Tussavil, P., & Matta, F. (2011). Effect of starch-based edible coatings on quality of minimally processed pummelo (Citrus maxima Merr.). International Journal of Fruit Science, 11(4), 410-423.
16. Nisperos-Carried, M. (1994). Edible-coatings and films based on polysaccharides. M. Krochta, E. Baldwin, & M. Nisperos-Carriedo içinde, Edible coatings and films to improve food quality (s. 305335). Lancaster, Pennsylvania: Technomic Publishing Co., Inc.
17. Olivas, G., & Barbosa-Canovas, G. (2005). Edible coatings for fresh-cut fruits. Critical Reviews in Food Sci and Nutr, 45, 657-670.
18. Park, H. (1999). Development of advanced edible coatings for fruits. Trends in Food Science and technology, 10, 254-260.
19. Placido, G. Silva, R. Cagnin, C. Silva, M. M. C. and Furtado, D. (2015). Application of biofilms in the post-harvest conservation of pequi (Caryocar brasiliense Camb). African Journal of Biotechnology, 14(21), 1773-1782.
20. Radzevicius, A. Viskelis, P. Viskelis, J. Karkleliene, R. and Juskeviciene, D. (2014). Tomato fruit color changes during ripening on vine. International Journal of Biological, Biomoleciular, Agricultural, Food, 8(2), 112-114.
21. Rojas-Grau, M. Soliva-Fortuny, R. and Martin-Belloso, O. (2009). Edible coating to incorporate active ingredients to fresh-cut fruits: A review. Trends in Food Sci & Technol., 20, 438-447.
22. Rojas-Grau, M. Tapia, M. and Martin-Belloso, O. (2008). Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. Food Science and Technology, 41, 139-147. 23. Shit, S., & Shah, P. (2014). Edible polymers: challenges and opportunities. J.Polym., 13.
24. Soliva, R. Elez, P. Sebastian, M. and Martin, O. (2000). Evaluation of browning effect on avocado puree preserved by combined methods. Innovative Food Science & Emerging Technologies, 1(4), 261-268.
25. Tapia, M. Rojas-Grau, M. Rodriguez, F. Soliva-Fortuny, R. and Martin-Belloso, O. (2008). Use of alginate and gellan-based coatings for improving barrier, texture and nutritional properties of freshcut papaya. Food Hydrocolloids, 22, 1493-1503.
26. Valencia-Chamorrosa, S. Palou, L. Delrio, M. and Perez-Gago, M. (2011). Entimicrobial edible films and coatings for fresh and minimally processed fruits and vegetables: a review. Food Science and Nutrition, 51, 872-900.
27. Vamos-Vigyazo, L. (1981). Polyphenol oxidase and peroxidase in fruits and vegetables. Critical Reviews in Food Science and Nutrition, 15, 49-127.
28. Wong, W. Tillin, S. Hudson, J. and Pavlath, A. (1994). Gas exchange in cut apples with bilayer coatings. Journal of Agricultural and Food Chemistry, 42, 2278-2285.
2. Baldwin, E. Hgenmaier, J. and Bai, J. (2011). Edible coatings and films to improve food quality. New York: Taylor&Francis Group.
3. Baldwin, E. Nisperos, M. Chen, X. and Hagenmaier, R. (1996). Improving storage life of cut apple and potato with edible coating. Postharvest Biology and Technology, 9, 151-163.
4. Cardozo, C. J. Palacin Beltran, J. R. and Berrio, L. F. (2015). Effect of cassava-starch coatings with ascorbic acidic and N-acetylciysteine on the quality of harton plantain (Musa paradisiaca). Rev.Fac.Nal.Agr., 68(2), 7689-7701.
5. Chiabrando, V. and Giacalone, G. (2013). Effect of different coatings in preventing deterioration and preserving the quality of fresh-cut nectrarines (cv. Big Top). CyTA-Journal of Food, 11(3).
6. Chiumarelli, M. Pereira, L. Ferrari, C. Sarantopoulos, C. and Hubinger, M. (2010). Cassava starch coating and citric acid to preserve quality parameters of fresh-cut 'Tommy Atkins" mango. J. Food Sci., 75(5), 297-304.
7. de Aquino, A. Blank, A. and de Aquino Santana, L. (2015). Impact of edible chitosan-cassava starch coatings enriched with Lippia gracilis Schauer genotype mixtrures on the shelf life of guavas (Psidium guajava L.) during storage at room temperature. Food Chem., 171, 108-116.
8. de Moura, L. Vitorino, L. Megguer, C. da Silva, M. de Oliveira, K. Furtado, D. and da Silva, N. (2016). Influence of refrigeration and cassava starch biofilm use on enzymatic browning in mangaba fruit (Hancornia specioas). Cientifica, Jaboticabal, 44(2), 131-137.
9. Giacalone, G. Chiabarando, V. and Bardi, L. (2010). Changes in nutritional properties on minimally processed fresh fruit during storage. International Journal of Food Science, 22, 305-311. 10. Glass, K. and Johnson, E. (2004). Antagonistic effect of fat on the antibotulinal activity of food preservatives and fatty acids. Food Microbiology, 21, 675-682.
11. Gonzalez-Aguilar, G. Ruiz-Cruz, S. Soto-Valdez, H. Vazquez-Ortiz, F. Pacheco-Aguilar, R. and Wang, Y. (2005). Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents. International Journal of Food Science and Technol., 40, 377-383.
12. Han, J., & Gennadios, A. (2005). Edible films and coatings: a review. J. Han içinde, Innovation in food packaging (s. 239-262). Oxford: Elsevier.
13. Jen, J. (1989). Chemical Basis of Quality Factors in Fruits and Vegetables: An overview. Quality Factors of Fruits and Vegetables (405, s. 1-9). ACS Symposium Series.
14. Kasım, M. and Kasım, R. (2015). Postharvest UV-B treatments increased fructose content of tomato. Food Sci. Technol., Campinas., 35(4), 742-749.
15. Kerdchoechuen, O., Laohakunjit, N., Tussavil, P., & Matta, F. (2011). Effect of starch-based edible coatings on quality of minimally processed pummelo (Citrus maxima Merr.). International Journal of Fruit Science, 11(4), 410-423.
16. Nisperos-Carried, M. (1994). Edible-coatings and films based on polysaccharides. M. Krochta, E. Baldwin, & M. Nisperos-Carriedo içinde, Edible coatings and films to improve food quality (s. 305335). Lancaster, Pennsylvania: Technomic Publishing Co., Inc.
17. Olivas, G., & Barbosa-Canovas, G. (2005). Edible coatings for fresh-cut fruits. Critical Reviews in Food Sci and Nutr, 45, 657-670.
18. Park, H. (1999). Development of advanced edible coatings for fruits. Trends in Food Science and technology, 10, 254-260.
19. Placido, G. Silva, R. Cagnin, C. Silva, M. M. C. and Furtado, D. (2015). Application of biofilms in the post-harvest conservation of pequi (Caryocar brasiliense Camb). African Journal of Biotechnology, 14(21), 1773-1782.
20. Radzevicius, A. Viskelis, P. Viskelis, J. Karkleliene, R. and Juskeviciene, D. (2014). Tomato fruit color changes during ripening on vine. International Journal of Biological, Biomoleciular, Agricultural, Food, 8(2), 112-114.
21. Rojas-Grau, M. Soliva-Fortuny, R. and Martin-Belloso, O. (2009). Edible coating to incorporate active ingredients to fresh-cut fruits: A review. Trends in Food Sci & Technol., 20, 438-447.
22. Rojas-Grau, M. Tapia, M. and Martin-Belloso, O. (2008). Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. Food Science and Technology, 41, 139-147. 23. Shit, S., & Shah, P. (2014). Edible polymers: challenges and opportunities. J.Polym., 13.
24. Soliva, R. Elez, P. Sebastian, M. and Martin, O. (2000). Evaluation of browning effect on avocado puree preserved by combined methods. Innovative Food Science & Emerging Technologies, 1(4), 261-268.
25. Tapia, M. Rojas-Grau, M. Rodriguez, F. Soliva-Fortuny, R. and Martin-Belloso, O. (2008). Use of alginate and gellan-based coatings for improving barrier, texture and nutritional properties of freshcut papaya. Food Hydrocolloids, 22, 1493-1503.
26. Valencia-Chamorrosa, S. Palou, L. Delrio, M. and Perez-Gago, M. (2011). Entimicrobial edible films and coatings for fresh and minimally processed fruits and vegetables: a review. Food Science and Nutrition, 51, 872-900.
27. Vamos-Vigyazo, L. (1981). Polyphenol oxidase and peroxidase in fruits and vegetables. Critical Reviews in Food Science and Nutrition, 15, 49-127.
28. Wong, W. Tillin, S. Hudson, J. and Pavlath, A. (1994). Gas exchange in cut apples with bilayer coatings. Journal of Agricultural and Food Chemistry, 42, 2278-2285.