Innovative edible films to improve storage ability of fresh-cut apple cv. Bravo de Esmolfe

Dissertação de mestrado, Hortofruticultura, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2015

In the past years, social awareness for a healthy lifestyle that benefit consumers, increased demand of minimally processed fruits that could be easily consumed. Minimally processed apples have been a product of choice in this category. The search for healthier preservatives to these products increased interest on edible coatings, as they can perform well in several parameters and also serve as carrier for other components. ‘Bravo de Esmolfe’ apple is an appreciated variety and minimally processing could be interesting to producers and consumers. However, this apple variety is known to become brown very easily after cut, therefore a capable edible coating completed with an efficient antibrowning agent is needed. This study tested a group of edible coatings based on Alginate and Pectin with essential oils compounds (Eugenol and Citral) and with the addition of citric acid or sodium chlorite as antibrowning agents. Experiments showed improved benefits of edible coatings in colour, firmness and weight loss during storage progression. Antioxidant activity assays (TEAC, ORAC, total phenols, Flavonoids) showed also benefits of edible coatings application as well as PPO activity. Concerning antibrowning, the edible coatings with sodium chlorite were the most efficient on preserving quality. All edible coatings were efficient in reducing microbial spoilage and did not affect negatively the sensorial properties of the fresh-cut apple. Generally, there were no differences between pectin and alginate and in some quality parameters the combination of citral+eugenol performed better followed by eugenol alone and citral.