Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil
Gisselle Anahí Solís-Contreras,
María Consuelo Rodríguez-Guillermo,
María de la Luz Reyes-Vega,
Cristobal N. Aguilar,
Oscar Noé Rebolloso-Padilla,
José Corona-Flores,
Lluvia de Abril Alexandra Soriano-Melgar,
Xochitl Ruelas-Chacon
Affiliations
Gisselle Anahí Solís-Contreras
Department of Food Science and Technology, Autonomous Agrarian University Antonio Narro, Calzada Antonio Narro 1923, Saltillo 25315, Mexico
María Consuelo Rodríguez-Guillermo
Department of Food Science and Technology, Autonomous Agrarian University Antonio Narro, Calzada Antonio Narro 1923, Saltillo 25315, Mexico
María de la Luz Reyes-Vega
Department of Research and Graduate Studies, Cerro de las Campanas, Autonomous University of Queretaro, Downtown Queretaro 76010, Mexico
Cristobal N. Aguilar
Food Research Department, School of Chemistry, Coahuila Autonomous University, Saltillo 25280, Mexico
Oscar Noé Rebolloso-Padilla
Department of Animal Production, Autonomous Agrarian University Antonio Narro, Calzada Antonio Narro 1923, Saltillo 25315, Mexico
José Corona-Flores
Department of Planning, Autonomous Agrarian University Antonio Narro, Calzada Antonio Narro 1923, Saltillo 25315, Mexico
Lluvia de Abril Alexandra Soriano-Melgar
Department of Bioscience and Agrotechnology, CONACyT Research Fellow, Research Center for Applied Chemistry, Blvd. Enrique Reyna Hermosillo No. 140, Saltillo 25253, Mexico
Xochitl Ruelas-Chacon
Department of Food Science and Technology, Autonomous Agrarian University Antonio Narro, Calzada Antonio Narro 1923, Saltillo 25315, Mexico
The application of coatings with essential oils for food preservation is an alternative way to keep minimally processed apple slices fresh, nutritious, safe, sensory palatable, and accessible for consumers. In the present study, the effect of three bioactive coatings on quality variables of minimally processed Golden Delicious apple slices for 25-days at 4 °C was evaluated. The coatings were CT1-chitosan-based, CT2-guar gum-based, and CT3-composite guar gum-starch-based; all three coatings contained cinnamon essential oil and were compared with UCT0-uncoated apple slices. The quality variables evaluated were weight-loss, firmness, browning index, total phenolic content, total soluble solids, titratable acidity, respiration rate, microbial analysis, and sensory evaluation. All coatings improved the preservation and sensorial quality variables of Golden Delicious apples; however, although the CT1-chitosan-based coating was capable of extending the shelf-life of minimally processed apple, it demonstrated less sensorially favorable scores for flavor, odor, and overall acceptance attributes.
