Moreira Maria R, Cassani Lucía, Martín-Belloso Olga, Soliva-Fortuny Robert
Universidad Nacional de Mar del Plata, Buenos Aires, Argentina ; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina.
Universidad Nacional de Mar del Plata, Buenos Aires, Argentina.
J Food Sci Technol. 2015 Dec;52(12):7795-805. doi: 10.1007/s13197-015-1907-z. Epub 2015 Jun 21.
Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan gum) edible coating formulations and their effects on the quality attributes of fresh-cut apples were evaluated. Antioxidant properties, color, firmness, sensory quality and microbial growth of fresh-cut apple were studied during 16 days of storage at 4 °C. Results show that dietary fiber extracts incorporated to gellan gum, pectin and alginate-based coatings together with calcium chloride and ascorbic acid successfully maintained the firmness and color of coated fresh-cut apples in comparison with uncoated control samples, which presented severe texture softening and browning. The firmness of apple pieces coated with polysaccharide-based coating formulations incorporating apple fiber doubled, and sometimes tripled, that of uncoated samples. Any of the assayed coatings exhibited a positive effect on the sensory properties of fresh-cut apples. The incorporation of apple fiber, together with the use of ascorbic acid, contributed to keep the antioxidant potential of the fruit at least during the first week of storage. Furthermore, gellan gum coatings had a marked effect in reducing mesophilic and psychrophilic counts on fresh-cut apples throughout storage regardless the addition of dietary fibers. The results achieved demonstrate the feasibility of the addition of dietary fiber to edible coating formulations for increasing the nutritional value of fresh-cut apples without compromising their fresh-like quality attributes.
关于将膳食纤维添加到可食用薄膜和涂层中的信息很少。在这项工作中，将苹果纤维和菊粉添加到基于多糖（藻酸盐、果胶和结冷胶）的可食用涂层配方中，并评估它们对鲜切苹果品质特性的影响。在4℃下储存16天期间，研究了鲜切苹果的抗氧化性能、颜色、硬度、感官品质和微生物生长情况。结果表明，与未涂层的对照样品相比，添加到结冷胶、果胶和藻酸盐基涂层中的膳食纤维提取物与氯化钙和抗坏血酸一起成功地保持了涂层鲜切苹果的硬度和颜色，未涂层的对照样品出现了严重的质地软化和褐变。涂有含苹果纤维的多糖基涂层配方的苹果片的硬度比未涂层样品增加了一倍，有时甚至增加了两倍。任何一种测试涂层对鲜切苹果的感官特性都有积极影响。苹果纤维的添加以及抗坏血酸的使用有助于在储存的至少第一周内保持水果的抗氧化潜力。此外，无论是否添加膳食纤维，结冷胶涂层在整个储存过程中对减少鲜切苹果上的嗜温菌和嗜冷菌数量都有显著效果。所取得的结果证明了在可食用涂层配方中添加膳食纤维以提高鲜切苹果营养价值而不损害其类似新鲜品质特性的可行性。
