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Alginate Coating as Carrier of Oligofructose and Inulin and to Maintain the Quality of Fresh‐Cut Apples
Author(s) -
Rößle Christian,
Brunton Nigel,
Gormley Ronan T.,
Wouters Rudy,
Butler Francis
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01902.x
Subject(s) - browning , inulin , food science , prebiotic , fructan , chemistry , polyphenol , coating , sensory analysis , sucrose , antioxidant , biochemistry , organic chemistry
The aim of this study was to apply an edible coating containing prebiotics such as oligofructose and inulin to fresh‐cut apple wedges. An assessment of the quality, sensory, polyphenol, and volatile attributes of coated and uncoated fresh‐cut apple wedges was also undertaken. Fructan analysis showed that all prebiotics remained stable over the 14‐d storage period and an intake of 100 g of apple supplies 1 to 3 g of prebiotics. Browning index, firmness, acidity remained stable throughout the 14 d compared to the control while applying prebiotic coatings resulted in an increase in soluble solids. Sensory and visual assessment indicated acceptable quality of apple wedges coated with prebiotics. HPLC analysis showed that levels of polyphenolic compounds were more stable in coated apple wedges (without prebiotic inclusions) than in uncoated control apples. No difference was found between O 2 and CO 2 headspace concentration of coated and uncoated samples. Significant differences ( P < 0.001) were found for headspace volatile production between the samples. Most coated samples showed lower volatile production in the headspace than uncoated samples.