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Development of crosslinked sesame protein and pineapple extract‐based bilayer coatings for shelf‐life extension of fresh‐cut pineapple
Author(s) -
Sharma Loveleen,
Singh Saini Charanjiv,
Sharma Harish Kumar
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13527
Subject(s) - shelf life , ascorbic acid , food science , flavor , chemistry , ananas , botany , biology
The effectiveness of bilayer coating from coatings based on native sesame protein and organic acid crosslinked sesame protein in improving quality and increasing the shelf‐life of fresh‐cut pineapple was determined. Cut pineapple fruit was coated by using bilayer technique with a dipping method and stored in polystyrene trays for 15 days at 5 °C. Shelf‐life studies for both coated and noncoated samples comprised determining drip loss, firmness, °Brix, titrable acidity, ascorbic acid content, total phenolic content, carotenoids, total sugars, and reducing sugars for 15 days. For consumer safety and acceptability, total plate count and sensory evaluation were also performed. The results indicated that all coating formulations have potential to enhance the shelf‐life and maintain the quality of fresh‐cut pineapple for 15 days. Coatings from crosslinked proteins were found to be more effective as compared to native sesame protein‐based coatings. Practical applications Pineapple is highly cherished for its flavor and aroma and is a potential fruit for minimal processing. Shelf‐life of fresh‐cut pineapple is very limited as biochemical changes occur during cutting, trimming, and slicing. Juice leakage, color change, microbial growth, and production of off flavors are some major problems in fresh‐cut pineapple during storage. Edible coatings with good water barrier properties and other functional agents can extend the storage time and maintain the quality of fresh‐cut fruit. Coatings from sesame protein isolate (SPI) crosslinked with organic acids are reported to have good water barrier properties. Bilayer coatings based on native and crosslinked SPI, guar gum, pineapple extract, and calcium chloride are used as an alternative to preserve minimally processed pineapples without altering the quality of fresh fruit. This study is beneficial for fruit processors to enhance the shelf‐life of fresh‐cut produce.