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Effect of the edible coating with protein hydrolysate on cherry tomatoes shelf life
Author(s) -
da Costa de Quadros Camila,
Lima Karina Oliveira,
Bueno Caio Hendrix Luz,
dos Santos Fogaça Fabíola Helena,
Rocha Meritaine,
Prentice Carlos
Publication year - 2020
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.14760
Subject(s) - hydrolysate , shelf life , preservative , food science , glycerol , chemistry , coating , food preservation , hydrolysis , biochemistry , organic chemistry
Alternatives to increase fruit shelf life without the addition of synthetic preservatives, such as the use of edible coatings incorporated with bioactive compounds, should be explored. This study evaluated the effects of edible coating with fish protein hydrolysate on the quality and shelf life of cherry tomatoes. The cherry tomatoes were divided into four treatments: Control; coated with glycerol (5%; w/v); coated with glycerol (5%; w/v) and added with protein hydrolysate (1%; w/v) and coated with glycerol (5%; w/v) and added with protein hydrolysate (2%; w/v). The coated or uncoated cherry tomatoes were evaluated at 0, 7, 14, 21, and 45 days of chilled or room temperature storage for color, weight loss, firmness, soluble solids, pH, and molds and yeasts. The microbiological data suggested the edible coating with protein hydrolysate has bioactivity because inhibited the proliferation of molds and yeasts. However, in the other analyses showed no superior shelf life compared to the control. Practical applications The edible coating containing natural bioactive compounds can be used as an alternative to synthetic preservatives.