SavedAdd your journal

Journals / Gıda / 2020 / Cilt: 45 - Sayı: 2

USING EDIBLE COATINGS ON FRESH-CUT FRUITS AND VEGETABLES

YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI

Çiğdem YÜKSEL
Derya ATALAY
Hande Selen ERGE
Journal
Gıda
Pages
340–355
Publication Date
2020-01-15
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this sense, importance and production of fresh-cut fruits and vegetables, compounds, application methods and advantages/disadvantages of edible coatings were evaluated.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Fresh-cut products are susceptible to several factors between harvest and consumption period due to damaged cells and tissues.
📊
Key Findings & Data:Edible coatings may contribute to extend the shelf life and improve quality of fresh-cut fruits and vegetables by decreasing moisture and solute migration, gas exchange, respiration and oxidative reactions rate.
💡
Conclusion & Impact:In this sense, importance and production of fresh-cut fruits and vegetables, compounds, application methods and advantages/disadvantages of edible coatings were evaluated.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:taze kesilmiş meyve ve sebze · yenilebilir kaplama · raf ömrü

Abstract

Fresh-cut products are susceptible to several factors between harvest and consumption period due to damaged cells and tissues. Problems such as color changing, texture loss, shrinkage, vitamin loss and microbial growth etc. may occur in these products. Because of these problems, in recent years use of edible coatings have been considered as one of the potential methods for extending shelf life of these products. Edible coatings may contribute to extend the shelf life and improve quality of fresh-cut fruits and vegetables by decreasing moisture and solute migration, gas exchange, respiration and oxidative reactions rate. The aim of this article is to research and review the using edible coatings on fresh-cut products. In this sense, importance and production of fresh-cut fruits and vegetables, compounds, application methods and advantages/disadvantages of edible coatings were evaluated.

Özet

Taze kesilmiş ürünler, hücrelerin ve dokuların zarar görmesinden dolayı hasat ve tüketim süreci arasında birçok faktöre karşı duyarlıdır. Bu ürünlerde renk değişimi, tekstür bozulması, vitamin kaybı ve mikrobiyal gelişim gibi sorunlar ortaya çıkabilir. Bu problemler nedeniyle, son yıllarda yenilebilir kaplamalar taze kesilmiş ürünlerin raf ömrünün artırılmasında potansiyel yöntemlerden biri olarak kabul edilmiştir. Yenilebilir kaplamalar; nem ve çözünmüş maddelerin geçişini, gaz alış-verişini, solunum ve oksidatif reaksiyon hızını azaltarak taze kesilmiş meyve ve sebzelerin raf ömrünün ve kalitesinin iyileştirilmesine katkıda bulunabilir. Bu makalenin amacı, taze kesilmiş ürünlerde yenilebilir kaplamaların kullanımını araştırmak ve derlemektir. Bu kapsamda; taze kesilmiş meyve ve sebzelerin önemi, üretimi, yenilebilir kaplamaların bileşimleri, uygulama yöntemleri ve avantaj/dezavantajları değerlendirilmiştir.

🔖

Cite This Article

YÜKSEL, Ç., ATALAY, D., ERGE, H. S. (2020). USING EDIBLE COATINGS ON FRESH-CUT FRUITS AND VEGETABLES. Gıda, Cilt: 45 - Sayı: 2, 340–355. https://ajindex.com/articles/39020

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (11)

  1. Abdi, S., Roein, Z., Erfanimoghadam, J., Aziznia, S. (2017). Application of pectin coating containing essential oil for ıncreasing quality of strawberry fruit. J Postharvest Technol, 05(4), 83–94
  2. Abugoch, L., Tapia, C., Plasencia, D., Castro-Mandujano, O., Lopez, L., Pastor, A., Escalona, V.H. (2015). Shelf-life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film. J Sci Food Agric, 96, 619-626, doi:10.1002/jsfa.7132
  3. Ahvenainen, R. (1996). New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends Food Sci Technol, 7: 179-187
  4. Alves, M M., Gonçalves, M.P., Rocha, C.M.R. (2017). Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples. LWT - Food Sci Technol, 80: 409–415, doi:10.1016/j.lwt.2017.0 3.013
  5. Arham, R., Salengke, S., Metusalach, M., Mulyati, M.T. (2018). Optimization of agar and glycerol concentration in the manufacture of edible film. Int Food Res J, 25(5): 1845-1851
  6. Arnon, H., Granit, R., Porat R, Poverenov E. (2015). Development of polysaccharides-based edible coatings for citrus fruits: A layer-by-layer approach. Food Chem, 166: 465-472, doi:10.1016/j.foodchem.2014.06.061
  7. Arvanitoyannis, I., Gorris, L.G.M. (1999). Edible and biodegradable polymeric materials for food packaging or coating assessment. In: Processing foods: quality optimization and process assessment, Oliveira, F.A.R., Oliveira, J.C., Hendrickx, M.E., Knorr, D., Gorris L.G.M., Amerika Birleşik Devletleri: CRC Press LLC, pp. 357-371. ISBN: 0-8493-7905-9
  8. Azarakhsh, N., Osman, A., Ghazali, H.M., Tan, C.P., Mohd Adzahan, N. (2014). Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biol Technol, 88: 1-7, doi:10.1016/j.postharvbio.2013.09.004
  9. Barrett, D.M., Beaulieu, J.C., Shewfelt, R. (2010). Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, ınstrumental and sensory measurement, and the effects of processing. Crit Rev Food Sci, 50(5): 369-389, doi: 10.1080/10408391003626322
  10. Beaulieu, J.C. Gorny, J.R. (2016). The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. In: Fresh-Cut Fruits, Gross, K.C., Wang, C.Y., Saltveit, M., Agriculture Handbook Number 66. United States Department of Agriculture, Amerika Birleşik Devletleri, pp. 604-623
  11. Begum, N