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Title: Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life
Authors: Souza, Gomes
Cardoso, Maria das Graças
Garcia Guimarães, Ana Clara
Cavaco Guerreiro, Adriana
Luis Gago, Custódia Maria
Barros Villas Boas, Eduardo Valério
Barrocas Dias, Cristina
Cabaça Manhita, Ana
Costa Miguel, Maria Graça
Maria Dulce, Costa Antunes
Keywords: Rubus idaeus
essential oils
Issue Date: 2016
Publisher: Wiley
Citation: J Sci Food Agric 2017; 97: 929–938
Abstract: The objective of the present work was to develop stategies for raising the shelf-life of red raspberries (Rubus idaeus L.). The quality of red raspberries over shelf-life after coated with alginate plus Brazilian Citrus essential oils was evaluated. Edible coatings did not significantly influence the firmness loss, soluble solids content (SCC), and brightness of fruits over time, when compared to control, nevertheless all edible coatings with essential oils induced higher weight loss than those samples in which the essential oils were not incorporated. Fruits coated with alginate plus lime essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin, but were darker than the remaining samples. The less red colour verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. The edible coatings supplemented with the essential oil of orange either at 0.1 % or 0.2 % were very efficient to control the yeasts and moulds growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient. The essential oils used in the edible coatings did not significantly change the sensorial properties of the fruit. Cyanidin-3-O-sophoroside, cyanidin-3-O-glucosylrutinoside, cyanidin-3-O-xylosylrutinoside, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, pelargonidin-3-O-sophoroside, pelargonidin-3-O-glucosylrutinoside, pelargonidin 3-O-glucoside, pelargonidin 3-O-rutinoside were found in raspberries fruits. An unknown cyanidin derivative was also found in all samples, constituting 27.4% of total anthocyanin content.
Type: article
Appears in Collections:HERCULES - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica

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