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USING EDIBLE COATINGS ON FRESH-CUT FRUITS AND VEGETABLES

Yıl 2020, , 340 - 355, 15.01.2020

Çiğdem Yüksel Derya Atalay , Hande Selen Erge

https://doi.org/10.15237/gida.GD19144
Cited By: 3

Öz

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.

Anahtar Kelimeler

Fresh-cut fruit and vegetable edible coating shelf life

Kaynakça

  • 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., Paul, S.K., Kumar, P., Sahu, J.K., Husain, S.A. (2017). Development of tulsi impregnated starch-based edible coating to extend the shelf-life of tomatoes. The Pharm Innov, 6(9): 249-255.
  • 12. Bhattacharjee, D., Das, A., Dhua, R.S. (2014). Fresh-cut vegetables: A consumer friendly approach. Int J Sci Res, 3(9): 47-50.
  • 13. Cazon, P., Velazquez, G., Ramírez, J.A., Vazquez, M. (2017). Polysaccharide-based films and coatings for food packaging : A review. Food Hydrocolloid, 68: 136–148, doi: 10.1016/j.foodhyd.2016.09.009.
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YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI

Yıl 2020, , 340 - 355, 15.01.2020

Çiğdem Yüksel Derya Atalay , Hande Selen Erge

https://doi.org/10.15237/gida.GD19144
Cited By: 3

Öz

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.

Anahtar Kelimeler

taze kesilmiş meyve ve sebze yenilebilir kaplama raf ömrü

Kaynakça

  • 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., Paul, S.K., Kumar, P., Sahu, J.K., Husain, S.A. (2017). Development of tulsi impregnated starch-based edible coating to extend the shelf-life of tomatoes. The Pharm Innov, 6(9): 249-255.
  • 12. Bhattacharjee, D., Das, A., Dhua, R.S. (2014). Fresh-cut vegetables: A consumer friendly approach. Int J Sci Res, 3(9): 47-50.
  • 13. Cazon, P., Velazquez, G., Ramírez, J.A., Vazquez, M. (2017). Polysaccharide-based films and coatings for food packaging : A review. Food Hydrocolloid, 68: 136–148, doi: 10.1016/j.foodhyd.2016.09.009.
  • 14. Cho, J. L.Y., Latifah, M.N., Syed Abas, S.A.R., Siti Aisyah, A., Zaulia, O., Azlin, R.N., Pauziah, M., Nur Syafini, G., Hairiyah, M., Habsah, M., Zaipun, M.Z., Nurul Adibah, M. (2016). Extending shelf-life of minimally processed pumpkin with a carrageenan-based coating. III Int. Conf. on Fresh‐Cut Produce: Maintaining Quality and Safety : III Int. Conf. on Fresh‐Cut Produce: Maintaining Quality and Safety, 175-180 s.
  • 15. Chrysargyris, A., Nikou A., Tzortzakis, N. (2016). Effectiveness of Aloe vera gel coating for maintaining tomato fruit quality. New Zeal J Crop Hort, 44(3): 203–217, doi:10.1080/01140671.2016.1181661.
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  • 34. Huang, Q., Qian, X., Jiang, T., Zheng, X. (2019). Effect of chitosan and guar gum based composite edible coating on quality of mushroom ( Lentinus edodes ) during postharvest storage. Sci Hortic, 253: 382–389, doi:10.1016/j.scienta.2019.04.062.
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  • 37. Kerch, G. (2015). Chitosan films and coatings prevent losses of fresh fruit nutritional quality : A review. Trend Food Sci Technol, 46(2): 159–166, doi: 10.1016/j.tifs.2015.10.010.
  • 38. Kurek, M., Scetar, M., Galic., K. (2017). Edible coatings minimize fat uptake in deep fat fried products: A review. Food Hydrocolloid, 71: 225–235, doi: 10.1016/j.foodhyd.2017.05.006.
  • 39. Kurt, Ş., Zorba, Ö. (2005). Kitin (chitin), kitosan (chitosan) ve türevlerinin gıdalarda kullanım olanakları. Gıda, 30(6): 371-378.
  • 40. Lin, D., Zhao, Y. (2007). Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Compr Rev Food Sci F, 6(3): 60-75, doi: 10.1111/j.1541-4337.2007.00018.x.
  • 41. Liu, X., Ren, J., Zhu, Y., Han, W., Xuan, H., Ge, L., (2016). The preservation effect of ascorbic acid and calcium chloride modified chitosan coating on fresh-cut apples at room temperature. Colloid Surface A, 502: 102–106, doi:10.1016/j.colsurfa.2016.05.018.
  • 42. Lopes, R., Freitas, M., Andrade, T., Moita, W., Carvalho, D., Montenegro, I., Miranda, A.D. (2016). Chitosan coating with trans-cinnamaldehyde improves structural integrity and antioxidant metabolism of fresh-cut melon. Postharvest Biol Technol, 113: 29–39, doi:10.1016/j.postharvbio.2015.11.004.
  • 43. Luksiene, Z., Buchovec, I. (2019). Impact of chlorophyllin-chitosan coating and visible light on the microbial contamination, shelf life, nutritional and visual quality of strawberries. Innov Food Sci Emerg, 52: 463–472, doi:10.1016/j.ifset.2019.02.003
  • 44. Maftoonazad, N., Ramaswamy, H. (2019). Application and Evaluation of a pectin-based edible coating process for quality change kinetics and. Coatings, 9: 285–299, doi:10.3390/coatings9050285.
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  • 46. Ncama, K., Magwaza, L.S., Mditshwa, A. (2018). Plant-based edible coatings for managing postharvest quality of fresh horticultural produce : A review. Food Pack Shelf, 16: 157–167, doi: 10.1016/j.fpsl.2018.03.011.
  • 47. Ochoa-Reyes, E., Tirado-Gallegos, J.M., Tafolla-Arellano, J.C., Buenrostro-Figueroa, J.J., Rojas, R., Ochoa-Chantaca, A., (2019). Edible Active Coatings for Foods as a Key Factor for Shelf-Life Prolongation. Handbook Of Research On Food Scıence And Technology, Chavez-Gonzalez, M. L., Buenrosto-Figueroa, J. J., Aguilar, C. (ed.), Apple Akademik Press, Oakville, Canada, s. 1–42.
  • 48. Park, S.I., Zhao, Y. (2004). Incorporation of a high concentration of mineral or vitamin into chitosan-based films. J Agric Food Chem, 52: 1933-1939, doi:10.1021/jf034612p.
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  • 50. Raghav, P.K., Agarwal, N., Saini, M. (2016). Edible coating of fruits and vegetables : A Review. Int J Sci Res Modern Educ, 1; 188-204.
  • 51. Rompothi, O., Pradipasena, P., Tananuwong, K. (2017). Development of non-water soluble, ductile mung bean starch based edible film with oxygen barrier and heat sealability. Carbohyd Polym, 157: 748-756, doi:10.1016/j.carbpol.2016.09.007.
  • 52. Rossi Marquez, G., Di Pierro, P., Mariniello, L., Esposito, M., Giosafatto, C.V.L., Porta, R. (2017). Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films. LWT-Food Sci Technol, 75: 124-130, doi:10.1016/j.lwt.2016.08.017.
  • 53. Salgado, P.R., Ortiz, C.M., Musso, Y.S., Giorgio, L., Mauri, A. (2015). Edible films and coatings containing bioactives. Curr Opin Food Sci, 5: 86–92, doi:10.1016/j.cofs.2015.09.004.
  • 54. Sanchís, E., González, S., Ghidelli, C., Sheth, C.C., Mateos, M., Palou, L., Pérez-gago, M.B. (2016). Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings. Postharvest Biol Technol, 112: 186-193, doi:10.1016/j.postharvbio.2015.09.024.
  • 55. Santos, T.M., Filho, M.S.M.S., Silva, E.O., Silveira, M.R.S., Miranda, M.R.A., Lopes, M.M.A., Azeredo, H.M.C. (2018). Enhancing storage stability of guava with tannic acid-crosslinked zein coatings. Food Chem, 257: 252-258, doi:10.1016/j.foodchem.2018.03.021.
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  • 57. Sharma, P., Shenin, V.P., Kaur, N., Vyas., P. (2019). Application of edible coatings on fresh and minimally processed vegetables : a review. Int J Vegetable Sci, 25(3): 295–314, doi:10.1080/19315260.2018.1510863.
  • 58. Sharma, S., Rao, T.V.R. (2015). Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears. LWT - Food Sci Technol, 62(1), 791-800, doi:10.1016/j.lwt.2014.11.050.
  • 59. Shendurse, A., Gopikrishna, G., Patel, A.C., Pandya, A.J. (2018). Milk protein based edible films and coatings–preparation, properties and food applications. J Nutr Health Food Eng, 8(2): 219-226, doi:10.15406/jnhfe.2018.08.00273.
  • 60. Singh, S., Khemariya, P., Rai, A., Chandra, A., Koley, T.K., Singh, B. (2016). Carnauba wax-based edible coating enhances shelf-life and retain quality of eggplant (Solanum melongena) fruits. LWT- Food Sci Tech, 74, 420–426, doi:10.1016/j.lwt.2016.08.004
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  • 62. Soazo, M., Perez, L., Rubiolo, A. (2015). Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries. Food Sci Technol, 50:605-611, doi:10.1111/ijfs.12667.
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  • 64. Thakur, R., Pristijono, P., Bowyer, M., Singh, S.P., Scarlett, C.J., Stathopoulos, C.E., Vuong, Q. V. (2019). A starch edible surface coating delays banana fruit ripening. LWT - Food Sci Technol, 100: 341–347, doi:10.1016/j.lwt.2018.10.055.
  • 65. Tosati, J.V., Oliveira, D. De, Lerin, L.A., Sarantópoulos, C.I.G.L., Monteiro, A.R. (2015). Respiration rate of cherry tomatoes and gas permeability of hydroxypropylmethyl cellulose-based coating. Int J Emerg Technol Adv Eng, 5(3).
  • 66. Yerlikaya, P, Yatmaz, H.A, Topuz, O.K. (2019). Applications of Edible Films and Coatings in Aquatic Foods, Innovative Technologies in Seafood Processing. Özoğul, Y. (baş ed.), CRC Press, pp.71-86
  • 67. Yousuf, B., Srivastava, A.K. (2019). Impact of honey treatments and soy protein isolate-based coating on fresh- cut pineapple during storage at 4 °C. Food Pack Shelf, 21:1-9, doi:10.1016/j.fpsl.2019.100361.
  • 68. Yousuf B., Qadri, O.S., Srivastava, A.K. (2018). Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review. LWT - Food Sci Technol, 89: 198-209, doi: 10.1016/j.lwt.2017.10.051.
  • 69. Zhang, L., Chen, F., Lai, S., Wang, H., Yang, H. (2018). Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit dur.ing storage. LWT - Food Sci Technol, 96: 604–611, doi:10.1016/j.lwt.2018.06.011
Toplam 69 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Çiğdem Yüksel Bu kişi benim 0000-0001-8506-9899

Derya Atalay 0000-0003-4536-7239

Hande Selen Erge 0000-0002-4313-1014

Yayımlanma Tarihi 15 Ocak 2020
Yayımlandığı Sayı Yıl 2020

Kaynak Göster

APA Yüksel, Ç., Atalay, D., & Erge, H. S. (2020). YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI. Gıda, 45(2), 340-355. https://doi.org/10.15237/gida.GD19144
AMA Yüksel Ç, Atalay D, Erge HS. YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI. GIDA. Ocak 2020;45(2):340-355. doi:10.15237/gida.GD19144
Chicago Yüksel, Çiğdem, Derya Atalay, ve Hande Selen Erge. “YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI”. Gıda 45, sy. 2 (Ocak 2020): 340-55. https://doi.org/10.15237/gida.GD19144.
EndNote Yüksel Ç, Atalay D, Erge HS (01 Ocak 2020) YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI. Gıda 45 2 340–355.
IEEE Ç. Yüksel, D. Atalay, ve H. S. Erge, “YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI”, GIDA, c. 45, sy. 2, ss. 340–355, 2020, doi: 10.15237/gida.GD19144.
ISNAD Yüksel, Çiğdem vd. “YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI”. Gıda 45/2 (Ocak 2020), 340-355. https://doi.org/10.15237/gida.GD19144.
JAMA Yüksel Ç, Atalay D, Erge HS. YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI. GIDA. 2020;45:340–355.
MLA Yüksel, Çiğdem vd. “YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI”. Gıda, c. 45, sy. 2, 2020, ss. 340-55, doi:10.15237/gida.GD19144.
Vancouver Yüksel Ç, Atalay D, Erge HS. YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI. GIDA. 2020;45(2):340-55.

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