Influence of polysaccharide‐based edible coatings as carriers of prebiotic fibers on quality attributes of ready‐to‐eat fresh blueberries

• Published in: Journal of the science of food and agriculture Vol. 98; no. 7; pp. 2587 - 2597
• Main Authors: Alvarez, María V, Ponce, Alejandra G, Moreira, María R
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.05.2018; John Wiley and Sons, Limited
• Subjects: Alginic acid; Antioxidants; Berries; Blueberries; Chitosan; Coating effects; Coatings; Decay; Decay rate; Diet; edible coatings; Enrichment; Fibers; Firmness; fresh blueberries; Freshness; Fructooligosaccharides; Fruits; Inulin; Mesophilic bacteria; Odor; Odors; prebiotic fiber; Prebiotics; Properties (attributes); Quality; Quality management; quality parameters; Sensory evaluation; Sensory properties; Shelf life; Sodium; Sodium alginate; Yeast; Yeasts; edible coatings; chitosan; quality parameters; fresh blueberries; prebiotic fiber
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.8751

BACKGROUND Little information is available regarding the effect of dietary fibers added into edible coatings on quality attributes of ready‐to‐eat fruits. The aim of this study was to evaluate the effects of sodium alginate (AL) and chitosan (CH) edible coatings enriched with four different dietary fibers (apple fiber, orange fiber, inulin and oligofructose) on microbiological, nutritional, physico‐chemical and sensorial properties of ready‐to‐eat fresh blueberries stored for 18 days at 5 °C. RESULTS The most encouraging results were found for CH coatings (with and without fibers) which significantly inhibited the growth of mesophilic bacteria and yeasts/molds (reductions up to 1.9 log CFU g−1), reduced decay rate by more than 50%, enhanced antioxidant properties, retained fruit firmness, delayed off‐odor development and improved overall visual quality of blueberries. Oligofructose and orange fiber added to CH coatings enhanced antioxidant properties of fruits and allowed higher reductions in yeast/mold counts compared to the use of CH alone. CH‐based coatings enriched with inulin, oligofructose and apple fiber extended sensory shelf life of blueberries by 6 days. AL coatings (with and without fiber) allowed delaying fungal decay and also retaining antioxidant properties but did not improve the microbiological and sensory quality of fruits. CONCLUSION The results proved that fiber‐enriched CH treatments allowed the maintenance of freshness and the improvement of the quality of ready‐to‐eat blueberries. It might be an interesting option to offer consumers a healthy product with prebiotic potential and an extended shelf life. © 2017 Society of Chemical Industry