Effectiveness of sodium alginate-based coating on the preservation of Da xanh pomelo fresh-cut

• Published in: Applied Food Research Vol. 4; no. 1; p. 100426
• Main Authors: Linh, Cao Thi My, Ngoc, Vu Duc, Phat, Dao Tan, Phong, Huynh Xuan, Quy, Nguyen Ngoc, Tung, Nguyen Tan Xuan, Nhi, Tran Thi Yen
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.06.2024; Elsevier
• Subjects: Alginate; Ascorbic acid; Calcium chloride; Coating; Fresh-cut pomelo; Fresh-cut pomelo; Alginate; Ascorbic acid; Coating; Calcium chloride
• ISSN: 2772-5022; 2772-5022
• DOI: 10.1016/j.afres.2024.100426

Pomelo (Citrus maxima (Burm. f.) Merr) fresh cut has a highly sensitive fruit and has a short shelf life after peeling. The fruits represent high potentials for local consumption and international export. The objective of the study was to focus on the effects of different concentrations of sodium alginate (1%, 1.5% and 2%) combined with fixed concentrations of calcium chloride (2%) and ascorbic acid (2.5%) to biologically active compounds and allowable microbial content on the surface pomelo fresh cut slices. The results showed that the presence of coating has improved several important quality parameters of the fruit. Specifically, the combination of AL (2%) + AA (2.5%) + calcium chloride (2%) Ascorbic acid (AA) has effectively maintained the total polyphenol content and the total ascorbic acid of the pomelo slice samples, thus exhibiting higher DPPH scavenging activity, as compared to control samples. Furthermore, the pomelo coated with alginate showed good conditions for consumption with minimal microbial degradation and describe good acceptance after 6 days of storage.