Using pullulan-based edible coatings to extend shelf-life of fresh-cut ‘Fuji’ apples

• Published in: International journal of biological macromolecules Vol. 55; pp. 254 - 257
• Main Authors: Wu, Shengjun, Chen, Jinhua
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.04.2013
• Subjects: Apple slices; Chitooligosaccharides; Cold Temperature; Food Preservation - methods; Food Preservatives - administration & dosage; Food Preservatives - chemistry; Food Storage; Glucans - administration & dosage; Glucans - chemistry; Glutathione; Malus - drug effects; Malus - microbiology; Pullulan; Pullulan; Chitooligosaccharides; Apple slices; Glutathione
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2013.01.012

► Pullulan coatings inhibited the browning of apple. ► Pullulan coatings maintained the firmness of apple. ► Pullulan coatings decreased the weight loss of apple. ► Pullulan coatings suppressed bacteria growth in apple. ► Pullulan coatings reduced respiration rate of apple. Pullulan is a thickener that can form semipermeable films, and glutathione is an effective reducing agent, while chitooligosaccharide has antibacterial activity. In this study, effect of pullulan-based coatings in combination with antibrowning and antibacterial agents (1% pullulan; 0.8% glutathione+1% chitooligosaccharides; and 0.8% glutathione+1% chitooligosaccharides+1% pullulan) on apple slices was investigated during hypothermia storage. Pullulan-coating treatments effectively retarded enzymatic browning, maintained firmness, decreased weight loss, and inhibited microbial growth and respiration rate of apple slices during hypothermia storage compared with that of the control (p<0.05). Results indicate that using pullulan-based coatings in combination with glutathione and chitooligosaccharides is a promising way to extend the shelf-life of apple slices.