Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana

S. L. S. Bico; M. F. J. Raposo; R. M. S. C. Morais; A. M. M. B. Morais

doi:10.1016/j.foodcont.2008.07.017

Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana

S. L. S. Bico, M. F. J. Raposo, R. M. S. C. Morais, A. M. M. B. Morais^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

227 Citations (Scopus)

Abstract

The combined effect of chemical dip and/or edible coating and/or controlled atmosphere (CA) on quality of fresh-cut banana was investigated. Banana slices were subject to a 3-min dip into a solution containing 1% (w/v) calcium chloride, 0.75% (w/v) ascorbic acid and 0.75% (w/v) cysteine and/or combined with a carrageenan coating and/or combined with controlled atmosphere (3% O₂ + 10% CO₂). Physico-chemical and microbiological qualities were evaluated during 5 days of storage at 5 °C. Dip combined with CA treatment prevented product weight loss and increase of polyphenol oxidase activity during the 5 days of storage. Colour, firmness, pH, tritatable acidity and total soluble solids values and total phenolic content presented the smallest changes. Microbial analysis showed that minimally processed bananas were within the acceptable limits during 5 days of storage at 5 °C.

Original language	English
Pages (from-to)	508-514
Number of pages	7
Journal	Food Control
Volume	20
Issue number	5
DOIs	https://doi.org/10.1016/j.foodcont.2008.07.017
Publication status	Published - 1 May 2009

Keywords

Ascorbic acid
Calcium chloride
Carrageenan
Controlled atmosphere
Cysteine
Fresh-cut banana

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.foodcont.2008.07.017

http://hdl.handle.net/10400.14/2684

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title = "Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana",

abstract = "The combined effect of chemical dip and/or edible coating and/or controlled atmosphere (CA) on quality of fresh-cut banana was investigated. Banana slices were subject to a 3-min dip into a solution containing 1% (w/v) calcium chloride, 0.75% (w/v) ascorbic acid and 0.75% (w/v) cysteine and/or combined with a carrageenan coating and/or combined with controlled atmosphere (3% O2 + 10% CO2). Physico-chemical and microbiological qualities were evaluated during 5 days of storage at 5 °C. Dip combined with CA treatment prevented product weight loss and increase of polyphenol oxidase activity during the 5 days of storage. Colour, firmness, pH, tritatable acidity and total soluble solids values and total phenolic content presented the smallest changes. Microbial analysis showed that minimally processed bananas were within the acceptable limits during 5 days of storage at 5 °C.",

keywords = "Ascorbic acid, Calcium chloride, Carrageenan, Controlled atmosphere, Cysteine, Fresh-cut banana",

author = "Bico, {S. L. S.} and Raposo, {M. F. J.} and Morais, {R. M. S. C.} and Morais, {A. M. M. B.}",

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AU - Bico, S. L. S.

AU - Raposo, M. F. J.

AU - Morais, R. M. S. C.

AU - Morais, A. M. M. B.

PY - 2009/5/1

Y1 - 2009/5/1

N2 - The combined effect of chemical dip and/or edible coating and/or controlled atmosphere (CA) on quality of fresh-cut banana was investigated. Banana slices were subject to a 3-min dip into a solution containing 1% (w/v) calcium chloride, 0.75% (w/v) ascorbic acid and 0.75% (w/v) cysteine and/or combined with a carrageenan coating and/or combined with controlled atmosphere (3% O2 + 10% CO2). Physico-chemical and microbiological qualities were evaluated during 5 days of storage at 5 °C. Dip combined with CA treatment prevented product weight loss and increase of polyphenol oxidase activity during the 5 days of storage. Colour, firmness, pH, tritatable acidity and total soluble solids values and total phenolic content presented the smallest changes. Microbial analysis showed that minimally processed bananas were within the acceptable limits during 5 days of storage at 5 °C.

AB - The combined effect of chemical dip and/or edible coating and/or controlled atmosphere (CA) on quality of fresh-cut banana was investigated. Banana slices were subject to a 3-min dip into a solution containing 1% (w/v) calcium chloride, 0.75% (w/v) ascorbic acid and 0.75% (w/v) cysteine and/or combined with a carrageenan coating and/or combined with controlled atmosphere (3% O2 + 10% CO2). Physico-chemical and microbiological qualities were evaluated during 5 days of storage at 5 °C. Dip combined with CA treatment prevented product weight loss and increase of polyphenol oxidase activity during the 5 days of storage. Colour, firmness, pH, tritatable acidity and total soluble solids values and total phenolic content presented the smallest changes. Microbial analysis showed that minimally processed bananas were within the acceptable limits during 5 days of storage at 5 °C.

KW - Ascorbic acid

KW - Calcium chloride

KW - Carrageenan

KW - Controlled atmosphere

KW - Cysteine

KW - Fresh-cut banana

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DO - 10.1016/j.foodcont.2008.07.017

M3 - Article

AN - SCOPUS:58549099459

SN - 0956-7135

VL - 20

SP - 508

EP - 514

JO - Food Control

JF - Food Control

IS - 5

ER -

Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana

Abstract

Keywords

UN SDGs

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