Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating
An edible coating functionalized with pomegranate polyphenols was designed. Different blends of candelilla wax, gum arabic, jojoba oil, and pomegranate polyphenols were formulated in order to improve the shelf life quality of pears (variety Bartlett), and all formulations were applied by immersion o...
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| Format: | Article |
| Language: | English |
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Wiley
2015-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2015/138707 |
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| author | Virgilio Cruz Romeo Rojas Saúl Saucedo-Pompa Dolores G. Martínez Antonio F. Aguilera-Carbó Olga B. Alvarez Raúl Rodríguez Judith Ruiz Cristóbal N. Aguilar |
| author_facet | Virgilio Cruz Romeo Rojas Saúl Saucedo-Pompa Dolores G. Martínez Antonio F. Aguilera-Carbó Olga B. Alvarez Raúl Rodríguez Judith Ruiz Cristóbal N. Aguilar |
| author_sort | Virgilio Cruz |
| collection | DOAJ |
| description | An edible coating functionalized with pomegranate polyphenols was designed. Different blends of candelilla wax, gum arabic, jojoba oil, and pomegranate polyphenols were formulated in order to improve the shelf life quality of pears (variety Bartlett), and all formulations were applied by immersion onto the fruit surface. Coated pears with and without polyphenols and uncoated pears (control) were stored under the same conditions. Fruits were analyzed to evaluate changes in their physicochemical, microbiological, and sensorial properties during 30 days of storage at room temperature. Coated pears coded as T13 (candelilla wax 3%, gum arabic 4%, jojoba oil 0.15%, and pomegranate polyphenols 0.015%) extended and improved their shelf life quality due to the minimization of the physic-chemical changes and sensorial properties. Therefore, the results indicated that the formulated edible coating has potential to extend the shelf life and maintain quality of pears. It was probed that coated pears were accepted for consumers as a good product. Edible coating application represents a good alternative to keep pears freshness for longer periods. |
| format | Article |
| id | doaj-art-69d41f2847bc4bc899b42e7bd225fac6 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-69d41f2847bc4bc899b42e7bd225fac62025-02-03T05:44:49ZengWileyJournal of Chemistry2090-90632090-90712015-01-01201510.1155/2015/138707138707Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible CoatingVirgilio Cruz0Romeo Rojas1Saúl Saucedo-Pompa2Dolores G. Martínez3Antonio F. Aguilera-Carbó4Olga B. Alvarez5Raúl Rodríguez6Judith Ruiz7Cristóbal N. Aguilar8Department of Food Research, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, COAH, MexicoSchool of Agrnonmy, Research Center and Development for Food Industries and CIDIA, Universidad Autónoma de Nuevo León, 66050 General Escobedo, NL, MexicoDepartment of Food Research, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, COAH, MexicoGroup of Food Biotechnology, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Colonia Buenavista, 25315 Saltillo, COAH, MexicoGroup of Food Biotechnology, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Colonia Buenavista, 25315 Saltillo, COAH, MexicoDepartment of Food Research, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, COAH, MexicoDepartment of Food Research, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, COAH, MexicoDepartment of Food Research, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, COAH, MexicoDepartment of Food Research, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, COAH, MexicoAn edible coating functionalized with pomegranate polyphenols was designed. Different blends of candelilla wax, gum arabic, jojoba oil, and pomegranate polyphenols were formulated in order to improve the shelf life quality of pears (variety Bartlett), and all formulations were applied by immersion onto the fruit surface. Coated pears with and without polyphenols and uncoated pears (control) were stored under the same conditions. Fruits were analyzed to evaluate changes in their physicochemical, microbiological, and sensorial properties during 30 days of storage at room temperature. Coated pears coded as T13 (candelilla wax 3%, gum arabic 4%, jojoba oil 0.15%, and pomegranate polyphenols 0.015%) extended and improved their shelf life quality due to the minimization of the physic-chemical changes and sensorial properties. Therefore, the results indicated that the formulated edible coating has potential to extend the shelf life and maintain quality of pears. It was probed that coated pears were accepted for consumers as a good product. Edible coating application represents a good alternative to keep pears freshness for longer periods.http://dx.doi.org/10.1155/2015/138707 |
| spellingShingle | Virgilio Cruz Romeo Rojas Saúl Saucedo-Pompa Dolores G. Martínez Antonio F. Aguilera-Carbó Olga B. Alvarez Raúl Rodríguez Judith Ruiz Cristóbal N. Aguilar Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating Journal of Chemistry |
| title | Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating |
| title_full | Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating |
| title_fullStr | Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating |
| title_full_unstemmed | Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating |
| title_short | Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating |
| title_sort | improvement of shelf life and sensory quality of pears using a specialized edible coating |
| url | http://dx.doi.org/10.1155/2015/138707 |
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