Characterization and effect of edible coatings on minimally processed garlic quality
Robson Maia Geraldine, Nilda de Fátima Ferreira Soares, Diego Alvarenga Botrel and Letícia de Almeida Gonçalves
Biological Control,Volume 72, Issue 3, 16 May 2008, Pages 403-409
2008
บทคัดย่อ
The main benefits of edible active coatings are their edible characteristics, biodegradability and increase in food safety. In this study the physical properties of the agar-agar based (1%) coatings incorporated with 0.2% chitosan and 0.2% acetic acid, as well as their effects on coating of minimally processed garliccloves were evaluated. Moisture loss of coated garliccloves was, on average, three times lower when compared to the control samples (no coated garliccloves). There was a marked increase in color difference values (ΔE∗) for control cloves compared to the other treatments. Filamentous fungis and aerobic mesophilic were inhibited on garliccloves coating incorporated with acetic acid + chitosan antimicrobial compounds. During 6 days-storage, at 25 °C, the filamentous fungis and yeasts count was maintained between in 102 and 103 CFU g−1for the coated garliccloves and around 106 CFU g−1for the control. The coatings provided significant reduction (p< .05) in clove respiration. Coated garliccloves, had a respiration rate (≈30 mg CO2 h−1kg−1) halved compared to the non-coated garliccloves. Water vapor transmission was lower for the films added with chitosan. These films showed no visible color difference, possibly because of the reduced thickness, since chitosan films tend to have a more intense shade.