Alginate- and Gellan-Based Edible Films for Probiotic Coatings on Fresh-Cut Fruits

Authors

  • M.S. Tapia,

    1. Authors Tapia, Rodríguez, and Ramírez are with the Inst. of Food Science and Technology. Author Carmona is with the Inst. of Experimental Biology, Faculty of Science, Central Univ. of Venezuela, Calle Suapure, Colinas de Bello Monte, Caracas 1050, Venezuela. Author Martin-Belloso and Rojas-Graü are with Dept. of Food Technology, UTPV-CeRTA, Univ. of Lleida, Av. Rovira Roure 191, 25198 Lleida, Spain. Direct inquiries to author Tapia (E-mail: mtapia@ciens.ucv.ve)
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  • M.A. Rojas-Graü,

    1. Authors Tapia, Rodríguez, and Ramírez are with the Inst. of Food Science and Technology. Author Carmona is with the Inst. of Experimental Biology, Faculty of Science, Central Univ. of Venezuela, Calle Suapure, Colinas de Bello Monte, Caracas 1050, Venezuela. Author Martin-Belloso and Rojas-Graü are with Dept. of Food Technology, UTPV-CeRTA, Univ. of Lleida, Av. Rovira Roure 191, 25198 Lleida, Spain. Direct inquiries to author Tapia (E-mail: mtapia@ciens.ucv.ve)
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  • F.J. Rodríguez,

    1. Authors Tapia, Rodríguez, and Ramírez are with the Inst. of Food Science and Technology. Author Carmona is with the Inst. of Experimental Biology, Faculty of Science, Central Univ. of Venezuela, Calle Suapure, Colinas de Bello Monte, Caracas 1050, Venezuela. Author Martin-Belloso and Rojas-Graü are with Dept. of Food Technology, UTPV-CeRTA, Univ. of Lleida, Av. Rovira Roure 191, 25198 Lleida, Spain. Direct inquiries to author Tapia (E-mail: mtapia@ciens.ucv.ve)
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  • J. Ramírez,

    1. Authors Tapia, Rodríguez, and Ramírez are with the Inst. of Food Science and Technology. Author Carmona is with the Inst. of Experimental Biology, Faculty of Science, Central Univ. of Venezuela, Calle Suapure, Colinas de Bello Monte, Caracas 1050, Venezuela. Author Martin-Belloso and Rojas-Graü are with Dept. of Food Technology, UTPV-CeRTA, Univ. of Lleida, Av. Rovira Roure 191, 25198 Lleida, Spain. Direct inquiries to author Tapia (E-mail: mtapia@ciens.ucv.ve)
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  • A. Carmona,

    1. Authors Tapia, Rodríguez, and Ramírez are with the Inst. of Food Science and Technology. Author Carmona is with the Inst. of Experimental Biology, Faculty of Science, Central Univ. of Venezuela, Calle Suapure, Colinas de Bello Monte, Caracas 1050, Venezuela. Author Martin-Belloso and Rojas-Graü are with Dept. of Food Technology, UTPV-CeRTA, Univ. of Lleida, Av. Rovira Roure 191, 25198 Lleida, Spain. Direct inquiries to author Tapia (E-mail: mtapia@ciens.ucv.ve)
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  • O. Martin-Belloso

    1. Authors Tapia, Rodríguez, and Ramírez are with the Inst. of Food Science and Technology. Author Carmona is with the Inst. of Experimental Biology, Faculty of Science, Central Univ. of Venezuela, Calle Suapure, Colinas de Bello Monte, Caracas 1050, Venezuela. Author Martin-Belloso and Rojas-Graü are with Dept. of Food Technology, UTPV-CeRTA, Univ. of Lleida, Av. Rovira Roure 191, 25198 Lleida, Spain. Direct inquiries to author Tapia (E-mail: mtapia@ciens.ucv.ve)
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Abstract

ABSTRACT:  Alginate- (2% w/v) or gellan-based (0.5%) edible films, containing glycerol (0.6% to 2.0%), N-acetylcysteine (1%), and/or ascorbic acid (1%) and citric acid (1%), were formulated and used to coat fresh-cut apple and papaya cylinders. Water vapor permeability (WVP) was significantly higher (P < 0.05) in alginate films (0.30 to 0.31 × 10−9g m/Pa s m2) than in the gellan ones (0.26 to 0.27 × 10−9g m/Pa s m2). Addition of 0.025% (w/v) sunflower oil decreased WVP of gellan films (0.20 to 0.22 × 10−9 g m/Pa s m2). Water solubility of gellan and alginate films at 25 °C (0.47 to 0.59 and 0.74 to 0.79, respectively) and their swelling ratios (2.3 to 2.6 and 1.6 to 2.0, respectively) indicate their potential for coating high moisture fresh-cut fruits. Fresh-cut apple and papaya cylinders were successfully coated with 2% (w/v) alginate or gellan film-forming solutions containing viable bifidobacteria. WVP in alginate (6.31 and 5.52 × 10−9g m/Pa s m2) or gellan (3.65 and 4.89 × 10−9 g m/Pa s m2) probiotic coatings of papaya and apple, respectively, were higher than in the corresponding cast films. The gellan coatings and films exhibited better water vapor properties in comparison with the alginate coatings. Values > 106 CFU/g B. lactis Bb-12 were maintained for 10 d during refrigerated storage of fresh-cut fruits, demonstrating the feasibility of alginate- and gellan-based edible coatings to carry and support viable probiotics on fresh-cut fruit.

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