Alginate Coating as Carrier of Oligofructose and Inulin and to Maintain the Quality of Fresh-Cut Apples
Version of Record online: 18 NOV 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 1, pages H19–H29, January/February 2011
How to Cite
Rößle, C., Brunton, N., Gormley, R. T., Wouters, R. and Butler, F. (2011), Alginate Coating as Carrier of Oligofructose and Inulin and to Maintain the Quality of Fresh-Cut Apples. Journal of Food Science, 76: H19–H29. doi: 10.1111/j.1750-3841.2010.01902.x
- Issue online: 13 JAN 2011
- Version of Record online: 18 NOV 2010
- MS 20100507 Submitted 5/10/2010, Accepted 9/15/2010.
- edible coating;
- fresh-cut apples;
Abstract: The aim of this study was to apply an edible coating containing prebiotics such as oligofructose and inulin to fresh-cut apple wedges. An assessment of the quality, sensory, polyphenol, and volatile attributes of coated and uncoated fresh-cut apple wedges was also undertaken. Fructan analysis showed that all prebiotics remained stable over the 14-d storage period and an intake of 100 g of apple supplies 1 to 3 g of prebiotics. Browning index, firmness, acidity remained stable throughout the 14 d compared to the control while applying prebiotic coatings resulted in an increase in soluble solids. Sensory and visual assessment indicated acceptable quality of apple wedges coated with prebiotics. HPLC analysis showed that levels of polyphenolic compounds were more stable in coated apple wedges (without prebiotic inclusions) than in uncoated control apples. No difference was found between O2 and CO2 headspace concentration of coated and uncoated samples. Significant differences (P < 0.001) were found for headspace volatile production between the samples. Most coated samples showed lower volatile production in the headspace than uncoated samples.