Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage
Fresh-cut fruits are popular due to the convenience provided. However, fresh-cut processes damage fruit tissues and reduce the shelf life of products. Pulsed light (PL) treatment is a decontamination method of foods. PL treatment given repetitively at a certain interval during storage could further...
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| Veröffentlicht in: | Journal of food science and technology 2019-05, Vol.56 (5), p.2563-2575 |
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| creator | Koh, Pei Chen Noranizan, Mohd Adzahan Karim, Roselina Nur Hanani, Zainal Abedin |
| description | Fresh-cut fruits are popular due to the convenience provided. However, fresh-cut processes damage fruit tissues and reduce the shelf life of products. Pulsed light (PL) treatment is a decontamination method of foods. PL treatment given repetitively at a certain interval during storage could further extend the shelf life of fresh-cut fruits. Edible coating preserves fresh-cut fruits by providing mechanical strength and reducing respiration and water loss. This study was to evaluate the effects of alginate coating combined with repetitive pulsed light (RPL) on sensory quality and flavour of fresh-cut cantaloupes during storage. Cantaloupes were treated with alginate (1.86%, w/v) and RPL (0.9 J/cm
2
at every 48 h up to 26 days) alone or in combination. Flavour analysis of fresh-cut cantaloupes was carried out every 12 days during storage at 4 ± 1 °C while sensory analysis was performed on day 32. Alginate coating and/or RPL retained sugar contents (17.92–20.01 g/kg FW for fructose, 18.77–19.98 g/kg FW for glucose and 23.02–29.41 g/kg FW for sucrose) in fresh-cut cantaloupes during storage. Combination of alginate with RPL reduced accumulation of lactic acid although alginate coating was more effective to minimise changes of other organic acids in fresh-cut cantaloupes. The combined treatment was also more effective than individual treatment in retaining total aroma compound concentration of fresh-cut cantaloupes during storage with the highest relative concentration, i.e. 3.174 on day 36. Overall, the combined alginate coating and RPL was effective to maintain the fresh-like sensory quality of fresh-cut cantaloupes with insignificant overall acceptability compared to the control. |
| doi_str_mv | 10.1007/s13197-019-03739-0 |
| format | Article |
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2
at every 48 h up to 26 days) alone or in combination. Flavour analysis of fresh-cut cantaloupes was carried out every 12 days during storage at 4 ± 1 °C while sensory analysis was performed on day 32. Alginate coating and/or RPL retained sugar contents (17.92–20.01 g/kg FW for fructose, 18.77–19.98 g/kg FW for glucose and 23.02–29.41 g/kg FW for sucrose) in fresh-cut cantaloupes during storage. Combination of alginate with RPL reduced accumulation of lactic acid although alginate coating was more effective to minimise changes of other organic acids in fresh-cut cantaloupes. The combined treatment was also more effective than individual treatment in retaining total aroma compound concentration of fresh-cut cantaloupes during storage with the highest relative concentration, i.e. 3.174 on day 36. Overall, the combined alginate coating and RPL was effective to maintain the fresh-like sensory quality of fresh-cut cantaloupes with insignificant overall acceptability compared to the control.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-019-03739-0</identifier><identifier>PMID: 31168138</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Alginates ; Alginic acid ; Aroma compounds ; cantaloupes ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Coating effects ; Coatings ; Combined treatment ; Cucumis melo ; Decontamination ; edible coatings ; Flavor ; Food Science ; fresh-cut produce ; Fructose ; Fruits ; glucose ; Lactic acid ; Mechanical properties ; Nutrition ; odor compounds ; Organic acids ; Original ; Original Article ; Plant tissues ; Sensory evaluation ; Sensory properties ; Shelf life ; strength (mechanics) ; Sucrose ; Sugar ; sugar content ; tissues ; Water loss</subject><ispartof>Journal of food science and technology, 2019-05, Vol.56 (5), p.2563-2575</ispartof><rights>Association of Food Scientists & Technologists (India) 2019</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c507t-a860960442b0811bfa617296d26ff3b910e3c5b61144b0d85734e3f72b03ffd83</citedby><cites>FETCH-LOGICAL-c507t-a860960442b0811bfa617296d26ff3b910e3c5b61144b0d85734e3f72b03ffd83</cites><orcidid>0000-0002-2918-5278</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6525695/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6525695/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31168138$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Koh, Pei Chen</creatorcontrib><creatorcontrib>Noranizan, Mohd Adzahan</creatorcontrib><creatorcontrib>Karim, Roselina</creatorcontrib><creatorcontrib>Nur Hanani, Zainal Abedin</creatorcontrib><title>Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Fresh-cut fruits are popular due to the convenience provided. However, fresh-cut processes damage fruit tissues and reduce the shelf life of products. Pulsed light (PL) treatment is a decontamination method of foods. PL treatment given repetitively at a certain interval during storage could further extend the shelf life of fresh-cut fruits. Edible coating preserves fresh-cut fruits by providing mechanical strength and reducing respiration and water loss. This study was to evaluate the effects of alginate coating combined with repetitive pulsed light (RPL) on sensory quality and flavour of fresh-cut cantaloupes during storage. Cantaloupes were treated with alginate (1.86%, w/v) and RPL (0.9 J/cm
2
at every 48 h up to 26 days) alone or in combination. Flavour analysis of fresh-cut cantaloupes was carried out every 12 days during storage at 4 ± 1 °C while sensory analysis was performed on day 32. Alginate coating and/or RPL retained sugar contents (17.92–20.01 g/kg FW for fructose, 18.77–19.98 g/kg FW for glucose and 23.02–29.41 g/kg FW for sucrose) in fresh-cut cantaloupes during storage. Combination of alginate with RPL reduced accumulation of lactic acid although alginate coating was more effective to minimise changes of other organic acids in fresh-cut cantaloupes. The combined treatment was also more effective than individual treatment in retaining total aroma compound concentration of fresh-cut cantaloupes during storage with the highest relative concentration, i.e. 3.174 on day 36. Overall, the combined alginate coating and RPL was effective to maintain the fresh-like sensory quality of fresh-cut cantaloupes with insignificant overall acceptability compared to the control.</description><subject>Alginates</subject><subject>Alginic acid</subject><subject>Aroma compounds</subject><subject>cantaloupes</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Coating effects</subject><subject>Coatings</subject><subject>Combined treatment</subject><subject>Cucumis melo</subject><subject>Decontamination</subject><subject>edible coatings</subject><subject>Flavor</subject><subject>Food Science</subject><subject>fresh-cut produce</subject><subject>Fructose</subject><subject>Fruits</subject><subject>glucose</subject><subject>Lactic acid</subject><subject>Mechanical properties</subject><subject>Nutrition</subject><subject>odor compounds</subject><subject>Organic acids</subject><subject>Original</subject><subject>Original Article</subject><subject>Plant tissues</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Shelf life</subject><subject>strength (mechanics)</subject><subject>Sucrose</subject><subject>Sugar</subject><subject>sugar content</subject><subject>tissues</subject><subject>Water loss</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNqFkstuGyEUhkdVqyZy8wJdVEjdpItxuQwws6lUWWlSyVKl3raIYWBMhIcJF0t-oT5nsZ2kl0XL4oDg4z-cw19VLxFcIgj524gI6ngNUVdDwkmJT6pz2HFatw3ET8saYlwjROlZdRHjLSyDYN5i-Lw6IwixFpH2vPrxRU_Rhz24y9LZtAdyGoBxcudzAN4A6UY7yaSB8iUOx-OgZ51ssjsN5uxi2XV23CSQgj4yJui4qVVOQMkpSefzrCO4XGWVtzaCrXYerJfguwxL8LkoqexkyhGsdktw7eS2pH4DhhzsNIKYfJCjflE9M7KkurifF9W3D1dfVzf1-tP1x9X7da0o5KmWLYMdg02De9gi1BvJEMcdGzAzhvQdgpoo2jOEmqaHQ0s5aTQxvODEmKEli-rdSXfO_VYPSk8pSCfmYLcy7IWXVvx5MtmNGP1OMIop62gRuLwXCP4u65hEKVlp5-SkfY4CkwZCilGD_49ijlrWtfiAvv4LvS1NmkonCgVLWRTxplD4RKngYwzaPL4bQXEwjTiZRhTTiKNpSlxUr36v-PHKg0UKQE5AnA8_osOv3P-Q_QkzMM5z</recordid><startdate>20190501</startdate><enddate>20190501</enddate><creator>Koh, Pei Chen</creator><creator>Noranizan, Mohd Adzahan</creator><creator>Karim, Roselina</creator><creator>Nur Hanani, Zainal Abedin</creator><general>Springer India</general><general>Springer Nature B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>04Q</scope><scope>04S</scope><scope>04W</scope><scope>3V.</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>SOI</scope><scope>7S9</scope><scope>L.6</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-2918-5278</orcidid></search><sort><creationdate>20190501</creationdate><title>Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage</title><author>Koh, Pei Chen ; Noranizan, Mohd Adzahan ; Karim, Roselina ; Nur Hanani, Zainal Abedin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c507t-a860960442b0811bfa617296d26ff3b910e3c5b61144b0d85734e3f72b03ffd83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Alginates</topic><topic>Alginic acid</topic><topic>Aroma compounds</topic><topic>cantaloupes</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Coating effects</topic><topic>Coatings</topic><topic>Combined treatment</topic><topic>Cucumis melo</topic><topic>Decontamination</topic><topic>edible coatings</topic><topic>Flavor</topic><topic>Food Science</topic><topic>fresh-cut produce</topic><topic>Fructose</topic><topic>Fruits</topic><topic>glucose</topic><topic>Lactic acid</topic><topic>Mechanical properties</topic><topic>Nutrition</topic><topic>odor compounds</topic><topic>Organic acids</topic><topic>Original</topic><topic>Original Article</topic><topic>Plant tissues</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Shelf life</topic><topic>strength (mechanics)</topic><topic>Sucrose</topic><topic>Sugar</topic><topic>sugar content</topic><topic>tissues</topic><topic>Water loss</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Koh, Pei Chen</creatorcontrib><creatorcontrib>Noranizan, Mohd Adzahan</creatorcontrib><creatorcontrib>Karim, Roselina</creatorcontrib><creatorcontrib>Nur Hanani, Zainal Abedin</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><collection>Environment Abstracts</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Koh, Pei Chen</au><au>Noranizan, Mohd Adzahan</au><au>Karim, Roselina</au><au>Nur Hanani, Zainal Abedin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2019-05-01</date><risdate>2019</risdate><volume>56</volume><issue>5</issue><spage>2563</spage><epage>2575</epage><pages>2563-2575</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Fresh-cut fruits are popular due to the convenience provided. However, fresh-cut processes damage fruit tissues and reduce the shelf life of products. Pulsed light (PL) treatment is a decontamination method of foods. PL treatment given repetitively at a certain interval during storage could further extend the shelf life of fresh-cut fruits. Edible coating preserves fresh-cut fruits by providing mechanical strength and reducing respiration and water loss. This study was to evaluate the effects of alginate coating combined with repetitive pulsed light (RPL) on sensory quality and flavour of fresh-cut cantaloupes during storage. Cantaloupes were treated with alginate (1.86%, w/v) and RPL (0.9 J/cm
2
at every 48 h up to 26 days) alone or in combination. Flavour analysis of fresh-cut cantaloupes was carried out every 12 days during storage at 4 ± 1 °C while sensory analysis was performed on day 32. Alginate coating and/or RPL retained sugar contents (17.92–20.01 g/kg FW for fructose, 18.77–19.98 g/kg FW for glucose and 23.02–29.41 g/kg FW for sucrose) in fresh-cut cantaloupes during storage. Combination of alginate with RPL reduced accumulation of lactic acid although alginate coating was more effective to minimise changes of other organic acids in fresh-cut cantaloupes. The combined treatment was also more effective than individual treatment in retaining total aroma compound concentration of fresh-cut cantaloupes during storage with the highest relative concentration, i.e. 3.174 on day 36. Overall, the combined alginate coating and RPL was effective to maintain the fresh-like sensory quality of fresh-cut cantaloupes with insignificant overall acceptability compared to the control.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>31168138</pmid><doi>10.1007/s13197-019-03739-0</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0002-2918-5278</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Alginates Alginic acid Aroma compounds cantaloupes Chemistry Chemistry and Materials Science Chemistry/Food Science Coating effects Coatings Combined treatment Cucumis melo Decontamination edible coatings Flavor Food Science fresh-cut produce Fructose Fruits glucose Lactic acid Mechanical properties Nutrition odor compounds Organic acids Original Original Article Plant tissues Sensory evaluation Sensory properties Shelf life strength (mechanics) Sucrose Sugar sugar content tissues Water loss |
| title | Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage |
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