ORIGINAL ARTICLE
The effects of chitosan coating and vacuum packaging on quality of fresh-cut pumpkin slices during storage
Çiğdem Yüksel,
Derya Atalay,
Hande Selen Erge,
Corresponding Author
Çiğdem Yüksel
Department of Biology, Faculty of Science and Letters, Manisa Celal Bayar University, Manisa, Turkey
Correspondence
Çiğdem Yüksel, Department of Biology, Faculty of Science and Letters, Manisa Celal Bayar University, Campus of Şehit Prof. Dr. İlhan Varank, 45140 Manisa, Turkey
Email: [email protected]
Contribution: Data curation, Formal analysis, Investigation, Methodology
Search for more papers by this authorDerya Atalay
Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey
Contribution: Data curation, Formal analysis, Investigation, Methodology, Writing - review & editing
Search for more papers by this authorHande Selen Erge
Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey
Contribution: Conceptualization, Investigation, Methodology, Supervision, Writing - review & editing
Search for more papers by this authorÇiğdem Yüksel,
Derya Atalay,
Hande Selen Erge,
Corresponding Author
Çiğdem Yüksel
Department of Biology, Faculty of Science and Letters, Manisa Celal Bayar University, Manisa, Turkey
Correspondence
Çiğdem Yüksel, Department of Biology, Faculty of Science and Letters, Manisa Celal Bayar University, Campus of Şehit Prof. Dr. İlhan Varank, 45140 Manisa, Turkey
Email: [email protected]
Contribution: Data curation, Formal analysis, Investigation, Methodology
Search for more papers by this authorDerya Atalay
Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey
Contribution: Data curation, Formal analysis, Investigation, Methodology, Writing - review & editing
Search for more papers by this authorHande Selen Erge
Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey
Contribution: Conceptualization, Investigation, Methodology, Supervision, Writing - review & editing
Search for more papers by this authorAbstract
The quality of fresh-cut products can be improved by edible coatings and packaging. In this study, fresh-cut pumpkin slices, coated with chitosan and vacuum-packed, were stored at 4 and 10°C for 21 days. The effects of chitosan and vacuum packaging on color, microbiological load, and β-carotene content of samples were performed during storage. Texture analyses were conducted only on the first and last days of the period. Microbial counts of coated and vacuum-packed samples were restricted as compared to untreated samples. At both storage temperatures, β-carotene content and a* value of all samples increased while L*, b*, C*, and h° values decreased. Changes in β-carotene and color values (a*, b*, C*, and h°) were fitted to zero-order kinetics. The highest textural parameters were determined in coated and vacuum-packed samples. Both coated and vacuum-packed pumpkin slices stored at 4°C can be recommended especially for textural and microbiological quality.
Novelty impact statement
In this study, coated and vacuum-packed fresh-cut pumpkin slices with potential marketability, have been pointed out. It is noticed that chitosan coating combined with vacuum packaging provides a good preservation for fresh-cut pumpkin slices stored at low temperature. Chitosan can be proposed as an antimicrobial agent due to lower microbiological criteria in chitosan-treated pumpkin slices and vacuum packaging can be suggested a good barrier for keeping the color of the samples stored at low temperature.
CONFLICT OF INTEREST
There is no conflict of interest statement.
REFERENCES
- Abbasi, N. A., Iqbal, Z., Maqbool, M., & Hafız, I. A. (2009). Postharvest quality of mango (Mangifera indica L.) fruit as affected by chitosan coating. Pakistan Journal of Botany, 41(1), 343–357.
- Abdi, S., Roein, Z., Erfanimoghadam, J., & Aziznia, S. (2017). Application of pectin coating containing essential oil for increasing quality of strawberry fruit. Journal of Postharvest Technology, 5(4), 83–94.
- Albanese, D., Cinquanta, L., Cuccurullo, G., & Di Matteo, M. (2013). Effects of microwave and hot-air drying methods on colour, β-carotene and radical scavenging activity of apricots. International Journal of Food Science and Technology, 48(6), 1327–1333. https://doi.org/10.1111/ijfs.12095
- Association of Official Analytical Chemists. (1984). Official methods of analysis ( 14th ed.). AOAC.
- Bakker, J., Bridle, P., & Timberlake, C. (1986). Tristimulus measurements (CIELAB 76) of port wine colour. Vitis, 25(2), 67–78.
- Bohoyo-Gil, D., Dominguez-Valhondo, D., García-Parra, J. J., & González-Gómez, D. (2012). UHPLC as a suitable methodology for the analysis of carotenoids in food matrix. European Food Research and Technology, 235(6), 1055–1061. https://doi.org/10.1007/s00217-012-1838-0
- Caili, F. U., Huan, S. H. I., & Quanhong, L. I. (2006). A review on pharmacological activities and utilization technologies of pumpkin. Plant Foods for Human Nutrition, 61, 73–80. https://doi.org/10.1007/s11130-006-0016-6
- Chien, P. J., Sheu, F., & Yang, F. H. (2007). Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. Journal of Food Engineering, 78(1), 225–229. https://doi.org/10.1016/j.jfoodeng.2005.09.022
- Cho, J. L. Y., Latifah, M. N., Abas, S. A. R. S., Aisyah, A. S., Zaulia, O., Azlin, R. N., Pauziah, M., Nur Syafini, G., Hairiyah, M., Habsah, M., Zaipun, M. Z., & Adibah, M. N. (2016). Extending shelf-life of minimally processed pumpkin with a carrageenan-based coating. III International Conference on Fresh-Cut Produce: Maintaining Quality and Safety, 1144, 175–180. https://doi.org/10.17660/ActaHortic.2016.1141.20
10.17660/ActaHortic.2016.1141.20 Google Scholar
- Cofelice, M., Lopez, F., & Cuomo, F. (2019). Quality control of fresh-cut apples after coating application. Food, 8(6), 189. https://doi.org/10.3390/foods8060189
- Cortez-vega, W. R., Beatriz, I., Piotrowicz, B., Prentice, C., & Borges, C. D. (2014). Influence of different edible coatings in minimally processed pumpkin (Cucurbita moschata Duch). International Food Research Journal, 21(5), 2017–2023.
- Cutter, C. N. (2002). Microbial control by packaging: A review. Critical Reviews in Food Science and Nutrition, 42(2), 151–161. https://doi.org/10.1080/10408690290825493
- El-Anany, A. M., Hassan, G. F. A., & Ali, F. M. R. (2009). Effects of edible coatings on the shelf-life and quality of Anna apple (Malus domestica Borkh) during cold storage. Journal of Food Technology, 7(1), 5–11.
- Erkmen, O. (2015). Basic methods for the microbiological analysis of foods ( 3rd ed., p. 564). Nobel Publishing.
- FAOSTAT. (2018). Food and Agriculture Organization of the United Nations. http://www.fao.org/faostat/en/#data
- Ferruzzi, M. G., Sander, L. C., Rock, C. L., & Schwartz, S. J. (1998). Carotenoid determination in biological microsamples using liquid chromatography with a coulometric electrochemical array detector. Analytical Biochemistry, 256(1), 74–81. https://doi.org/10.1006/abio.1997.2484
- Galus, S., & Kadzińska, J. (2015). Food applications of emulsion-based edible films and coatings. Trends in Food Science and Technology, 45(2), 273–283. https://doi.org/10.1016/j.tifs.2015.07.011
- Ghidelli, C., & Pérez-gago, M. B. (2018). Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables quality of fresh-cut fruits and vegetables. Critical Reviews in Food Science and Nutrition, 58(4), 662–679. https://doi.org/10.1080/10408398.2016.1211087
- Gonçalves, E. M., Pinheiro, J., Abreu, M., Brandão, T. R. S., & Silva, C. L. M. (2007). Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching. Journal of Food Engineering, 81(4), 693–701. https://doi.org/10.1016/j.jfoodeng.2007.01.011
- Gonçalves, E. M., Pinheiro, J., Abreu, M., Brandão, T. R. S., & Silva, C. L. M. (2011). Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions. Journal of Food Engineering, 106(1), 40–47. https://doi.org/10.1016/j.jfoodeng.2011.04.004
- Guiné, R. P. F., & Barroca, M. J. (2012). Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper). Food and Bioproducts Processing, 90(1), 58–63. https://doi.org/10.1016/j.fbp.2011.01.003
- Hajji, S., Younes, I., Affes, S., Bou, S., & Nasri, M. (2018). Optimization of the formulation of chitosan edible coatings supplemented with carotenoproteins and their use for extending strawberries postharvest life. Food Hydrocolloids, 83, 375–392. https://doi.org/10.1016/j.foodhyd.2018.05.013
- Hassan, B., Chatha, S. A. S., Hussain, A. I., Zia, K. M., & Akhtar, N. (2018). Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. International Journal of Biological Macromolecules, 109, 1095–1107. https://doi.org/10.1016/j.ijbiomac.2017.11.097
- James, J. B., & Ngarmsak, T. (2011). Processing of fresh-cut tropical fruits and vegetables: A technical guide. In R. S. Rolle (Ed.), FAO agricultural service bulletin (pp. 1–86). RAP Publication.
- Jaswir, I., Shahidan, N., Othman, R., Hashim, Y. Z. H. Y., Octavianti, F., & Salleh, M. N. (2014). Effects of season and storage period on accumulation of individual carotenoids in pumpkin flesh (Cucurbita moschata). Journal of Oleo Science, 63(8), 761–767. https://doi.org/10.5650/jos.ess13186
- Kumar, P., Sethi, S., Sharma, R. R., Srivastav, M., & Varghese, E. (2017). Effect of chitosan coating on postharvest life and quality of plum during storage at low temperature. Scientia Horticulturae, 226, 104–109. https://doi.org/10.1016/j.scienta.2017.08.037
- Lopes Carvalho, R., Cabral, M. F., Andrade Germano, T., Moita De Carvalho, W., Brasil, I. M., Gallão, M. I., Moura, C. F. H., Lopes, M. M. A., & Raquel Maria, D. M. A. (2016). Chitosan coating with trans -cinnamaldehyde improves structural integrity and antioxidant metabolism of fresh-cut melon. Postharvest Biology and Technology, 113, 29–39. https://doi.org/10.1016/j.postharvbio.2015.11.004
- Ma, L., Zhang, M., Bhandari, B., & Gao, Z. (2017). Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables. Trends in Food Science & Technology, 64, 23–38. https://doi.org/10.1016/j.tifs.2017.03.005
- Mohammadi, L., Ramezanian, A., Tanaka, F., & Tanaka, F. (2021). Impact of Aloe vera gel coating enriched with basil (Ocimum basilicum L.) essential oil on postharvest quality of strawberry fruit. Journal of Food Measurement and Characterization, 15(1), 353–362. https://doi.org/10.1007/s11694-020-00634-7
- Mohammadi, L., Khankahdani, H. H., Tanaka, F., & Tanaka, F. (2021). Postharvest shelf-life extension of button mushroom (Agaricus bisporus L.) by aloe vera gel coating enriched with basil essential oil. Environmental Control in Biology, 59(2), 87–98. https://doi.org/10.2525/ecb.59.87
- Mortazavi, S. M. H., Arzani, K., & Barzegar, M. (2007). Effect of vacuum and modified atmosphere packaging on the postharvest quality and shelf life of date fruits in Khalal stage. Acta Horticulturae, 736, 471–477. https://doi.org/10.17660/ActaHortic.2007.736.45
10.17660/ActaHortic.2007.736.45 Google Scholar
- Narasimha Rao, D., & Sachindra, N. M. (2002). Modified atmosphere and vacuum packaging of meat and poultry products. Food Reviews International, 18, 263–293. https://doi.org/10.1081/FRI-120016206
- Nongtaodum, S., & Jangchud, A. (2009). Effects of edible chitosan coating on quality of fresh-cut mangoes (fa-lun) during storage. Kasetsart Journal - Natural Science, 43, 282–289.
- Ozogul, F., Polat, A., & Özogul, Y. (2004). The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry, 85(1), 49–57. https://doi.org/10.1016/j.foodchem.2003.05.006
- Paciulli, M., Rinaldi, M., Rodolfi, M., Ganino, T., Morbarigazzi, M., & Chiavaro, E. (2019). Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species. Food Chemistry, 274, 281–290. https://doi.org/10.1016/j.foodchem.2018.09.021
- Perdones, Á., Escriche, I., Chiralt, A., & Vargas, M. (2016). Effect of chitosan—Lemon essential oil coatings on volatile profile of strawberries during storage. Food Chemistry, 197, 979–986. https://doi.org/10.1016/j.foodchem.2015.11.054
- Perdones, Á., Vargas, M., Atares, L., & Chiralt, A. (2014). Physical, antioxidant and antimicrobial properties of chitosan–cinnamon leaf oil films as affected by oleic acid. Food Hydrocolloids, 36, 256–264. https://doi.org/10.1016/j.foodhyd.2013.10.003
- Plaza, L., Crespo, I., de Pascual-Teresa, S., de Ancos, B., Sánchez-Moreno, C., Muñoz, M., & Cano, M. P. (2011). Impact of minimal processing on orange bioactive compounds during refrigerated storage. Food Chemistry, 124, 646–651. https://doi.org/10.1016/j.foodchem.2010.06.089
- Rabea, E. I., Badawy, M. E. T., Stevens, C. V., Smagghe, G., & Steurbaut, W. (2003). Chitosan as antimicrobial agent: Applications and mode of action. Biomacromolecules, 4(6), 1457–1465. https://doi.org/10.1021/bm034130m
- Raghav, P. K., Agarwal, N., & Saini, M. (2016). Edible coating of fruits and vegetables: A review. International Journal of Scientific Research and Modern Education, 1(1), 188–204. https://www.researchgate.net/publication/331298687
- Robles-Sánchez, R. M., Rojas-Graü, M. A., Odriozola-Serrano, I., González-Aguilar, G. A., & Martín-Belloso, O. (2009). Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut “Kent” mango (Mangifera indica L.). Postharvest Biology and Technology, 51, 384–390. https://doi.org/10.1016/j.postharvbio.2008.09.003
- Rocha, A. M. C. N., Coulon, E. C., & Morais, A. M. M. B. (2003). Effects of vacuum packaging on the physical quality of minimally processed potatoes. Food Service Technology, 3(2), 81–88. https://doi.org/10.1046/j.1471-5740.2003.00068.x
10.1046/j.1471?5740.2003.00068.x Google Scholar
- Roller, S., & Covill, N. (1999). The antifungal properties of chitosan in laboratory media and apple juice. International Journal of Food Microbiology, 47, 67–77.
- Sasaki Cerqueira, F. F., del Aguila, J. S., Gallo, C. R., Kluge, R. A., & Jacomino, P. (2014). Physiological, qualitative and microbiological changes of minimally processed squash stored at different temperatures. Revista Iberoamericana de Tecnología Postcosecha, 15(2), 210–220.
- Sharma, P., Shehin, V. P., Kaur, N., & Vyas, P. (2019). Application of edible coatings on fresh and minimally processed vegetables: A review. International Journal of Vegetable Science, 25(3), 295–314. https://doi.org/10.1080/19315260.2018.1510863
10.1080/19315260.2018.1510863 Google Scholar
- Silva Batista, W., Silva, G. M. C., Santana, D. B., Rodrigues, A. R., Medeiros, B. D., Belghith, I., da Silva, N. M., Cordeiro, M. H., & Misobutsi, P. G. (2018). Chitosan delays ripening and ROS production in guava (Psidium guajava L.) fruit. Food Chemistry, 242, 232–238. https://doi.org/10.1016/j.foodchem.2017.09.052
- Silva, M. C. G., Silva, B. W., Medeiros, D. B., Salvador, R. A., Cordeiro, M. H. M., Martins, N., Santana, D. B., & Mizobutsi, P. G. (2017). The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage. Food Chemistry, 237, 372–378. https://doi.org/10.1016/j.foodchem.2017.05.123
- Soares, A. d. S., Ramos, A. M., Vieira, É. N. R., Vanzela, E. S. L., de Oliveira, P. M., & Paula, D. d. A. (2018). Vacuum impregnation of chitosan-based edible coating in minimally processed pumpkin. International Journal of Food Science and Technology, 53(9), 2229–2238. https://doi.org/10.1111/ijfs.13811
- Sojak, M., Jaros, M., Janaszek-Mańkowska, M., Trajer, J., Głowacki, S., & Ratajski, A. (2016). The effect of drying and long-term storage on colour and carotenoids content of giant pumpkin (Cucurbita maxima). Technical Sciences/University of Warmia and Mazury in Olsztyn, 19(4), 295–312.
- Vargas, M., Albors, A., Chiralt, A., & Gonz, C. (2006). Quality of cold-stored strawberries as affected by chitosan—Oleic acid edible coatings. Postharvest Biology and Technology, 41, 164–171. https://doi.org/10.1016/j.postharvbio.2006.03.016
- Vieira, J. M., Flores-lópez, M. L., Jasso de Rodríguez, D., Sousa, M. C., Vicente, A. A., & Martins, J. T. (2016). Effect of chitosan—Aloe vera coating on postharvest quality of blueberry (Vaccinium corymbosum) fruit. Postharvest Biology and Technology, 116, 88–97. https://doi.org/10.1016/j.postharvbio.2016.01.011
- Vivek, K., & Subbarao, K. (2018). Effect of edible chitosan coating on combined ultrasound and NaOCl treated kiwi fruits during refrigerated storage. International Food Research Journal, 25(1), 101–108.
- Xing, Y., Li, X., Xu, Q., Yun, J., Lu, Y., & Tang, Y. (2011). Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.). Food Chemistry, 124, 1443–1450. https://doi.org/10.1016/j.foodchem.2010.07.105
- Yousuf, B., Qadri, O. S., & Srivastava, A. K. (2018). Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review. LWT - Food Science and Technology, 89, 198–209. https://doi.org/10.1016/j.lwt.2017.10.051
- Zhang, L., Chen, F., Lai, S., Wang, H., & Yang, H. (2018). Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit during storage. LWT - Food Science and Technology, 96, 604–611. https://doi.org/10.1016/j.lwt.2018.06.011
- Zhang, H., Li, R., & Liu, W. (2011). Effects of chitin and its derivative chitosan on postharvest decay of fruits: A review. International Journal of Molecular Sciences, 12(2), 917–934. https://doi.org/10.3390/ijms12020917
