ORIGINAL ARTICLE
Development and application of edible coating on dried pineapple exposed to electrical blanching
Jia-Jing He,
Chun-Hui Chiu,
Mohsen Gavahian,
Chi-Tang Ho,
Yung-Lin Chu,
Jia-Jing He
Department of Food Science, College of Agriculture, National Pingtung University of Science and Technology, Pingtung, Taiwan
Contribution: Data curation
Search for more papers by this authorChun-Hui Chiu
Graduate Institute of Health Industry and Technology, Research Center for Chinese Herbal Medicine, Research Center for Food and Cosmetic Safety, College of Human Ecology, Chang Gung University of Science and Technology, Taoyuan, Taiwan
Department of Traditional Chinese Medicine, Keelung Chang Gung Memorial Hospital, Keelung, Taiwan
Contribution: Data curation, Formal analysis
Search for more papers by this authorMohsen Gavahian
Department of Food Science, College of Agriculture, National Pingtung University of Science and Technology, Pingtung, Taiwan
Contribution: Writing - review & editing, Investigation, Methodology, Supervision
Search for more papers by this authorChi-Tang Ho
Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
Contribution: Investigation, Writing - review & editing
Search for more papers by this authorCorresponding Author
Yung-Lin Chu
Department of Food Science, College of Agriculture, National Pingtung University of Science and Technology, Pingtung, Taiwan
Correspondence
Yung-Lin Chu, Department of Food Science, College of Agriculture, National Pingtung University of Science and Technology, Pingtung, Taiwan.
Email: [email protected]
Contribution: Funding acquisition, Supervision, Validation, Writing - original draft
Search for more papers by this authorJia-Jing He,
Chun-Hui Chiu,
Mohsen Gavahian,
Chi-Tang Ho,
Yung-Lin Chu,
Jia-Jing He
Department of Food Science, College of Agriculture, National Pingtung University of Science and Technology, Pingtung, Taiwan
Contribution: Data curation
Search for more papers by this authorChun-Hui Chiu
Graduate Institute of Health Industry and Technology, Research Center for Chinese Herbal Medicine, Research Center for Food and Cosmetic Safety, College of Human Ecology, Chang Gung University of Science and Technology, Taoyuan, Taiwan
Department of Traditional Chinese Medicine, Keelung Chang Gung Memorial Hospital, Keelung, Taiwan
Contribution: Data curation, Formal analysis
Search for more papers by this authorMohsen Gavahian
Department of Food Science, College of Agriculture, National Pingtung University of Science and Technology, Pingtung, Taiwan
Contribution: Writing - review & editing, Investigation, Methodology, Supervision
Search for more papers by this authorChi-Tang Ho
Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
Contribution: Investigation, Writing - review & editing
Search for more papers by this authorCorresponding Author
Yung-Lin Chu
Department of Food Science, College of Agriculture, National Pingtung University of Science and Technology, Pingtung, Taiwan
Correspondence
Yung-Lin Chu, Department of Food Science, College of Agriculture, National Pingtung University of Science and Technology, Pingtung, Taiwan.
Email: [email protected]
Contribution: Funding acquisition, Supervision, Validation, Writing - original draft
Search for more papers by this authorChun-Hui Chiu contributed equally with the first author to this study.
Abstract
A new edible coating was developed based on pectin and honey at various ratios with or without blanching pretreatment, which was done by an emerging thermal technology. The results showed that the water activity and the total bacterial count were the lowest in samples coated by a combination of pectin + honey as compared with the control group, indicating the former's effectiveness in improving the storage of dried fruit. The antioxidant properties of the dried pineapple samples were increased after coating. As for furaneol, results indicated similar quantitative data between all coated samples and the control. Furthermore, it was found that blanching could maintain the color of the fresh product and improve the antioxidative activity but reduce its yellowness when exposed to drying. In conclusion, this new edible coating approach could keep the flavor, color, texture, and also increase the antioxidant and antibacterial activities. Furthermore, this study is the first research combining edible coating with electrical blanching on fruit processing.
Novelty impact statement
- Coating pectin and honey could extend shelf life and keep quality of fruit.
- Combined group of coating polysaccharide and electrical blanching had a better impact than coating polysaccharide-only group.
- Pretreatments of coating polysaccharide and electrical blanching showed great potential in fruit processing.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available upon request from the authors.
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