Physicochemical and microbiological changes in fresh-cut pineapple coated with wheat gluten and alginate
The aim of this study was to compare the effect of wheat gluten and alginate-base edible coating on fresh-cut 'Perola' pineapple shelf-life. Fruit slices were treated with: (i) 1% calcium chloride + vital wheat gluten solution; (ii) 1% calcium chloride + 1% alginate solution; and (iii) 1% calcium chloride, i.e., control. They were packed, stored at 5 ± 1°C and evaluated every other day for 12 days. Titratable acidity and pH values showed slight variations but were similar among the treatments. There was a decrease in ascorbic acid values in all treatments. Although the values among the treatments were similar, the pineapple treated with wheat gluten showed firmer texture and less juice leakage. Samples coated with wheat gluten also had lower counts of psychrotrophs and mesophiles, molds and yeasts. No Salmonella, Escherichia coli and total coliform were detected.
Pilon, L., Tetelboim, M.C., Gallo, C.R., Sarmento, S.B.S. and Spoto, M.H.F. (2016). Physicochemical and microbiological changes in fresh-cut pineapple coated with wheat gluten and alginate. Acta Hortic. 1111, 221-226
microorganisms, juice leakage, edible coating, firmness, quality analysis