Control of enzymatic browning in fresh-cut mangosteen using alginate coating
In recent years, fresh-cut fruit consumption is increasing due to fresh-like quality and high nutritional value. Cut surface color is one of the most important appearances for customers' purchase decision. Edible coating could be one of the alternatives to maintain product quality. The objective of this work was to delay browning in fresh-cut mangosteen using antibrowning agents and edible coating. Three sets of antibrowning agents were tested: 1% (w/v) citric acid (CA), 1% (w/v) citric acid plus 0.5% (w/v) ascorbic acid (CA+AA) and 1% (w/v) citric acid plus 0.5% (w/v) sodium erythorbate (CA+SE). Fresh-cut mangosteen without antibrowning agents was set as the control. Color assessment showed that the use of antibrowning agents retarded the color change at the cut of mangosteen rind. The sensorial analysis result on browning index score also confirmed that CA was the most effective antibrowning agent. Citric acid was then selected to incorporate into alginate coating. Five conditions were tested: 1% (w/v) citric acid without coating (CA-n-Alg), without citric acid but coating with 2% (w/v) sodium alginate followed by either 1.0 or 1.5% (w/v) calcium chloride (n-CA-Alg-Ca1.0, n-CA-Alg-Ca1.5), and 1% (w/v) citric acid and coated with 2% (w/v) sodium alginate followed by either 1.0 or 1.5% (w/v) calcium chloride (CA-Alg-Ca1.0, CA-Alg-Ca1.5). The results showed that coating significantly lowered browning score on the aril of mangosteen. Water loss in the samples with alginate coating was lower than in the uncoated one (p
<0.05). Color change (lightness, chroma and hue values) and browning index on the cut surface of mangosteen rind treated with alginate coating and inhibitors in different treatments were monitored.
During 9 days of storage, the fresh-cut mangosteen with alginate coating appeared to be similar to the fresh one.
The microbiological shelf-life of fresh-cut mangosteen, stored at 8±2°C with 85% RH, was 9 days.
Klaykruayat, S., Mahayothee, B. and Duangmal, K. (2018). Control of enzymatic browning in fresh-cut mangosteen using alginate coating. Acta Hortic. 1210, 185-192
fresh-cut, browning, mangosteen, edible coating, alginate coating, color assessment