ArticleFoods (Basel, Switzerland)2021
Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Bioactive Edible Coatings for Fresh-Cut Apples: A Study on Chitosan-Based Coatings Infused with Essential Oils.Foods (Basel, Switzerland) · 2025Article
- Optimization of ultrasonication assisted extraction ofFood chemistry: X · 2024Article
- Improving fresh-cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics.Food science & nutrition · 2024Article
- Antioxidant and antimicrobial activities of tarragon andFood science & nutrition · 2024Article
- Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples.Foods (Basel, Switzerland) · 2023Article
- Development and Application of Edible Coatings withFoods (Basel, Switzerland) · 2022Article
- Chitosan-Based Edible Coatings Containing Essential Oils to Preserve the Shelf Life and Postharvest Quality Parameters of Organic Strawberries and Apples during Cold Storage.Foods (Basel, Switzerland) · 2022Article
- Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry.Molecules (Basel, Switzerland) · 2022Article
- Effect of Chitosan Coatings with Cinnamon Essential Oil on Postharvest Quality of Mangoes.Foods (Basel, Switzerland) · 2021Article
- The Effect ofMicroorganisms · 2021Article
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Authors and funding
8 authors.
Funding
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Abstract
The application of coatings with essential oils for food preservation is an alternative way to keep minimally processed apple slices fresh, nutritious, safe, sensory palatable, and accessible for consumers. In the present study, the effect of three bioactive coatings on quality variables of minimally processed Golden Delicious apple slices for 25-days at 4 °C was evaluated. The coatings were CT1-chitosan-based, CT2-guar gum-based, and CT3-composite guar gum-starch-based; all three coatings contained cinnamon essential oil and were compared with UCT0-uncoated apple slices. The quality variables evaluated were weight-loss, firmness, browning index, total phenolic content, total soluble solids, titratable acidity, respiration rate, microbial analysis, and sensory evaluation. All coatings improved the preservation and sensorial quality variables of Golden Delicious apples; however, although the CT1-chitosan-based coating was capable of extending the shelf-life of minimally processed apple, it demonstrated less sensorially favorable scores for flavor, odor, and overall acceptance attributes.
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