ArticleFoods (Basel, Switzerland)2022
Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 20 citations in OpenAlex.
- Matrix-Dependent Performance of β‑Glucan Composite Films Functionalized with Phenolics from Passion Fruit Seed Waste.ACS omega · 2026Article
- Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices.Foods (Basel, Switzerland) · 2025Article
- Polysaccharide-Based Packaging Coatings and Films with Phenolic Compounds in Preservation of Fruits and Vegetables-A Review.Foods (Basel, Switzerland) · 2024Review
- Impact of Antioxidant-Enriched Edible Gel Coatings and Bio-Based Packaging on Cherry Tomato Preservation.Gels (Basel, Switzerland) · 2024Article
- Advances Postharvest Preservation Technology.Foods (Basel, Switzerland) · 2023Article
- Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review.Foods (Basel, Switzerland) · 2023Review
- Evaluation of the Efficacy of Antioxidant Extract from Lemon By-Products on Preservation of Quality Attributes of Minimally Processed Radish (Antioxidants (Basel, Switzerland) · 2023Article
- Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
4 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of an edible pectin-based coating supplemented with a lemon byproduct extract on the quality attributes of fresh-cut carrots was studied. Color, hardness, microbial growth, respiratory activity, and antioxidant properties of fresh-cut carrots were studied during 14 days of storage at 4 °C. The application of a pectin-based coating containing a lemon byproduct extract preserved carrots’ physiological parameters, reduced their physiological activity and, thus, delayed senescence. This aspect was also confirmed by the reduced O2 consumption of the coated carrots due to the slowing down of the product’s metabolic reactions. Moreover, coated carrots were characterized by limited changes in colour (ΔE < 3) and white-blush development on both cortical tissue and vascular cylinder, and the presence of calcium chloride in the coating formulation helped to maintain carrots’ hardness throughout storage. In addition, treatment with pectin-based coating and lemon byproduct extract improved microbiological stability of fresh-cut carrots, showing the lowest value of total bacterial count immediately after treatment (2.58 log CFU g−1). This kind of treatment also resulted in a significant preservation of valuable compounds (17.22 mg GAE 100 g−1) and antioxidant activity level (289.49 µM Trolox 100 g−1), reducing the wounding stress induced by processing operations for at least ten days.
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