ArticleACS omega2025
Effect of Alginate Coating and Modified Atmosphere Packaging on the Stability of Fresh-Cut Guava Shells (
Article in ACS omega, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
4 authors.
Funding
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Abstract
This study aimed to evaluate the effect of alginate-based edible coating (EC) and modified atmosphere (MA) packaging on fresh-cut guava shells to preserve them during refrigerated storage. Alginate films (AF) were formulated and characterized. The gas composition, titratable acidity (TA), total soluble solids (TSS), ascorbic acid (AA), color, firmness, pectin-esterase enzymatic activity, and microbiological quality were determined for 15 days at 5 °C. AF's physicochemical, mechanical, and barrier properties were measured. The fruit was sanitized and cut to remove seeds. Then, it was packaged under the following conditions: (a) atmospheric air without EC (control), (b) fruit in MA packaging, and (c) coated guava shells with MA packaging (EC + MA). AF exhibited adequate properties to form EC. EC + MA packaging slowed fruit maturation and preserved the ascorbic acid content better at the end of storage than MA packaging and control fruits. After 10 days of storage, the fruits luminosity was similar to the initial values. EC + MA maintained the fruit's firmness for up to 15 days. The pectin-esterase activity was not affected by MA packaging or EC + MA during storage. After 15 days of storage, TMAB were under 10
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