Title: Impact of carboxymethyl cellulose coating functionalized with browning inhibitors for maintaining quality attributes of fresh‐cut pineapple cubes
Abstract: Journal of Food Processing and PreservationVolume 45, Issue 12 e16053 ORIGINAL ARTICLE Impact of carboxymethyl cellulose coating functionalized with browning inhibitors for maintaining quality attributes of fresh-cut pineapple cubes Pushpendra Kumar, Corresponding Author Pushpendra Kumar [email protected] orcid.org/0000-0001-7424-8605 Department of Post Harvest Management, College of Horticulture and Forestry, Central Agricultural University (I), Pasighat, India Correspondence Pushpendra Kumar, Department of Post Harvest Management, College of Horticulture and Forestry, Central Agricultural University (I), Pasighat 791102, Arunachal Pradesh, India. Email: [email protected] Contribution: Writing - original draftSearch for more papers by this authorShruti Sethi, Shruti Sethi orcid.org/0000-0002-2091-3048 Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India Contribution: Writing - review & editingSearch for more papers by this authorEldho Varghese, Eldho Varghese orcid.org/0000-0001-9293-2275 Fishery Resources Assessment Division (FRAD), ICAR-Central Marine Fisheries Research Institute, Kochi, IndiaSearch for more papers by this author Pushpendra Kumar, Corresponding Author Pushpendra Kumar [email protected] orcid.org/0000-0001-7424-8605 Department of Post Harvest Management, College of Horticulture and Forestry, Central Agricultural University (I), Pasighat, India Correspondence Pushpendra Kumar, Department of Post Harvest Management, College of Horticulture and Forestry, Central Agricultural University (I), Pasighat 791102, Arunachal Pradesh, India. Email: [email protected] Contribution: Writing - original draftSearch for more papers by this authorShruti Sethi, Shruti Sethi orcid.org/0000-0002-2091-3048 Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India Contribution: Writing - review & editingSearch for more papers by this authorEldho Varghese, Eldho Varghese orcid.org/0000-0001-9293-2275 Fishery Resources Assessment Division (FRAD), ICAR-Central Marine Fisheries Research Institute, Kochi, IndiaSearch for more papers by this author First published: 25 October 2021 https://doi.org/10.1111/jfpp.16053Citations: 1Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract Efficacy of carboxymethyl cellulose (CMC)-based edible coating having calcium chloride (1%) and ascorbic acid (AA) (1%) in maintaining the postharvest quality of pineapple cubes was studied. Coated fresh-cut pineapple cubes were kept at 5 ± 2°C for 15 days. Coated cubes maintained nutritional and sensorial quality over the control and exhibited lower weight loss up to 15 days. AA and total phenolics in coated pineapple were higher than that of control. The polyphenol oxidase and peroxidase activity found lower in coating treatments till the end of storage period. Further, browning incidence with CMC containing anti-browning agents was lower than that of CMC alone. Total microbial counts for all coated treatments were within safe limits. In a nutshell, combined use of CMC with anti-browning agents, namely, calcium chloride (1%) and AA (1%) may be useful for upholding the postharvest quality of pineapple cubes. Practical applications The preservation techniques proposed in this work can be easily adopted at industrial scale. The formulations of CMC (1%) + AA (1%) + CaCl₂ (1%) proved to be the most effective for extending the shelf life of the pineapple cubes till 15 days of storage at 5 ± 2°C. The outcome from this study indicates that the use of edible coating in conjunction with browning inhibitors can be considered as a safe and effective treatment, resulting in reduced browning of the pineapple cubes without significantly impairing the nutritional value. CONFLICT OF INTEREST The author declares that there is no conflict of interest that could be perceived as prejudicing the impartiality of the research reported. Open Research DATA AVAILABILITY STATEMENT The data will be available upon request to the corresponding author. Citing Literature Volume45, Issue12December 2021e16053 RelatedInformation