Effect of Linseed (Linum usitatissimum) Mucilage and Chitosan Edible Coatings on Quality and Shelf-Life of Fresh-Cut Cantaloupe (Cucumis melo)
by
Mayra Z. Treviño-Garza 1,
Ruth C. Correa-Cerón 1,
Eugenia G. Ortiz-Lechuga 1,
Karla K. Solís-Arévalo 1,
Sandra L. Castillo-Hernández 2
,
Claudia T. Gallardo-Rivera 2 and
Katiushka Arévalo Niño 1,*
Mayra Z. Treviño-Garza 1,
Ruth C. Correa-Cerón 1,
Eugenia G. Ortiz-Lechuga 1,
Karla K. Solís-Arévalo 1,
Sandra L. Castillo-Hernández 2,
Claudia T. Gallardo-Rivera 2 and
Katiushka Arévalo Niño 1,*
1
Facultad de Ciencias Biológicas, Instituto de Biotecnología, Universidad Autónoma de Nuevo León, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, N.L., Mexico
2
Facultad de Ciencias Biológicas, Departamento de Alimentos, Universidad Autónoma de Nuevo León, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, N.L., Mexico
*
Author to whom correspondence should be addressed.
Coatings 2019, 9(6), 368; https://doi.org/10.3390/coatings9060368
Received: 11 May 2019 / Revised: 31 May 2019 / Accepted: 3 June 2019 / Published: 5 June 2019
(This article belongs to the Special Issue Biodegradable Films and Composite Coatings: Currrent and Future Trends)
We have evaluated the effect of edible coatings (ECs) based on linseed mucilage (LM), chitosan (CH), and their combination (LMCH) on the quality and shelf life of fresh-cut cantaloupe. Cantaloupe was washed, sanitized, and processed (peeled, seeded, and cut) and then coated by immersion, packed, and stored for 18 days at 4 °C. The ECs were effective at reducing the juice leakage and softening of the product. The EC based on CH was the most effective at preserving the color parameter and reducing the general microbiological growth. However, the LMCH combination decreased the antimicrobial effect of chitosan against microorganisms. Also, CH and LM ECs helped preserve the overall sensory characteristics, increasing the acceptance to 12–15 days. Finally, the LMCH combination helped preserve the characteristics of color and odor; however, it modified the texture and taste of fresh-cut cantaloupe and its sensory acceptance was similar to the control (up to 9 days).
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Keywords:
linseed mucilage; fresh-cut fruit; cantaloupe; quality; shelf life
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
MDPI and ACS Style
Treviño-Garza, M.Z.; Correa-Cerón, R.C.; Ortiz-Lechuga, E.G.; Solís-Arévalo, K.K.; Castillo-Hernández, S.L.; Gallardo-Rivera, C.T.; Arévalo Niño, K. Effect of Linseed (Linum usitatissimum) Mucilage and Chitosan Edible Coatings on Quality and Shelf-Life of Fresh-Cut Cantaloupe (Cucumis melo). Coatings 2019, 9, 368.
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