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Article

The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties

1
Technical University of Munich, TUM School of Life Sciences Weihenstephan, Weihenstephaner Steig 22, 85354 Freising, Germany
2
Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany
3
Albstadt-Sigmaringen University, Faculty of Life Sciences, Anton-Günther-Str. 51, 72488 Sigmaringen, Germany
4
Faculty of Mechanical Engineering, University of Applied Science Kempten, Bahnhofstraße 61, 87435 Kempten, Germany
*
Author to whom correspondence should be addressed.
Foods 2019, 8(6), 203; https://doi.org/10.3390/foods8060203
Received: 25 May 2019 / Revised: 31 May 2019 / Accepted: 5 June 2019 / Published: 11 June 2019
(This article belongs to the Special Issue Innovations in Edible Films and Coatings)
Water loss, gain or transfer results in a decline in the overall quality of food. The aim of this study was to form a uniform layer of sodium alginate-based edible coating (1.25% sodium alginate, 2% glycerol, 0.2% sunflower oil, 1% span 80, 0.2% tween 80, (w/w)) and investigate the effects on the water barrier characteristics of fresh-cut cantaloupe and strawberries. To this end, a uniform and continuous edible film formation was achieved (0.187 ± 0.076 mm and 0.235 ± 0.077 mm for cantaloupe and strawberries, respectively) with an additional immersion step into a calcium solution at the very beginning of the coating process. The coating application was effective in significantly reducing the water loss (%) of the cantaloupe pieces. However, no significant effect was observed in water vapor resistance results and weight change measurements in a climate chamber (80%→60% relative humidity (RH) at 10 °C). External packaging conditions (i.e., closed, perforated, and open) were not significantly effective on water activity (aw) values of cantaloupe, but were effective for strawberry values. In general, the coating application promoted the water loss of strawberry samples. Additionally, the water vapor transmission rate of stand-alone films was determined (2131 g·100 µm/(m2·d·bar) under constant environmental conditions (23 °C, 100%→50% RH) due to the ability to also evaluate the efficacy in ideal conditions. View Full-Text
Keywords: edible coating; edible film; sodium alginate; fruits; coating uniformity; dipping; water loss; water activity; water vapor resistance; water sorption edible coating; edible film; sodium alginate; fruits; coating uniformity; dipping; water loss; water activity; water vapor resistance; water sorption
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MDPI and ACS Style

Senturk Parreidt, T.; Lindner, M.; Rothkopf, I.; Schmid, M.; Müller, K. The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties. Foods 2019, 8, 203. https://doi.org/10.3390/foods8060203

AMA Style

Senturk Parreidt T, Lindner M, Rothkopf I, Schmid M, Müller K. The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties. Foods. 2019; 8(6):203. https://doi.org/10.3390/foods8060203

Chicago/Turabian Style

Senturk Parreidt, Tugce, Martina Lindner, Isabell Rothkopf, Markus Schmid, and Kajetan Müller. 2019. "The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties" Foods 8, no. 6: 203. https://doi.org/10.3390/foods8060203

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