title: Alginate coating as carrier of oligofructose and inulin and to maintain the quality of fresh-cut apples.
abstract: The aim of this study was to apply an edible coating containing prebiotics such as oligofructose and inulin to fresh-cut apple wedges. An assessment of the quality, sensory, polyphenol, and volatile attributes of coated and uncoated fresh-cut apple wedges was also undertaken. Fructan analysis showed that all prebiotics remained stable over the 14-d storage period and an intake of 100 g of apple supplies 1 to 3 g of prebiotics. Browning index, firmness, acidity remained stable throughout the 14 d compared to the control while applying prebiotic coatings resulted in an increase in soluble solids. Sensory and visual assessment indicated acceptable quality of apple wedges coated with prebiotics. HPLC analysis showed that levels of polyphenolic compounds were more stable in coated apple wedges (without prebiotic inclusions) than in uncoated control apples. No difference was found between O(2) and CO(2) headspace concentration of coated and uncoated samples. Significant differences (P < 0.001) were found for headspace volatile production between the samples. Most coated samples showed lower volatile production in the headspace than uncoated samples.
authors.affiliation: Ashtown Food Research Centre (Teagasc), Ashtown, Dublin 15, Ireland. christian.roessle@teagasc.ie
authors.forename: Christian
authors.initials: C
authors.lastname: Rössle
authors.forename: Nigel
authors.initials: N
authors.lastname: Brunton
authors.forename: Ronan T
authors.initials: RT
authors.lastname: Gormley
authors.forename: Rudy
authors.initials: R
authors.lastname: Wouters
authors.forename: Francis
authors.initials: F
authors.lastname: Butler
mesh_terms: D000464:Alginates / Q000737:chemistry* / Q000378:metabolism; D055598:Chemical Phenomena; D057140:Fast Foods / Q000032:analysis*; D005419:Flavonoids / Q000032:analysis; D005511:Food Handling; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D020723:Glucuronic Acid / Q000737:chemistry / Q000378:metabolism; D006603:Hexuronic Acids / Q000737:chemistry / Q000378:metabolism; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007444:Inulin / Q000008:administration & dosage / Q000032:analysis / Q000737:chemistry*; D015416:Maillard Reaction; D027845:Malus / Q000737:chemistry*; D009812:Odorants; D009844:Oligosaccharides / Q000008:administration & dosage / Q000032:analysis / Q000737:chemistry*; D010636:Phenols / Q000032:analysis; D059808:Polyphenols; D056692:Prebiotics / Q000032:analysis; D011786:Quality Control; D012677:Sensation; D013499:Surface Properties; D013997:Time Factors; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D000464:Alginates; D005419:Flavonoids; D006603:Hexuronic Acids; D009844:Oligosaccharides; D010636:Phenols; D059808:Polyphenols; D056692:Prebiotics; D055549:Volatile Organic Compounds; C120489:oligofructose; D020723:Glucuronic Acid; D007444:Inulin