title: Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach.
abstract: BACKGROUND
  Pulsed light (PL) treatments stand as an alternative for the shelf-life extension of fresh-cut products. The antimicrobial effects of PL are well known; however, its influence on quality attributes needs to be assessed. This study was aimed at evaluating the application of PL treatments in combination with pectin-based edible coatings enriched with dietary fiber for the preservation of fresh-cut apples.
  
  
  RESULTS
  Dipping of fresh-cut apples in ascorbic acid/calcium chloride solution prior to pectin coating and PL treatments was effective to minimize browning and softening of apple surfaces. Incorporation of fiber in the pectin coating did not cause any change in microbial loads and sensory acceptability of apple cubes. Pectin-coated PL-treated apple pieces exhibited significantly higher antioxidant activity values than fresh and PL control samples. At the end of storage, the combination of both treatments resulted in an almost 2 log CFU g-1reduction of microbial counts. Sensory attribute scores did not fall below the rejection limit throughout 14 days, although the presence of off-odors limited the acceptability of the pectin-coated samples.
  
  
  CONCLUSIONS
  The results demonstrate that PL treatments applied to pectin-coated fresh-cut apples may be used to maintain quality attributes, thus conferring prebiotic potential and extending the shelf-life of the product. © 2016 Society of Chemical Industry.
authors.affiliation: Universidad Nacional de Mar del Plata, Mar del Plata, Argentina.|Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina.
authors.forename: María R
authors.initials: MR
authors.lastname: Moreira
authors.affiliation: Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina.
authors.forename: María V
authors.initials: MV
authors.lastname: Álvarez
authors.affiliation: Department of Food Technology, University of Lleida - Agrotecnio Center, Lleida, Spain.
authors.forename: Olga
authors.initials: O
authors.lastname: Martín-Belloso
authors.affiliation: Department of Food Technology, University of Lleida - Agrotecnio Center, Lleida, Spain.
authors.forename: Robert
authors.initials: R
authors.lastname: Soliva-Fortuny
mesh_terms: D000328:Adult; D000975:Antioxidants / Q000032:analysis; D001205:Ascorbic Acid; D058491:Bacterial Load; D002122:Calcium Chloride; D004043:Dietary Fiber; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D063427:Food Quality; D005524:Food Technology / Q000379:methods*; D005638:Fruit / Q000382:microbiology; D006801:Humans; D008027:Light; D015416:Maillard Reaction; D027845:Malus; D010368:Pectins; D012677:Sensation; D012996:Solutions
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D012996:Solutions; D010368:Pectins; D002122:Calcium Chloride; D001205:Ascorbic Acid
keywords: dietary fiber; edible coatings; fresh-cut fruit; pulsed light; quality parameters