Extend of Self-Life of Potato Round Slices with Edible Coating, Green Tea and Ascorbic Acid
The effects of coatings based on sodium alginate (S.A) and carboxyl methyl cellulose (CMC) on the color and moisture characteristics of potato round slices were investigated. It is the first time that this combination of polysaccharides is used as edible coating which alone had the best performance as inhibitor of potato color discoloration during the storage of 15 days at 4oC. When ascorbic acid (AA) and green tea (GT) were added in the above edible coating its effects on potato round slices changed. The mixtures of sodium alginate and carboxyl methyl cellulose with ascorbic acid or with green tea behave as a potential moisture barrier, resulting to the extent of potato samples self–life. These data suggests that both GT and AA are potential inhibitors of dehydration in potatoes and not only natural antioxidants.
<p>[1] Beltrán, D. Selma, M. Tudela, J and Gil M. (2005) “ Effect of different
sanitizers on microbial and sensory quality of fresh-cut potato strips
stored under modified atmosphere or vacuum packaging” Postharvest
Biology and Technology, Vol. 37, 2005, pp. 37–46.
[2] G. Lisinska, and W. Leszczynski “Potato Science and Technology”
Springer, Jul 31, 1989, pp. 75-76.
[3] Falguera, V. Quintero, J. Jimenez, A. Aldemar Munoz, J and Ibarz, A.
“Edible films and coatings: Structures, active functions and trends in
their use” Trends in Food Science & Technology, Vol. 22, 2001, pp.
292-303.
[4] Baldwin, E. Nisperos, M. Chen, X and Hagenmaier, R. “Improving
storage life of cut apple and potato with edible coating” Postharvest
Biology and Technology, Vol. 9, 1996, pp. 151-1 63.
[5] King, A. H. Brown seaweed extracts (Alginates). Food Hydrocolloids,
Vol. 2, 1983, pp. 115–188.
[6] Moe, S. T., Draget, K. I., Skjak-Bræk, G., & Smidsrd, O.
(1995).Alginates. In A. M. Stephen (Ed.), Food polysaccharides and
their applications (pp. 245–286). New York: Marcel Dekker.
[7] Just, E.K. &. Majewicz, T.G. Encyclopedia of polymer science and
engineering, Vol. 3John Wiley and Sons, New York (1985) (p. 226).
[8] Schmitt, C., Sanchez, C., Desobry-Banon, S. & Hardy J. Structure and
technofunctional properties of protein–polysaccharide complexes: A
review. Critical Reviews in Food Science and Nutrition, Vol. 38, 1998,
pp.689–753.
[9] Tapia, M., Rojas-grau, M., Rodrıguez, FRamırez, J., Carmona, A. &.
Martin-Belloso, O. Alginate- and Gellan-Based Edible Films for
Probiotic Coatings on Fresh-Cut Fruits. Journal of food science, Vol.
72, 2007, pp. 190-196.
[10] Rojas-Graü, M.A., Tapia, M.S., Rodríguez, F.J., Carmona, A.J. &
Martin-Belloso, O. Alginate and gellan-based edible coatings as carriers
of antibrowning agents applied on fresh-cut Fuji apples. Food
Hydrocolloids, Vol. 21, 2007, pp.118–127.
[11] Pranoto, Y., Salokhe, V. & Rakshit, S. Physical and antibacte rial
properties of alginate-based edible film incorporated with garlic oil.
Food Research International, Vol. 38, 2005, pp.267–272.
[12] Marchiori, A.F. & de Felício, P.E. Quality of wild boar meat and
commercial pork. Scientia Agricola, Vo. 60, 2003, pp.1-5.
[13] Olivas, G.I., Mattinson, D.S. & Barbosa-Canovas G.V. Alginate
coatings for preservation of minimally processed ‘Gala’ apples.
Postharvest Biology and Technology, Vol. 45, 2007, pp. 89–96.
[14] Higashi-Okai, K. Yamazaki, M. Nagamori, H & Okai, Y. “Identification
and antioxidant activity of several pigments from the residual green tea
(Camellia sinensis) after hot water extraction”. J UOEH, Vol. 23, 2001,
pp. 335-344.
[15] Mulet, A. Garcia-Reverter, J. Bon, J & Berna, A. “ Effect of shape on
potato and cauliflower shrinkage during drying” Drying Technology: An
international Journal, Vol. 18, may 2000, pp. 1201-1219.
[16] Maftoonazad N., Ramaswamy, H. S. & Marcotte, M. Shelf-life
extension of peaches through sodium alginate and methyl cellulose
edible coatings. International Journal of Food Science and Technology,
Vol. 43, 2008, pp. 951–957.
[17] Song, Y., Liu, L., Shen, H., You, J. & Luo, Y. Effect of sodium
alginate-based edible coating containing different anti-oxidants on
quality and shelf life of refrigerated bream (Megalobrama
amblycephala). Food Control, Vol. 22, 2011, pp. 608–615.
[18] Yaman, O. & bavoiindirli, L. Effects of an dibble coating and cold
storage on self life and quality of cherries. Food science and technology,
Vol 35, 2002, pp. 146-150.</p>
<p>[1] Beltrán, D. Selma, M. Tudela, J and Gil M. (2005) “ Effect of different
sanitizers on microbial and sensory quality of fresh-cut potato strips
stored under modified atmosphere or vacuum packaging” Postharvest
Biology and Technology, Vol. 37, 2005, pp. 37–46.
[2] G. Lisinska, and W. Leszczynski “Potato Science and Technology”
Springer, Jul 31, 1989, pp. 75-76.
[3] Falguera, V. Quintero, J. Jimenez, A. Aldemar Munoz, J and Ibarz, A.
“Edible films and coatings: Structures, active functions and trends in
their use” Trends in Food Science & Technology, Vol. 22, 2001, pp.
292-303.
[4] Baldwin, E. Nisperos, M. Chen, X and Hagenmaier, R. “Improving
storage life of cut apple and potato with edible coating” Postharvest
Biology and Technology, Vol. 9, 1996, pp. 151-1 63.
[5] King, A. H. Brown seaweed extracts (Alginates). Food Hydrocolloids,
Vol. 2, 1983, pp. 115–188.
[6] Moe, S. T., Draget, K. I., Skjak-Bræk, G., & Smidsrd, O.
(1995).Alginates. In A. M. Stephen (Ed.), Food polysaccharides and
their applications (pp. 245–286). New York: Marcel Dekker.
[7] Just, E.K. &. Majewicz, T.G. Encyclopedia of polymer science and
engineering, Vol. 3John Wiley and Sons, New York (1985) (p. 226).
[8] Schmitt, C., Sanchez, C., Desobry-Banon, S. & Hardy J. Structure and
technofunctional properties of protein–polysaccharide complexes: A
review. Critical Reviews in Food Science and Nutrition, Vol. 38, 1998,
pp.689–753.
[9] Tapia, M., Rojas-grau, M., Rodrıguez, FRamırez, J., Carmona, A. &.
Martin-Belloso, O. Alginate- and Gellan-Based Edible Films for
Probiotic Coatings on Fresh-Cut Fruits. Journal of food science, Vol.
72, 2007, pp. 190-196.
[10] Rojas-Graü, M.A., Tapia, M.S., Rodríguez, F.J., Carmona, A.J. &
Martin-Belloso, O. Alginate and gellan-based edible coatings as carriers
of antibrowning agents applied on fresh-cut Fuji apples. Food
Hydrocolloids, Vol. 21, 2007, pp.118–127.
[11] Pranoto, Y., Salokhe, V. & Rakshit, S. Physical and antibacte rial
properties of alginate-based edible film incorporated with garlic oil.
Food Research International, Vol. 38, 2005, pp.267–272.
[12] Marchiori, A.F. & de Felício, P.E. Quality of wild boar meat and
commercial pork. Scientia Agricola, Vo. 60, 2003, pp.1-5.
[13] Olivas, G.I., Mattinson, D.S. & Barbosa-Canovas G.V. Alginate
coatings for preservation of minimally processed ‘Gala’ apples.
Postharvest Biology and Technology, Vol. 45, 2007, pp. 89–96.
[14] Higashi-Okai, K. Yamazaki, M. Nagamori, H & Okai, Y. “Identification
and antioxidant activity of several pigments from the residual green tea
(Camellia sinensis) after hot water extraction”. J UOEH, Vol. 23, 2001,
pp. 335-344.
[15] Mulet, A. Garcia-Reverter, J. Bon, J & Berna, A. “ Effect of shape on
potato and cauliflower shrinkage during drying” Drying Technology: An
international Journal, Vol. 18, may 2000, pp. 1201-1219.
[16] Maftoonazad N., Ramaswamy, H. S. & Marcotte, M. Shelf-life
extension of peaches through sodium alginate and methyl cellulose
edible coatings. International Journal of Food Science and Technology,
Vol. 43, 2008, pp. 951–957.
[17] Song, Y., Liu, L., Shen, H., You, J. & Luo, Y. Effect of sodium
alginate-based edible coating containing different anti-oxidants on
quality and shelf life of refrigerated bream (Megalobrama
amblycephala). Food Control, Vol. 22, 2011, pp. 608–615.
[18] Yaman, O. & bavoiindirli, L. Effects of an dibble coating and cold
storage on self life and quality of cherries. Food science and technology,
Vol 35, 2002, pp. 146-150.</p>
@article{"International Journal of Biological, Life and Agricultural Sciences:58993", author = "A. Spanou and P. Giannouli", title = "Extend of Self-Life of Potato Round Slices with Edible Coating, Green Tea and Ascorbic Acid", abstract = "The effects of coatings based on sodium alginate (S.A) and carboxyl methyl cellulose (CMC) on the color and moisture characteristics of potato round slices were investigated. It is the first time that this combination of polysaccharides is used as edible coating which alone had the best performance as inhibitor of potato color discoloration during the storage of 15 days at 4oC. When ascorbic acid (AA) and green tea (GT) were added in the above edible coating its effects on potato round slices changed. The mixtures of sodium alginate and carboxyl methyl cellulose with ascorbic acid or with green tea behave as a potential moisture barrier, resulting to the extent of potato samples self–life. These data suggests that both GT and AA are potential inhibitors of dehydration in potatoes and not only natural antioxidants.
", keywords = "Ascorbic acid, edible coating, green tea, moisture
barrier.", volume = "7", number = "7", pages = "610-5", }
