Abstract
Summary This study was aimed at evaluating the effect of coatings with alginate (AL), pectin (PE), carboxymethyl cellulose (CMC) or chitosan (CH) on microbial stability, physicochemical attributes, total phenolics and carotenoids content, antioxidant capacity and sensory properties of fresh‐cut mango during 14 days at 4 ± 1 °C. Coated fresh‐cut mango kept microbial counts below 6 logs CFU g −1 , being CH‐coated fresh‐cut mango those that exhibited the lowest microbial counts (1 log CFU g −1 ) along entire storage. AL, PE and CMC coatings maintained yellow colour of fresh‐cut mango throughout storage. AL and CH coatings, which have different monomers in their chain, improved the content of antioxidant compounds in fresh‐cut mango as related to uncoated. AL‐coated fresh‐cut mangoes were the toughest, among those coated, during 14 days. The highest consumer acceptance was achieved in AL (90.2%) coated fresh‐cut mango. CH would be the most suitable coating to extend the quality of fresh‐cut mango throughout storage.
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Claims 10
Claim · model-written summary
Coated fresh-cut mango kept microbial counts below 6 logs CFU g −1.
- Taxon
- fresh‐cut mangoe0
- Treatment
- Coatede0
- Outcome
- microbial countse0
- Direction
- belowe0
- Value
- 6 logs CFU g −1e0
Not reportedComparator
Verbatim
e0“Coated fresh‐cut mango kept microbial counts below 6 logs CFU g −1”
Claim · model-written summary
Chitosan coating yielded the lowest microbial count at 1 log CFU g −1 during storage.
- Taxon
- fresh‐cut mangoe0
- Treatment
- CH‐coatede0
- Outcome
- microbial countse0
- Direction
- loweste0
- Value
- 1 log CFU g −1e0
Not reportedComparator
Verbatim
e0“CH‐coated fresh‐cut mango those that exhibited the lowest microbial counts (1 log CFU g −1 ) along entire storage.”
Claim · model-written summary
Alginate coating maintained yellow color throughout storage.
Not reportedComparatorDirection
Verbatim
e0“AL, PE and CMC coatings maintained yellow colour of fresh‐cut mango throughout storage.”
Claim · model-written summary
Pectin coating maintained yellow color throughout storage.
Not reportedComparatorDirection
Verbatim
e0“AL, PE and CMC coatings maintained yellow colour of fresh‐cut mango throughout storage.”
Claim · model-written summary
CMC coating maintained yellow color throughout storage.
Not reportedComparatorDirection
Verbatim
e0“AL, PE and CMC coatings maintained yellow colour of fresh‐cut mango throughout storage.”
Claim · model-written summary
Alginate coating improved antioxidant compound content relative to uncoated mango.
Verbatim
e0“AL and CH coatings, which have different monomers in their chain, improved the content of antioxidant compounds in fresh‐cut mango as related to uncoated.”
Claim · model-written summary
Chitosan coating improved antioxidant compound content relative to uncoated mango.
Verbatim
e0“AL and CH coatings, which have different monomers in their chain, improved the content of antioxidant compounds in fresh‐cut mango as related to uncoated.”
Claim · model-written summary
Alginate coated mango was toughest among coated samples.
Verbatim
e0“AL‐coated fresh‐cut mangoes were the toughest, among those coated, during 14 days.”
Claim · model-written summary
Alginate coating had the highest consumer acceptance at 90.2%.
Not reportedComparator
Verbatim
e0“The highest consumer acceptance was achieved in AL (90.2%) coated fresh‐cut mango.”
Claim · model-written summary
Chitosan is recommended as most suitable for extending mango quality during storage.
Verbatim
e0“CH would be the most suitable coating to extend the quality of fresh‐cut mango throughout storage.”
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See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.