Naslov
Influence of edible coatings with or without natural olive leaf antioxidant extract on quality properties of fresh-cut potato

Autori
Marić, Martina ; Kurek, Mia ; Repajić, Maja ; Ščetar, Mario ; Galić, Kata ; Levaj, Branka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, neobjavljeni rad, znanstveni

Izvornik
10th Central European Congress on Food (CEFood) Book of Abstracts / Mujčinović, Alen - Sarajevo : Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, 2021, 129-129

Skup
10th Central European Congress on Food (CEFood)

Mjesto i datum
Sarajevo, Bosna i Hercegovina; online, 10.06.2021. - 11.06.2021

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
fresh-cut potato, storage, edible coatings, olive leaf extract

Sažetak
Fresh-cut potato is quite sensitive and perishable product during storage. In order to obtain its better stability, the aim of this study was to evaluate different edible coatings with or without addition of natural antioxidants that have the least influence on the original potato quality properties. Chitosan (CS), carboxymethyl cellulose (CMC), pectin (PEC) and arabic gum (GA) were used as edible coatings and olive leaf extract (OLE) and sodium ascorbate (SA) as antioxidants. Olive leaf polyphenols were extracted by water as solvent using ultrasound assisted extraction. After coating, samples were vacuum packed in laminated PA/PE bags and stored for 7 days at 10±1˚C. Colour changes, pH value, water content and weight loss of potato samples were determined during storage. The most statistically significant changes were observed for CS coatings (lowest pH, decreased % of moisture, decreased L* values, increased a* and the highest ∆E), thus it was shown as not suitable for use. Potato stripes coated with GA, CMC, PEC and CMC/OLE resulted in brighter colour compared to control sample without coating, while darkening occurred for GA/OLE and PEC/OLE. GA/SA, CMC/SA and PEC/SA was shown to have less colour differences compared to control sample. pH value decreased for all coating types while no significant changes were noticed in weight loss. Storage time (from 0 to 7 days) showed to have significant impact only on pH value with no differences among coating type. In general, all coatings except CS were shown to have a good potential to ensure stability of fresh-cut potatoes during 7 days storage at 10±1˚C.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA