1,379
Views
3
CrossRef citations to date
0
Altmetric
Articles

Characterization of soy-protein based SO2-releasing pads for browning prevention in fresh-cut apples

Caracterización de almohadillas liberadoras de SO2 en base a proteínas de soja para la prevención de pardeamiento en manzanas frescas cortadas

ORCID Icon, &
Pages 619-627 | Received 19 Sep 2017, Accepted 06 Feb 2018, Published online: 23 Mar 2018

References

  • Alves, M. M., Gonçalves, M. P., & Rocha, C. M. R. (2017). Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples. LWT Food Science and Technology, 80, 409–415.
  • AOAC. (1980). Methods of analysis (13th ed.). Washington, DC: Association of Official Analytical Chemists.
  • Artés-Hernández, F., Tomás-Barberán, F. A., & Artés, F. (2006). Modified atmosphere packaging preserves quality of SO2-free aSuperior seedless’ table grapes. Postharvest Biology and Technology, 39, 146–154.
  • ASTM D644-94. (1994). Standard test methods for moisture content of paper and paperboard by oven drying. In Annual book of ASTM standards (pp. 1–2). Philadelphia, PA: American Society for Testing Materials.
  • Barry-Ryan, C., Martin-Diana, A., Rico, D., & Barat, J. (2007). Extending and measuring the quality of fresh-cut fruit and vegetables: A review. Trends in Food Science & Technology, 18, 373–386.
  • Berry, G., & Aked, J. (1997). Controlled atmosphere alternatives to the post-harvest use of sulphur dioxide to inhibit the development of Botrytis cinerea in table grapes. In Proceedings of the CA’97, postharvest horticulture series no. 19, vol. 3 (pp. 160–164). Davis, USA: University of California.
  • Bosch, V., Cilla, A., García-Llatas, G., Gilabert, V., Boix, R., & Alegría, A. (2013). Kinetics of ascorbic acid degradation in fruit-based infant foods during storage. Journal of Food Engineering, 116, 298–303.
  • Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 72, 248–254.
  • Chinma, C. E., Ariahu, C. C., & Alakali, J. S. (2015). Effect of temperature and relative humidity on the water vapour permeability and mechanical properties of cassava starch and soy protein concentrate based edible films. Journal of Food Science and Technology, 52(4), 2380–2386.
  • Condés, M. C., Añón, M. C., Mauri, A. N., & Dufresne, A. (2015). Amaranth protein films reinforced with maize starch nanocrystals. Food Hydrocolloids, 47, 146–157.
  • De´Nobili, M. D., Soria, M., Martinefski, M. R., Tripodi, V. P., Fissore, E. N., & Rojas, A. M. (2016). Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation. Journal of Food Engineering, 175, 1–7.
  • Echeverría, I., Eisenberg, P., & Mauri, A. N. (2014). Nanocomposites films based on soy proteins and montmorillonite processed by casting. Journal of Membrane Science, 449, 15–26.
  • Echeverría, I., López-Caballero, M. E., Gómez-Guillén, M. C., Mauri, A. N., & Montero, M. P. (2016). Structure, functionality, and active release of nanoclay–soy protein films affected by clove essential oil. Food and Bioprocess Technology, 9, 1937–1950.
  • Fennema, O. R. (2008). Fennema´s food chemistry (4th ed.). Eds., Damodaran, S., Parkin, K.L., Fennema, O.R. Boca Raton, FL: CRC Press, Taylor and Francis Group.
  • Gil, M. I., Gorny, J. R., & Kader, A. A. (1998). Responses of ´Fuji´apple slices to ascorbic acid treatments and low-oxygen atmospheres. HortScience, 33, 305–309.
  • Giménez, B., Gómez-Guillén, M. E., López-Caballero, J., Gómez-Estaca, J., & Montero, P. (2012). Role of sepiolite in the release of active compounds from gelatin-egg white films. Food Hydrocolloids, 27, 475–486.
  • Golan-Goldhirsh, A., & Whitaker, J. R. (1984). Effect of ascorbic acid, sodium bisulfite, and thiol compounds on mushroom polyphenol oxidase. Journal of Agricultural and Food Chemistry, 32, 1003–1009.
  • He, Q., & Luo, Y. (2007). Enzymatic browning and its control in fresh-cut produce extensive browning in fresh-cut fruits. Stewart Postharvest Review, 6, 3.
  • Hemachandran, H., Anantharaman, A., Mohan, S., & Mohan, G. (2017). Unraveling the inhibition mechanism of cyanidin-3-sophoroside on polyphenol oxidase and its effect on enzymatic browning of apples. Food Chemistry, 227, 102–110.
  • Huawang, H. F., & Yaguang, L. (2007). Control of browning and microbial growth on fresh-cut apples by sequential treatment of sanitizers and calcium ascorbate. Journal of Food Science, 72, M1–M6.
  • Jiang, Y., & Qu, D. H. (2016). Browning: Enzymatic browning. In B. Caballero, P. M. Finglas, & F. Toldrá (Eds.), Encyclopedia of food and health (pp. 508–514). London, UK: Academic Press.
  • Lavoine, N., Guillard, V., Desloges, I., Gontard, N., & Bras, J. (2016). Active bio-based food-packaging: Diffusion and release of active substances through and from cellulose nanofiber coating toward food-packaging design. Carbohydrate Polymers, 149, 40–50.
  • Lichter, A., Zutahy, Y., Kaplunov, T., & Lurie, S. (2008). Evaluation of table grape storage in boxes with sulfur dioxide-releasing pads with either an internal plastic liner or external wrap. HortTechnology, 18, 206–214.
  • Mascheroni, E., Chalier, P., Gontard, N., & Gastaldi, E. (2010). Designing of a wheat gluten/montmorillonite based system as carvacrol carrier: Rheological and structural properties. Food Hydrocolloids, 24, 406–413.
  • Mauri, A. N., & Añón, M. C. (2008). Mechanical and physical properties of soy protein films with pH modified microstructures. Food Science and Technology International, 14, 119–125.
  • Min, Z., Song, Y., & Zheng, Q. (2008). Influence of reducing agents on properties of thermo-molded wheat gluten bioplastics. Journal of Cereal Science, 48, 794–799.
  • Montero-Prado, P., Rodriguez-Lafuente, A., & Nerin, C. (2011). Active label-based packaging to extend the shelf-life of “Calanda” peach fruit: Changes in fruit quality and enzymatic activity. Postharvest Biology and Technology, 60, 211–219.
  • Ortiz, C. M., De Moraes, J. O., Vicente, A. R., Laurindo, J. B., & Mauri, A. N. (2017). Scale-up of the production of soy (Glycine max L.) protein films using tape casting: Formulation of film-forming suspension and drying conditions. Food Hydrocolloids, 66, 110–117.
  • Ortiz, C. M., Mauri, A. N., & Vicente, A. R. (2013). Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit. Innovative Food Science and Emerging Technologies, 20, 281–287.
  • Petrucelli, S., & Añón, M. C. (1995). Thermal aggregation of soy protein isolates. Journal of Agricultural and Food Chemistry, 43(12), 3035–3041.
  • Prabhakar, K., & Mallika, E. N. (2014). Preservatives. Permitted preservatives - sulfur dioxide. In C. A. Batt (Eds.), Encyclopedia of Food Microbiology (2nd ed., pp. 108–112). London, UK: Academic Press.
  • Pretel, M. T., Martínez-Madrid, M. C., Matínez, J. R., Carreño, J. C., & Romojaro, F. (2006). Prolonged storage of ‘Aledo’ table grapes in a slightly CO2 enriched atmosphere in combination with generators of SO2. LWT Food Science & Technology, 39, 1109–1116.
  • Rachtanapun, P., & Wongchaiya, P. (2012). Effect of relative humidity on mechanical properties of blended chitosan-methylcellulose film. Chiang Mai Journal of Science, 39(1), 133–137.
  • Raybaudi-Massilia, R. M., Rojas-Graü, M. A., Mosqueda-Melgar, J., & Martín-Belloso, O. (2008). Comparative study on essential oils incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut Fuji apples. Journal of Food Protection, 71, 1150–1161.
  • Rico, D., Martín-Diana, A. B., Barat, J. M., & Barry-Ryan, C. (2007). Extending and measuring the quality of fresh-cut fruit and vegetables: A review. Trends in Food Science and Technology, 18, 373–386.
  • Saito, S., & Xiao, C. L. (2017). Evaluation of sulfur dioxide-generating pads and modified atmosphere packaging for control of postharvest diseases in blueberries. Acta Horticulturae, 1180, 123–128.
  • Salgado, P. R., Molina Ortiz, S. E., Denavi, G. A., Bosch, M. A., Añón, M. C., & Mauri, A. N. (2017). Chapter 4: Influence of initial protein structure on the properties of soybean protein edible films. In V. K. Thakur, M. K. Thakur, & M. R. Kessler (Eds.), Soy-based bioplastics (pp. 75–98). London, UK: Smithers Rapra Publisher.
  • Salgado, P. R., Molina Ortiz, S. E., Petruccelli, S., & Mauri, A. N. (2010). Biodegradable sunflower protein films naturally activated with antioxidant compounds. Food Hydrocolloids, 24, 525–533.
  • Salminen, W. F., & Russotti, G. (2017). Synergistic interaction of ascorbic acid and green tea extract in preventing the browning of fresh-cut apple slices. Journal of Food Processing and Preservation, 41, e13192.
  • Sortino, G., Allegra, A., Passafiume, R., Gianguzzi, G., Gullo, G., & Gallotta, A. (2017). Postharvest application of sulphur dioxide fumigation to improve quality and storage ability of “red globe” grape cultivar during long cold storage. Chemical Engineering Transactions, 58, 403–408.
  • Sun-Waterhouse, D., & Waterhouse, G. I. N. (2016). Chapter 2: Recent advances in the application of nanomaterials and nanotechnology in food research. In A. M. Grumezescu (Ed.), Novel approaches of nanotechnology in food (pp. 21–66). London, UK: Academic Press.
  • Tzortzakis, N. G. (2007). Maintaining postharvest quality of fresh produce with volatile compounds. Innovative Food Science and Emerging Technologies, 8, 111–116.
  • Wihodo, M., & Moraru, C. I. (2013). Physical and chemical methods used to enhance the structure and mechanical properties of protein films: A review. Journal of Food Engineering, 114, 292–302.
  • Wilson, M. D., Stanley, R. A., Eyles, A., & Ross, T. (2017). Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables. Crit Rev Food Sci Nutr, 11, 1–12.
  • Xue, M., & Yi, H. (2017). Induction of disease defense responses by SO2 during the preservation of ‘Red Globe’ grapes. Chinese Journal of Applied and Environmental Biology, 23, 806–810.
  • Yiqiang, G., Weiyi, Z., Ying, C., & Qiang, Y. (1997). Effect of sulfur dioxide on the respiration and the hormone levels of postharvest table grapes. Acta Horticulturae Sinica, 24, 120–124.
  • Zhang, L., & Sun, X. S. (2008). Effect of sodium bisulfite on properties of soybean glycinin. Journal of Agricultural and Food Chemistry, 56, 11192–11197.