TY  - JOUR
AB  - Purpose The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjected to the use of different edible coatings.Design/methodology/approach The pineapples were peeled and cut into cubes. The gums were prepared by dissolving them in distilled water and then heated to total dissolution. After calcium chloride, citric acid and ascorbic acid and glycerol were added in the solutions. The pieces of pineapple were completely submerged in the respective solutions and then drained. Four treatments were obtained, namely: T1 – control treatment (pineapple without coating); T2 – pectin; T3 – tara; T4 – xanthan. The cubes were stored in PET by 12 days at 4±1°C. Analyzes were carried out of mass loss, pH, titratable acidity, soluble solids, microbiological and sensory analysis.Findings It was possible to observe that the use of evaluated coatings was efficient to maintain the conservation of minimally processed pineapple in all analyzes, when compared with the control sample. The treatment with tara gum showed the best results to those obtained by the other studied gums.Practical implications The study may help small-scale establishments to increase the shelf-life of minimally processed pineapple.Originality/value Tara gum reduced the mass loss, delayed the microbial growth and maintained the sensorial quality of minimally processed pineapples for a longer time.
VL  - 121
IS  - 7
SN  - 0007-070X
DO  - 10.1108/BFJ-11-2018-0780
UR  - https://doi.org/10.1108/BFJ-11-2018-0780
AU  - Pizato Sandriane
AU  - Chevalier Raquel Costa
AU  - Dos Santos Marcela Félix
AU  - Da Costa Tailine Saturnino
AU  - Arévalo Pinedo Rosalinda
AU  - Cortez Vega William Renzo
PY  - 2019
Y1  - 2019/01/01
TI  - Evaluation of the shelf-life extension of fresh-cut pineapple (Smooth cayenne) by application of different edible coatings
T2  - British Food Journal
PB  - Emerald Publishing Limited
SP  - 1592
EP  - 1604
Y2  - 2024/04/24
ER  -