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Effect of olive pomace extract application and packaging material on the preservation of fresh-cut royal gala apples

2023Journal article Open access
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dc.contributor.authorMadureira, Joana
dc.contributor.authorMelgar Castañeda, Bruno
dc.contributor.authorAlves, Vitor D.
dc.contributor.authorMoldão-Martins, Margarida
dc.contributor.authorMargaça, Fernanda M.A.
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorBarros, Lillian
dc.contributor.authorVerde, Sandra Cabo
dc.date.accessioned2020-04-06T09:39:47Z
dc.date.available2020-04-06T09:39:47Z
dc.date.issued2023
dc.description.abstractThe efficiency of natural olive pomace extracts for enhancing the quality of fresh-cut apples was compared with commercial ascorbic acid and two different packaging films (biodegradable polylactic acid (PLA) and oriented polypropylene (OPP)) were tested. The composition of atmosphere inside the packages, the physicochemical parameters (firmness, weight loss and color), the microbial load, total phenolic content and antioxidant activity of fresh-cut apples were evaluated throughout 12 days of storage at 4 degrees C. After 12 days of refrigerated storage, a significant decrease in O-2 was promoted in PLA films, and the weight loss of the whole packaging was higher in PLA films (5.4%) than in OPP films (0.2%). Natural olive pomace extracts reduced the load of mesophilic bacteria (3.4 +/- 0.1 log CFU/g and 2.4 +/- 0.1 log CFU/g for OPP and PLA films, respectively) and filamentous fungi (3.3 +/- 0.1 log CFU/g and 2.44 +/- 0.05 log CFU/g for OPP and PLA films, respectively) growth in fresh-cut apples after five days of storage at 4 degrees C, and no detection of coliforms was verified throughout the 12 days of storage. In general, the olive pomace extract preserved or improved the total phenolic index and antioxidant potential of the fruit, without significant changes in their firmness. Moreover, this extract seemed to be more effective when combined with the biodegradable PLA film packaging. This work can contribute to the availability of effective natural food additives, the sustainability of the olive oil industries and the reduction of environmental impact. It can also be useful in meeting the food industries requirements to develop new functional food products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMadureira, Joana; Melgar, Bruno; Alves, Vitor D.; Moldão-Martins, Margarida; Margaça, Fernanda M.A.; Santos-Buelga, Celestino; Barros, Lillian; Verde, Sandra Cabo (2023). Effect of olive pomace extract application and packaging material on the preservation of fresh-cut royal gala apples. Foods. eISSN 2304-8158. 12:9, p. 1-19pt_PT
dc.identifier.doi10.3390/foods12091926
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/21528
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectFresh-cut applespt_PT
dc.subjectStoragept_PT
dc.subjectShelf lifept_PT
dc.subjectNatural extractspt_PT
dc.subjectPackaging films
dc.subjectMicrobial quality
dc.titleEffect of olive pomace extract application and packaging material on the preservation of fresh-cut royal gala applespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFoodspt_PT
person.familyNameMelgar Castañeda
person.familyNameBarros
person.givenNameBruno
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-id801C-0CD0-033F
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-5825-6872
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id56725706500
person.identifier.scopus-author-id35236343600
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication2a1ce6c9-34e6-4304-a859-54f1afb5a09b
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01

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