Xanthan gum as a carrier of preservative agents and calcium chloride applied on fresh-cut apple

Abstract

This study aimed to evaluate xanthan gum as a carrier of preservative solution and calcium chloride in edible coating applied to fresh-cut apple. The utilized coatings, prepared in aqueous solution, were: (T1) control, (T2) 1% glycerol, (T3) 1% glycerol and 0.5% xanthan gum, (T4) 1% glycerol, 0.5% xanthan gum and 1% CaCl2 (T5) 1% CaCl2 (T6) 1% ascorbic acid and 0.25% citric acid, (T7) 1% glycerol, 0.5% xanthan gum, 1% ascorbic acid and 0.25% citric acid (T8) 1% glycerol, 0.5% xanthan gum, 1% CaCl2, 1% ascorbic acid and 0.25% citric acid. The T8 treatment presented the best combination of results, with reduction of mass loss and oxidative browning, increase of firmness, lower growth of psychrotrophic microorganisms, molds and yeasts, and absence of total and thermotolerant coliforms, Escherichia coli and Salmonella sp.