Abstract
Incorporating antibrowning agents into the edible coating is a conventional processing technique for fresh-cut preparation. The main quality attributes of fresh-cuts, i.e., appearance color, taste and texture may be affected by coating formulation and its additives at different and sometime contradictory rates. In this study, the impacts of using alginate coating alone or in combination with citric acid and/or ascorbic acid were studied on browning index, microbial load, textural properties, and some taste and nutritional parameters of apple fresh-cut. Lowering weight loss, decline in browning index, increasing acidic taste and changes in some textural properties (hardness, chewiness, and springiness) in response to adding citric acid to the coating formula can be attributed to the competition of H+ ions with calcium cations and therefore physical alteration of forming gel features. On the other side, adding ascorbic acid, as an active antioxidant compound, led to elevated antioxidant capacity, lowered browning index, and least rates of electrolyte leakage. Totally, after 7 days of storage at 4°C, lowest values of weight loss (0.33%), microbial load (2.95 log CFU/g), electrolyte leakage (35.5%) and highest rates of lightness (96.11) and antioxidant capacity (11.03 mmol Fe2+/Kg) were detected when the coating formulation was enriched with both citric acid and ascorbic acid compounds.
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Claims 12
Claim · model-written summary
Adding citric acid to alginate coating lowered weight loss of fresh-cut apple
- Taxon
- Apple
Malus domesticat1 - Treatment
- citric acide1
- Outcome
- weight losse1
- Direction
- Loweringe1
- Comparator
- alginate coating alonee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t1“Apple Fresh-Cut”
e0“the impacts of using alginate coating alone or in combination with citric acid and/or ascorbic acid were studied”
e1“Lowering weight loss, decline in browning index, increasing acidic taste and changes in some textural properties (hardness, chewiness, and springiness) in response to adding citric acid to the coating formula”
Claim · model-written summary
Adding citric acid to alginate coating declined the browning index of fresh-cut apple
- Taxon
- AppleMalus domesticat1
- Treatment
- citric acide1
- Outcome
- browning indexe1
- Direction
- declinee1
- Comparator
- alginate coating alonee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t1“Apple Fresh-Cut”
e0“the impacts of using alginate coating alone or in combination with citric acid and/or ascorbic acid were studied”
e1“Lowering weight loss, decline in browning index, increasing acidic taste and changes in some textural properties (hardness, chewiness, and springiness) in response to adding citric acid to the coating formula”
Claim · model-written summary
Adding citric acid to alginate coating increased acidic taste of fresh-cut apple
- Taxon
- AppleMalus domesticat1
- Treatment
- citric acide1
- Outcome
- acidic tastee1
- Direction
- increasinge1
- Comparator
- alginate coating alonee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t1“Apple Fresh-Cut”
e0“the impacts of using alginate coating alone or in combination with citric acid and/or ascorbic acid were studied”
e1“Lowering weight loss, decline in browning index, increasing acidic taste and changes in some textural properties (hardness, chewiness, and springiness) in response to adding citric acid to the coating formula”
Claim · model-written summary
Adding citric acid to alginate coating changed some textural properties of fresh-cut apple
- Taxon
- AppleMalus domesticat1
- Treatment
- citric acide1
- Outcome
- textural propertiese1
- Direction
- changese1
- Qualifier
- hardness, chewiness, and springinesse1
- Comparator
- alginate coating alonee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t1“Apple Fresh-Cut”
e0“the impacts of using alginate coating alone or in combination with citric acid and/or ascorbic acid were studied”
e1“Lowering weight loss, decline in browning index, increasing acidic taste and changes in some textural properties (hardness, chewiness, and springiness) in response to adding citric acid to the coating formula”
Claim · model-written summary
Adding ascorbic acid to alginate coating elevated antioxidant capacity of fresh-cut apple
- Taxon
- AppleMalus domesticat1
- Treatment
- ascorbic acide2
- Outcome
- antioxidant capacitye2
- Direction
- elevatede2
- Comparator
- alginate coating alonee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t1“Apple Fresh-Cut”
e0“the impacts of using alginate coating alone or in combination with citric acid and/or ascorbic acid were studied”
e2“adding ascorbic acid, as an active antioxidant compound, led to elevated antioxidant capacity, lowered browning index, and least rates of electrolyte leakage”
Claim · model-written summary
Adding ascorbic acid to alginate coating lowered browning index of fresh-cut apple
- Taxon
- AppleMalus domesticat1
- Treatment
- ascorbic acide2
- Outcome
- browning indexe2
- Direction
- lowerede2
- Comparator
- alginate coating alonee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t1“Apple Fresh-Cut”
e0“the impacts of using alginate coating alone or in combination with citric acid and/or ascorbic acid were studied”
e2“adding ascorbic acid, as an active antioxidant compound, led to elevated antioxidant capacity, lowered browning index, and least rates of electrolyte leakage”
Claim · model-written summary
Adding ascorbic acid to alginate coating gave least electrolyte leakage in fresh-cut apple
- Taxon
- AppleMalus domesticat1
- Treatment
- ascorbic acide2
- Outcome
- electrolyte leakagee2
- Direction
- least ratese2
- Comparator
- alginate coating alonee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t1“Apple Fresh-Cut”
e0“the impacts of using alginate coating alone or in combination with citric acid and/or ascorbic acid were studied”
e2“adding ascorbic acid, as an active antioxidant compound, led to elevated antioxidant capacity, lowered browning index, and least rates of electrolyte leakage”
Claim · model-written summary
After 7 days at 4°C, coating with both citric and ascorbic acid gave the lowest weight loss (0.33%)
- Taxon
- AppleMalus domesticat1
- Treatment
- both citric acid and ascorbic acid compoundse3
- Outcome
- weight losse3
- Direction
- lowest valuese3
- Value
- 0.33%e3
- Qualifier
- 7 days of storage at 4°Ce3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t1“Apple Fresh-Cut”
e3“Totally, after 7 days of storage at 4°C, lowest values of weight loss (0.33%), microbial load (2.95 log CFU/g), electrolyte leakage (35.5%) and highest rates of lightness (96.11) and antioxidant capacity (11.03 mmol Fe2+/Kg) were detected when the coating formulation was enriched with both citric acid and ascorbic acid compounds”
Claim · model-written summary
After 7 days at 4°C, coating with both citric and ascorbic acid gave the lowest microbial load (2.95 log CFU/g)
- Taxon
- AppleMalus domesticat1
- Treatment
- both citric acid and ascorbic acid compoundse3
- Outcome
- microbial loade3
- Direction
- lowest valuese3
- Value
- 2.95 log CFU/ge3
- Qualifier
- 7 days of storage at 4°Ce3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t1“Apple Fresh-Cut”
e3“Totally, after 7 days of storage at 4°C, lowest values of weight loss (0.33%), microbial load (2.95 log CFU/g), electrolyte leakage (35.5%) and highest rates of lightness (96.11) and antioxidant capacity (11.03 mmol Fe2+/Kg) were detected when the coating formulation was enriched with both citric acid and ascorbic acid compounds”
Claim · model-written summary
After 7 days at 4°C, coating with both citric and ascorbic acid gave the lowest electrolyte leakage (35.5%)
- Taxon
- AppleMalus domesticat1
- Treatment
- both citric acid and ascorbic acid compoundse3
- Outcome
- electrolyte leakagee3
- Direction
- lowest valuese3
- Value
- 35.5%e3
- Qualifier
- 7 days of storage at 4°Ce3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t1“Apple Fresh-Cut”
e3“Totally, after 7 days of storage at 4°C, lowest values of weight loss (0.33%), microbial load (2.95 log CFU/g), electrolyte leakage (35.5%) and highest rates of lightness (96.11) and antioxidant capacity (11.03 mmol Fe2+/Kg) were detected when the coating formulation was enriched with both citric acid and ascorbic acid compounds”
Claim · model-written summary
After 7 days at 4°C, coating with both citric and ascorbic acid gave the highest lightness (96.11)
- Taxon
- AppleMalus domesticat1
- Treatment
- both citric acid and ascorbic acid compoundse3
- Outcome
- lightnesse3
- Direction
- highest ratese3
- Value
- 96.11e3
- Qualifier
- 7 days of storage at 4°Ce3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t1“Apple Fresh-Cut”
e3“Totally, after 7 days of storage at 4°C, lowest values of weight loss (0.33%), microbial load (2.95 log CFU/g), electrolyte leakage (35.5%) and highest rates of lightness (96.11) and antioxidant capacity (11.03 mmol Fe2+/Kg) were detected when the coating formulation was enriched with both citric acid and ascorbic acid compounds”
Claim · model-written summary
After 7 days at 4°C, coating with both citric and ascorbic acid gave the highest antioxidant capacity (11.03 mmol Fe2+/Kg)
- Taxon
- AppleMalus domesticat1
- Treatment
- both citric acid and ascorbic acid compoundse3
- Outcome
- antioxidant capacitye3
- Direction
- highest ratese3
- Value
- 11.03 mmol Fe2+/Kge3
- Qualifier
- 7 days of storage at 4°Ce3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t1“Apple Fresh-Cut”
e3“Totally, after 7 days of storage at 4°C, lowest values of weight loss (0.33%), microbial load (2.95 log CFU/g), electrolyte leakage (35.5%) and highest rates of lightness (96.11) and antioxidant capacity (11.03 mmol Fe2+/Kg) were detected when the coating formulation was enriched with both citric acid and ascorbic acid compounds”
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See all 5 papers →8 of 9 groups shown: named compounds and organisms first, then groups whose results differ (checked claim by claim), then those with positive and negative results, then the smaller groups.
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.