Shelf life and sensory analysis comparison of alginate and chitosan edible coating incorporating avocado extract applied to minimally processed apples

Abstract

The purpose of the present study was to evaluate Persea americana (avocado) in relation to the pulp composition, moisture content, lipids present, proteins, and ash. The P. americana pulp extract was prepared by solvent extraction using pure ethanol, and the chemical composition of the extract was evaluated by GC-MS. The resulting extract was subsequently incorporated in alginate and chitosan-based edible coatings on minimally processed Fuji apples. The edible coatings were evaluated microscopically, for shelf-life improvement and by sensory analysis. The alginate-based coatings were able to inhibit enzymatic browning, improve the appearance of the minimally processed apple samples and obtained the best results in all aspects evaluated in the sensory analysis. The incorporation of P. americana pulp extract contributed to the improvement the shelf life of minimally processed apples for 15 days and the fruits covered with the alginate-based edible coating incorporated with P. americana pulp extract had the best scores in acceptance and appearance.