Edible coatings based on sodium alginate and ascorbic acid for application on fresh-cut pineapple (Ananas comosus (L.) Merr) Received for publication: 11 November, 2018. Accepted for publication: 8 August, 2019 Doi: 10.15446/agron.colomb.v37n3.76173 1 Instituto Universitario de La Paz UNIPAZ. Centro de Investigaciones Santa Lucia, Barrancabermeja (Colombia). 2 Escuela de Administración de Empresas Agropecuarias. Facultad Seccional Duitama, Universidad Pedagógica y Tecnológica de Colombia, Boyaca (Colombia). * Corresponding author: alex.lopez01@uptc.edu.co Agronomía Colombiana 37(3), 317-322, 2019 ABSTRACT RESUMEN �e demand for healthy and ready-to-eat products, such as freshly-harvested fruits, has been growing steadily over the years. However, these products are very susceptible to spoil- age and have a short shelf-life. In this research, edible coatings based on sodium alginate and its blends with ascorbic acid (a natural antioxidant and anti-browning agent) were applied on fresh-cut pineapple samples, and the changes in their physi- cochemical properties were monitored during 10 d of storage at 4ºC. Initially, the surface of the coated fruits was brighter and statistically signi�cant di�erences were not found between uncoated and coated samples (P<0.05); similar values were obtained in the parameters of soluble solids (~11 ºBrix), pH (~3.74) and titratable acidity (~0.64%). During storage, coated samples were more protected against changes in appearance compared to uncoated fresh-cut pineapple samples. �e current results will be bene�cial for further research that focuses on the preservation of minimally processed fruits such as pineapple. La demanda de productos saludables y listos para consumir, tales como las frutas frescas cortadas, ha venido creciendo sostenidamente en los últimos años. Sin embargo, estos pro- ductos son muy susceptibles al deterioro y tienen una corta vida útil. En el presente trabajo, se aplicaron recubrimientos comestibles a base de alginato de sodio y sus mezclas con ácido ascórbico (un agente antioxidante y anti-pardeamiento natural) sobre muestras de piña fresca cortada y se monitorearon los cambios en sus características �sicoquímicas durante 10 d de almacenamiento a 4ºC. Inicialmente, la super�cie de las frutas recubiertas fue más brillante y no se observaron diferencias estadísticamente signi�cativas entre las muestras sin y con recubrimiento (P<0.05), obteniendo valores similares en los parámetros de contenido de solidos solubles (~11 ºBrix), pH (~3.74) y acidez titulable (~0.64%). Durante el almacenamiento, las muestras recubiertas estuvieron mejor protegidas frente a cambios en la apariencia en comparación con las muestras de piña fresca cortada sin recubrir. Estos resultados serán muy útiles para futuras investigaciones que se centren en la conser- vación de frutas mínimamente procesadas, tales como piña. Key words: minimally processed foods, storage losses, food preservation, added value. Palabras clave: alimentos mínimamente procesados, pérdidas por almacenamiento, preservación de alimentos, valor añadido. Edible coatings based on sodium alginate and ascorbic acid for application on fresh-cut pineapple (Ananas comosus (L.) Merr) Recubrimientos comestibles a base de alginato de sodio y ácido ascórbico para aplicación sobre piña (Ananas comosus (L.) Merr) fresca cortada Alex López-Córdoba1,2* and Andrea Aldana-Usme1 SCIENTIFIC NOTE Introduction Pineapple (Ananas comosus (L.) Merr) is one of the most-produced tropical fruits worldwide (Ancos et al., 2016). It is recognized as an important source of sugars, organic acids, �ber, minerals, and vitamins (Ancos et al., 2016; Montero-Calderón and Martín-Belloso, 2016). In addition, pineapple is rich in health-promoting bioac- tive compounds such as ascorbic acid, carotenoids, and �avonoids (Ancos et al., 2016; Montero-Calderón and Martín-Belloso, 2016). Pineapple is commonly consumed fresh or used to make jam, jellies, desserts, and other products. Minimally processed pineapples are gaining popularity in devel- oped countries due to their convenience and freshness (Montero-Calderón and Martín-Belloso, 2016). However, the typical minimal processing operations, such as peeling and cutting, increases the surface area of the fruit promot- ing browning, so�ening, decay, o�-�avor and microbial growth that in turn shortens the shelf life of fresh-cut pineapple (Azarakhsh et al., 2012). �erefore, additional innovative strategies should be developed, such as using http://dx.doi.org/10.15446/agron.colomb.v37n2.70796 318 Agron. Colomb. 37(3) 2019 edible coatings, in order to extend the shelf life of fresh-cut fruits and vegetables. Coatings are defined as mixtures of film-forming materials plus solvents and other additives (e.g., plasticizers) which, when applied to a surface and cured or dried, yield a solid protective, decorative and/or functional adherent in a thin layer (Bierwagen, 2016). Moreover, antioxidants, antimi- crobial agents, oxygen scavengers, or moisture absorbers, among others can be added to coatings to obtain active coatings (Yousuf et al., 2018). Over the past years, the application of coatings has become more and more important in the food field (Tharanathan, 2003; Versino et al., 2016). The application of coatings on food products allows an extension of shelf life of perishable and sensitive products, such as fruits and vegetables, since these materials act as an external protective layer. These coatings slow the respiration rate, reduce moisture and solute migration, gas exchange, oxidative reaction rates, and suppress physiological disorders of fresh-cut fruits (Robles-Sánchez et al., 2013; Yousuf et al., 2018). Several polymers of natural origin have been used for the fabrication of food-edible coatings including starch (Pra- septiangga et al., 2017), alginate (Mannozzi et al., 2017), chitosan (Mannozzi et al., 2018), pectin (Mannozzi et al., 2017), cellulose derivatives (Gunaydin et al., 2017), etc. Among these polymers, sodium alginate is well-known for its excellent film-forming properties and functionalities (López Córdoba et al., 2013; Mannozzi et al., 2017). Alginates are a family of unbranched binary copolymers of (1-4)-linked β-D-mannuronic acid (M) and α-L-guluronic acid (G) residues of widely varying composition and se- quential structure (Wüstenberg, 2015). The food industry uses alginates for specific gelling, thickening, and stabi- lizing applications. Sodium alginate films and coatings with food additives, such as antioxidants, antibrowning agents, antimicrobials, probiotic bacteria, etc., have also been prepared (Robles-Sánchez et al., 2013; Valero et al., 2013; Salvia-Trujillo et al., 2015). One of the most used additives in the fabrication of edible coating is ascorbic acid, because it has excellent antibrowning and antioxi- dant properties (Bierhals et al., 2011; Robles-Sánchez et al., 2013). Alginate-based edible coatings have been useful in maintaining postharvest quality of tomatoes, peaches, sweet cherries, plums, etc. (Valero et al., 2013; Cakmak et al., 2017). Recently, Mannozzi et al. (2017) studied the ef- ficacy of edible coatings based on sodium alginate on the quality of blueberry fruits during 14 d of storage at 4ºC. They found that the application of sodium alginate coating improved the firmness of blueberry samples as compared to the uncoated ones. Moreover, changes in the surface re- f lection properties in coated blueberries induced a general lower lightness and a more intense blue hue color than the control sample. The microbiological results indicated that the alginate-coated blueberry samples significantly reduced the growth kinetics of yeasts and mesophilic aerobic bac- teria (Mannozzi et al., 2017). Several authors have reported that alginate-based edible coatings constitute a useful tool for maintaining the quality and shelf-life of fresh-cut pineapples. Montero-Calderón et al. (2008) studied the effects of edible coatings on the quality of fresh-cut pineapples, based on blends of sodium alginate and glycerol emulsified with sunf lower oil. The so- dium alginate-based coatings were crosslinked in a calcium chloride batch containing ascorbic acid and citric acid. The use of edible coatings significantly reduced juice leakage of fresh-cut pineapples increasing their shelf-life (Montero- Calderón et al., 2008). Azarakhsh et al. (2012) optimized alginate and gellan-based edible coating formulations for fresh-cut pineapples finding that weight loss and respira- tion rate were significantly lower, and firmness was main- tained in both optimized coated samples as compared to a control. Mantilla (2012) used the layer-by-layer technique to obtain coated fresh-cut pineapples. Coating formulation consisted of sodium alginate, trans-cinnamaldehyde (an- timicrobial agent), pectin, and calcium chloride. Mantilla (2012) observed that the coating improved the shelf-life of fresh-cut pineapple up to 12 d compared to uncoated samples. In this research, we studied the effect of edible coatings during storage, based on sodium alginate and its blends with ascorbic acid on the behavior of the physicochemical properties of fresh-cut pineapple. Uncoated and coated pineapple samples were prepared and stored at 4ºC for 10 d. The physicochemical properties of the fruits were pe- riodically monitored, and the changes that occurred due to the effects of the treatment were statistically analyzed. As far as the authors are aware, there are no studies on the effect of similar coating formulations on cut pineapples. Materials and methods Pineapples (Ananas comosus (L.) Merr) were obtained from a local supermarket from the same batch. Visual inspection was conducted to ensure consistent ripeness and absence of significant defects or physical damages that could interfere with the experiments. The fruits were washed in a 50 mg L−1 NaClO solution and then peeled manually and cut in pieces. 319López-Córdoba and Aldana-Usme: Edible coatings based on sodium alginate and ascorbic acid for application on fresh-cut pineapple (Ananas comosus (L.) Merr) Sodium alginate (Saporiti, Argentina) and glycerol (JT Baker, Mexico) were used as coating material and plasti- cizer, respectively. Ascorbic acid was used as an antioxidant and antibrowning agent. Preparation and application of coating materials Coating solutions without ascorbic acid (AlgNa) were prepared by dissolving sodium alginate powder (1% w/v) in distilled water, heating the solution under constant stirring until the mixture became clear. Then, 0.5% (w/v) glycerol was added to the sodium alginate solution and stirred for 5 min. Coating solutions with 0.1% w/v ascor- bic acid (AlgNa+AA) and sodium alginate/glycerol blends were mixed. Fresh-cut pineapple samples were randomly divided into three groups: the control group (uncoated fruit), fruit coated with sodium alginate, and fruit coated with the sodium alginate/ascorbic acid blend. Fruits were dip-coated by immersion in the coating solutions for 90 s, drained of excess coating, and air-dried at room temperature during 24 h. Uncoated and coated samples were packed in sepa- rate polyethylene plastic bags and stored at 4ºC. Changes in the fruit quality parameters (visual appearance, soluble solid content (ºBrix), pH and titratable acidity (%)) were monitored after 3, 7 and 10 d of storage at 4ºC according to AOAC standards (AOAC, 1998). Fruit samples were crushed using a blender and filtered through filter paper to obtain fruit juice. The soluble solid content was measured in the fruit juice using a refractom- eter (Zhifong®, Changhua, Taiwan) and expressed as ºBrix (AOAC 932.12). Titratable acidity (%) was determined by titration with 0.1 N NaOH up to pH 8.1 using 1 g of sample in 10 ml of distilled water (AOAC 942.15). The results were expressed in citric acid percentage. The pH of fruit samples was assessed using a digital pH meter (Oakton Instruments, Vernon Hills, IL, USA) (AOAC 981.12). Statistical analysis The statistical analysis was performed using the Systat Inc. software (Evanston, USA). Analysis of variance (ANOVA) and Tukey pairwise comparisons were carried out using a 95% confidence level. The experiments were performed at least in duplicate, and data were reported as mean ± standard deviation. Results and discussion Coating-forming solutions based on sodium alginate (Al- gNa) and its blends with ascorbic acid (AlgNa+AA) were obtained. They were easy to prepare and handle and yielded a transparent and homogenous coating on the fresh-cut pineapple samples. Moreover, the coatings adhered well to the fruit and gave its surface a bright appearance (Fig. 1). General appearance of uncoated and coated fresh-cut pineapple samples The general appearance of uncoated and coated fresh-cut pineapple samples was visually evaluated before and after storage. On day 0, the surface of the coated fruits was bright and shiny (Fig. 1). During storage, uncoated samples showed visible symp- toms of decay, whereas fruit samples coated with sodium alginate and its blends with ascorbic acid had a better ap- pearance during the assay, looking fresher and more attrac- tive, mainly in AlgNa samples (Fig. 2). Robles-Sánchez et al. (2013) studied the inf luence of alginate edible coatings carrying ascorbic and citric acid as antibrowning agents fiGURE 1. Digital images of uncoated and coated samples on day 0 of the assay. a) uncoated sample, b) coated sample with sodium alginate and c) coated sample with sodium alginate and ascorbic acid. fiGURE 2. Digital images of uncoated and coated samples taken during storage. a) Uncoated sample, b) coated sample with sodium alginate and c) coated sample with sodium alginate and ascorbic acid. D ay 1 0 D ay 7 D ay 3 Control AlgNa AlgNa+AA a b c a b c 320 Agron. Colomb. 37(3) 2019 on quality parameters of fresh-cut Kent mangoes stored at 4ºC. They found that the combination of alginate and antibrowning agent preserved the color of fresh-cut man- goes. This was attributed to antibrowning agents such as ascorbic and citric acids, which inhibit the polyphenol oxidase activity functioning as reducing agents (o-quinones to diphenols) and pH reducers (Robles-Sánchez et al., 2013). Behavior of physicochemical properties of uncoated and coated cut pineapple samples during storage Behavior of the pH and titratable acidity (%) The behavior of the pH and titratable acidity (%) of uncoa- ted and coated cut pineapple samples is shown in Figures 3 and 4, respectively. At the initial time, statistically sig- nificant differences were not found between uncoated and coated samples (P<0.05); similar values of pH (~3.74) and titratable acidity (~0.64%) were obtained. These results suggest that the application of edible coatings based on sodium alginate and its blends with ascorbic acid allow the preservation of coated fresh-cut pineapple with simi- lar characteristics to the uncoated fruit. Values of pH and titratable acidity (%) of 3.5 and 0.18, respectively, were reported by Dussan-Sarria et al. (2014) when working with the pineapple (Ananas comosus) variety Manzana. Figure 3 shows the behavior of pH of cut pineapple samples during storage. All samples showed a gradual increase in the pH with the passing of time until reaching pH values of around 4.11 at the end of storage (P<0.05). A decrease of around 38% in the initial values of titratable acidity was observed for all samples, obtaining titratable acidity values of 0.4% for control and AlgNa samples and 0.3% for the AlgNa+AA samples (P<0.05) (Fig. 4). The decrease of the titratable acidity (%) in both uncoated and coated pineapple samples agreed with the increase in pH of the samples (Figs. 3 and 4). In a recent study, Pizato et al. (2019) evaluated the effect of a different gum-based ed- ible coating on the shelf life of fresh-cut pineapple (variety Smooth Cayenne). They also found a decrease in the acidity of the minimally processed pineapple and an increase in the pH with the passing of storage days. According to Valero et al. (2013), the decrease in total acidity is typical during postharvest storage and has been attributed to the use of organic acids as substrates for the respiratory metabolism in detached fruit. Behavior of the soluble solid content The behavior of the soluble solid content of uncoated and coated cut pineapple samples is shown in Figure 5. At the initial time, statically significant differences were not found between uncoated and coated samples (P<0.05) with values around 11 ºBrix observed. With the passing of storage days, the uncoated and the coated samples showed soluble solid contents f luctuating between 10 and 12 ºBrix during storage. At the end of storage, control and AlgNa samples exhibited a slight decrease in the values of soluble solid content, while in the AlgNa+AA coated samples, this parameter was similar to the initial one. It is well known that sugars are the most important components in soluble solids of fruits and that their concentration varies with the species, cultivar, maturation stage, and climate. Soluble solid contents from 7 to 14% have been reported for several pH Storage time (d) 0 1 2 3 6 7 8 9 10 11 2.0 2.5 3.0 3.5 4.0 4.5 AlgNa+AAAlgNaControl Ti tr at ab le a ci di ty ( % ) Storage time (d) 0 1 2 3 6 7 8 9 10 11 0.0 0.1 0.2 0.3 0.7 0.6 0.5 0.4 0.8 AlgNa+AAAlgNaControl fiGURE 3. Behavior of pH during storage of uncoated (control) and coa- ted (AlgNa and AlgNa+AA) cut pineapple samples. fiGURE 4. Behavior of the titratable acidity percentage during storage of uncoated (control) and coated (AlgNa and AlgNa+AA) cut pineapple samples. 321López-Córdoba and Aldana-Usme: Edible coatings based on sodium alginate and ascorbic acid for application on fresh-cut pineapple (Ananas comosus (L.) Merr) fiGURE 5. Behavior of the soluble solid content during storage of uncoa- ted (control) and coated (AlgNa and AlgNa+AA) cut pineapple samples. Conclusions The application of edible coatings based on sodium alginate and its blends with ascorbic acid have proven to be a useful strategy for the preservation of the visual appearance of minimally processed pineapple under refrigerated storage. These coatings formed a good film on the surface of fresh- cut pineapple samples giving the fruit a bright, translucent, fresh-like appearance. Coated samples showed better ap- pearance during storage when compared to the uncoated ones. Overall, these results suggest that the use of sodium alginate coatings for the preservation of fresh-cut pineapple is a promising strategy that could find useful applications in postharvest technology. Acknowledgments The authors would like to thank the Instituto Universitario de La Paz and Universidad Pedagógica y Tecnológica de Colombia (Proyecto SGI 2461) for their financial support, facilities and equipments. Literature cited Ancos, B., C. Sánchez-Moreno, and G.A. González-Aguilar. 2016. Pineapple composition and nutrition. pp. 221-239. In: Lobo, M.G. and R.E. Paull (eds.). Handbook of pineapple technology. Wiley-Blackwell, Chichester, UK. Doi: 10.1002/9781118967355. ch12 AOAC. 1998. Official methods of analysis, 16th ed. AOAC INTER- NATIONAL, Rockville, USA. Azarakhsh, N., A. Osman, H.M. Ghazali, C.P. Tan, and N. Mohd Adzahan. 2012. Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples. Int. Food Res. J. 19(1), 279-285. Bierhals, V.S., M. 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