Effects of Different Edible Coatings in Physical, Chemical and Microbiological Characteristics of Minimally Processed Peaches (<i><scp>P</scp>runus persica</i><scp>L</scp><i>. <scp>B</scp>atsch</i>)

Abstract

Abstract The present work aimed at evaluating the effects of tara gum, xanthan and sodium alginate as edible coatings in physical, chemical and microbiological characteristics of minimally processed peaches. Peaches from G ranada cultivar were peeled, cut into cubes and immersed in the solutions with the respective treatment. Four treatments were used. The minimally processed peaches were packed in PET packaging and stored at 4 ± 1 C for 12 days. Physical and physicochemical analyses were performed, including mass loss, firmness ( N ), color ( L *, a *, b * and H ue angle), pH , soluble solids (° B rix), and microbiological evaluations of psychotrophic microorganisms and mold and yeast. The treatment with tara gum associated to citric and ascorbic acids and sodium chloride presented the best results. Tara gum allowed a reduction of mass loss, firmness maintenance, lower color alteration and lower growth of molds and yeasts. Therefore, this gum presents potential for application as edible coating. Practical Applications Fresh‐cut peaches are appreciated worldwide for their exotic flavor and nutritional composition. However, their shelf life is limited by changes in color, texture, appearance and microbial growth. An alternative to try to minimize the losses and increase the shelf life of this product is the use of edible coatings, maintaining the quality parameters of fresh fruit. Tara gum is a cheap gum that has not been used as coating on minimally processed fruit, and in this work, this gum showed significant results in the quality of fresh‐cut peaches for a longer time. It can be considered useful to the minimal processing industry and used as an alternative to fast food and other ready‐to‐eat products, attending the demand for healthy and convenient foodstuffs.