Effects of polyvinylchloride films and edible starch coatings on quality aspects of refrigerated Brussels sprouts

SONIA Z. VIÑA; ALICIA MUGRIDGE; MARÍA A. GARCÍA; RICARDO M. FERREYRA; MIRIAM MARTINO; ALICIA R. CHAVES; NOEMÍ E. ZARITZKY

FOOD CHEMISTRY

Elsevier Ltd

Año: 2006

0308-8146

Abstract. To extend shelf life, the effects of polyvinylchloride film (PVC) and edible coatings on quality aspects of refrigerated Brussels sprouts were studied. Starch-based coatings were formulated using glycerol (G), sorbitol (S) or glycerol plus sunflower oil (O). Sprouts so treated as well as uncoated ones were placed on expanded polystyrene trays. Combinations of PVC and coatings (treatments named G-PVC, S-PVC and O-PVC) were also tested. Uncovered trays were maintained as controls. All packages were stored at 0ºC for 42 days and samples were removed every 14 days to determine commercial acceptability, weight loss, surface color -of sprouts heads and bases- and texture. Sprouts in all treatments maintained optimum quality conditions over the first 14 days. At the end of storage, browning of cut zones (DE bases) and losses in weight and firmness were minimized in PVC-packaged sprouts, particularly in G-PVC. Therefore, PVC and G-PVC treatments were selected to evaluate some nutritional quality components, finding that ascorbic acid and total flavonoid contents remained mostly constant while radical scavenging activity increased after 42 days of storage. Thus, PVC and G-PVC treatments showed the best performance for long-term refrigerated storage of Brussels sprouts.  Keywords: Synthetic packaging film, edible starch coatings, Brussels sprouts, radical scavenging activity, ascorbic acid, total flavonoids content.