Influence of soluble soybean polysaccharide and tragacanth gum based edible coating to improve the quality of fresh-cut apple slices

The effects of soluble soybean polysaccharides (SSPS) (1, 2, 3% wt/vol) and Tragacanth gum (0.1, 0.3, 0.5 wt/vol) containing 0.5% calcium chloride and 2% ascorbic acid on physicochemical quality of fresh cut apple slices as edible coatings have been investigated for 12 days at 4 degrees C. Increase SSPS concentration was associated with greater maintenance of titrated acidity. Slices treated with 3% SSPS and 0.5% Tragacanth gum had the highest and lowest tissue firmness, respectively, on day's 12. The sample with 0.5% Tragacanth gum showed the highest content of vitamin C during 12-day storage. Slices treated with 0.3% Tragacanth gum and control with 22.7 mg/L had the lowest content of total phenol during 12-day storage period. Weight loss and total antioxidant activity was not significant difference by treatments. As a result, SSPS and Tragacanth gum could be considered as edible coatings to improve the quality of fresh-cut apples. Pratical applicationsChange in the lifestyle of consumers on one hand and tending to use fresh quality in all food products. In recent years, the production of fresh-cut fruits has been increased and is predicted to grow more. Food coating can lead to reduced enzymatic browning and increase the preservation period of fresh cut products. In this research for first time, we were investigated the effect of a different concentrations of SSPS and Tragacanth gum as polysaccharide food coatings with soluble calcium chloride and ascorbic acid on the qualitative characteristics of fresh-cut apple slices. According to our results, SSPS and Tragacanth gum could be a novel edible coating for improving quality of fresh-cut fruits.