Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging

• Optimized SPI-BW-Cys edible coatings reduced browning of fresh-cut artichokes.
• Coated artichoke slices reached 4 days of commercial shelf life.
• Low O2 MA conditions induced tissue browning reducing shelf life.
• High O2 MA conditions did not extend the shelf life of coated artichoke slices.
• Combination of coating and MAP maintained the antioxidant capacity of cut artichoke.

A soy protein isolate (SPI):beeswax (BW) edible coating was optimized based on BW and l-cysteine (Cys) content to reduce the enzymatic browning of fresh-cut artichoke. The effect of this optimized coating, combined with different modified atmospheres (MA) to extend the shelf-life of cut artichokes, was studied during storage at 5 °C. MAs were obtained by fluxing two gas mixtures (MA-A: 5 kPa O2 + 15 kPa CO2; MA-B: 80 kPa O2) or by conventional passive MA (MA-P). Atmospheric conditions were used as the control. The use of 0.3 g/100 mL Cys combined with a SPI-BW edible coating (40 g/100 g BW, dry basis) helped control enzymatic browning and extended the commercial shelf-life of fresh-cut artichokes to 4 days without providing off-odors. The combination of the coating with MAs did not extend the shelf-life of artichoke slices, but helped maintain the product's antioxidant capacity as compared to the control packaging conditions. Given the high degree of perishability of untreated fresh-cut artichoke, a 4-day commercial period can be considered adequate to distribute sliced artichokes to local markets. However, more studies are required to further extend shelf-life.

Soy protein isolate (SPI)-based edible coating and modified atmosphere packaging to extend the shelf life of fresh-cut ‘Blanca de Tudela’ artichoke.Figure optionsDownload as PowerPoint slide