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.

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