Effect of dipping and vacuum impregnation coating techniques with alginate based coating on physical quality parameters of cantaloupe melon
Abstract
Edible coating based on sodium alginate solution was applied to fresh‐cut cantaloupe melon by dipping and vacuum impregnation coating methods. One aim of this work is to produce more technical information concerning these conventional and novel coating processes. For this purpose, the effect of various coating parameters (dipping time, draining time, time length of the vacuum period, vacuum pressure, atmospheric restoration time) with several levels on physical quality parameters (percentage of weight gain, color, and texture) of noncoated and coated samples were determined in order to define adequate coating process parameters to achieve a successful coating application. Additionally, the effects of dipping and vacuum impregnation processes were compared. Both processes improved the firmness of the melon pieces. However, vacuum impregnation application had higher firmness and weight gain results, and had significant effect (P < 0.05) on color (lower luminosity, higher redness, yellowness, and chroma values). Experimental results affirm that vacuum impregnation method can be used successively to improve mechanical and structural properties of food products.
