Full text of DOI:10.1111/j.1365-2621.2002.tb08753.x

JFS: Sensory and Nutritive Qualities of Food
Using Edible Coating to Enhance Nutritional
and Sensory Qualities of Baby Carrots
Y. MEI, Y. ZHAO, J. YANG, AND H.C. FURR
ABSTRACT: Xanthan gum coating was used to carry 5% Gluconal Cal, a mixture of calcium lactate and glucon-
ate, and 0.2% –tocopheral acetate (vitamin E) by weight, respectively. Peeled baby carrots were dipped in the
coating solutions, dried, and then stored at 2 °C and 85% relative humidity for up to 3 wk. Calcium and vitamin E
contents of the coated samples, per serving (85g), increased from 2.6% to 6.6%, and from 0 to about 67% of the Dietary
Reference Intakes (DRI) values respectively. Edible coatings (p<0.05) improved the desirable surface color of carrots
without effects (p<0.05) on the taste, texture, and fresh aroma and flavor except for a slightly slippery surface. The
carotene level in the baby carrots (p<0.05) was not affected by edible coating.
Keywords: calcium, –tocopheral, baby carrots
–
Introduction
racts, arthritis, diabetes, and Alzheimer’s disease (Elliott
1999). The most recent Dietary Reference Intake (DRI) for vi-
tamin E is 15 mg/d (220 IU/d) for both men and women
(FNB 2000). High intakes and high serum vitamin E levels
have been associated with reduced risk for coronary heart dis-
ease in men and women, reduced risk of prostate cancer, and
may slow progression of Alzheimer’s disease (Meydani and
Hayes 1999). Vitamin E is relatively safe compared to other
fat-soluble vitamins.
HITE DISCOLORATION ON THE SURFACE OF PEELED BABY CARROTS
W
is the result of reversible surface dehydration and irrevers-
ible formation of lignin, which reversibly affect their storage
quality and shelf life (Bolin and Huxsoll 1991; Howard and Grif-
fin 1993; Cisneros-Zevallos and others 1995). Edible coatings
have been applied to the surface of fresh carrots to control white
surface discoloration by acting as moisture barrier or surface
moisturizer (Avena-Bustillos and others 1993a,b; Howard and
Dewi 1995, 1996; Cisneros-Zevallos and others 1997; Li and Barth
1998). An edible coating can also be used as an effective carrier
of many functional ingredients, including antimicrobial agents,
antioxidants, flavorings, and colorants (Chen, 1995). Integration
of these minor ingredients can enhance food stability, quality,
functionality, and safety. While an edible coating served as carri-
er of nutritional ingredients, it will provide an excellent vehicle to
enhance the nutritional value of foods by adding nutrients that
are present in low quantity.
There has been increased consumer interest in the health-
enhancing role of specific foods or physiologically-active food
components, so–called nutraceuticals or functional foods (Hasler
1998). Nutraceuticals are natural, bioactive chemical compounds
that have health promoting, disease preventing, or medicinal
properties. Calcium and vitamins have been identified as impor-
tant nutraceuticals and play a significant role in the human body
to prevent certain diseases (Pszczola 1998; Elliott 1999). Calcium
is a common intracellular messenger, a cofactor for extracellular
enzymes and proteins, and also is essential for the development
of bone and teeth (Weaver and Heaney 1998). Deficiencies in
calcium result in bone and tooth diseases, and increased risk of
hypertension, preeclampsia, and colon cancer. The Dietary Ref-
erence Intakes (DRI) for calcium are 1300 mg/d for individuals
aged 9-18 years, 1000 mg/d for adults aged 19 to 50 years old,
and 1200 mg/d for individuals over the age of 51 years (FNB
1999).
Peeled baby carrots are high in nutrients, such as vitamin A
and carotene, vitamin C, and dietary fiber, but a poor source of
calcium and vitamin E. According to USDA Nutrient Database for
Standard
Reference
Release
14
(2001)
(http://
www.nal.usda.gov/fnic/foodcomp/Data/SR14/sr14.html), 100 g
of edible baby carrots contains about 23 mg of calcium and a
negligible amount of vitamin E. A serving of carrots only affords
about 2% DRI for calcium and 0% DRI for vitamin E, respectively.
The use of edible coatings as carriers of calcium and vitamin E on
fresh baby carrots is a natural extension of their barrier property,
and would further enhance and expand the functionality of edi-
ble coatings by providing additional health benefits to consum-
ers. The objectives of this study were to develop the formulation
of edible coatings for incorporating calcium and vitamin E, and to
demonstrate the feasibility of applying these coatings on peeled
baby carrots.
Materials and Methods
Materials
The materials used for coating were xanthan gum (Supra,
Rhodigel, Rhodia, Cranbury, N.J., PA., U.S.A.), ␣–tocopheral
acetate (Sigma, St. Louis, Mo., U.S.A.), acetylated monoglycer-
ide (Danisco, New Century, Kans., U.S.A.) and Gluconal Cal
(Glucona America Inc., Janesville, Wis., U.S.A.). Xanthan gum
is an anionic polymer with cellulosic backbone substituted on
alternate glucose residues with a trisaccharide side chain. Glu-
conal Cal is a mixture of calcium lactate and calcium glucon-
ate, and has water solubility up to 40 g /100 mL with neutral
taste. ␣–tocopheral acetate is a very stable form of vitamin E,
Vitamin E functions in vivo as a chain-breaking antioxidant
that prevents propagation of free radical damage in biologic
membranes, and is believed to protect the human body
against certain types of cancers, cardiovascular disease, cata-
1964 JOURNAL OF FOOD SCIENCE—Vol. 67, Nr. 5, 2002
© 2002 Institute of Food Technologists

Nutrition enriched edible coating on baby carrots . . .
which exhibits vitamin E activity and in vivo antioxidant ef- scribed by Lawless and Heymann (1999). Sensory quality at-
fects as the result of enzymatic cleavage of the acetate ester tributes applied in this study include white surface discolora-
(Gregory III, 1996).
tion, orange color intensity, fresh aroma, fresh flavor, bitter-
ness, sweetness, crispness, and slipperiness. An unstructured
10 points scale was used with 0 = none, and 10 = intense. Car-
rots from each treatment were coded with different 3-digit ran-
dom numbers and placed at room temperature under fluores-
cent light for evaluation. Panelists were served with 8 carrots at
each session, 2 from each treatment. Panelists were asked to
rinse their mouths with distilled water and use crackers be-
tween tasting different samples. Four replicates were per-
formed for sensory quality evaluation.
Preparation of coating solutions
Xanthan gum coating was prepared by dissolving 0.3% xan-
than gum into distilled water. Xanthan gum/vitamin E coating
was manufactured by the following steps: 1) heating 1 liter of
0.3% xanthan gum solution to 60 °C; 2) dissolving 0.2% ␣–toco-
pherol acetate into 0.8% of acetylated monoglyceride based on
the weight of xanthan gum solution prepared as above; and 3)
integrating dissolved ␣–tocopheral acetate into xanthan gum so-
lution, and homogenizing the mixture using a homogenizer
(Brinkman Model PT10/35, Westbury, N.Y., U.S.A.) for 1 min with
the speed setting of 5. Xanthan gum/calcium coating was pre-
–carotene and –tocopheral acetate analysis
The analyses of ␤–carotene and ␣–tocopheral acetate were
pared by dissolving 5% Gluconal Cal into the xanthan gum solu- conducted using a modified method from Howard and Dewi
tion prepared in step 1). All ratios in this study were on the (1996). Fifty g of the carrot tissue from each treatment was
weight basis.
ground in a Handy chopper (Black & Decker, Shelton, Conn.,
U.S.A.). A 10-g sample was then homogenized in 70 mL acetone
containing 0.04 g BHT and 1 g MgCO3. After filtering through
Na2SO4 on Whatman #4 filter paper, the residue was re-homog-
enized and re-filtered until the remaining residue was colorless.
Filtrates were concentrated using hexane on a rotary vacuum
evaporator (Dietz and others 1988) where the temperature was
set to be 40 °C to speed the concentration. The filtrates were
then pooled and adjusted to 100 mL with hexane. Twenty-five
mL of the filtrate was injected into a HPLC system for analysis.
␤–carotene and ␣–tocopheral acetate were simultaneously
measured using external standards by reversed-phase HPLC
utilizing isocratic elution with 2 detectors. The HPLC system
used in this study included a Waters model 510 pump and an
automated injection system (Model 717, Waters Associates, Mil-
ford, Mass., U.S.A.), connected in series to 2 absorbance detec-
tors, 1 detector set at 450 nm for ␤–carotene and the other set at
285 nm for ␣–tocopheral acetate measurement. A C–18 5mm
Varian column (Varian Analytical Instruments, Walnut Creek,
Calif., U.S.A.) was used, and the mobile phase for chromatogra-
phy was acetonitrile/dichloromethane/methanol/1–octanol
(90:15:10:0.1, v/v/v/v), which was filtered through a 0.45mm
nylon filter before use (Barua and others 1993). The flow rate
was adjusted to 1.5 mL/min. For carotene analysis, only ␤–caro-
tene was quantified since it is the predominant carotenoid
present in the carrots.
Sample preparation
Peeled baby carrots (unknown cultivar) packaged in polyeth-
ylene bags were purchased from a local supermarket when it ar-
rived immediately from the supplier. It was confirmed from the
supplier that no prior treatments had been applied on the car-
rots except washing. Carrot samples were carefully selected for
uniformity and randomly assigned for 4 dipping treatments: dis-
tilled water used as control, 0.3% xanthan gum solution, 0.3%
xanthan gum carrying 0.2% ␣–tocopheral acetate, and 0.3% xan-
than gum carrying 5% Gluconal Cal. Carrot samples were dipped
in above solutions for 30 s, drained on a stainless steel grill for 1 h
at ambient condition, and then packaged in perforated low den-
sity polyethylene bags (S.C.Johnson and Sons, Inc.) Racine, Wis.,
U.S.A.). All samples were stored on racks of a cooler at 2 °C and
85% RH without light. Samples were removed at the end of 7, 14,
and 21 d for color measurement and sensory evaluation, and also
were removed on 1, 7, 14, and 21 d for ␤–carotene and ␣–toco-
pheral acetate analyses. As calcium is a stable mineral, calcium
determination was only conducted on 1 and 21 d. Four replica-
tions for each measurement were conducted where each replica-
tion used 2 to 10 carrot subsamples based on specific measure-
ment described below.
Color measurement
A Minolta Spectrophotometer (model CM-508d, Minolta Co.,
Ltd., Ramsey, N.J., U.S.A.) was used for color evaluation on L
(lightness), a (redness), and b (yellowness) values. Two readings
on different sites of each carrot were averaged for color measure-
ment of 1 carrot. Ten carrots from each treatment were used for 1
replication. The severity of surface white coloration was estimat-
ed by Whiteness Index (WI, in the range of 0 to 100), which is ex-
pressed as (Bolin and Huxsoll, 1991):
Calcium determination
A representative sample of up to 0.5 g from each treatment
was put in a fluorocarbon microwave vessel with 10 mL of con-
centrated nitric acid. The digestion was performed with the ves-
sel capped and heated using microwave heating in a discreet
flow automated microwave digestion unit (Qprep 5000, Ques-
Tron Technologies Corporation, Mississauga, Ontario, Canada)
for 30 min. After cooling, the vessel contents were filtered and
adjusted to 100 mL for analysis by Inductively Coupled Plasma
Optical Emission Spectrometer (Perkin Elmer Optima 3300XL,
Shelton, Conn., U.S.A.), which measured characteristic emission
spectra by optical spectrometry according to Method 6010B in
SW-846 (EPA 2000)
WI = 100 – ((100 – L)2 + a2 + b2)0.5
The numerical scale of WI is from 0 to 100, where higher WI
values represent more severe white surface discoloration.
Sensory evaluation
Statistical analysis
Sensory quality of carrots was conducted at 1, 2, and 3 wk of
storage. The sensory panel utilized was composed of 10 trained
panelists from the faculty, staff, and graduate students of the
Nutritional Science Department, University of Connecticut.
Panelists were selected and trained by a procedure as de-
Data were analyzed by analysis of variance (ANOVA) using
SAS (SAS 1988). General linear model (GLM) procedures were
performed (p<0.05) for all the treatments at different sampling
times.
Vol. 67, Nr. 5, 2002—JOURNAL OF FOOD SCIENCE 1965

Nutrition enriched edible coating on baby carrots . . .
Table 1—Calcium and vitamin E contents in 1 serving
(=85 g) coated and uncoated carrots relative to the DRI
value during storage.
Results and Discussion
Nutritional enhancement
Ca
VE
Contents
(mg)
For 1 serving (equal to 85 g) of peeled baby carrots, coating
treatment increased calcium content from 2.6% to 6.6% of DRI
values (based on 1000 mg/d), and vitamin E content from 0 to
more than 67% of DRI values (based on 15 mg/d) (Table 1). The
calcium source used in this study is a mixture of calcium lactate
and calcium gluconate, and contains about 10.75% pure calcium
by weight. Calcium gluconate is recognized as GRAS (Generally
Storage Contents
DRI (%)
(1000mg/d)
DRI (%)
(15mg/d)
Time
(mg)
0 wk
26a
66b
66b
66b
2.6a
6.6b
6.6b
6.6b
0.00a
11.75b
10.05b
12.15b
0.0a
1st wk
2nd wk
3rd wk
75.1b
67.0b
81.2b
a–d
Mean values with different superscript letters in the same column are
Recognized As Safe 2001) by FDA for a Direct Food Additive. It is different (p<0.05).
the preferred intravenous preparation for the treatment of hy-
pocalcemia and available as an oral or intramuscular preparation
(Levenson and Bockman 1994). Calcium lactate is listed as a nu-
tent with our sensory study discussed later and with previous
study (Li and Barth 1998).
trient supplement. It has good solubility and bioavailability in
comparison with other organic calcium salts (Sheikh and others
1987).
Edible coating has been used as water barrier to retard the
surface moisture loss on fresh fruits and vegetables. Difference
in the moisture loss during storage among coated and control
samples were not found in this study. Considering the main rea-
son for white discoloration is surface dehydration, it can be con-
cluded that edible coating retarded whitening by acting as sur-
face moisturizer (Cisneros-Zevallos and others 1997) or by
physically filling the air-filled surface tissue of the abraded car-
rots (Li and Barth 1998). Thus, the more surface moisture the
coating holds, the higher the WI scores. Xanthan gum is a cellu-
lose derivative, and Gluconal Cal is a calcium salt. Both of them
can act as humectants because of their hydrophilic properties,
thus keeping the peeled surface of carrots moist to retard white
discoloration. Among the 3 coating treatments, xanthan gum/
calcium treatment had the greatest moisture-holding capacity,
and xanthan gum/vitamin E treatment had similar moisture-
holding capacity to treatment with xanthan gum alone. As shown
in this study, surface moisture content affected WI scores before
Physiological changes
Edible coating treatment did not affect the ␤–carotene levels
in mini-peeled baby carrots during storage (Figure 1). Statistical
analysis did not reveal differences on different coating treat-
ments or storage time (wet weight basis) (p<0.05). Howard and
Dewi (1996) reported that ␤–carotene levels in carrots fell dra-
matically within 3 d after peeling, then stayed stable when car-
rots were stored at 2°C. Samples used in this study were obtained
from a local supermarket where they had been peeled for a few
days without using prior treatments according to the supplier
and store. Similar results were observed on the dry weight basis,
as the moisture loss was less than 1% during the entire storage
period in this study.
Whiteness index (WI) and moisture content
retention
Whiteness Index indicates the development of white surface surface white discoloration was noticed. Lower moisture content
discoloration. The higher the WI score, the more severe the white increased “a” and “b” values, but decreased “L” values, thus de-
discoloration. All coating treatments resulted in significantly low- creased WI scores eventually. This explains why WI scores de-
er WI scores than the controls (Figure 2). At the end of 3 wk stor- creased on coated samples at the end of the 1st wk storage. Mois-
age, WI of the control samples increased from about 30 to 38.6, ture-absorptive capacity of humectants is dependant upon the
while the WI of xanthan gum/vitamin E coated samples in- relative humidity and temperature (Cisneros-Zevallos and oth-
creased to 31.5, xanthan gum alone treated samples increased to ers 1997). With ambient relative humidity and temperature
30.2, and xanthan gum/calcium coated ones decreased to 29. (about 50% RH, 23 °C), edible coating holds less moisture, thus
White surface discoloration was significantly retarded by using
edible coating to limit the surface moisture loss, which is consis-
Figure 2—Whiteness Index changes in coated and un-
coated carrots during storage at 2 oC and 85% RH. Data
are average of 4 replications standard deviation.
Figure 1—␤–carotene retention on coated and uncoated
carrots during storage at 2 oC and 85% RH. Data are aver-
age of 4 replications standard deviation.
1966 JOURNAL OF FOOD SCIENCE—Vol. 67, Nr. 5, 2002

Nutrition enriched edible coating on baby carrots . . .
Table 2—Effects of edible coatings on sensory attributes of baby carrots during storage*
White
Orange
Fresh
Aroma
Fresh
Flavor
Time
Treat+ Discoloration Intensity
Crispness Sweetness
Bitterness
Slipperiness
1stweek
1
2
3
4
1
2
3
4
1
2
3
4
3.83a
1.68bc
2.48b
0.92c
6.11d
2.36b
2.29b
1.40c
6.19d
2.41b
2.39b
0.90c
4.54c
6.45ab
6.03b
7.27a
3.82d
6.49ab
6.19b
7.44a
3.52c
6.44ab
6.40ab
7.39a
5.88a
5.92a
6.06a
6.13a
5.67a
5.42a
5.61a
6.01a
5.69a
6.06a
6.02a
5.59a
5.13a
4.52ab
4.48ab
4.03b
1.92a
1.99a
2.23a
2.98a
1.71b
1.93ab
1.95ab
2.83a
2.20a
2.17a
2.07a
2.93a
5.76a
4.83ab
4.43b
3.83b
4.78ab
5.68a
5.41ab
4.39b
4.72ab
4.51b
5.72a
5.52ab
5.7a
1.91c
5.14b
6.58a
7.57a
1.12d
3.10c
5.27b
6.76a
1.22d
3.23c
5.10b
6.62a
5.25a
4.89ab
3.89b
4.82ab
5.71a
4.66ab
3.91b
4.33ab
6.39a
5.08bc
5.54a
2ndweek
3rdweek
6.16c
5.31a
4.48ab
4.41ab
5.40ac
5.53ac
5.24a
4.90ab
a–d
Mean values with different superscript letters in the same column differ (p<0.05).
* Sensory scale: 0 = none, 10 = intense.
+ Treatment: 1 = control, 2 = xanthan gum alone, 3 = xanthan gum/vitamin E, 4 = xanthan gum/calcium.
can’t improve moisture loss. Packaging samples in low density not significantly affect fresh aroma, fresh flavor, sweetness,
polyethylene (LDPE) bags and storage in a cooler with high rela- crispness, and ␤–carotene level of the carrots. Coating treat-
tive humidity are essential to keep the high moisture retention ment increased the slipperiness of the carrots, which can be re-
on the surface of the carrots because of the adequate perfor- duced by improving the surface drying technique or modifying
mance of the hygroscopic materials.
formula.
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color intensity. Xanthan gum/calcium coating resulted in best
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xanthan gum/calcium coating resulted in lower sweetness score
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DIBLE COATINGS CAN BE USED AS CARRIERS OF CALCIUM AND
E
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1968 JOURNAL OF FOOD SCIENCE—Vol. 67, Nr. 5, 2002