Analysis of bioactive compounds in umbu (Spondias tuberosa) by application of edible coating based on Chlorella sp during storage

Abstract

The use of edible coating has been an alternative to maintain the quality of vegetables and prolong their post-harvest life. This study aims to evaluate bioactive compounds in Spondias tuberosa submitted to different coating formulations based on Chlorella sp. associated with the pomegranate seed oil, to establish the one that best maintains post-harvest quality. The experiment was set in a completely randomized design, in a 5 × 6 factorial scheme, represented by five coating techniques (T1 = control; T2 = 0.5% Chlorella sp.; T3 = 1% Chlorella sp.; T4 = 1.5% Chlorella sp.; T5 = 2% Chlorella sp.), using 0.3% of pomegranate seed oil in coatings, during five evaluation periods (0, 1, 2, 3, 4 and 5 days), stored in BOD incubator at 24 ± 2 °C and 85 ± 5% RH, with three replicates of ten fruits per plot. Chlorella sp. associated with pomegranate seed oil produced a modified atmosphere around the fruit, retarding the ripening process. Coatings preserved the content of ascorbic acid and phenolic compounds. The treatment containing 2.0% of Chlorella sp. associated with pomegranate seed oil provided the best maintenance for fruit quality.

Effect of gamma irradiation on different starch sources as edible coating on preserving lemon fruit under cold storage conditions

“…Coated fruits with starch showed lower break down in color and maintenance of green color when compared to the un-coated fruits. this result might be related to the effect and the nature of starch edible coating which play an important role as an obstacle against vital process such as respiration and diminish color breakdown, degradation of chlorophyll and retard the transformation to yellow color [37].…”

Development of biodegradable coatings by the incorporation of essential oils derived from food waste: A new sustainable packaging approach

“…The use of algae‐based coatings in combination with EOs is becoming more popular these days. Teodosio et al 82 demonstrated the effect of various coating formulations of Chlorella sp. with PSEO on bioactive compounds in Spondias tuberosa to maintain its post‐harvest quality.…”

“…contains plenty of useful proteins. This kind of edible coating, which is created from microalgae, is in demand nowadays 43,82. The use of algae-based coatings in combination with EOs is becoming more popular these days.…”

Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A Review

“…In an edible film made of whey protein and k-carrageenan, the addition of PSO had a plasticizing effect and decreased the film’s TS [ 70 ]. For an edible coating made from Chlorella sp., PSO was added to promote the emulsifying and plasticizing effects and increase the shelf life of fruits [ 71 ]. Although PSO extracts have shown great plasticizing effects on the packaging material in these studies, other studies have shown that rind extract and the essential oil is used as additives decreased the flexibility, TS, and EAB of films [ 62 , 72 ].…”