Biocomposite edible coatings based on cross linked‐sesame protein and mango puree for the shelf life stability of fresh‐cut mango fruit

Sharma, Loveleen; Saini, Charanjiv Singh; Sharma, Harish Kumar; Sandhu, Kawaljit Singh

doi:10.1111/jfpe.12938

Cited by 31 publications

(15 citation statements)

References 27 publications

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“…Pumpkin seed flour is characterized by a high content of iron and copper, while sesame flour is a rich source of calcium and has emulsifying properties [ 14 ]. Sesame protein isolate, which is used in food coatings, is obtained from sesame flour obtained after an extraction process to obtain oil [ 15 ]. According to Patwa, Malcolm, Wilson and Ambrose [ 16 ], the flour particle size is an important quality parameter because the size of the particles affects the type of processing technique used and generates the final product quality.…”

Section: Resultsmentioning

confidence: 99%

Development and Characterization of Novel Composite Films Based on Soy Protein Isolate and Oilseed Flours

et al. 2021

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The possibility of using oilseed flours as a waste source for film-forming materials with a combination of soy protein isolate in preparation of edible films was evaluated. Physical, mechanical and barrier properties were determined as a function of the oilseed type: hemp, evening primrose, flax, pumpkin, sesame and sunflower. It was observed that the addition of oilseed flours increased the refraction and thus the opacity of the obtained films from 1.27 to 9.57 A mm−1. Depending on the type of flours used, the edible films took on various colors. Lightness (L*) was lowest for the evening primrose film (L* = 34.91) and highest for the soy protein film (L* = 91.84). Parameter a* was lowest for the sunflower film (a* = −5.13) and highest for the flax film (a* = 13.62). Edible films made of pumpkin seed flour had the highest value of the b* color parameter (b* = 34.40), while films made of evening primrose flour had the lowest value (b* = 1.35). All analyzed films had relatively low mechanical resistance, with tensile strength from 0.60 to 3.09 MPa. Films made of flour containing the highest amount of protein, pumpkin and sesame, had the highest water vapor permeability, 2.41 and 2.70 × 10−9 g·m−1 s−1 Pa−1, respectively. All the edible films obtained had high water swelling values from 131.10 to 362.16%, and the microstructure of the films changed after adding the flour, from homogeneous and smooth to rough. All blended soy protein isolate–oilseed flour films showed lower thermal stability which was better observed at the first and second stages of thermogravimetric analysis when degradation occurred at lower temperatures. The oilseed flours blended with soy protein isolate show the possibility of using them in the development of biodegradable films which can find practical application in the food industry.

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Section: Resultsmentioning

confidence: 99%

Development and Characterization of Novel Composite Films Based on Soy Protein Isolate and Oilseed Flours

et al. 2021

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“…As a recent trend, it must be remarked that natural coating materials are increasingly attracting the interest of researchers, as shown by the wide use of Aloe vera gel [138][139][140][141] and other natural polysaccharides, such as chitosan [9, 12, 25, 39, 74, 142, 147, 152, 164-166, 168-170, 172, 174, 179, 180, 186, 190, 193, 201], or seaweed extracts [148], which exhibit an intrinsic antimicrobial activity, significantly contributing to extending the product shelf life. The tendency toward natural products is also confirmed by the wide use of natural gums [47,181], starches [20, 188,195], cellulose, and its derivatives [32,167,173,175,194], and other compounds recovered from agri-food residues [144,183,203]. Glycerol is frequently used as a plasticizer, at concentrations ranging from less than 1 to 20%.…”

Section: Applications Of Edible Coatings To Food Productsmentioning

confidence: 95%

Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products

et al. 2020

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The application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL treatments and the technological aspects related to the food characterization following these treatments and discussing the implementation of the two technologies, individually or in combination. The advantages of the combination of EC and PL are extensively discussed emphasizing the potential benefits that may be derived from their combination when preserving perishable foods. The downsides of combining EC and PL are also presented, with specific reference to the potential EC degradation when exposed to PL treatments and the screening effect of PL transmittance through the coating layer. Finally, the potential applications of the combined treatments to food products are highlighted, comparatively presenting the treatment conditions and the product shelf-life improvement.

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“…Acetic acid (vinegar) at a dose of 4% is also an effective antimicrobial [10,16]. The combination of these dipping treatments with edible or polysaccharide-based coating such as chitosan or alginate has also been demonstrated to be useful in extending the shelf life of fresh-cut products [9,17,18].…”

Section: Fresh-cut Mango (Fcm)mentioning

confidence: 99%

“…Mango peel is a major byproduct of the mango processing industry and it constitutes about 15-20% of the total weight of mango fruit. The peel has been found to be a good source of biologically active substances such as polyphenols, carotenoids, flavonoids, anthocyanins, dietary fiber, vitamin E, vitamin C, and enzymes and hence has a potential use as a functional food [18,70,71].…”

Section: Utilization Of Mango Processing Wastementioning

confidence: 99%

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Owino

Ambuko

2021

Agriculture

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Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season. Micro, small, and medium scale food processing enterprises play an important economic role in developing economies in processing of a diversity of healthy food products as a sustainable way to reduce postharvest losses and food waste, extend shelf life of food, boost food security, and contribute to national gross domestic product. Processing of mango fruit into the diverse shelf-stable products makes the seasonal fruit conveniently available to consumers all year round. Over the years, research and food product development have contributed substantially to a number of unique and diverse processed mango products with specific qualities and nutritional attributes that are in demand by a wide array of consumers. These mango products are derived from appropriate food processing and value-addition technologies that transform fresh mango into shelf-stable products with ideal organoleptic, nutritional, and other quality attributes. Some of the common processed products from mango fruit include pulp (puree), juice concentrate, ready-to-drink juice, nectar, wine, jams, jellies, pickles, smoothies, chutney, canned slices, chips, leathers, and powder. Minimum processing of mango fruit as fresh-cut product has also gained importance among health-conscious consumers. Apart from the primary products from mango fruit, mango pulp or powder can be used to enrich or flavor secondary products such as yoghurt, ice cream, beverages, and soft drinks. Byproducts of mango processing, such as the peel and kernel, have been shown to be rich in bioactive compounds including carotenoids, polyphenols, and dietary fibers. These byproducts of mango processing can be used in food fortification and manufacture of animal feeds, thereby gaining greater value from the fruit while reducing wastage. This review focuses on the current trends in processing and value addition of mango applicable to small-scale processors in developing countries.

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Biocomposite edible coatings based on cross linked‐sesame protein and mango puree for the shelf life stability of fresh‐cut mango fruit

Cited by 31 publications

References 27 publications

Development and Characterization of Novel Composite Films Based on Soy Protein Isolate and Oilseed Flours

Development and Characterization of Novel Composite Films Based on Soy Protein Isolate and Oilseed Flours

Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

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