Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola)

Abstract

The present study has been carried out to evaluate the effect of a composite edible coating of 2 % Sodium alginate and 0.2 % Olive oil with combination of 1 % ascorbic acid and 1 % citric acid on the post harvest nutritional quality and shelf life of Ber fruit stored at 25 ± 2°C and 65 % R.H. The coatings reduced the decay occurrence, weight loss, accumulation of total soluble solids (TSS) and total sugars in Ber fruit and enhanced the level of antioxidants. The delayed activity of polygalacturonase (PG), Pectate lyase (PL) and Pectin methyl esterase (PME) was noticed in coated fruits than that of the control fruit indicating the reduced softening and ripening process. These findings suggest that the composite edible coating tested under the current study has the potential to control decaying incidence of Ber fruit, extends its storage life and also improves its valuable nutritional characteristics.

Application of edible coatings on fresh and minimally processed fruits: a review

“…Likewise, tomatoes coated with rice starch-based coating showed lower TSS compared to uncoated samples during storage (Das et al, 2013). Similar results were observed for Ber fruits coated with alginate olive oil-based composite coating (Rao et al, 2016) and kiwi fruit coated with WPC containing rice bran oil (Hassani et al, 2012).…”

Alginate-Based Edible Films and Coatings for Food Packaging Applications

“…Although sunflower oil has been generally preferred as a lipid source in the literature, other vegetable oils have also been incorporated into the formulations. Ramana Rao, et al [ 165 ] prepared a composite coating consisted of alginate and olive oil enriched with ascorbic and citric acid. Bazargani-Gilani [ 127 ] added resveratrol as a dietary supplement into a calcium-alginate gel.…”

“…As a simple method, juice leakages from fresh-cut pineapples [ 158 ], garlic bulbs [ 199 ], ber fruits [ 165 ], blueberries [ 194 ], fresh-cut watermelon [ 110 ], apples [ 107 ], plums [ 91 ], kilka fish [ 214 ], kashar cheese [ 136 ], low-fat cut cheese [ 138 ], ground beef patties [ 149 ] were significantly reduced with the alginate coating application in moisture loss (or weight loss) experiments conducted very often in studies of alginate coated food products.…”

The Use of Chitosan, Alginate, and Pectin in the Biomedical and Food Sector—Biocompatibility, Bioadhesiveness, and Biodegradability

“…418.23 g/mol), a natural polyanionic polymer, is a non-immunogenic, non-toxic, biodegradable polymer [60]. Alginates are widely used in a variety of applications, including applying coatings on fresh and cut fruits and vegetables [61,62], food protection[63], as thickening, gelling, emulsifying, and stabilizing agents in food products such as ice cream, sauces, and fruit pies [64], and drug delivery systems for anti-reflux preparations [65]. Alginate has antioxidative and anti-inflammatory properties and it is stable in the stomach acidic gastric solution and can gradually dissolve under alkaline conditions in the small intestine [66,67,68].…”