Composite edible coatings from commercial pectin, corn flour and beetroot powder minimize post-harvest decay, reduces ripening and improves sensory liking of tomatoes

Sucheta, .; Chaturvedi, Kartikey; Sharma, Nitya; Yadav, Sudesh Kumar

doi:10.1016/j.ijbiomac.2019.04.132

Cited by 83 publications

(47 citation statements)

References 23 publications

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“…This decreasing in the color change of coated tomatoes can be caused by an increase in CO 2 levels, causing a decrease in ethylene production of the fruit, which also delays the natural ripening process of tomato, avoiding the climacteric response induction and therefore, delaying color-changing [41]. The results of this study are consistent with what was reported by Chaturvedi et al [42] in tomatoes (S. lycopersicum) treated with pectin-corn flour coatings. The authors mention that the delayed effect can be correlated with the results obtained in the firmness loss (Table 2) and these parameters may have been influenced by ethylene concentration.…”

Section: Physicochemical Analysessupporting

confidence: 91%

Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits

Ruiz-Martínez

Aguirre-Joya

Rojas

et al. 2020

Foods

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The improvement of the postharvest quality of tomato fruits was evaluated using an edible coating functionalized with an Flourensia cernua extract evaluating the antifungal, structural, barrier, and optical properties. The formulation and evaluation of an edible coating and its application on tomato was evaluated using a response surface methodology to determine the ideal concentrations of candelilla wax, whey protein, and glycerol. Edible films showed good barrier properties, with water vapor permeability varying from 0.435–0.404 g mm/m2 day kPa. The addition o F. cernua extract showed significant improvement in the transparency of films. The edible coating applied to tomato reduced weight and firmness loss. The sensory evaluation proved that the product obtained is acceptable for consumers. The edible coating added with F. cernua extract was the most effective in inhibiting the growth of pathogenic fungi and the visual appearance at the end of storage confirmed the beneficial effect of the edible coating.

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Section: Physicochemical Analysessupporting

confidence: 91%

Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits

Ruiz-Martínez

Aguirre-Joya

Rojas

et al. 2020

Foods

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“…The physical and functional properties of pectin-based films can be also modified by the combination of commercial pectin with corn flour and beetroot powder to minimize post-harvest decay, reducing ripening and improving sensorial properties of tomatoes [19]. In this study, results showed that pectin-based films protect from losses of polyphenols improving the antioxidant activity of these materials.…”

Section: Pectin-based Filmsmentioning

confidence: 80%

“…A large number of recent articles have highlighted the advantages of using pectin over conventional polymers. Therefore, pectin is increasingly important for a multitude of food packaging applications, such as a thickening and gelling agent, colloidal stabilizer, texturizer, and emulsifier [16][17][18], a coating on fresh and cut fruits or vegetables [19][20][21] and as micro and nano-encapsulating agent for the controlled release of active principles with different functionalities [22]. Rodsamran et al [16] reported that bioactive pectin films can retard soybean oil oxidation during 30 days of storage.…”

Section: Pectin Structurementioning

confidence: 99%

“…Rodsamran et al [16] reported that bioactive pectin films can retard soybean oil oxidation during 30 days of storage. Furthermore, Sucheta et al [19] found that a pectin-corn flour-based coating significantly reduced the weight loss and decay per cent of tomatoes, delaying respiration with retention of biochemical quality of tomatoes. Additionally, polymeric blends of hydrocolloids obtained from chia seeds and apple pectin where developed with the aim to obtain antioxidant polymer blend films using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay to estimate their antioxidant activity [10].…”

Section: Pectin Structurementioning

confidence: 99%

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Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

et al. 2020

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Regardless of the considerable progress in properties and versatility of synthetic polymers, their low biodegradability and lack of environmentally-friendly character remains a critical issue. Pectin is a natural-based polysaccharide contained in the cell walls of many plants allowing their growth and cell extension. This biopolymer can be extracted from plants and isolated as a bioplastic material with different applications, including food packaging. This review aims to present the latest research results regarding pectin, including the structure, different types, natural sources and potential use in several sectors, particularly in food packaging materials. Many researchers are currently working on a multitude of food and beverage industry applications related to pectin as well as combinations with other biopolymers to improve some key properties, such as antioxidant/antimicrobial performance and flexibility to obtain films. All these advances are covered in this review.

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“…From the consumer viewpoint, the Op‐incorporated CMC coatings meet the demand for tomato quality and prevent the changes in tomatoes due to adverse reactions. The Op‐incorporated CMC coatings can preserve the appearance form of tomato very well compared to other film preservatives (Nawab et al, ; Sucheta, Chaturvedi, Sharma, & Yadav, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Zhang

Liu

et al. 2019

J Food Process Preserv

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Polysaccharides from Osmunda japonica Thunb (Op) exhibit a wide range of biological activities including antibacterial, anti‐inflammatory, antioxidant, and antitumor effects. Carboxymethyl cellulose (CMC) is a type of cellulose derivative that can form dense films. CMC can slow the respiratory transpiration of tomatoes and reduce water evaporation. Coatings of CMC (0.7% concentration) with various levels of Op (0.02%, 0.04%, 0.06%, 0.08%, and 0.1%) were used to preserve tomatoes at room temperature. The treatment, weight loss, hardness, titratable acidity (TA), respiratory intensity, and concentrations of ascorbic acid, polyphenol oxidase, and malondialdehyde (MDA) were evaluated in tomatoes after 0, 5, 10, 15, 20, and 25 days of storage. Compared with untreated tomatoes, the tomatoes with Op‐incorporated CMC coatings had reduced respiratory intensity, weight loss and ascorbic acid loss, increased TA, controlled MDA, and inhibited the decay of tomatoes. Therefore, the use of Op‐incorporated CMC coatings extended the shelf life and maintained the quality of postharvest tomatoes. Practical applications In the past decades, the use of edible coatings has attracted widespread interest in extending the shelf life of particularly perishable foods. Currently, applications of edible coatings have been proven to be promising as a tool to improve the quality and extend the shelf life of various fruits. But there have been no reports on the effect of Op‐incorporated CMC treatment on the postharvest quality of tomatoes during storage. The purpose of this work is to investigate the efficiency of Op‐incorporated CMC treatment to extend shelf life and provide theoretical guidance for the preservation of tomatoes.

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Composite edible coatings from commercial pectin, corn flour and beetroot powder minimize post-harvest decay, reduces ripening and improves sensory liking of tomatoes

Cited by 83 publications

References 23 publications

Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits

Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

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