Effect of a multifunctional edible coating based on cassava starch on the shelf life of Andean blackberry

Rodríguez, Misael Cortés; Yépez, Camilo Villegas; González, Jesús Humberto Gil; Ortega‐Toro, Rodrigo

doi:10.1016/j.heliyon.2020.e03974

Cited by 25 publications

(19 citation statements)

References 66 publications

(89 reference statements)

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“…Our results suggested that the reduction in leakage might be associated with increased blackberry resistance to decay factors, specifically pathogen invasion, and RDR; they also showed that SA of 3 mM and COS of 0.25% treatments preserved the fruit for a longer period of time under the assayed conditions. Although different techniques and conditions were used, we found our results consistent with previously reported studies regarding the use of SA and COS on blackberries and similar fruits (Moreno et al, 2015;El-Mogy et al, 2019;Rodríguez et al, 2020;Vilaplana et al, 2020).…”

Section: Discussionsupporting

confidence: 91%

Delayed Senescence and Marketability Index Preservation of Blackberry Fruit by Preharvest Application of Chitosan and Salicylic Acid

et al. 2022

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Blackberry fruits are appreciated as a source of nutrients and compounds related to benefit human health. However, they are highly perishable and very susceptible to decay factors. Current methods to improve and maintain blackberry quality are limited in use because of the fruit's fragile physical properties. Regarding these properties, it has been reported that the activities of certain enzymes are linked to senescence and fruit softening processes. This study was aimed to assess the effect of salicylic acid (SA) and chitosan (COS) as preharvest treatments on the physiology related to improving fruit conservation and preserving the marketability index of blackberry fruit. The preharvest treatments were foliar sprayed on blackberry plants at different concentrations. The activities of enzymes superoxide dismutase (SOD), catalase (CAT), phenylalanine ammonia-lyase (PAL), and polygalacturonase (PG) were measured. Total soluble solids (TSS), titratable acidity (TA), TSS/TA ratio, and marketability index (MI) were analyzed after 144 h of storage. The application of 3 mM of SA and 0.25% of COS treatments preserved the MI of blackberries by reducing leakage, red drupelet reversion (RDR), and mycelium presence in the fruit. SA application increased SOD, CAT, and PAL activities. Our results also showed that SA and COS preharvest treatments modified the activity of the cell wall degrading enzyme PG, which might play a role in improving the shelf life and resistance to decay factors of blackberry fruit without any significant effects on physicochemical properties like TSS, TA, and the TSS/TA ratio.

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Section: Discussionsupporting

confidence: 91%

Delayed Senescence and Marketability Index Preservation of Blackberry Fruit by Preharvest Application of Chitosan and Salicylic Acid

et al. 2022

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“…More recently, a similar effect was observed in fresh blackberries and plum fruits for using pectinbased edible coatings [57][58]. The decrease of anthocyanins was referred to as the sensitivity of the pigment during storage and processing [59]. Otherwise, strawberry coated with chitosan showed the opposite trend in anthocyanins content there was increasing over time, attributed to anthocyanin __________________________________________________________________________________________________________________ ________________________________________________ Egypt.…”

Section: Fruit Quality Evaluationmentioning

confidence: 62%

Optimization of flaxseed cake pectin extraction and Shelf-life prediction model for pear fruits preserved by pectin edible coating

2021

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The aim of this study was the possibility of pectin flaxseed cake extraction by using organic and mineral acids, and improves the edible coating formation from flaxseeds pectin and sodium alginate (1%) for pear fruit. Pectin characterization (Equivalent Weight, Methoxyl Content, Total anhydrouronic acid content and Degree of Esterification) was estimated, also characterized according to their fingerprint from the FT-IR spectroscopy whether flaxseed pectin extracted by citric and hydrochloric acid (FPE1 and FPE2, respectively). The substance used in these experimented were the pear fruit coated with pectin extraction by citric and hydrochloric acid (CEP1 and CPE2, respectively) compared with uncoated fruit. The effect of edible coating on quality attributes of fruit samples storage at 4±1°C was determined. The shelf-life of pear fruit was determined by using different mathematical analyses such as statistical and kinetics models. The results of this study demonstrated that the beast edible coating of pear fruit was CEP2 followed by samples CEP1 as compared with uncoated fruit samples. The fruit quality evaluation revealed that the coating treatments were more effective in retention of the weight, antioxidant activity and total anthocyanins content in pear fruit during storage periods. Pear fruit coated with pectin extraction two (CEP2) retains an acceptability consumption for a longer period than other tested fruit samples. Finally, it was evident from results the incorporation of flaxseed pectin with an edible coating solution improved the quality of fruit samples and antioxidant stability.

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“…In summary, a decrease in L* value during storage could be attributed to the oxidation of phenolic compounds and other physicochemical phenomena [ 34 ], like the formation of adducts or complexes between anthocyanins and quinones, generated throughout the oxidation of polyphenols and the weight loss that occurs during storage [ 39 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of PLA Active Packaging Containing Monoterpene-Cyclodextrin Complexes on Berries Preservation

et al. 2021

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Blackberries and raspberries are highly perishable and fragile products, which limits their shelf life. The effect of biodegradable active packaging of blackberries and raspberries containing 2.5% and 5.0% weight (wt%) of thymol or carvacrol complexed in β-cyclodextrins (β-CDs), successively added to poly (lactic acid) (PLA), and melt-processed by injection molding was evaluated under stored conditions at 4 °C for 21 days, using as reference commercial clamshell and PLA package control samples. Thus, physicochemical, headspace, microbiological, and sensory quality studies were carried out in order to compare the efficacy of the different packages. Concerning weight loss, color, and total phenolic and soluble solids content, significant differences were detected when compared with commercial clamshell packaging. The results show that the PLA packages containing thymol and carvacrol complexes maintained the color, weight, and phenolic content of berries until day 21, with a score up to 45% better compared to commercial clamshell. The headspace analysis detected 101 mg L−1 (ppm) of thymol and 35 ppm of carvacrol on the first day of refrigeration; these concentrations decreased with time. This release mechanism of carvacrol and thymol into the PLA package modified the initial atmosphere composition. After 21 days of storage, the berries had 4.25 degrees of acceptance, without adverse perception of aroma or flavor for both carvacrol and thymol compounds. A general microbial inhibition was observed for yeast and molds, which increased with the concentration of monoterpene in PLA packages, and showed an inhibition of 3.5 log units for PLA packages containing thymol, and of 3 log units for those containing carvacrol. Overall results show that PLA/β-CD-thymol 5.0% packages prolonged raspberries’ and blackberries’ shelf life by one more week at 4 °C, compared with commercial clamshell packaging.

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Effect of a multifunctional edible coating based on cassava starch on the shelf life of Andean blackberry

Cited by 25 publications

References 66 publications

Delayed Senescence and Marketability Index Preservation of Blackberry Fruit by Preharvest Application of Chitosan and Salicylic Acid

Delayed Senescence and Marketability Index Preservation of Blackberry Fruit by Preharvest Application of Chitosan and Salicylic Acid

Optimization of flaxseed cake pectin extraction and Shelf-life prediction model for pear fruits preserved by pectin edible coating

Effect of PLA Active Packaging Containing Monoterpene-Cyclodextrin Complexes on Berries Preservation

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