Effect of a sodium caseinate edible coating on berry cactus fruit (Myrtillocactus geometrizans) phytochemicals

Correa-Betanzo, Julieta; Jacob, Jissy K.; Pérez-Pérez, Cristina; Paliyath, Gopinadhan

doi:10.1016/j.foodres.2010.10.053

Cited by 35 publications

(26 citation statements)

References 39 publications

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“…During first interval of 5 days, the level of ascorbic acid had increased from 135.56 μg/g and reached 341.33 μg/g in fruits treated with T3 (zein 2 % + ascorbic acid 0.2 %) followed by T2, T4, and T1, whereas the least amount of ascorbic acid was found in the control fruits (147.46 μg/g) indicating that zein coating efficiently prevented oxidation of this bioactive compound. Zein 2 % + ascorbic acid 0.2 % treated fruits exhibited higher amount of ascorbic acid, might be due to the addition of ascorbic acid and the barrier created on the fruit surface by zein which reduces the gaseous exchange because as suggested by Correa-Betanzo et al (2011), keeping oxygen away delays the deteriorative oxidation reactions of vitamin C. Ozkan (2002) also suggested that the ascorbic acid is reported to be one of the major antioxidant molecules occurring naturally in foods like fruit and it prevents browning and improves the nutritional value. In this regard, Ayranci and Tunc (2003) stated that the tightly packed network structure of film or coating exhibits limited oxygen permeability which has positive effects on the preservation of the quality and as the reduced oxygen availability in the coated product could reduce the oxidation of ascorbic acid.…”

Section: Effect On Antioxidantsmentioning

confidence: 98%

Improvement of Postharvest Quality and Storability of Jamun Fruit (Syzygium cumini L. var. Paras) by Zein Coating Enriched with Antioxidants

Baraiya

Rao

Thakkar

2015

Food Bioprocess Technol

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Jamun (Syzygium cumin L.) is a minor indigenous underexploited and perishable fruit of India. Keeping its perishability in mind, the present study is aimed to evaluate the effectiveness of zein-based coatings enriched with cystein (0.2 %), ascorbic acid (0.2 %), and jamun leaves extract (JLE) (0.2 %) and to evaluate their interactive effects on shelf life and quality of fresh jamun fruits during storage at 10 ± 2°C for 2 weeks. The results of the present study demonstrated that during storage, uncoated fruit had rapid weight loss, higher decay incidence, high accumulation of sugars, and accelerated softening and ripening than that of all the coated fruit. The content of antioxidants was found to be improved in zeincoated fruits enriched with ascorbic acid (0.2 %) and JLE (0.2 %) and, therefore, exhibited higher antioxidant activity. Moreover, the delayed activity of polygalacturonase (PG) and pectate lyase (PL) was noticed in fruits coated with zein + cystein and zein + JLE and maintained firmness and textural quality of fruit. Consequently, the shelf life of jamun fruit treated with the presently tested coating materials could be extended up to 20 days, while that of control fruit was only 10 days.

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Section: Effect On Antioxidantsmentioning

confidence: 98%

Improvement of Postharvest Quality and Storability of Jamun Fruit (Syzygium cumini L. var. Paras) by Zein Coating Enriched with Antioxidants

Baraiya

Rao

Thakkar

2015

Food Bioprocess Technol

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“…For example, Britton and Rose (1937), Bravo-Hollis (1978), Barthlott and Hunt (1993), Correa-Betanzo et al (2011), and several important textbooks in plant systematics, e.g., Judd et al (2008), Simpson (2010), among others, have considered the cactus fruit as a common berry or bacca (see Table 1 for terminology), which is an acceptable term according to Roth's (1977) definition of berry (a non-dehiscent mono-or multicarpellary fleshy fruit, mainly composed of parenchyma and containing several to many seeds). Similarly, the classification of angiosperm fruits is not consistent in the botanical literature.…”

Section: R a F Tmentioning

confidence: 99%

Pericarp development in fruit of epiphytic cacti: implications for fruit classification and macro-morphology in the Cactaceae

Almeida

Souza

Paoli

et al. 2018

Botany

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The Cactaceae exhibits an assortment of fleshy and dry fruit types with various shapes dictated by the gynoecium outline and surrounding pericarpel. Consequently, conflicting terminology exists regarding cactus fruit classification since the fruit is a complex structure in which various floral parts participate in development. We examined fruit morphogenesis in four epiphytic cacti and provided a description of developmental events from post-anthesis to fruit maturation, which unveiled new structures valuable in fruit characterisation and taxonomy of the Hylocereeae and Rhipsalideae. Succinctly, the cactus fruit is a carpellar ovary embedded in a long-shoot (pericarpel). The pericarp originates from five components: internal ovarian epidermis that delimits the fruit locule, ovary (proper), collateral vascular bundles, pericarpel (receptacular origin), and external pericarpel epidermis. In addition, cell expansion and stored mucilage, a sticky substance involved in seed dispersal, occurs during fruit development. We propose the term cactidium, a complex fruit with accessory structures of pericarpellar origin surrounding the gynoecial boundary, to describe the cactus fruit. This term is appropriate because members of the Cactaceae bear unique traits, such as areoles in the reproductive structures (pericarpel), which may produce scale-leaves, bristles, and spines.

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“…Edible coatings makes a semipermeable barrier to O 2 , CO 2 and water, with the consequent reduction of weight losses, respiration rate and enzymatic browning (Correa-Betanzo et al, 2011). The basic constituents of coatings for fruit and vegetables are lipids, proteins and polysaccharides.…”

Section: Introductionmentioning

confidence: 99%

Effects of Edible Coatings on Quality Maintenance of Fresh-cut Nectarines

Chiabrando¹,

Giacalone²

2016

Emir. J. Food Agric

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Effect of a sodium caseinate edible coating on berry cactus fruit (Myrtillocactus geometrizans) phytochemicals

Cited by 35 publications

References 39 publications

Improvement of Postharvest Quality and Storability of Jamun Fruit (Syzygium cumini L. var. Paras) by Zein Coating Enriched with Antioxidants

Improvement of Postharvest Quality and Storability of Jamun Fruit (Syzygium cumini L. var. Paras) by Zein Coating Enriched with Antioxidants

Pericarp development in fruit of epiphytic cacti: implications for fruit classification and macro-morphology in the Cactaceae

Effects of Edible Coatings on Quality Maintenance of Fresh-cut Nectarines

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