Effect of Biocomposite Edible Coatings Based on Pea Starch and Guar Gum on Nutritional Quality of “Valencia” Orange During Storage

Saberi, Bahareh; Golding, Jonathan M.; Chockchaisawasdee, Suwimol; Scarlett, Christopher J.; Stathopoulos, Costas E.

doi:10.1002/star.201700299

Cited by 24 publications

(12 citation statements)

References 53 publications

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“…In the food industry, a combination of starch and gums is used to modify and control texture, improve moisture retention and control water mobility [259]. Guar gum and pea starch edible coatings provided effective control in ethylene production, respiration rate and weight and firmness loss [260]. In peach fruit, tara gum treatments produced a good effect on weight loss reduction, firmness conservation and maintenance of greater total soluble solids [261].…”

Section: Edible Films and Coatings And The Post-harvest Quality Of Vegetables And Fruitsmentioning

confidence: 99%

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

et al. 2021

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There has been a significant increase in the development of edible films and coatings in recent times, and this is expected to have a significant impact on the quality of fruit and vegetables in the coming years. Consumers expect fresh fruit and vegetables free from pesticide residues, with high quality, nutritional value and an extended shelf life. The application of coatings and edible films to fruits and vegetables represents an environmentally friendly approach to an innovative solution to this problem. Coatings and edible films can act as ecological and biodegradable packaging. The coating strategy involves a combination of natural biopolymers and appropriate preservation methods. The article presents the applicability, trends and perspectives of polysaccharide coatings and edible films and their impact on the quality of fruit and vegetables, providing an understanding of their main functions and benefits. Numerous studies show that natural polysaccharides are well suited for use as packaging material for fresh fruit and vegetables and can often be an important alternative to synthetic compounds. Natural polymer materials are a good barrier to oxygen and carbon dioxide; however, they are characterised by excessive solubility in the water environment, water vapour permeability and low extensibility. The properties of edible coatings can be modified by the addition of plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanosilver particles or fruit and vegetable residues. The use of an electric field is also a promising technology here. The use of polysaccharides for the preparation of edible films and coatings is justified not only by the possibility of reducing the consumption of packaging made of synthetic polymer materials but also by the fact that the production of some natural polymers can be made using waste products generated during the processing of food raw materials.

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Section: Edible Films and Coatings And The Post-harvest Quality Of Vegetables And Fruitsmentioning

confidence: 99%

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

et al. 2021

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“…Babatola and Ibukunolu (2020) observed a significant difference in the ascorbic acid content of tomatoes stored on open shelves and in the refrigerator. The conversion rate of organic acids in samples without packaging was higher than in packaged samples, associated with an increased respiration rate during storage (Saberi et al, 2018). TPC Two-way ANOVA showed significant effects and interactions (p<0.05) between the two factors on TPC (Table 3) only on day 8 in cherry tomato.…”

Section: Ascorbic Acid Contentmentioning

confidence: 90%

Effects of Temperature and Polyethylene Plastic Packaging on Physicochemical Changes and Antioxidant Properties of Tomato During Storage

Azali

Hashim

Teh

2022

MAB

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This study determined the effects of different storage temperatures and packaging on the physicochemical changes and antioxidant properties of tomatoes during storage in two tomato species (Lycopersicon esculentum Mill. tomato and Solanum lycopersicum var. Cerasiforme cherry tomato). Samples underwent storage process with different temperatures of 4 °C and room temperature (25 °C); with or without polyethylene plastic packaging. The physicochemical changes studied include weight, color, firmness, and total soluble solids (TSS), while the antioxidant properties studied include lycopene content, ascorbic acid content, total phenolic content (TPC), and free radical scavenging activity (2,2-Diphenyl-1-picrylhydrazyl, DPPH), measured at three-time points (day 1, 8, 15). Based on the two-way ANOVA, both temperature and packaging factors play an important role in the physicochemical changes and antioxidant properties of both tomato species. For tomatoes, the temperature had a significant (p<0.05) effect on all measurements, except for redness value (a*) and ascorbic acid content (p>0.05). While packaging had a significant (p<0.05) effect on all measurements, excluding the ascorbic acid and TPC (p>0.05). For cherry tomatoes, the temperature had a significant (p<0.05) effect on all measurements, not including ascorbic acid content (p>0.05). Whereas packaging had a significant (p<0.05) effect on all measurements, except for TPC (p>0.05). For both samples studied, temperature and packaging factors had significant interactions (p<0.05) on all measurements, except for ascorbic acid and TPC (p>0.05). In conclusion, storage at a low temperature of 4 °C with the packaging was found to be able to maintain the physicochemical and antioxidant properties in both tomato species.

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“…The ndings of this study were like the results reported in previous studies. 25,40 Titratable acidity (TA). Titratable acidity (TA) decreases during ripening of fruit due to the conversion of organic acids into sugar; however coating on fruit can effectively slow down the respiratory process resulting in a reduced rate of conversion of organic acids, as organic acids are used as substrates for respiratory metabolism.…”

Section: Effects Of Coating Treatment On the Quality Of The Citrus Fr...mentioning

confidence: 99%

Carnauba wax-based sustainable coatings for prolonging postharvest shelf-life of citrus fruits

Devi

Mukherjee

Dutta

et al. 2023

Sustainable Food Technol.

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Effect of Biocomposite Edible Coatings Based on Pea Starch and Guar Gum on Nutritional Quality of “Valencia” Orange During Storage

Cited by 24 publications

References 53 publications

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

Effects of Temperature and Polyethylene Plastic Packaging on Physicochemical Changes and Antioxidant Properties of Tomato During Storage

Carnauba wax-based sustainable coatings for prolonging postharvest shelf-life of citrus fruits

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