Effect of Coating Parsley Roots (Petroselinum Hortense) With Chitosan Film on Selected Characteristics Thereof During Storage

Złotek, Urszula; Wójcik, Wiesław

doi:10.15193/zntj/2012/83/075-085

Cited by 2 publications

(4 citation statements)

References 21 publications

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“…The obtained results show that the content of polyphenols in the parsley was 6.54 mg gallic acid/g d.m., and the content of flavonoids was 49.96 mg of quercetin/g d.m. Zlotek and Wójcik [24] obtained higher values of polyphenols in root parsley (23.4 mg/g d.m. ); however, a different method was used, and the origin vegetable may also have an impact on the content of such bioactive compounds.…”

Section: Discussionmentioning

confidence: 93%

“…Złotek and Wójcik [24] observed a decrease in the content of flavonoids after 2 weeks of storage in the fresh-cut root parsley coated with chitosan coatings and an increase in the content of flavonoids after further storage. Based on the performed statistical analysis, statistically significant differences were observed in the content of flavonoids in parsley, which resulted from the storage time.…”

Section: Effect Of Coatings On the Content Of Flavonoids Of Fresh-cut...mentioning

confidence: 97%

“…However, after 21 days in the tested trials, no significant statistical differences were noted between the protein coating and the coating obtained with the addition of 2% jojoba oil, and no significant differences (p < 0.05) were observed between the control sample and the coating with the addition of 1% jojoba oil. Złotek and Wójcik [24] coated fresh-cut parsley roots of 0.5 cm-thick rings with coatings based on 0.1% chitosan and 1% citric acid. The coated samples were stored for 4 weeks at 4 • C. The authors showed similar decreasing and increasing trends in the total content of polyphenols during storage.…”

Section: Effect Of Coatings On the Content Of Polyphenols Of Fresh-cu...mentioning

confidence: 99%

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Whey Protein Isolate-Based Edible Coatings Incorporated with Jojoba Oil as a Novel Approach for Improving the Quality of Fresh-Cut Root Parsley during Refrigerated Storage

et al. 2022

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In this paper, the effect of whey-protein-isolate-based edible coatings with the addition of jojoba oil at concentrations of 1 and 2% on the qualitative characteristics of fresh-cut root parsley was evaluated. Changes in hardness, color parameters, and the contents of polyphenols and flavonoids over 28 days of refrigerated storage, as well as changes in structure, were examined. It was observed that fresh-cut parsley, uncoated and coated with a protein solution, was characterized by a decrease in hardness, from 59.32 and 59.88 to 50.98 and 48.33 N, respectively, while parsley coated with whey protein isolate with the addition of jojoba oil showed an increase in hardness during storage, from 56.28 to 66.23 N and from 52.17 to 60.49 for 1% and 2% of jojoba-oil-containing formulations, respectively. The L*, a*, and b* color parameters and hue angle mostly remained at similar levels, which indicate the maintenance of the desired color, but changes in the values were observed during storage. Parameter L* was between 79.56 and 85.33 in the control samples and between 72.54 and 84.19 in the coated samples. It was shown that the use of whey protein coatings and storage time had a positive impact on the contents of polyphenols and flavonoids in the fresh-cut parsley. The highest changes in polyphenols, from 3.13 to 9.82 mg GAE/g d.m., were observed for the samples coated with the formulation containing 1% of jojoba oil. The highest increase in flavonoid content, from 23.65 to 40.60 mg QE/g d.m., was observed for the samples coated with the film-forming solution with 2% of jojoba oil. Scanning electron microscopy showed a smaller number of pores in the vegetable tissue as a result of the coatings, and this was the most noticeable for the samples without the jojoba oil. Storage deteriorated the quality of the fresh-cut parsley surface, and the drying effect was visible. The use of protein coatings incorporated with jojoba oil modifies the quality characteristics of fresh-cut parsley, and this can find application in reducing the waste of minimally processed vegetables during storage.

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Section: Discussionmentioning

confidence: 93%

Section: Effect Of Coatings On the Content Of Flavonoids Of Fresh-cut...mentioning

confidence: 97%

Section: Effect Of Coatings On the Content Of Polyphenols Of Fresh-cu...mentioning

confidence: 99%

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Whey Protein Isolate-Based Edible Coatings Incorporated with Jojoba Oil as a Novel Approach for Improving the Quality of Fresh-Cut Root Parsley during Refrigerated Storage

et al. 2022

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“…The limit for nitrogen content and the acceptable daily intake (ADI) for nitrates (1.0%) and nitrites (4.5%) were not exceeded in the cultivar under study. Wójcik 2012, Włodarek et al 2013, Wszelaczyńska et al 2014.…”

Section: Introductionmentioning

confidence: 99%

Safety of parsley intended for processing depending on the cultivation technology and storage

Pobereżny

Wszelaczyńska

Chmielewski

et al. 2016

Ochrona Srodowiska I Zasobów Naturalnych

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The factors that affect the value of parsley for consumption include its taste, flavour and dietary utility (vitamins C and E, β-carotene, potassium, calcium, phosphorus and iron, raw fibre, proteins) as well as the content of hazardous substances, especially nitrogen compounds. A study was carried out in 2013–2015 to determine the effect of the cultivation technology and storage on the safety of parsley intended for processing. The study material was taken from an experiment where the following fertilisers were applied to the ground: nitrogen (0, 40, 80, 120 kg N∙ha−1) and magnesium (0; 30 kg Mg∙ha−1). Parsley roots were stored for six months in a storage room at +1°C and RH 95%. The content of nitrates (V) and (III) was determined by the ion selective method immediately after the harvest and after storage in parsley roots.The highest levels of nitrates (V) and (III) were found in parsley roots in the cultivation option where nitrogen for fertilisation was applied at the greatest amount, i.e. 120 kg N ha−1 and magnesium at 30 kg Mg∙ha−1. Regardless of the measures applied during the vegetation period, prolonged storage of parsley resulted in a decreased content of nitrates (V) and (III) in its roots. The limit for nitrogen content and the acceptable daily intake (ADI) for nitrates (1.0%) and nitrites (4.5%) were not exceeded in the cultivar under study.

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Effect of Coating Parsley Roots (Petroselinum Hortense) With Chitosan Film on Selected Characteristics Thereof During Storage

Cited by 2 publications

References 21 publications

Whey Protein Isolate-Based Edible Coatings Incorporated with Jojoba Oil as a Novel Approach for Improving the Quality of Fresh-Cut Root Parsley during Refrigerated Storage

Whey Protein Isolate-Based Edible Coatings Incorporated with Jojoba Oil as a Novel Approach for Improving the Quality of Fresh-Cut Root Parsley during Refrigerated Storage

Safety of parsley intended for processing depending on the cultivation technology and storage

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