Effect of edible coating from octenyl succinic anhydride modified rye starch to extend shelf life of plums

Abstract

The present study envisaged the effect of octenyl succinic anhydride (OSA) modification on rye starch. Different properties (amylose content, swelling, and solubility) of rye starch before and after OSA modifications were evaluated. The swelling capacity of starch increased from 12.96 to 21.72 after OSA modification. Amylose content and solubility of rye starch decreased from 21.48%-15.39% and 18.69%-11.64%, respectively. Further, as an application, plum fruits (uncoated and coated with native and OSA-modified starch) were selected to check the effect of storage duration on their weight and phenolic content. The result showed that native and OSA-modified rye starch was capable enough to retard weight loss and maintain freshness in plum fruit during storage. During the present study, untreated plums lost 21.95% of weight after 21 days of storage. The weight loss percentage observed in plum coated with native rye and OSA-modified starch (pH-4, pH-6, pH-8) was 8.09% and 5.42%-7.39%. OSA-modified starch at pH-8 was more effective in preventing the quality deterioration of plum fruit. The starch coating on plums resulted in increased fruit TPC and antioxidant properties; however, the storage period negatively affects the TPC and antioxidant properties. The experimental observations from the present work valorise the potential of rye starch to be used as an alternate edible source for the coating of fruits.

Protein-Based Films and Coatings: An Innovative Approach

“…Protein-based films and coatings act as protective barriers, shielding food products from external factors that can compromise quality and safety. They could also be utilized as a physical barrier against oxygen, moisture, and microbial contamination, helping to increase the shelf-life of perishable food materials [9]. These films help maintain the freshness, texture, flavor, and nutritional value of packaged foods, reducing food waste and improving the overall product quality.…”

“…Food packaging trends are shifting from traditional packing (metal, glass, polymers, and paper) to edible or biodegradable material. Researchers are now focusing on the enhancement of the shelf-life of eatable materials using nutrient components isolated from either other foods or food residue [9]. However, the tear and tensile strength is one of determinant factors which should be kept in mind before preparing such coatings or films.…”

Edible coatings for enhancing osmodehydration process of pears using glucose solution: a study on mass transfer kinetics and quality assessment

“…Edible coatings, comprising polysaccharides, lipids, proteins, or their combinations, have been studied in different applications, either applied on the surface of food as a pretreatment to improve the efficiency preservation processes (Rodriguez et al, 2016(Rodriguez et al, , 2021Meerasri & Sothornvit, 2023), to extend the shelf-life of fresh produce (Bangar et al, 2023;Ge et al, 2023;Kaur et al, 2023) or as a food packaging material (Saleena et al, 2023).…”

Hydroxypropyl Methylcellulose and Gum Arabic Composite Edible Coatings Amended with Geraniol to Control Postharvest Brown Rot and Maintain Quality of Cold-Stored Plums

“…Although the ability of edible coatings based on starch [13][14][15][16], Aloe vera [17], chitosan [18][19][20], pectin [21], gum Arabic [22,23], carboxymethylcellulose [8,21], or hydroxypropyl methylcellulose (HPMC) [24] to reduce moisture loss and maintain texture and overall quality in plums has been documented in recent works, to our knowledge, only three studies have investigated the capacity of edible coating formulations to reduce postharvest plum decay. Thus, gum Arabic (GA) coatings containing oregano or rosemary essential oils inhibited the mycelial growth and spore germination of Rhizopus stolonifer in artificially inoculated plums [23].…”