Effect of Whey Protein Edible Coating Incorporated with Mango Peel Extract on Postharvest Quality, Bioactive Compounds and Shelf Life of Broccoli

Elsayed, Nesren; Hassan, Ashwak Abdel-moneim; Abdelaziz, Suzy M.; Abdeldaym, Emad A.; Darwish, Omaima S.

doi:10.3390/horticulturae8090770

Cited by 10 publications

(7 citation statements)

References 63 publications

(90 reference statements)

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“…Weight loss is the main challenge after harvest because it decreases the appearance and quality of horticultural crops. It has been reported that transpiration and respiration of fresh fruits and vegetables are the main reasons for water loss [29,30]. Our results and previous work indicate that melatonin application retards the loss of water during cold storage [31].…”

Section: Discussionsupporting

confidence: 79%

Postharvest Exogenous Melatonin Treatment of Table Grape Berry Enhances Quality and Maintains Bioactive Compounds during Refrigerated Storage

et al. 2022

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Table grape berries are classified as a perishable crop that deteriorates quickly after harvest. The application of melatonin after harvest was found to be effective for retarding senescence and slowing ripening. In the current study, we tested the influence of two melatonin concentrations (50 and 100 µmol) as a postharvest application on quality, bioactive compounds, and enzyme activities of grape berries cv “Crimson” stored at 0 ± 1 °C and 90% relative humidity (RH) for 35 days. Our results indicated that melatonin application extends the shelf-life of berries by reducing weight loss and maintaining total soluble solids (TSS), titratable acidity (TA), berry adherence strength, and firmness. Melatonin treatment also reduced pectin methyl esterase (PME) and polygalactouranase (PG) enzyme activities compared to the control. Moreover, O2•− and H2O2 rates in berries were reduced by high melatonin concentration. Moreover, peroxidase (POD) and catalase (CAT) enzyme activities were increased by melatonin application. Our findings suggested using melatonin postharvest to increase shelf life and maintain quality attributes during refrigerated storage, which could be advantageous on a large scale.

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Section: Discussionsupporting

confidence: 79%

Postharvest Exogenous Melatonin Treatment of Table Grape Berry Enhances Quality and Maintains Bioactive Compounds during Refrigerated Storage

et al. 2022

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“…The values were in the range 32.60-61.70% and 48.40-101.10%, respectively. The remaining drying temperatures (20,30,40, and 70 °C) were characterized by similar values of elongation at break, ranging from 22.60 to 45.00%. Notably, temperatures between 20-60 °C had a significant impact on increasing the elongation of coatings with a 2% jojoba oil content (from 24.3 to 101.1%).…”

Section: Effect Of Drying Conditions and Jojoba Oil On The Mechanical...mentioning

confidence: 99%

“…Their composition also contributes to the enhancement of the nutritional properties of the coated food. Whey proteins have been used in different applications, including fruits such as apples [18] or plums [19] and vegetables such as broccoli [20] as well as in prolonging the shelf life of cheeses [12,21].…”

Section: Introductionmentioning

confidence: 99%

Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films

Galus,

Karwacka,

Ciurzyńska

et al. 2024

Gels

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Edible hydrogel coatings or films in comparison to conventional food packaging materials are characterized as thin layers obtained from biopolymers that can be applied or enveloped onto the surface of food products. The use of lipid-containing hydrogel packaging materials, primarily as edible protective coatings for food applications, is recognized for their excellent barrier capacity against water vapor during storage. With the high brittleness of waxes and the oxidation of different fats or oils, highly stable agents are desirable. Jojoba oil obtained from the jojoba shrub is an ester of long-chain fatty acids and monovalent, long-chain alcohols, which contains natural oxidants α, β, and δ tocopherols; therefore, it is resistant to oxidation and shows high thermal stability. The production of hydrogel films and coatings involves solvent evaporation, which may occur in ambient or controlled drying conditions. The study aimed to determine the effect of drying conditions (temperature from 20 to 70 °C and relative humidity from 30 to 70%) and jojoba oil addition at the concentrations of 0, 0.5, 1.0, 1.5, and 2.0% on the selected physical properties of hydrogel edible films based on whey protein isolate. Homogenization resulted in stable, film-forming emulsions with bimodal lipid droplet distribution and a particle size close to 3 and 45 µm. When higher drying temperatures were used, the drying time was much shorter (minimum 2 h for temperature of 70 °C and relative humidity of 30%) and a more compact structure, lower water content (12.00–13.68%), and better mechanical resistance (3.48–3.93 MPa) of hydrogel whey protein films were observed. The optimal conditions for drying hydrogel whey protein films are a temperature of 50 °C and an air humidity of 30% over 3 h. Increasing the content of jojoba oil caused noticeable color changes (total color difference increased from 2.00 to 2.43 at 20 °C and from 2.58 to 3.04 at 70 °C), improved mechanical elasticity (the highest at 60 °C from 48.4 to 101.1%), and reduced water vapor permeability (the highest at 70 °C from 9.00·10−10 to 6.35·10−10 g/m·s·Pa) of the analyzed films. The observations of scanning electron micrographs showed the heterogeneity of the film surface and irregular distribution of lipid droplets in the film matrix.

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“…An example includes edible coating developed using mango peel extracts and whey protein concentrate to pack broccoli-fresh cuts, leading to lower weight loss and microbial counts than the uncoated broccoli-fresh cuts. 46 Smart films that act as freshness indicators of livestock products such as lamb, can also be developed using fruits and vegetables byproducts such as pomegranate peel powder. 47…”

Section: Extract/juicesmentioning

confidence: 99%

“…Besides whole fruits/pulps, extracts from byproducts such as peels can also be utilized with suitable additives to develop FVBGFs. An example includes edible coating developed using mango peel extracts and whey protein concentrate to pack broccoli‐fresh cuts, leading to lower weight loss and microbial counts than the uncoated broccoli‐fresh cuts 46 …”

Section: Vegetables and Fruits As Sources Of Fvbgfsmentioning

confidence: 99%

Development and application of fruit and vegetable based green films with natural bio‐actives in meat and dairy products: a review

Thakur

Raposo

2023

J Sci Food Agric

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In recent years, foodborne outbreaks and food plastic waste accumulation in the environment have impelled a hunt for new, sustainable, novel and innovatory food packaging interventions to face microbial contamination, food quality and safety. Pollution caused from wastes generated by agricultural activities is one of chief rising concerns of the environmentalists across the globe. A solution to this problem is effective and economic valorization of residues from agriculture sector. It would ensure that the by‐products/residues from one activity act as ingredients/raw materials for another industry. An example is fruit and vegetable waste based green films for food packaging. Edible packaging is a well‐researched area of science where numerous biomaterials have been already explored. Along with dynamic barrier properties, these biofilms often exhibit antioxidant and antimicrobial properties as function of the bioactive additives (e.g. essential oils) often incorporated in them. Additionally, these films are made competent by use of recent technologies (e.g. encapsulation, nano‐emulsions, radio‐sensors) to ensure high end performance and meet the principles of sustainability. Livestock products such as meat, poultry and dairy products are highly perishable and depend largely upon the mercy of packaging materials to enhance their shelf life. In this review, all the above‐mentioned aspects are thoroughly covered with a view to project fruit and vegetable based green films (FVBGFs) as a potential and viable packaging material for livestock products, along with a discussion on role of bio‐additives, technological interventions, properties and potential applications of FVBGFs in livestock products. © 2023 Society of Chemical Industry.

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Effect of Whey Protein Edible Coating Incorporated with Mango Peel Extract on Postharvest Quality, Bioactive Compounds and Shelf Life of Broccoli

Cited by 10 publications

References 63 publications

Postharvest Exogenous Melatonin Treatment of Table Grape Berry Enhances Quality and Maintains Bioactive Compounds during Refrigerated Storage

Postharvest Exogenous Melatonin Treatment of Table Grape Berry Enhances Quality and Maintains Bioactive Compounds during Refrigerated Storage

Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films

Development and application of fruit and vegetable based green films with natural bio‐actives in meat and dairy products: a review

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