Effects of Different Edible Coatings on the Shelf Life of Fresh Black Mulberry Fruits (Morus nigra L.)

Abstract

The aim of this study was to evaluate the effects of edible coatings based on gelatine, oils (sunflower and coconut) and beeswax on the physicochemical properties, bioactive compounds (total phenols and monomeric anthocyanin content), antioxidant capacity (DPPH and FRAP assays were used) and sensorial attributes of mulberry fruits during a period of storage (0, 2, 5 and 8 days) at 4 °C. The results showed that, in all samples treated with edible films, the degree of firmness was higher and the deterioration weaker compared to the control at day 8 of storage. Edible coatings significantly reduced the rate of deterioration, in terms of total phenolics and anthocyanins, in mulberry fruits over time, and the gelatine-coated mulberry samples (G_Mn) exhibited the best results. In terms of the antioxidant capacity of the coated mulberry, after 5 and 8 days of storage, only the G_Mn samples maintained significantly high DPPH radical scavenging and FRAP values compared to control. Coating improved the sensorial attributes of the mulberry during storage, and gelatine-coated fruits recorded the highest score, followed by layer-by-layer samples (O+W_G_Mn). All edible coatings used to cover black mulberry in this study extended the shelf life of the fruits, while maintaining high levels of bioactive compounds and, consequently, high antioxidant capacity, along with improved sensory qualities, during cold storage.

Bioactive Compounds and Antioxidant Capacity of Several Blackberry (Rubus spp.) Fruits Cultivars Grown in Romania

“…The total phenols content in the blackberry fruits was determined using the Folin-Ciocalteu method with some modification [26,27]. Briefly, the aqueous blackberry extract (100 µL) was incubated with 1700 µL of distilled water, 200 µL of Folin-Ciocalteu reagent (freshly prepared, dilution 1:10, v/v) and 1000 µL of 7.5% Na 2 CO 3 solution for 2 h in the dark, at room temperature.…”

“…Radical scavenging capacity of blackberry extract using the stable DPPH radical was determined according to the method of Brand Williams, et al, 1995, with minor modifications [27,32]. A volume of 100 µL of blackberry extract was mixed with 2800 µL of 80 µM DPPH solution and stored at room temperature in the dark.…”

Phytochemical profile, antioxidant capacity and wound healing potential of Viscum album L. growing on Robinia pseudoacacia L.

“…The antioxidant capacity of ethanolic extracts of mistletoe leaves to scavenge the radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) was determined according to the method of Brand-Williams et al (1995) with minor modifications (Brand-Williams et al, 1995;Memete et al, 2022). A volume of 100 µL of mistletoe extract was mixed with 2800 µL of 80 µM DPPH solution and stored at room temperature in the dark.…”

Chemometric Analysis-Based Sustainable Use of Different Current Baking Wheat Lots from Romania and Hungary

“…In some studies from the literature, multivariate analysis was performed by investigating the data with principal component analysis (PCA) [38,44]. FTIR spectroscopy combined with chemometric data processing in terms of PCA is an effective method in food-related research for the development of novel food quality indicators [45].…”