Effects of edible coatings of chitosan - fish skin gelatine containing black tea extract on quality of minimally processed papaya during refrigerated storage

Sekarina, Ambar Sukma; Supriyadi, Supriyadi; Munawaroh, Heli Siti Halimatul; Susanto, Eko; Show, Pau Loke; Ningrum, Andriati

doi:10.1016/j.carpta.2023.100287

Cited by 14 publications

(9 citation statements)

References 25 publications

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“…The results of the present research are consistent with previous findings by Zhang et al [3], who reported that sweet cherries coated with an edible coating obtained from a mixture of carboxymethyl chitosan and gelatine with calcium chloride and ascorbic acid obtained higher L*, chroma and hue angle values, exhibiting better skin color throughout the storage period. Fruit color is one of the most important characteristics related to quality and freshness, and for this reason it has a great influence on the acceptability of fruit to consumers [8]. Therefore, the gelatine coating and gelatine containing red propolis extract were able to inhibit the loss of water from the grapes, maintain their color and delay their decomposition, extending their shelf life.…”

Section: Visual Appearance and Color Parametersmentioning

confidence: 99%

“…Although it was observed that the percentage mass loss of all the samples increased gradually, it can be seen in Figure 5 that the lowest mass loss values were found for the grapes stored under refrigeration when compared to those stored at room temperature. This is because low temperature causes a reduction in metabolic activity and chemical changes slow down, which means that the respiratory process and transpiration are reduced [8,61].…”

Section: Loss Of Massmentioning

confidence: 99%

“…The incorporation of essential oils and plant extracts with antimicrobial activity has been widely studied as an alternative to further improve the performance of edible coatings aimed at the safety and quality of meat products [6], vegetables [7] and fruits [8].…”

Section: Introductionmentioning

confidence: 99%

“…A coating of chitosan gelatine extracted from fish skin containing an edible black tea extract inhibited the decrease in weight loss and texture of papaya and suppressed microbial growth during storage [8]. The antimicrobial activity of plant extracts is assessed by determining a small amount of the substance required to inhibit the growth of the microorganism; this value is known as the Minimum Inhibitory Concentration (MIC) [9].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Adding Red Propolis to Edible Biodegradable Protein Films for Coating Grapes: Shelf Life and Sensory Analysis

Filgueiras,

Fakhouri,

Garcia

et al. 2024

Polymers

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Red propolis is an active ingredient of great nutritional interest which offers numerous benefits as an antioxidant and antimicrobial agent. Thus, the objective of this research was to evaluate the application of an edible and antimicrobial gelatine coating containing red propolis to increase the shelf life of grapes. Gelatine films with an addition of 5, 10, 15, 20 and 25% of red propolis extract were produced to evaluate their antimicrobial activity using the disk diffusion test in solid media. The films with 25% red propolis extract showed antimicrobial activity against the bacteria Staphylococcus aureus and Pseudomonas aeruginosa. The grapes were coated with pure gelatine, without a plasticizer and with gelatine with 25% red propolis and then stored for 1, 4, 10, 19 and 25 days at temperatures of 25 °C and 5 °C. The results showed that the gelatine coating with propolis reduced the mass loss of grapes stored at 25 °C for 19 days by 7.82% and by 21.20% for those kept at 5 °C for 25 days. The pH, total titratable acidity, soluble solids and color of the grapes increased due to the ripening process. Furthermore, the sensory acceptability indexes of the refrigerated grapes with coatings were superior (>78%) to those of the control samples (38%), proving the effectiveness of the coatings in maintaining the quality of grapes during storage.

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Section: Visual Appearance and Color Parametersmentioning

confidence: 99%

Section: Loss Of Massmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Adding Red Propolis to Edible Biodegradable Protein Films for Coating Grapes: Shelf Life and Sensory Analysis

Filgueiras,

Fakhouri,

Garcia

et al. 2024

Polymers

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show abstract

“…The shelf life of fresh-cut papaya has been widely studied using refrigerated temperatures (Falah et al, 2015), citralnanoemulsion (Luciano et al, 2022) and different edible coatings in combination with additives (Tabassum and Khan, 2020;Rong et al, 2022;Sekarina et al, 2023). Additives are widely used in the food industry to prevent, retard or mask alterations produced in foods.…”

Section: Introductionmentioning

confidence: 99%

Changes in the firmness and other quality parameters of fresh-cut ‘Maradol’ papaya treated with additives and 1-methylcyclopropene

Chacón-López,

Carrilo-Rodriguez,

Aguilera-Aguirre

et al. 2023

Emir J Food Agric

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This study aimed to evaluate the effect of 1-methylcyclopropene (1-MCP) applied as pre-cutting, post-cutting, and double application (before and after cutting) on the changes in the firmness and quality parameters of fresh-cut ripe ‘Maradol’ papaya. Four treatments (T1 T4) were used. T1 (Control treatment): Fresh-cut ‘Maradol’ papaya slices (Control treatment or T1) dipped in 1% CaCl2 for 2 min, then sprayed with 0.1% iso-ascorbic acid and 0.05% sorbic acid. One part of the T1 slices were treated with 1000 nL/L of 1-MCP for 12 h at 10 °C (T2). T3: Fresh-cut papaya slices treated with the same additives from the whole papaya treated 1000 nL/L of 1-MCP for 12 h at 20°C. T4: Fresh-cut papaya with additives treated with 1-MCP before and after cutting. All slices were packed in polypropylene trays with a perforated cover and stored at 4 ºC. T3 and T4 slices exhibited lower firmness loss and decreased activity of pectin methylesterase, polygalacturonase, and beta-galactosidase compared to T1 and T2 slices. Moreover, T3 and T4 slices had low translucency and microbial load, complying with the European Union limit (3 log CFU/g). No significant variations in acidity, pH, and total soluble solids were noted between treatments, but higher color values were obtained in T3 and T4 slices. To the best of our knowledge, this is the first study where the combining effects of additives and 1-MCP application before and after cutting extended the shelf-life of fresh-cut ‘Maradol’ papaya for up to 13 days at 4 °C, twice the duration reported by others. Keywords: Carica papaya, Postharvest, Translucency, Quality, Shelf-life

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Antimicrobial Coatings for Fruits and Vegetables

Gupta,

Ghoshal,

Arya

2024

Functional Coatings for Biomedical, Energy, and Environmental Applications

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Effects of edible coatings of chitosan - fish skin gelatine containing black tea extract on quality of minimally processed papaya during refrigerated storage

Cited by 14 publications

References 25 publications

Effect of Adding Red Propolis to Edible Biodegradable Protein Films for Coating Grapes: Shelf Life and Sensory Analysis

Effect of Adding Red Propolis to Edible Biodegradable Protein Films for Coating Grapes: Shelf Life and Sensory Analysis

Changes in the firmness and other quality parameters of fresh-cut ‘Maradol’ papaya treated with additives and 1-methylcyclopropene

Antimicrobial Coatings for Fruits and Vegetables

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