Enhancing storage stability of guava with tannic acid-crosslinked zein coatings

Santos, Taline Amorim; Filho, Men de Sá M. Souza; Silva, Ebenézer de Oliveira; Silveira, M. R. S. da; Miranda, Maria Raquel Alcântara de; Lopes, Mônica M.A.; Azeredo, Henriette Monteiro Cordeiro de

doi:10.1016/j.foodchem.2018.03.021

Cited by 52 publications

(22 citation statements)

References 36 publications

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“…Moreover, Maringgal et al [17] found that the uncoated papaya displayed an early increase in respiration rate compared to papayas coated with 1.0% and 1.5% KH for 12 days of cold storage period. The reduction in respiration and C 2 H 4 production rates due to coating treatment has been reported by many researchers for a range of fruits, including mango [39], mandarin [40], guava [41], and banana [11].…”

Section: Respiration Ratementioning

confidence: 70%

Effect of Kelulut Honey Nanoparticles Coating on the Changes of Respiration Rate, Ascorbic Acid, and Total Phenolic Content of Papaya (Carica papaya L.) during Cold Storage

Maringgal

Hashim

Tawakkal

et al. 2021

Foods

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This study evaluated the respiration rate of coated and uncoated (control) papayas (Carica papaya L.) with 15% of Kelulut honey (KH) nanoparticles (Nps) coating solution during cold storage at 12 ± 1 °C for 21 days. The respiration rate of the papayas significantly changed during storage, with an increase in CO2 and a decrease in O2 and C2H4, while the ascorbic acid and total phenolic content was maintained. The changes in respiration rate were rather slower for coated papayas when compared to control ones. A kinetic model was established from the experimental data to describe the changes of O2, CO2, and C2H4 production in papayas throughout the storage period. All O2, CO2, and C2H4 were experimentally retrieved from a closed system method and then represented by the Peleg model. The outcomes indicated the Peleg constant K1 and K2, which were gained from linear regression analysis and coefficients of determination (R2), seemed to fit well with the experimental data, whereby the R2 values exceeded 0.85 for both coated and control papayas. The model confirmed both the capability and predictability aspects of the respiration rate displayed by papayas coated with KH Nps throughout the cold storage period. This is supported by the differences in the stomatal aperture of coated and control papaya shown by microstructural images.

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Section: Respiration Ratementioning

confidence: 70%

Effect of Kelulut Honey Nanoparticles Coating on the Changes of Respiration Rate, Ascorbic Acid, and Total Phenolic Content of Papaya (Carica papaya L.) during Cold Storage

Maringgal

Hashim

Tawakkal

et al. 2021

Foods

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“…Many studies have been conducted on the preservation effects of edible coating combined with natural antimicrobial compounds extracted from plants on fruit and vegetables. The storage stability of guava was enhanced by using tannic acid‐crosslinked zein coatings . Postharvest treatment using CH‐based coating loaded with Zataria multiflora essential oil can enhance the antimicrobial ability of cucumber, improve its quality and protect its bioactive components during storage .…”

Section: Introductionmentioning

confidence: 99%

“…The storage stability of guava was enhanced by using tannic acid-crosslinked zein coatings. 18 Postharvest treatment using CH-based coating loaded with Zataria multiflora essential oil can enhance the antimicrobial ability of cucumber, improve its quality and protect its bioactive components during storage. 19 Treatment with CH/polyvinylpyrrolidine-salicylic acid can reduce browning in the fruit skin of guava fruit after harvest.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ginkgo biloba seed exopleura extract and chitosan coating on the postharvest quality of ginkgo seed

Tian¹,

Chen²,

Fan³

et al. 2019

J Sci Food Agric

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Background The effects of Ginkgo biloba seed exopleura extract (GSEE) and chitosan (CH) coating on the preservation of ginkgo seeds were investigated. Results Results showed that CH could alleviate the decay rate, and that CH combined with GSEE (CH–GSEE) treatment further inhibited the development of seed decay due to the additional antifungal activity of GSEE. The nutrient contents, including water, starch and soluble protein, were maintained by both CH–GSEE and CH treatments. CH–GSEE treatment led to better restriction on oxidative stress by decreasing superoxide anion production rate, membrane permeability, malondialdehyde content, respiration rate and ethylene production rate. The antioxidant enzyme activities of peroxidase, superoxide dismutase and catalase in ginkgo seeds were maintained by treatment with CH–GSEE at a higher level. These results were consistent with the enhanced visual appearance, qualities and storability of the CH–GSEE‐treated seeds. Principal component analysis provided a global view of the internal relations of the ginkgo seeds with different treatments. Conclusions The postharvest qualities of CH–GSEE‐treated seeds were better than those of other treatment groups. Therefore, CH–GSEE is an effective and alternative way for inhibiting decay, maintaining quality and extending the postharvest life of ginkgo seeds. © 2018 Society of Chemical Industry

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“…Several food packaging applications of zein were explored, owing to its lower water vapour permeability and heat sealing property (Cho et al, 2010). Zein has been explored for use as packaging film coatings, antioxidant material, emulsifier and chewing gum base (Mehta & Trivedi, 2015;Kashiri et al, 2017;Santos et al, 2018). To overcome brittleness, a major concern in zein, optimised levels of plasticisers are used.…”

Section: Introductionmentioning

confidence: 99%

Zein‐based anti‐browning cling wraps for fresh‐cut apple slices

Bharathi

Leena

Moses

et al. 2019

Int J of Food Sci Tech

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Summary The usage of cling wraps is emerging as an easy and cost‐effective approach to protect fresh‐cut fruits and vegetables from dust, whilst improving visual appeal on retail counters. This study focused on developing an alternate, protein‐based packaging material as a food grade cling wrap for food packaging applications. Zein‐based cling wraps were produced, and their physical and mechanical characteristics were evaluated and compared with conventionally used chitosan biopolymer films and commercial synthetic polymer films. Antioxidant potential of the prepared films was studied, and the effectiveness of the developed films as anti‐browning cling wraps was evaluated using studies conducted on fresh‐cut apple slices at ambient conditions. Anti‐browning effects were in par with polymeric counterparts; however, zein cling wraps could better prevent weight loss in apple slices. Zein‐based films can be adopted as biodegradable food grade cling wraps as an alternative to chitosan and synthetic polymeric materials.

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Enhancing storage stability of guava with tannic acid-crosslinked zein coatings

Cited by 52 publications

References 36 publications

Effect of Kelulut Honey Nanoparticles Coating on the Changes of Respiration Rate, Ascorbic Acid, and Total Phenolic Content of Papaya (Carica papaya L.) during Cold Storage

Effect of Kelulut Honey Nanoparticles Coating on the Changes of Respiration Rate, Ascorbic Acid, and Total Phenolic Content of Papaya (Carica papaya L.) during Cold Storage

Effect of Ginkgo biloba seed exopleura extract and chitosan coating on the postharvest quality of ginkgo seed

Zein‐based anti‐browning cling wraps for fresh‐cut apple slices

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