Extending the shelf-life of pomegranate arils with chitosan-ascorbic acid coating

Özdemir, Kübra Sultan; Gökmen, Vural

doi:10.1016/j.lwt.2016.10.057

Cited by 72 publications

(53 citation statements)

References 35 publications

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“…They also reported that chitosan coating (1%) treatment maintained anthocyanin, phenolic contents, antioxidant activity, and reduced the microbial count during storage. In a similar study, arils treated with chitosan coating (1%) in combination with ascorbic acid (1%) showed longer shelf life of 21 days at 5°C (Ozdemir & Gokmen, ) as compared to 12‐day shelf life in arils treated with chitosan as single coating (Ghasemnezhad et al, ). The chitosan is reported to have an antimicrobial property and ascorbic acid is a potential antibrowning agent.…”

Section: Increasing Quality Preservation and Shelf Life Extensionmentioning

confidence: 90%

“…Many factors affect the rate of weight loss such as barrier properties of packaging material, RH (relative humidity), surface/volume ratio, and microbial growth (Bahram‐Parvar & Lim, ). The commercial limit of weight loss for MP fruits is 4%–6% (Ozdemir & Gokmen, ). Generally, weight loss of MP packaged arils increased progressively over the storage time (Bhatia et al, ; Bhatia, Asrey, Varghese, Singh, et al, ; Caleb, Mahajan, et al, ; Caleb, Opara, et al, ; Gil, Artes, et al, ; Hussein et al, ; Oz & Ulukanli, ; Ozdemir & Gokmen, ).…”

Section: Quality Changes In Mp Pomegranate Arils During Storagementioning

confidence: 99%

“…The commercial limit of weight loss for MP fruits is 4%–6% (Ozdemir & Gokmen, ). Generally, weight loss of MP packaged arils increased progressively over the storage time (Bhatia et al, ; Bhatia, Asrey, Varghese, Singh, et al, ; Caleb, Mahajan, et al, ; Caleb, Opara, et al, ; Gil, Artes, et al, ; Hussein et al, ; Oz & Ulukanli, ; Ozdemir & Gokmen, ). Bhatia et al () reported weight loss across all the packaging material, with higher in low‐density polyethylene (LDPE) and KPA (Cryovac) bags of higher water vapor permeability over those in polypropylene bags.…”

Section: Quality Changes In Mp Pomegranate Arils During Storagementioning

confidence: 99%

“…The previous researchers reported that the MP pomegranate arils packed under MAP in super atmospheric O 2 (Ayhan & Esturk, ; Banda et al, ; Belay et al, ) and 100 kPa N 2 atmosphere significantly showed lower aerobic mesophilic bacteria counts throughout the storage duration. In addition to MAP, Aloe vera gel (Martinez‐Romero et al, ), chitosan coating (Ghasemnezhad et al, ; Ozdemir & Gokmen, ), and UV‐C + Hot Water + High oxygen packaging (Maghoumi et al, ) also showed potential to reduce microbial spoilage of MP pomegranate arils. The antimicrobial activity of Aloe vera gel is attributed to aloin content (Zapata et al, ).…”

Section: Quality Changes In Mp Pomegranate Arils During Storagementioning

confidence: 99%

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Minimal processing of pomegranates (Punica granatumL.)—A review on processing, quality, and shelf life

Bhatia

Asrey

2019

J Food Process Preserv

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Lifestyles of modern consumers, along with their desire for fresh, convenient, and natural products that claim health benefits, have led to the current increase in the production and consumption of fresh‐cut horticultural produce. Pomegranates are a very good source of bioactive compounds along with its unique sensory properties. However, the hard peel of pomegranates makes it difficult to release arils, thus limits its consumption as fresh fruit. Minimally processed (MP) pomegranate arils serve as a convenient option for households, retail, catering, and food services. Minimal processing operations result in quality deterioration due to water loss, softening, increased respiration, aril browning, and microbial contamination that limits the shelf life of arils. Thus, scientific methods for preserving the quality of MP arils are required. The present article reviews the literature related to the production methodology of MP arils, quality changes during storage, and various strategies to increase the shelf life of MP arils. Practical applications There is a growing demand for MP horticultural produce. The present article provides beneficial information regarding handling, processing, and storage of ready‐to‐eat pomegranate arils for the horticulture fresh‐cut industry. The various methods discussed in this paper for the enhancement of shelf life of MP pomegranate arils benefit to various stakeholders involved in the pomegranate production and minimal processing value chain. Further it could increase the commercial production and utilization of MP pomegranate arils.

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Section: Increasing Quality Preservation and Shelf Life Extensionmentioning

confidence: 90%

Section: Quality Changes In Mp Pomegranate Arils During Storagementioning

confidence: 99%

Section: Quality Changes In Mp Pomegranate Arils During Storagementioning

confidence: 99%

Section: Quality Changes In Mp Pomegranate Arils During Storagementioning

confidence: 99%

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Minimal processing of pomegranates (Punica granatumL.)—A review on processing, quality, and shelf life

Bhatia

Asrey

2019

J Food Process Preserv

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“…In recent years, many physiological and biochemical studies on the role of exogenous AsA in plant metabolism have been carried out . It has been reported that the onset of browning of pear, pomegranate arils, and mung bean sprouts can be delayed by AsA alone or in combination with chitosan . AsA combined with Aloe vera can delay the ripening of strawberry fruit and reduce the microbial population .…”

Section: Introductionmentioning

confidence: 99%

Synergistic effects of ascorbic acid and plant‐derived ceramide to enhance storability and boost antioxidant systems of postharvest strawberries

et al. 2019

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BACKGROUND Excessive reactive oxygen species (ROS) may attack biological macromolecules and induce oxidative stress. The inhibition by ascorbic acid (AsA) on oxidative damage has been reported in fruits, while the barrier effect of ceramide has also been proven. However, there are few reports about the effects of ceramide–AsA interactions to enhance storability and boost antioxidant systems in fruits during storage. This study was conducted to study the synergistic effects of AsA in combination with ceramide on the quality of postharvest strawberry (Fragaria anannasa cv. Tianbao). RESULTS Treatment with 100 mg L−1 AsA plus 1.2 mmol L−1 ceramide significantly delayed the rot of strawberries, reduced the water loss and the contents of ROS, malonaldehyde (MDA), and proline, however, increased the contents of total flavonoids, total phenols, and anthocyanins compared with other treatments. Also, treatment with 100 mg L−1 AsA plus 1.2 mmol L−1 ceramide significantly increased the activities of peroxidase (POD) and superoxide dismutase (SOD) but inhibited the activity of polyphenol oxidase (PPO). CONCLUSION It is suggested that treatment with 100 mg L−1 AsA plus 1.2 mmol L−1 ceramide could significantly reduce the oxidative damage and maintain the storage quality of strawberries during storage by enhancing the antioxidant systems. © 2019 Society of Chemical Industry

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Perspectives for Chitin/Chitosan Based Films as Active Packaging Systems on a Food Product

Jamróz

Kulawik²,

Özoğul

2021

Bio‐based Packaging

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Extending the shelf-life of pomegranate arils with chitosan-ascorbic acid coating

Cited by 72 publications

References 35 publications

Minimal processing of pomegranates (Punica granatumL.)—A review on processing, quality, and shelf life

Minimal processing of pomegranates (Punica granatumL.)—A review on processing, quality, and shelf life

Synergistic effects of ascorbic acid and plant‐derived ceramide to enhance storability and boost antioxidant systems of postharvest strawberries

Perspectives for Chitin/Chitosan Based Films as Active Packaging Systems on a Food Product

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