Mango kernel starch as a novel edible coating for enhancing shelf- life of tomato ( Solanum lycopersicum ) fruit

Nawab, Anjum; Alam, Firoz; Hasnain, Abid

doi:10.1016/j.ijbiomac.2017.05.057

Cited by 173 publications

(115 citation statements)

References 49 publications

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“…The amount of TA was gradually decreased in each group with storage time; the rate of reduction was faster in the control group than that in the treatment groups apparently due to the metabolic changes in the fruit resulting from the use of organic acids in the respiratory process (Tesfay, Magwaza, Mbili, & Mditshwa, ). The data on the titratable acid content of tomatoes stored at room temperature are in agreement with the reports of Nawab, Alam, and Hasnain () and Tesfay et al (). The difference between the control and treatment groups was significant ( p < .05).…”

Section: Resultssupporting

confidence: 92%

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Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Zhang

Liu

et al. 2019

J Food Process Preserv

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Polysaccharides from Osmunda japonica Thunb (Op) exhibit a wide range of biological activities including antibacterial, anti‐inflammatory, antioxidant, and antitumor effects. Carboxymethyl cellulose (CMC) is a type of cellulose derivative that can form dense films. CMC can slow the respiratory transpiration of tomatoes and reduce water evaporation. Coatings of CMC (0.7% concentration) with various levels of Op (0.02%, 0.04%, 0.06%, 0.08%, and 0.1%) were used to preserve tomatoes at room temperature. The treatment, weight loss, hardness, titratable acidity (TA), respiratory intensity, and concentrations of ascorbic acid, polyphenol oxidase, and malondialdehyde (MDA) were evaluated in tomatoes after 0, 5, 10, 15, 20, and 25 days of storage. Compared with untreated tomatoes, the tomatoes with Op‐incorporated CMC coatings had reduced respiratory intensity, weight loss and ascorbic acid loss, increased TA, controlled MDA, and inhibited the decay of tomatoes. Therefore, the use of Op‐incorporated CMC coatings extended the shelf life and maintained the quality of postharvest tomatoes. Practical applications In the past decades, the use of edible coatings has attracted widespread interest in extending the shelf life of particularly perishable foods. Currently, applications of edible coatings have been proven to be promising as a tool to improve the quality and extend the shelf life of various fruits. But there have been no reports on the effect of Op‐incorporated CMC treatment on the postharvest quality of tomatoes during storage. The purpose of this work is to investigate the efficiency of Op‐incorporated CMC treatment to extend shelf life and provide theoretical guidance for the preservation of tomatoes.

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Section: Resultssupporting

confidence: 92%

“…From the consumer viewpoint, the Op‐incorporated CMC coatings meet the demand for tomato quality and prevent the changes in tomatoes due to adverse reactions. The Op‐incorporated CMC coatings can preserve the appearance form of tomato very well compared to other film preservatives (Nawab et al, ; Sucheta, Chaturvedi, Sharma, & Yadav, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Zhang

Liu

et al. 2019

J Food Process Preserv

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“…Mango ( Mangifera indica L.) belongs to the family Anacardiaceae and is a commercially valuable fruit and widely cultivated over the world, being the fourth most produced fruit among the tropical fruits . This fruit contains considerable amounts of kernels (15–20%) which are discarded as waste during industrial processing, creating an industrial and environmental pollution problem.…”

Section: Sources Of Starch From Fruit Wastesmentioning

confidence: 99%

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

et al. 2020

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Fruits are widely consumed and play a crucial role in diet. Furthermore, changes in dietary habits and growing world population have promoted the increase in demand of this product, which consequently increase their wastes. Besides, the fruit processing, including juice processing, pulp extraction, jams, and frozen pulp, also generates significant amounts of waste. Wastes include skin, pulp, seed waste, and pomace, which are rich in value‐added compounds like starch. The search for new starch sources has been motivated by three main reasons: growing market demand; industry demand for new starches with different physicochemical, structural, and functional properties than conventional starch sources; and food supply to meet the increase of world population. The principal conventional sources of starch are cereal and tubers. However, fruit wastes can contain significant amounts of starch that can be better explored. Fruit waste starches have unique features and can expand the possible range of starch uses in industry. This review explores fruit wastes, including kiwifruit, pineapple, mango, litchi, tamarind, longan, loquat, annatto, jackfruit, avocado, apple, and banana as new sources of starch, and also discusses their extraction methods, properties, and potential uses.

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“…Similar observations were described by [39] in oranges coated with polysaccharide-based coatings. In the same way, different plasticizers, especially sorbitol, had a significant effect on the delay in the change of weight and firmness of tomatoes coated with a non-conventional starch [40]. [41]…”

Section: Starch-based Coatings For the Preservation Of Fruits And Vegmentioning

confidence: 99%

“…The formulations containing sorbitol were the most effective at maintaining the overall quality of the tomato fruit during storage [40] Corn starch (2% w/w) * Glycerol (ratio 0.15)…”

Section: Strawberrymentioning

confidence: 99%

Starch-Based Coatings for Preservation of Fruits and Vegetables

2018

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Considerable research has focused on the control of the physiological activity of fruits and vegetables in postharvest conditions as well as microbial decay. The use of edible coatings (ECs) carrying active compounds (e.g., antimicrobials) represents an alternative preservation technology since they can modify the internal gas composition by creating a modified atmosphere through the regulation of the gas exchange (oxygen, carbon dioxide, volatiles) while also limiting water transfer. Of the edible polymers able to form coating films, starch exhibits several advantages, such as its ready availability, low cost and good filmogenic capacity, forming colourless and tasteless films with high oxygen barrier capacity. Nevertheless, starch films are highly water sensitive and exhibit limited water vapour barrier properties and mechanical resistance. Different compounds, such as plasticizers, surfactants, lipids or other polymers, have been incorporated to improve the functional properties of starch-based films/coatings. This paper reviews the starch-based ECs used to preserve the main properties of fruits and vegetables in postharvest conditions as well as the different factors affecting the coating efficiency, such as surface properties or incorporation of antifungal compounds. The great variability in the plant products requires specific studies to optimize the formulation of coating forming products.

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Mango kernel starch as a novel edible coating for enhancing shelf- life of tomato ( Solanum lycopersicum ) fruit

Cited by 173 publications

References 49 publications

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

Starch-Based Coatings for Preservation of Fruits and Vegetables

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