Quality and postharvest-shelf life of cold-stored strawberry fruit as affected by gum arabic (<i>Acacia senegal</i>
) edible coating

Tahir, Haroon Elrasheid; Zhang, Xiaobo; Shi, Jiyong; Mahunu, Gustav Komla; Zhai, Xiaodong; Mariod, Abdalbasit Adam

doi:10.1111/jfbc.12527

Cited by 104 publications

(86 citation statements)

References 43 publications

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“…Enzyme extraction solution was conducted by following the method of Tahir et al () with slight modifications. The enzyme extract solution consists of 0.2 M sodium phosphate buffer (pH 6.5), 1% (v/v) Triton X‐100, and 2% (w/v) polyvinyl polypyrrolidone (PVPP).…”

Section: Methodsmentioning

confidence: 99%

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Osae

Zhou

et al. 2019

J Food Biochem

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The effect of ultrasound (US), osmotic dehydration (OD), and osmosonication (OS) pretreatments on total phenolic content (TPC), total flavonoids content, (TFC), phytochemical constituents (gingerol derivatives and diarylheptanoids), polyphenol oxidase (PPO), peroxidase (POD), 2,2‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS), cupric ion reducing capacity (CUPRAC), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), ferric reducing antioxidant power capacity (FRAP), and color of ginger slices dried under relative humidity convective dryer was investigated. OS pretreatment improved the preservation of TPC (13.80–34.79 mg GAE/g d.w), TFC (26.46–62.16 mg CE/g d.w), ABTS (30.37%–86.10%), CUPRAC (36.89–73.97 mg/g), DPPH (50.57%–92.60%), FRAP (26.44‐83 mg/g), and phytochemical constituents than US and OD. The OS‐treated sample was more effective in inactivating both PPO (12.09%–35.93%) and POD (16.21%–39.58%) enzymes compared to US and OD‐treated samples. However, US pretreatment retained the color quality of dried ginger slices than the OS and OD treatments. OS pretreatment (5.43) also increased the total color change (ΔE) of the dried ginger samples compared to US (2.81) and OD (4.60). Practical applications Ginger is commonly used in the food, beverage, and pharmaceutical industries owing to their distinctive flavor and various health potentials. However, its high moisture content makes its inappropriate for long‐term storage which results in its high perishability. Drying is one of the most common techniques to prolong its shelf life. Hence, any pretreatment for ginger that reduces the moistures content and lessens the drying time by preserving the quality of the crop is of vital importance. Ultrasound, osmotic dehydration, and osmosonication are novel pretreatment techniques that are widely used prior to drying of various agricultural products due to its numerous advantages over conventional methods. Its application in drying of foods could help shorten the drying time, reduce processing costs, improve energy consumption and efficiency, and preserve the physical and nutritional properties of the dried product. The current findings will also offer more information for selecting pretreatment techniques for ginger drying.

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Section: Methodsmentioning

confidence: 99%

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Osae

Zhou

et al. 2019

J Food Biochem

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“…Edible coatings provide a selective barrier against the exchange of moisture, oxygen, and carbon dioxide by creating a semi-permeable wall; as a result, they control respiration, improve the quality of the product and prevent microbial growth (Ayranci & Tunc, 2004). Over the years, maintenance of fruit quality has been obtained by some edible coatings, such as methylcellulose in apricot (Ayranci & Tunc, 2004), chitosan in strawberry (Wang & Gao, 2013), gum arabic for strawberry (Tahir et al, 2018), and hydroxypropyl methylcellulose in plum (Choi, Singh, & Lee, 2016). Among these natural coatings, alginates (AL) have been more applied because of their good mechanical properties (high tensile strength and elongation at break).…”

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confidence: 99%

Effectiveness of alginate coating on antioxidant enzymes and biochemical changes during storage of mango fruit

2019

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The climacteric nature of mango makes it ripen quickly and increases its postharvest losses. The objective of the present search was to evaluate the efficacy of 1%–3% sodium alginate edible coating for maintaining the postharvest nutritional quality and increasing the marketability of the mango fruit during storage at 15 ± 1°C and 85 ± 1% relative humidity. Results revealed that the quality characteristics including acidity and ascorbic acid content were not affected by the alginate treatments. In contrast, treatment with 3% alginate significantly reduced weight loss and maintained higher firmness (2‐fold), total phenols (1.3‐fold), and flavonoids content (1.7‐fold), as compared with the control. Higher antioxidant capacity was observed in the 3% alginate treatments than the control. Polyphenolxoidase activity in the coated mango remained below 30 U/g FW, while it was increased continuously in the uncoated samples during the storage. Fruits coated with alginate exhibited a higher antioxidant enzyme activity during storage. Sodium alginate had no significant effects on the external color parameters except the a* value. Generally, it was concluded that the mango storage life and its valuable nutritional characteristics were increased by applying the alginate edible coating. Practical applications Recently, the edible coatings by natural sources have been widely demanded by consumers due to its nontoxic and biodegradable characteristics. Mango fruits as a climacteric high‐nutritional tropical fruit being climatic have a limited shelf life and the maintenance of its quality is still a major challenge for the consumers. The results of this study showed that using sodium alginate coating at 3% concentration had a significant effect on preventing water loss, color changes and preserving antioxidant properties, phenol and flavonoids compounds of mango fruit during storage. Therefore, alginate coating as a biodegradable compound can be used to maintain the quality during the shelf life of fruits and vegetables.

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“…One of the main concerns with respect to fruit deterioration is browning reaction which is related to phenol‐related metabolic enzymes, such as PPO, POD, and AAO (Sarpong, Yu, Zhou, Hongpeng et al, ; Tahir et al, ). The application of edible coatings to fruits is one of the recent major advance approaches to increase the shelf‐life of fresh fruits since the ban of sulfites owing to their potential hazards to human health (Sarpong, Yu, Zhou, Hongpeng et al, ; Sheikh, Malik, Al‐thabaiti, & Shiekh, ).…”

Section: Resultsmentioning

confidence: 99%

“…One such method which involves the edible coatings of gums has the ability to protect fruits from deterioration by creating a semi-permeable wall to retard dehydration and browning while suppressing respiration (Martínez-Romero et al, 2006;Tahir et al, 2018). Currently, several attempts have been made by many researchers to use some edible gums for preserving various fresh fruits and vegetables (Al-Juhaimi, 2014;Al-Juhaimi, Ghafoor, & Babiker, 2013;Ali, Maqbool, Alderson, & Zahid, 2013;Asgar, Mehdi, Senthil, & Alderson, 2010;Tahir et al, 2018). Even with several advances made, there remains a gap in literature on the comparative study and use of these gums on the prevention of enzymatic browning in fruits.…”

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confidence: 99%

Comparative study of enzymes inactivation and browning pigmentation of apple (Malus domestica) slices by selected gums during low temperature storage

et al. 2018

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To compare and understand the ameliorative effect of coating gums and predict accurately the enzymes inactivation and browning pigmentation of apple slice in cold storage condition, this study was conducted. Three gums (Acacia senegal, Xanthan, and Karaya) coating and distilled water (used as control) were applied to apple slices and stored for 21 days. A significant (p < 0.05) reduction in polyphenol oxidase, peroxidase, and ascorbic acid oxidase activities were achieved by these gums. The effectiveness of these gums in resisting the enzymes activities follows the order: Xanthan > Acacia > Karaya. The results show that modified second‐order polynomial model and Zero‐order kinetic model could satisfactorily describe the kinetic inactivation of enzyme activities with high R2 (0.9524–0.99337) and browning indexes with highest R2 values (0.94164–0.99135) and lowest values in χ2 (0.00183–0.00346) and RMSE (0.01100–0.20536), respectively. Considering the total color change (ΔE), Xanthan coating gums had lower ΔE value compared to others. Practical applications The negative attributes on color, taste, flavor, and nutritional value of the fruit resulting from enzymatic and nonenzymatic browning is a major concern to the food industry. The results revealed that these gum coating could provide a promising way of preserving the integrity of apple tissues; thus, improving quality, shelf life, and marketing strategy for food processors.

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Quality and postharvest-shelf life of cold-stored strawberry fruit as affected by gum arabic (Acacia senegal ) edible coating

Cited by 104 publications

References 43 publications

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Effectiveness of alginate coating on antioxidant enzymes and biochemical changes during storage of mango fruit

Comparative study of enzymes inactivation and browning pigmentation of apple (Malus domestica) slices by selected gums during low temperature storage

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