Safety and quality preservation of starfruit (Averrhoa carambola) at ambient shelf life using synergistic pectin-maltodextrin-sodium chloride edible coating

Abstract

The demand for fresh, safe, and healthy fruits by consumers has increased, which concurrently occurs with an increase in initiatives on reducing food wastage. Starfruit consists of good nutrition and valuable sensory attributes, but its shelf life is short and can only be preseved for a few days at ambient storage. This research was conducted to determine the effectiveness of synergistic edible coatings (pectin [Pe] and maltodextrin [M] and 100, 200, and 300 ppm of sodium chloride [SC]) on the quality and safety criterion of starfruits throughout a shelf life analysis of 14 days at ambient temperature. Consumer acceptability of the edible-coated starfruit was also evaluated. The coating process was performed using a dipping method. The uncoated (control) and coated samples were evaluated for the characteristics of weight, pH, total soluble solids (TSS), water activity, color, texture, microbial growth, FTIR, and sensory evaluation. From the results, the starfruit coated with Pe + M + 100 ppm SC had a significantly lower weight-loss trend compared to the other samples. On day 14, pH of the coated starfruits were 3.02, 3.14, and 3.31 for 100, 200, and 300 ppm of SC, respectively, were found to be significantly different (p < 0.05) from the control (pH 3.49). The control had a significantly higher value of total soluble solids (6.00 ⁰Brix) compared to the coated starfruits (6.00, 5.47, and 5.33 ⁰Brix, respectively). The coated samples have significantly higher values of firmness than control especially in initial days of storage. It was observed that Pe + M + 100 ppm SC could minimize the spoilage of fruits by reducing the growth of yeast and mold, as well as bacteria, up to 0.86 and 2.02 log CFU/ml, respectively. FTIR results confirmed the presence of the coating on the starfruit. In the sensory evaluation, no significance different (p > 0.05) were obtained for all the sensory attributes and overall acceptability for day 0 and 3. In conclusion, starfruit coated with synergistic Pe + M + 100 ppm SC appeared to be the best sample in extending its shelf life and maintaining the physicochemical characteristics of starfruits up to more than 14 days.

Effect of vacuum impregnation with melatonin, γ‐aminobutyric acid, and oxalic acid on chilling injury and quality of carambola

“…TSS was observed using a digital refractometer (PR‐201α, ATAGO, Tokyo, Japan) and expressed as °Brix. The volume of the sodium hydroxide used was recorded, and the TA was expressed as the percentage (%) of malic acid equivalent (Mohd Suhaimi et al ., 2021).…”

Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives

“… Strawberry Coating was highly efficient to prevent water loss, fungal deterioration and weight loss of strawberries after 5 days of storage at room temperature. [ 19 ] Pectin Pectin and maltodextrin in a ratio of 60:40 with 100 ppm sodium chloride was used for coating Starfruit ( Averrhoa carambola ) Coating delayed in the reduction of fruit firmness with higher values of greenness and yellowness during 14 days of storage at room temperature [ 54 ] Pullulan Pullulan and chitosan in a ratio of 50:50 with pomegranate peel extract was used for coating Green bell pepper Degradation of firmness, physiological loss in weight and sensorial characteristics were significantly delayed in coated green bell pepper during storage period of 18 days at both the room (23 ± 3 °C, RH- 40–45%) and cold (4 ± 3 °C, RH-90-95%) storage conditions as compared to uncoated samples. [ 55 ] Pullulan Pullulan and chitosan with pomegranate peel extract Tomatoes Developed coating improved significant postharvest quality by 9 days as compared to uncoated samples during storage storage at 23 °C and 4 °C.…”

Nano Coating of Aloe-Gel Incorporation Additives to Maintain the Quality of Freshly Cut Fruits

“…Furthermore, the immersion treatment in the solution preserves the firmness of the fruit tissue and extends shelf life. It also stiffens the structure of the cell wall of lamella by slowing the activity of polygalacturonate, as well as maintaining the structural and functional integrity of the membrane system (Bhat V. G. et al, 2021;Díaz-Montes and Castro-Muñoz, 2021;Mohd Suhaimi et al, 2021;Sultan et al, 2021). The ions bind to pectic and galactosemic acids to form calcium pectin cross-bonds that strengthen molecular bonds between constituents and maintain the firmness of the fruit cell wall (Muñoz-Almagro et al, 2021).…”