Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears

Vanillin and cinnamic acid in aqueous solutions or in active modified packaging preserve the quality of fresh-cut Cantaloupe melon

“…This effect has been found in xanthan gum-based edible coating enriched with an antioxidant such as cinnamic acid (1 g/L) which displayed slower reduction in ascorbic acid content in fresh-cut pears (Sharma and Rao, 2015).…”

Mild heat treatment inhibits the browning of fresh-cut Agaricus bisporus during cold storage

“…Various approaches have been used to control browning of fresh-cut fruits and vegetables, e.g. chemical antioxidants (Barbagallo, Chisari, & Caputa, 2012;Pace, Capotorto, Ventura, & Cefola, 2015;Zhou, Li, Wu, Fan, & Ouyang, 2015), edible coating (Sharma & Rao, 2015), essential oil treatment (Chen et al, 2017;Kim, Kim, Chung, & Moon, 2014), UV treatment (Lante, Tinello, & Nicoletto, 2016) and combination of them (Koushesh Saba & Sogvar, 2016). However, some of these strategies could have drawbacks, including potentially toxicity, high cost, low stability and impairing the organoleptic and nutritional properties of the produce.…”

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

“…In the case of PPO at day zero (1 hr after coating), a range of 7.8–10.5 folds higher of enzyme activity was observed in the control when compared with the gums. Enzymatic browning in PPO enzymes is governed by the active PPO content, total phenolics, ascorbic acid, pH temperature, and oxygen availability within the tissue (Sharma & Rao, ). According to Tahir et al (), polyphenols are considered as the main agent of PPO activity inhibitors.…”

“…With prolonged storage time, the effects of coating treatments on apple slices was found ineffective in inhibiting the enzymes activities as indicated by consistent increment in PPO activity. This is due to deteriorating of phenolics composition in the gums over storage time as phenolics composition of coating material is known to have influence over the degree of PPO activities (Sharma & Rao, ) in stored fruits. The results (Figure b) show that 74.25 ± 6.22 U/g protein PPO was detected in Xanthan gum coating at 21 days of storage.…”