Food Science and Technology
Sonu Sharma; V. Ramana Rao Tadapaneni; Prakash R. Patel
Abstract
Purpose: The study examined the effectiveness of polysaccharide-based edible coatings enriched with citral microencapsulated in β-cyclodextrin for extending shelf-life and maintaining the quality of fresh-cut ‘Totapuri’ mango. Research Method: The sodium alginate (AG), carrageenan (CG), ...
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Purpose: The study examined the effectiveness of polysaccharide-based edible coatings enriched with citral microencapsulated in β-cyclodextrin for extending shelf-life and maintaining the quality of fresh-cut ‘Totapuri’ mango. Research Method: The sodium alginate (AG), carrageenan (CG), pectin (PT), and polycationic chitosan (CH) were applied as layer-by-layer through electrostatic deposition and single layer. The changes in quality properties of coated and uncoated fresh-cut ‘Totapuri’ mango were evaluated during 18 days of storage period at 5°C. Physicochemical properties like colour change, firmness, weight loss, carotenoids, vitamin C and phenolics were measured. Sensory characteristics such as color, taste, texture and odor were evaluated. Additionally, enzymatic activities of polygalacturonase, peroxidase, polyphenol oxidase and phenylalanine ammonia-lyase were evaluated and microbial growth was examined to check for contamination during storage. Findings: The application of AG and CH as single layer and layer-by-layer coatings especially AG+CH and CG+CH better maintained chroma (C), hue angle (h°), and lightness (L*), slowed down firmness and weight loss, retained carotenoids, vitamin C and phenolics as compared to single-layered and uncoated fresh-cut mango. Furthermore, layer-by-layer coatings of CH+AG and CH+CG reduced enzymatic activities of polygalacturonase (PG), peroxidase (POX), polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) and prevented microbial growth during 18 days of storage at 5°C. The application of alginate and chitosan as single-layered and layer-by-layer on fresh-cut ‘Totapuri’ scored the highest overall consumer acceptability when compared to other coating treatments. Research limitations: There were no limitations. Originality/Value: The study suggest that application of AG and CH as single layer and layer-by-layer polysaccharide-based edible coating of CH+AG and CH+CG are effective and safe method of preserving the quality and extending the shelf-life of fresh-cut ‘Totapuri’ mango for 18 days at 5°C.
Postharvest Biology and Technology
Sonu Sharma; Ramana Rao V. Tadapaneni; Prakash R. Patel
Abstract
Purpose: This study investigates the influence of ultrasonic-homogenized alginate-based coatings on the quality and shelf-life of fresh-cut pineapple. As preservation of fresh-cut produces is still a challenging task for both producers and distributors. Research method: Alginate emulsion was prepared ...
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Purpose: This study investigates the influence of ultrasonic-homogenized alginate-based coatings on the quality and shelf-life of fresh-cut pineapple. As preservation of fresh-cut produces is still a challenging task for both producers and distributors. Research method: Alginate emulsion was prepared using sodium alginate, distilled water and glycerol. The primary emulsion was formulated by adding olive oil, citral and cinnamic acid into sodium alginate solution and subjected to ultrasonic homogenization for varying durations (0, 20, 40, and 60 minutes) at a fixed amplitude of 20 kHz. Changes in physicochemical properties, microbial activity, browning enzymes and sensory evaluation were studied after application of emulsions followed by storage under refrigeration. Findings: The viscosity of the resulting solutions decreased significantly from 110.84±25.67 mPa×s to 17.75±1.59, 10.41±0.54, and 7.74±0.39 mPa×s, respectively, while the average droplet diameter decreased to approximately 300 nm, indicating a shift from heterogeneous to homogeneous particle size distribution. Application of alginate-based coating effectively preserved freshness of pineapple, maintaining color and firmness, minimizing hydrogen peroxide and malondialdehyde accumulation and reducing weight loss percentage. Furthermore, it retained levels of ascorbic acid and total phenolics, delayed enzymatic activities such as polyphenol oxidase, peroxidase and phenylalanine ammonia-lyase and inhibited growth of mesophilic bacteria, yeasts and molds compared to control and primary emulsion coated samples. Research limitations: There were no limitations. Originality/Value: The study extended shelf-life of fresh-cut pineapple up to 12 days when stored at 5°C±1°C. The findings underscore the efficacy of ultrasonic-homogenized alginate coatings in improving coating solution homogeneity, thereby enhancing functionality as an edible coating for fresh-cut pineapple preservation.
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