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Effect of pectin-wax coating on the quality of fresh-cut apples

Year 2019, Volume 23, Issue 3, 313 - 323, 19.09.2019
https://doi.org/10.29050/harranziraat.517742

Abstract

Efficacy of different coating materials including citric acid (CA) as a control, pectin-wax (PW) mixture and pectin-wax mixture containing pistachio hull extract (PWE) were investigated on the quality characteristics of fresh-cut apples during the storage period. The samples were kept under two separate temperatures at 5 °C for 8 days and at 20 °C for 32h. Changes in weight, color, total phenolic content, were examined at different time points along storage time. Results indicated that the apple pieces coated with PWE showed the lowest increase in browning index followed by samples coated with PW. The applications of coatings were effective on delaying the degradation of samples’ colors. The effect of coating fresh-cut apples with PWE was less pronounced on a* values than on L* and b* values.  Furthermore coating with PW was affected L* values significantly. The temperature was also a factor affecting the samples color. It was observed that samples kept at lower temperature have maintained the color coordinates. Weight loss was observed significantly in uncoated samples comparing to those prepared with coating, over time of storage at both temperatures. The coatings were effective in maintaining phenolic components where losing in phenolics was higher in non-coated samples.

References

  • Al-Mamary, M., Al-Meeri, A., Al-Habori, M., 2002. Antioxidant activities and total phenolics of different types of honey. Nutrition Research, 22(9): 1041-1047.
  • Alves, M. M., Gonçalves, M. P., Rocha, C. M., 2017. Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples. Food Science and Technology, 80: 409-415.
  • Assis, O., Pessoa, J., 2004. Preparation of thin films of chitosan for use as edible coatings to inhibit fungal growth on sliced fruits. Brazilian Journal of Food Science, 7(1): 17–22.
  • Beaulieu, J. C., Park, H. S., Ballew Mims, A. G., Kuk, M. S., 2009. Extension of green bell pepper shelf life using oilseedderived lipid films from soapstock. Industrial Crops and Products, 30: 271–275.
  • Bisen, A., Pandey, S. K., Patel, N., 2012. Effect of skin coating on prolonging shelf life of kagzi lime fruits (Citrus aurantifolia Swingle). Journal of Food Science and Technology, 49: 753–759.
  • Ceroli, P., Garcia Procaccini, L. M., Corbino, G., Monti, M. C., Huarte, M., 2018. Evaluation of Food Conservation Technologies for Potato Cubes. Potato Research, 1-11.
  • Chahed, T., Dhifi, W., Hamrouni, I., Msaada, K., Bellila, A., Kchouk, M. E., Marzouk, B., 2007. Comparison of pistachio hull essential oils from different Tunisian localities. The Italian Journal of Biochemistry, 56(1), 35-39.
  • Chahed, T., Dhifi, W., Hosni, K., Msaada, K., Kchouk, M. E., Marzouk, B., 2008 Composition of Tunisian pistachio hull essential oil during fruit formation and ripening. Journal of Essential Oil Research, 20(2): 122-125.
  • Cisneros-Zevallos, L., 2003. The use of controlled postharvest abiotic stresses as a tool for enhancing the nutraceutical content and adding‐value of fresh fruits and vegetables. Journal of Food Science, 68(5): 1560-1565.
  • FAO, 2019. Statistical data of FAO. http://www.fao.org/faostat/en/#data/QC Access date: 15.01.2019.
  • Goli, A.H., Barzegar, M., Sahari, M. A., 2005 Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts. Food Chemistry, 92(3): 521-525.
  • Hoa, T. T., Marie Noelle, D., 2008. Effects of different coatings on biochemical changes of ‘‘cat hoa loc’’ mangoes in storage. Postharvest Biology and Technology, 48: 150–152.
  • Kester, J., Fennema, O., 1986. Edible Films and Coatings: A Review. Food Technology, 40(1): 47-59.
  • Kraśniewska, K., Gniewosz, M., Synowiec, A., Przybył, J. L., Bączek, K., Węglarz, Z., 2014. The use of pullulan coating enriched with plant extracts from Satureja hortensis L. to maintain pepper and apple quality and safety. Postharvest Biology and Technology, 90: 63-72.
  • Manalili, N. M., Dorado, M. A., Otterdijk, R., 2011. Appropriate food packaging solution for developing countries. Rome, Italy. Food and Agriculture Organization of the United Nations. 28 p.
  • Meighani, H., Ghasemnezhad, M., Bakhshi, D., 2015. Effect of different coatings on post-harvest quality and bioactive compounds of pomegranate (Punica granatum L.) fruits. Food Science and Technology, 52(7): 4507–4514.
  • Muñoz-Labrador, A., Moreno, R., Villamiel, M., Montilla, A., 2018. Preparation of citrus pectin gels by power ultrasound and its application as edible coating in strawberries. Journal of the Science of Food and Agriculture, 98(13): 4866-4875.
  • Olivas, G. I., Barbosa-Cánovas, G. V., 2005. Edible coatings for fresh-cut fruits. Critical Reviews in Food Science and Nutrition, 45(7-8): 657-670.‏
  • Oms-Oliu, G., Soliva-Fortuny, R., Martín-Belloso, O., 2008. Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest Biology and Technology, 50(1): 87-94.‏
  • Pineiro, M., 2001. Manual on the application of the HACCP system in mycotoxin prevention and control (No. 73). Food & Agriculture Organization of the United Nations.
  • Raybaudi-Massilia, R. M., Mosqueda-Melgar, J., Martín-Belloso, O., 2008. Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon. International Journal of Food Microbiology, 121(3): 313-327.
  • Santagata, G., Mallardo, S., Fasulo, G., Lavermicocca, P., Valerio, F., Di Biase, M., Volpe, M. G., 2018. Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: Enhancement of the functional properties of coated dried fruits. Food Chemistry, 258: 104-110.‏
  • Sapers, G. M., 1993. Browning of foods: control by sulfites, antioxidants, and other means. Food Technology, 47(10): 75-84.
  • Simões, A. D., Tudela, J. A., Allende, A., Puschmann, R., Gil, M. I., 2009. Edible coatings containing chitosan and moderate modified atmospheres maintain quality and enhance phytochemicals of carrot sticks. Postharvest Biology and Technology, 51(3): 364-370.‏
  • Song, F. L., Gan, R. Y., Zhang, Y., Xiao, Q., Kuang, L., Li, H. B., 2010. Total phenolic contents and antioxidant capacities of selected Chinese medicinal plants. International Journal of Molecular Sciences, 11(6): 2362-2372.
  • Toivonen, P. M., Brummell, D. A., 2008. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, 48(1): 1-14.
  • Tudela, J. A., Cantos, E., Espín, J. C., Tomás-Barberán, F. A., Gil, M. I., 2002. Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes. Effect of domestic cooking. Journal of Agricultural and Food Chemistry, 50(21): 5925-5931.‏
  • U. S. Dept. Agriculture, 2017. Foreign Agricultural Service, Tree Nuts: World Markets and Trade. https://apps.fas.usda.gov/psdonline/circulars/TreeNuts.pdf Access date: 15.05.2018.
  • Watada, A. E., Qi, L., 1999. Quality of fresh-cut produce. Postharvest Biology and Technology, 15(3): 201-205.

Pektin-vaks kaplamanın taze kesilmiş elma kalitesi üzerine etkisi

Year 2019, Volume 23, Issue 3, 313 - 323, 19.09.2019
https://doi.org/10.29050/harranziraat.517742

Abstract

Pektin-mum (vaks) (PW) karışımı, antepfıstığı kabuğu ekstraktı içeren pektin-mum (vaks) (PWE) karışımı ve kontrol olarak sitrik asit (CA) kullanılarak farklı kaplama malzemelerinin taze kesilmiş elmaların kalite özellikleri üzerindeki etkisi depolama süresi boyunca incelenmiştir. Örnekler 5 ° C’de 8 gün ve 20 ° C'de 32 saat olmak üzere iki ayrı sıcaklıkta depolanmıştır. Depolama süresi boyunca farklı zaman aralıklarında ağırlık, renk, toplam fenolik içeriğinde meydana gelen değişiklikler incelenmiştir. Esmerleşme indeksinde en düşük artışı fıstık kabuğu ekstraktı içeren pectin-mum (vaks) ile kaplanmış elma parçaları göstermiş, onu pektin-mum (vaks) ile kaplanmış örnekler takip etmiştir. Uygulanan kaplamalar örneklerin renklerinde meydana gelen bozulmayı engellemede etkili olmuştur. Taze kesilmiş elmaların fıstık kabuğu ekstraktı içeren pektin-mum (vaks) ile kaplanması L * ve b * değerlerine göre *a değeri üzerinde daha az etkili olmuştur. Ek olarak pektin-mum (vaks) ile kaplama L* değerlerini önemli ölçüde etkilemiştir. Sıcaklık örneklerin rengini etkileyen diğer bir faktördür. Daha düşük sıcaklıkta saklanan örneklerin renklerini korudukları gözlemlenmiştir. Depolama süresi boyunca her iki sıcaklıkta kaplanmamış örneklerde kaplanmış örneklere kıyasla önemli ölçüde ağırlık kaybı gözlenmiştir. Kaplanmamış örneklerde fenolik kaybının daha yüksek olması kaplamanın fenolik bileşenlerin korunmasında etkili olduğunu göstermiştir. 

References

  • Al-Mamary, M., Al-Meeri, A., Al-Habori, M., 2002. Antioxidant activities and total phenolics of different types of honey. Nutrition Research, 22(9): 1041-1047.
  • Alves, M. M., Gonçalves, M. P., Rocha, C. M., 2017. Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples. Food Science and Technology, 80: 409-415.
  • Assis, O., Pessoa, J., 2004. Preparation of thin films of chitosan for use as edible coatings to inhibit fungal growth on sliced fruits. Brazilian Journal of Food Science, 7(1): 17–22.
  • Beaulieu, J. C., Park, H. S., Ballew Mims, A. G., Kuk, M. S., 2009. Extension of green bell pepper shelf life using oilseedderived lipid films from soapstock. Industrial Crops and Products, 30: 271–275.
  • Bisen, A., Pandey, S. K., Patel, N., 2012. Effect of skin coating on prolonging shelf life of kagzi lime fruits (Citrus aurantifolia Swingle). Journal of Food Science and Technology, 49: 753–759.
  • Ceroli, P., Garcia Procaccini, L. M., Corbino, G., Monti, M. C., Huarte, M., 2018. Evaluation of Food Conservation Technologies for Potato Cubes. Potato Research, 1-11.
  • Chahed, T., Dhifi, W., Hamrouni, I., Msaada, K., Bellila, A., Kchouk, M. E., Marzouk, B., 2007. Comparison of pistachio hull essential oils from different Tunisian localities. The Italian Journal of Biochemistry, 56(1), 35-39.
  • Chahed, T., Dhifi, W., Hosni, K., Msaada, K., Kchouk, M. E., Marzouk, B., 2008 Composition of Tunisian pistachio hull essential oil during fruit formation and ripening. Journal of Essential Oil Research, 20(2): 122-125.
  • Cisneros-Zevallos, L., 2003. The use of controlled postharvest abiotic stresses as a tool for enhancing the nutraceutical content and adding‐value of fresh fruits and vegetables. Journal of Food Science, 68(5): 1560-1565.
  • FAO, 2019. Statistical data of FAO. http://www.fao.org/faostat/en/#data/QC Access date: 15.01.2019.
  • Goli, A.H., Barzegar, M., Sahari, M. A., 2005 Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts. Food Chemistry, 92(3): 521-525.
  • Hoa, T. T., Marie Noelle, D., 2008. Effects of different coatings on biochemical changes of ‘‘cat hoa loc’’ mangoes in storage. Postharvest Biology and Technology, 48: 150–152.
  • Kester, J., Fennema, O., 1986. Edible Films and Coatings: A Review. Food Technology, 40(1): 47-59.
  • Kraśniewska, K., Gniewosz, M., Synowiec, A., Przybył, J. L., Bączek, K., Węglarz, Z., 2014. The use of pullulan coating enriched with plant extracts from Satureja hortensis L. to maintain pepper and apple quality and safety. Postharvest Biology and Technology, 90: 63-72.
  • Manalili, N. M., Dorado, M. A., Otterdijk, R., 2011. Appropriate food packaging solution for developing countries. Rome, Italy. Food and Agriculture Organization of the United Nations. 28 p.
  • Meighani, H., Ghasemnezhad, M., Bakhshi, D., 2015. Effect of different coatings on post-harvest quality and bioactive compounds of pomegranate (Punica granatum L.) fruits. Food Science and Technology, 52(7): 4507–4514.
  • Muñoz-Labrador, A., Moreno, R., Villamiel, M., Montilla, A., 2018. Preparation of citrus pectin gels by power ultrasound and its application as edible coating in strawberries. Journal of the Science of Food and Agriculture, 98(13): 4866-4875.
  • Olivas, G. I., Barbosa-Cánovas, G. V., 2005. Edible coatings for fresh-cut fruits. Critical Reviews in Food Science and Nutrition, 45(7-8): 657-670.‏
  • Oms-Oliu, G., Soliva-Fortuny, R., Martín-Belloso, O., 2008. Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest Biology and Technology, 50(1): 87-94.‏
  • Pineiro, M., 2001. Manual on the application of the HACCP system in mycotoxin prevention and control (No. 73). Food & Agriculture Organization of the United Nations.
  • Raybaudi-Massilia, R. M., Mosqueda-Melgar, J., Martín-Belloso, O., 2008. Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon. International Journal of Food Microbiology, 121(3): 313-327.
  • Santagata, G., Mallardo, S., Fasulo, G., Lavermicocca, P., Valerio, F., Di Biase, M., Volpe, M. G., 2018. Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: Enhancement of the functional properties of coated dried fruits. Food Chemistry, 258: 104-110.‏
  • Sapers, G. M., 1993. Browning of foods: control by sulfites, antioxidants, and other means. Food Technology, 47(10): 75-84.
  • Simões, A. D., Tudela, J. A., Allende, A., Puschmann, R., Gil, M. I., 2009. Edible coatings containing chitosan and moderate modified atmospheres maintain quality and enhance phytochemicals of carrot sticks. Postharvest Biology and Technology, 51(3): 364-370.‏
  • Song, F. L., Gan, R. Y., Zhang, Y., Xiao, Q., Kuang, L., Li, H. B., 2010. Total phenolic contents and antioxidant capacities of selected Chinese medicinal plants. International Journal of Molecular Sciences, 11(6): 2362-2372.
  • Toivonen, P. M., Brummell, D. A., 2008. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, 48(1): 1-14.
  • Tudela, J. A., Cantos, E., Espín, J. C., Tomás-Barberán, F. A., Gil, M. I., 2002. Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes. Effect of domestic cooking. Journal of Agricultural and Food Chemistry, 50(21): 5925-5931.‏
  • U. S. Dept. Agriculture, 2017. Foreign Agricultural Service, Tree Nuts: World Markets and Trade. https://apps.fas.usda.gov/psdonline/circulars/TreeNuts.pdf Access date: 15.05.2018.
  • Watada, A. E., Qi, L., 1999. Quality of fresh-cut produce. Postharvest Biology and Technology, 15(3): 201-205.

Details

Primary Language English
Subjects Food Science and Technology, Agricultural, Engineering
Published Date Eylül 2019
Journal Section Araştırma Makaleleri
Authors

Dima AL HABBAL This is me
GAZIANTEP UNIVERSITY, FACULTY OF ENGINEERING, DEPARTMENT OF FOOD ENGINEERING (ENGLISH)
0000-0002-9993-1942


Hatice Neval ÖZBEK (Primary Author)
GAZIANTEP UNIVERSITY, FACULTY OF ENGINEERING, DEPARTMENT OF FOOD ENGINEERING (ENGLISH)
0000-0001-6543-4086


Derya KOÇAK YANIK
GAZIANTEP UNIVERSITY, FACULTY OF ENGINEERING, DEPARTMENT OF FOOD ENGINEERING (ENGLISH)
0000-0003-3866-899X


Fahrettin GÖĞÜŞ
GAZIANTEP UNIVERSITY, FACULTY OF ENGINEERING, DEPARTMENT OF FOOD ENGINEERING (ENGLISH)
0000-0002-8610-5297

Publication Date September 19, 2019
Application Date January 25, 2019
Acceptance Date June 21, 2019
Published in Issue Year 2019, Volume 23, Issue 3

Cite

Bibtex @research article { harranziraat517742, journal = {Harran Tarım ve Gıda Bilimleri Dergisi}, issn = {2148-5003}, eissn = {2587-1358}, address = {}, publisher = {Harran University}, year = {2019}, volume = {23}, pages = {313 - 323}, doi = {10.29050/harranziraat.517742}, title = {Effect of pectin-wax coating on the quality of fresh-cut apples}, key = {cite}, author = {Al Habbal, Dima and Özbek, Hatice Neval and Koçak Yanık, Derya and Göğüş, Fahrettin} }
APA Al Habbal, D. , Özbek, H. N. , Koçak Yanık, D. & Göğüş, F. (2019). Effect of pectin-wax coating on the quality of fresh-cut apples . Harran Tarım ve Gıda Bilimleri Dergisi , 23 (3) , 313-323 . DOI: 10.29050/harranziraat.517742
MLA Al Habbal, D. , Özbek, H. N. , Koçak Yanık, D. , Göğüş, F. "Effect of pectin-wax coating on the quality of fresh-cut apples" . Harran Tarım ve Gıda Bilimleri Dergisi 23 (2019 ): 313-323 <https://dergipark.org.tr/en/pub/harranziraat/issue/48655/517742>
Chicago Al Habbal, D. , Özbek, H. N. , Koçak Yanık, D. , Göğüş, F. "Effect of pectin-wax coating on the quality of fresh-cut apples". Harran Tarım ve Gıda Bilimleri Dergisi 23 (2019 ): 313-323
RIS TY - JOUR T1 - Effect of pectin-wax coating on the quality of fresh-cut apples AU - Dima Al Habbal , Hatice Neval Özbek , Derya Koçak Yanık , Fahrettin Göğüş Y1 - 2019 PY - 2019 N1 - doi: 10.29050/harranziraat.517742 DO - 10.29050/harranziraat.517742 T2 - Harran Tarım ve Gıda Bilimleri Dergisi JF - Journal JO - JOR SP - 313 EP - 323 VL - 23 IS - 3 SN - 2148-5003-2587-1358 M3 - doi: 10.29050/harranziraat.517742 UR - https://doi.org/10.29050/harranziraat.517742 Y2 - 2019 ER -
EndNote %0 Harran Journal of Agricultural and Food Science Effect of pectin-wax coating on the quality of fresh-cut apples %A Dima Al Habbal , Hatice Neval Özbek , Derya Koçak Yanık , Fahrettin Göğüş %T Effect of pectin-wax coating on the quality of fresh-cut apples %D 2019 %J Harran Tarım ve Gıda Bilimleri Dergisi %P 2148-5003-2587-1358 %V 23 %N 3 %R doi: 10.29050/harranziraat.517742 %U 10.29050/harranziraat.517742
ISNAD Al Habbal, Dima , Özbek, Hatice Neval , Koçak Yanık, Derya , Göğüş, Fahrettin . "Effect of pectin-wax coating on the quality of fresh-cut apples". Harran Tarım ve Gıda Bilimleri Dergisi 23 / 3 (September 2019): 313-323 . https://doi.org/10.29050/harranziraat.517742
AMA Al Habbal D. , Özbek H. N. , Koçak Yanık D. , Göğüş F. Effect of pectin-wax coating on the quality of fresh-cut apples. Harran Tarım ve Gıda Bilimleri Dergisi. 2019; 23(3): 313-323.
Vancouver Al Habbal D. , Özbek H. N. , Koçak Yanık D. , Göğüş F. Effect of pectin-wax coating on the quality of fresh-cut apples. Harran Tarım ve Gıda Bilimleri Dergisi. 2019; 23(3): 313-323.
IEEE D. Al Habbal , H. N. Özbek , D. Koçak Yanık and F. Göğüş , "Effect of pectin-wax coating on the quality of fresh-cut apples", Harran Tarım ve Gıda Bilimleri Dergisi, vol. 23, no. 3, pp. 313-323, Sep. 2019, doi:10.29050/harranziraat.517742

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