Araştırma Makalesi
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Pektin-vaks kaplamanın taze kesilmiş elma kalitesi üzerine etkisi

Yıl 2019, , 313 - 323, 19.09.2019
https://doi.org/10.29050/harranziraat.517742

Öz

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. 

Kaynakça

  • 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.

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

Yıl 2019, , 313 - 323, 19.09.2019
https://doi.org/10.29050/harranziraat.517742

Öz

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.

Kaynakça

  • 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.
Toplam 29 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği, Ziraat Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Dima Al Habbal Bu kişi benim 0000-0002-9993-1942

Hatice Neval Özbek 0000-0001-6543-4086

Derya Koçak Yanık 0000-0003-3866-899X

Fahrettin Göğüş 0000-0002-8610-5297

Yayımlanma Tarihi 19 Eylül 2019
Gönderilme Tarihi 25 Ocak 2019
Yayımlandığı Sayı Yıl 2019

Kaynak Göster

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. https://doi.org/10.29050/harranziraat.517742

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