1
|
Bodana V, Swer TL, Kumar N, Singh A, Samtiya M, Sari TP, Babar OA. Development and characterization of pomegranate peel extract-functionalized jackfruit seed starch-based edible films and coatings for prolonging the shelf life of white grapes. Int J Biol Macromol 2024; 254:127234. [PMID: 37797851 DOI: 10.1016/j.ijbiomac.2023.127234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 09/29/2023] [Accepted: 10/01/2023] [Indexed: 10/07/2023]
Abstract
In the current research, the pomegranate peel extract of varying concentrations (0.02, 0.04, 0.06, 0.08, and 0.1 g/mL) were incorporated into jackfruit seed starch (5 % w/w) based edible films and coatings for the evaluation their effects on the mechanical, physical, barrier and thermal properties. Furthermore, the effects of the optimized edible coating were investigated on the postharvest shelf life of white grapes at room storage (30 ± 5 °C, RH = 70 ± 5 %) conditions for up to 8 days. The obtained results showed a significant increment in thickness (p ≤ 0.05) with higher concentration (0.1 g/mL) of pomegranate peel extract (PPE), total phenolic content (959.33 ± 43.36 mg/100 g) and antioxidant activity (87.35 ± 1.64 %) of the prepared edible films but have negative impacts on the water vapor permeability (2.82 × 10-6 ± 6.48 × 10-7 g-1h-1pa-1) and oxygen permeability (1.62 × 10-14 ± 9.32 × 10-15 cm3·cm/cm2·s·cmHg), solubility (23.24 ± 3.21 %), and tensile strength (1.60 ± 0.43 MPa). The edible film enriched with 0.4 g/mL of PPE showed higher thermal stability in terms of glass transition temperature (98.2 ± 0.21 °C) and peak temperature (110.3 ± 0.35 °C). Additionally, the application of coating treatment significantly maintains the postharvest shelf life of white grapes throughout the storage period.
Collapse
Affiliation(s)
- Vikrant Bodana
- Department of Food Science and Technology, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana 131028, India; Centre for Sustainable Polymers, Indian Institute of Technology Guwahati, North Guwahati, Assam 781039, India
| | - Tanya L Swer
- Department of Food Science and Technology, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana 131028, India.
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana 131028, India
| | - Alice Singh
- Department of Food Science and Technology, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana 131028, India
| | - Mrinal Samtiya
- Department of Food Science and Technology, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana 131028, India; Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123031, India
| | - T P Sari
- Department of Food Science and Technology, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana 131028, India
| | - Onkar A Babar
- Department of Food Science and Technology, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana 131028, India
| |
Collapse
|
2
|
Shahbaz MU, Arshad M, Mukhtar K, Nabi BG, Goksen G, Starowicz M, Nawaz A, Ahmad I, Walayat N, Manzoor MF, Aadil RM. Natural Plant Extracts: An Update about Novel Spraying as an Alternative of Chemical Pesticides to Extend the Postharvest Shelf Life of Fruits and Vegetables. Molecules 2022; 27:molecules27165152. [PMID: 36014396 PMCID: PMC9416025 DOI: 10.3390/molecules27165152] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 07/22/2022] [Accepted: 08/05/2022] [Indexed: 01/17/2023] Open
Abstract
Fresh fruits and vegetables, being the source of important vitamins, minerals, and other plant chemicals, are of boundless importance these days. Although in agriculture, the green revolution was a milestone, it was accompanied by the intensive utilization of chemical pesticides. However, chemical pesticides have hazardous effects on human health and the environment. Therefore, increasingly stimulating toward more eco-friendly and safer alternatives to prevent postharvest losses and lead to improving the shelf life of fresh fruits and vegetables. Proposed alternatives, natural plant extracts, are very promising due to their high efficacy. The plant-based extract is from a natural source and has no or few health concerns. Many researchers have elaborated on the harmful effects of synthetic chemicals on human life. People are now much more aware of safety and health concerns than ever before. In the present review, we discussed the latest research on natural alternatives for chemical synthetic pesticides. Considering that the use of plant-based extracts from aloe vera, lemongrass, or neem is non-chemical by-products of the fruits and vegetable industry, they are proved safe for human health and may be integrated with economic strategies. Such natural plant extracts can be a good alternative to chemical pesticides and preservatives.
Collapse
Affiliation(s)
| | - Mehwish Arshad
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Brera Ghulam Nabi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33100, Turkey
| | - Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, 10-784 Olsztyn, Poland
- Correspondence: (M.S.); (R.M.A.)
| | - Asad Nawaz
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Ishtiaq Ahmad
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528000, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
- Correspondence: (M.S.); (R.M.A.)
| |
Collapse
|
3
|
|
4
|
Hasan MU, Riaz R, Malik AU, Khan AS, Anwar R, Rehman RNU, Ali S. Potential of Aloe vera gel coating for storage life extension and quality conservation of fruits and vegetables: An overview. J Food Biochem 2021; 45:e13640. [PMID: 33533511 DOI: 10.1111/jfbc.13640] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 12/28/2020] [Accepted: 01/20/2021] [Indexed: 12/11/2022]
Abstract
Aloe vera (ALV) with its unique nutritional profile is being used for food, health, and nutraceutical industries globally. Due to its organic nature, ALV gel coating has created lot of interest for exploring its potential in extending the shelf and storage life of fresh produce. ALV gel coating plays imperative role in delaying fruit ripening by lowering ethylene biosynthesis, respiration rate, and internal metabolic activities associated with fruit softening, color development, enzymatic browning, and decay. ALV gel coating reduces the microbial spoilage due to its antifungal properties and maintains visual appearance, firmness, sugar: acid ratio, total antioxidants, and phenolic contents with conserved eating quality. ALV coated fruits and vegetables showed reduced weight loss, superoxide ion ( O 2 - ∙ ), hydrogen peroxide (H2 O2 ), ion leakage, and soluble solids content and exhibited higher acidity, anthocyanins, ascorbic acid, catalase (CAT), superoxide dismutase (SOD), and ascorbate peroxidase (APX) activities. It also delayed the enzymatic browning by inducing peroxidase (POD) activity during storage. Recent local studies also revealed that ALV gel coating markedly conserved higher consuming quality and extended storage period (>1.34-fold) of different fruits and vegetables. Overall, Aloe vera gel coating alone or in combination with other organic compounds has shown great potential as a food-safe and eco-friendly coating for maintaining the quality of fruits and vegetables over extended period and reducing postharvest losses in the supply chain. PRACTICAL APPLICATIONS: ALV gel is a plant-based natural coating of eco-friendly nature. The present review summarizes the updated information of ALV gel coating application, methods of extraction, combinations with other postharvest coatings, and its impact on quality of various fruits and vegetables. It also provides future insights for the development of commercially applicable ALV gel coating protocols through simulation studies. So, being a natural coating, ALV gel has tremendous potential to be used in fruit and vegetable industries around the globe.
Collapse
Affiliation(s)
- Mahmood Ul Hasan
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Rehan Riaz
- CAB International (Central and West Asia), Rawalpindi, Pakistan
| | - Aman Ullah Malik
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Ahmad Sattar Khan
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Raheel Anwar
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Rana Naveed Ur Rehman
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Sajid Ali
- Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| |
Collapse
|
5
|
Sarker A, Grift TE. Bioactive properties and potential applications of Aloe vera gel edible coating on fresh and minimally processed fruits and vegetables: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00802-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
6
|
GERÇEKASLAN KE, AKTAŞ N. Textural properties of Köftür, a fruit based dessert. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.10819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
7
|
Rehman MA, Asi MR, Hameed A, Bourquin LD. Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of 'Gola' Guava Fruit. Foods 2020; 9:foods9101361. [PMID: 32992728 PMCID: PMC7601809 DOI: 10.3390/foods9101361] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 09/20/2020] [Accepted: 09/22/2020] [Indexed: 11/16/2022] Open
Abstract
Guava is an important climacteric fruits in terms of taste and aroma, which contains various vital nutrients such as minerals, carotenoids, ascorbic acid, and polyphenols. At ambient conditions, it exhibits a short shelf life, which makes it difficult for marketing and subsequent storage. Therefore, it is necessary to develop procedures to extend its shelf life and conserve quality. For this purpose, an aloe vera (AV) gel coating was assessed for its potential to enhance the shelf life of guava fruits. Guava fruits coated with AV gels (0, 20, 40, 60 and 80%, v/v) were evaluated for postharvest shelf life extension, changes in quality attributes, anti-oxidative activities, and flavonoid content when stored at ambient conditions (23 ± 2 °C and 70-75% relative humidity) for 12 days. The AV gel-treated fruits showed reduced increments in total sugar, malondialdehyde, and total carotene contents compared to untreated controls. AV gel-treated fruits exhibited higher contents of ascorbic acid, flavonoids (quercetin and rutin), and total phenolics in comparison to control fruits. Moreover, AV gel-treated fruits displayed greater activities of superoxide dismutase, catalase, and ascorbate peroxidase, along with higher antioxidant capacity and higher levels of total soluble solids, than untreated fruits. These results demonstrate that AV gel coating, especially at high concentrations, can be considered an eco-friendly and non-chemical substitute treatment for maintaining the postharvest quality of guava fruit.
Collapse
Affiliation(s)
- Muhammad Adil Rehman
- Nuclear Institute for Agriculture and Biology College, Pakistan Institute of Engineering and Applied Sciences (NIAB-C, PIEAS), Jhang Road, Faisalabad 38000, Pakistan; (M.R.A.); (A.H.)
- Department of Food Science and Nutrition, Michigan State University, East Lansing, MI 48824-1223, USA
- Correspondence: (M.A.R.); (L.D.B.)
| | - Muhammad Rafique Asi
- Nuclear Institute for Agriculture and Biology College, Pakistan Institute of Engineering and Applied Sciences (NIAB-C, PIEAS), Jhang Road, Faisalabad 38000, Pakistan; (M.R.A.); (A.H.)
| | - Amjad Hameed
- Nuclear Institute for Agriculture and Biology College, Pakistan Institute of Engineering and Applied Sciences (NIAB-C, PIEAS), Jhang Road, Faisalabad 38000, Pakistan; (M.R.A.); (A.H.)
| | - Leslie D. Bourquin
- Department of Food Science and Nutrition, Michigan State University, East Lansing, MI 48824-1223, USA
- Correspondence: (M.A.R.); (L.D.B.)
| |
Collapse
|