Efficacy of flaxseed protein-based edible coatings on the quality of whole guava (Psidium guajava) during storage Efficacy of flaxseed protein-based edible coatings on...
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Abstract
The objective of this study was to investigate the influence of flaxseed protein isolate coating solutions (FPC1 & FPC2) comprising of flaxseed protein (3% w v-1 and 5% w v-1) enriched with 20% glycerol (on a protein isolate basis), tween-40 (20% w v-1) and 20% guar gum on the quality attributes of guava fruit stored under the controlled conditions of 65% RH and 20℃ temperature. The use of edible coatings notably delayed the spoilage of guava, which was examined by studying the quality parameters associated with the ripening of whole guavas. There was retardation of oxidative browning, polyphenol contents and reduction in ascorbic acid content as compared to control samples. Moreover, coating treatments predominately decrease the total plate counts, reflected in the Colony-forming unit (CFU g-1) and significantly (p < 0.05) decrease the water loss. The non-coated samples of guavas showed a consistent reduction in lightness (L*) values when confronted with coated fruits. Sensory scores for taste, colour, texture, flavour and overall acceptability were higher for all the coated samples than control (non-coated) samples of guavas. Thus, the flaxseed protein isolate-based coatings have shown the potential in protecting the quality attributes of guavas and enhance the shelf life up to 16 days.
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References
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Etemadipoor, R., Ramezanian, A., Dastjerdi, A.M., Shamili, M. The potential of gum arabic enriched with cinnamon essential oil for improving the qualitative characteristics and storability of guava (Psidium guajava L.) fruit. Scientia Horticulturae, 2019, 251, 101-107. http://dx.doi.org/10.1016/j.scienta.2019.03.021
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Feng, Z., Wu, G., Liu, C., Li, D., Jiang, B., Zhang, X. Edible coating based on whey protein isolate nanofibrils for antioxidation and inhibition of product browning. Food Hydrocolloids, 2018, 79, 179-188. http://dx.doi.org/10.1016/j.foodhyd.2017.12.028
Fratianni, A., Albanese, D., Mignogna, R., Cinquanta, L., Panfili, G., Di Matteo, M. Degradation of carotenoids in apricot (Prunus armeniaca L.) during drying process. Plant Foods for Human Nutrition, 2013, 68, 241-246. http://dx.doi.org/10.1007/s11130-013-0369-6
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Mannozzi, C., Cecchini, J.P., Tylewicz, U., Siroli, L., Patrignani, F., Lanciotti, R., Rocculi, P., Dalla Rossa, M., Romani, S. Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life. LWT - Food Science and Technology, 2017, 85, 440-444. http://dx.doi.org/10.1016/j.lwt.2016.12.056
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Marpalle, P., Sonawane, S.K., LeBlanc, J.G., Arya, S.S. Nutritional characterization and oxidative stability of α-linolenic acid in bread containing roasted ground flaxseed. LWT - Food Science and Technology, 2015b, 61, 510–515. http://dx.doi.org/10.1016/j.lwt.2014.11.018
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Murmu, S.B., Mishra, H.N. Optimization of the arabic gum based edible coating formulations with sodium caseinate and tulsi extract for guava. LWT - Food Science and Technology, 2017, 80, 271-279. http://dx.doi.org/10.1016/j.lwt.2017.02.018
Murmu, S.B., Mishra, H.N. The effect of edible coating based on arabic gum, sodium caseinate and essential oil of cinnamon and lemon grass on guava. Food Chemistry, 2018, 245, 820-828. http://dx.doi.org/10.1016/j.foodchem.2017.11.104
Naeem, A., Abbas, T., Ali, T.M., Hasnain, A. Effect of guar gum coatings containing essential oils on shelf life and nutritional quality of green-unripe mangoes during low temperature storage. International Journal of Biological Macromolecules, 2018, 113, 403-410. http://dx.doi.org/10.1016/j.ijbiomac.2018.01.224
Nair, M.S., Saxena, A., Kaur, C. Effect of chitosan and alginate based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava (Psidium guajava L.). Food Chemistry, 2018, 240, 245-252. http://dx.doi.org/10.1016/j.foodchem.2017.07.122
Nawab, A., Alam, F., Hasnain, A. Mango kernel starch as a novel edible coating for enhancing shelf- life of tomato (Solanum lycopersicum) fruit. International Journal of Biological Macromolecules, 2017, 103, 581-586. http://dx.doi.org/10.1016/j.ijbiomac.2017.05.057
Oomah, B.D., Mazza, G. Flaxseed proteins- A review. Food Chemistry, 1993, 48, 109-114. http://dx.doi.org/10.1016/0308-8146(93)90043-f
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Riva, S.C., Opara, U.O., Fawole, O.A. Recent developments on postharvest application of edible coatings on stone fruit: A review. Scientia Horticulturae, 2020, 262, 109074. http://dx.doi.org/10.1016/j.scienta.2019.109074
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Sarpong, F., Oteng‐Darko, P., Golly, M.K., Amenorfe, L.P., Rashid, M.T., Zhou, C. Comparative study of enzymes inactivation and browning pigmentation of apple (Malus domestica) slices by selected gums during low temperature storage. Journal of Food Biochemistry, 2018, 42, e12681. http://dx.doi.org/10.1111/jfbc.12681
Sharma, S., Rao, T.V.R. Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears. LWT - Food Science and Technology, 2015, 62, 791–800. http://dx.doi.org/10.1016/j.lwt.2014.11.050
Sharma, M., Saini, C.S. Postharvest shelf-life extension of fresh-cut guavas (Psidium guajava) using flaxseed protein- based composite coatings. Food Hydrocolloids for Health, 2021, 1, 100015.
https://doi.org/10.1016/j.fhfh.2021.100015
Tahir, H.E., Xiaobo, Z., Mahunu, G.K., Arslan, M., Abdalhai, M., Zhihua, L. Recent developments in gum edible coating applications for fruits and vegetables preservation: A review. Carbohydrate Polymers, 2019, 224, 115141. http://dx.doi.org/10.1016/j.carbpol.2019.115141
Treviño-Garza, M.Z., Correa-Cerón, R.C., Ortiz-Lechuga, E.G., Solís-Arévalo, K.K., Castillo-Hernández, S.L., Gallardo-Rivera, C.T., Arévalo Niño, K. Effect of linseed (Linum usitatissimum) mucilage and chitosan edible coatings on quality and shelf-Life of fresh-cut cantaloupe (Cucumis melo). Coatings, 2019, 9, 368. http://dx.doi.org/10.3390/coatings9060368
Treviño-Garza, M.Z., García, S., Heredia, N., Alanís-Guzmán, M.G., Arévalo-Niño, K. Layer-by-layer edible coatings based on mucilages, pullulan and chitosan and its effect on quality and preservation of fresh-cut pineapple (Ananas comosus). Postharvest Biology and Technology, 2017, 128, 63–75. http://dx.doi.org/10.1016/j.postharvbio.2017.01.007
Valero, D., Diaz-Mula, H.M., Zapata, P.J., Guillén, F., Martinez-Romero, D., Castillo, S., Serrano, M. Effects of alginate edible coating on preserving fruit quality in four plum cultivars during postharvest storage. Postharvest Biology and Technology, 2013, 77, 1-6. http://dx.doi.org/10.1016/j.postharvbio.2012.10.011
Ventura-Aguilar, R.I., Bautista-Baños, S., Flores-García, G., Zavaleta-Avejar, L. Impact of chitosan based edible coatings functionalized with natural compounds on Colletotrichum fragariae development and the quality of strawberries. Food Chemistry, 2018, 262, 142-149. http://dx.doi.org/10.1016/j.foodchem.2018.04.063
Yan, J., Luo, Z., Ban, Z., Lu, H., Li, D., Yang, D., Aghdam, M.S., Li, L. The effect of the layer-by-layer (LBL) edible coating on strawberry quality and metabolites during storage. Postharvest Biology and Technology, 2019, 147, 29-38. http://dx.doi.org/10.1016/j.postharvbio.2018.09.002
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Bierhals, V.S., Chiumarelli, M., Hubinger, M.D. Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas comosus L. Merril cv “Perola”). Journal of Food Science, 2011, 76, E62-E72. http://dx.doi.org/10.1111/j.1750-3841.2010.01951.x
Brasil, I.M., Gomes, C., Puerta-Gomez, A., Castell-Perez, M.E., Moreira, R.G. Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya. LWT - Food Science and Technology, 2012, 47, 39-45. http://dx.doi.org/10.1016/j.lwt.2012.01.005
De-Aquino, A.B., Blank, A.F., De-Aquino Santana, L.C.L. Impact of edible chitosan–cassava starch coatings enriched with Lippia gracilis Schauer genotype mixtures on the shelf life of guavas (Psidium guajava L.) during storage at room temperature. Food Chemistry, 2015, 171, 108-116. http://dx.doi.org/10.1016/j.foodchem.2014.08.077
Dong, F., Wang, X. Guar gum and ginseng extract coatings maintain the quality of sweet cherry. LWT - Food Science and Technology, 2018, 89, 117-122. http://dx.doi.org/10.1016/j.lwt.2017.10.035
Etemadipoor, R., Ramezanian, A., Dastjerdi, A.M., Shamili, M. The potential of gum arabic enriched with cinnamon essential oil for improving the qualitative characteristics and storability of guava (Psidium guajava L.) fruit. Scientia Horticulturae, 2019, 251, 101-107. http://dx.doi.org/10.1016/j.scienta.2019.03.021
Falguera, V., Quintero, J.P., Jimenez, A., Munoz, J.A., Ibarz, A. Edible films and coatings: Structures, active functions and trends in their use. Trends in Food Science and Technology, 2011, 22, 292-303. http://dx.doi.org/10.1016/j.tifs.2011.02.004
Feng, Z., Wu, G., Liu, C., Li, D., Jiang, B., Zhang, X. Edible coating based on whey protein isolate nanofibrils for antioxidation and inhibition of product browning. Food Hydrocolloids, 2018, 79, 179-188. http://dx.doi.org/10.1016/j.foodhyd.2017.12.028
Fratianni, A., Albanese, D., Mignogna, R., Cinquanta, L., Panfili, G., Di Matteo, M. Degradation of carotenoids in apricot (Prunus armeniaca L.) during drying process. Plant Foods for Human Nutrition, 2013, 68, 241-246. http://dx.doi.org/10.1007/s11130-013-0369-6
Hassan, B., Chatha, S.A.S., Hussain, A.I., Zia, K.M., Akhtar, N. Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. International Journal of Biological Macromolecules, 2018, 109, 1095-1107. http://dx.doi.org/10.1016/j.ijbiomac.2017.11.097
Hong, K., Xie, J., Zhang, L., Sun, D., Gong, D. Effects of chitosan coating on postharvest life and quality of guava (Psidium guajava L.) fruit during cold storage. Scientia Horticulturae, 2012, 144, 172-178. http://dx.doi.org/10.1016/j.scienta.2012.07.002
Kaushik, P., Dowling, K., Mcknight, S., Barrow, C.J., Wang, B., Adhikari, B. Preparation, characterization and functional properties of flaxseed protein isolate. Food Chemistry, 2016, 197, 212-220. http://dx.doi.org/10.1016/j.foodchem.2015.09.106
Kazemi, M., Karim, R., Mirhosseini, H., Abdul Hamid, A. Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety: Punicalagin and Hydroxybenzoic Acids. Food Chemistry, 2016, 206, 156-166. http://dx.doi.org/10.1016/j.foodchem.2016.03.017
Loay, A.A., Taher, M.A. Influence of edible coatings chitosan/PVP blending with salicylic acid on biochemical fruit skin browning incidence and shelf life of guava fruits cv. ‘Banati’. Scientia Horticulturae, 2018, 235, 424-436. http://dx.doi.org/10.1016/j.scienta.2018.03.008
Mahfoudhi, N., Hamdi, S. Use of almond gum and gum arabic as novel edible coating to delay postharvest ripening and to maintain sweet cherry (Prunus avium) quality during storage. Journal of Food Processing and Preservation, 2014, 39, 1499-1508. http://dx.doi.org/10.1111/jfpp.12369
Mannozzi, C., Cecchini, J.P., Tylewicz, U., Siroli, L., Patrignani, F., Lanciotti, R., Rocculi, P., Dalla Rossa, M., Romani, S. Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life. LWT - Food Science and Technology, 2017, 85, 440-444. http://dx.doi.org/10.1016/j.lwt.2016.12.056
Marpalle, P., Sonawane, S.K., Arya, S.S. Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread. LWT - Food Science and Technology, 2014a, 58, 614–619. http://dx.doi.org/10.1016/j.lwt.2014.04.003
Marpalle, P., Sonawane, S.K., LeBlanc, J.G., Arya, S.S. Nutritional characterization and oxidative stability of α-linolenic acid in bread containing roasted ground flaxseed. LWT - Food Science and Technology, 2015b, 61, 510–515. http://dx.doi.org/10.1016/j.lwt.2014.11.018
Marquez, G.R., Pierro, P.D., Mariniello, L., Esposito, M., Giosafatto, C.V.L., Porta, R. Fresh-cut fruit and vegetable coatings by transglutaminase crosslinked whey protein/pectin edible films. LWT - Food Science and Technology, 2017, 75, 124-130. http://dx.doi.org/10.1016/j.lwt.2016.08.017
McCook-Russell, K.P., Nair, M.G., Facey, P.C., Bowen-Forbes, C.S. Nutritional and nutraceutical comparison of Jamaican Psidium cattleianum (strawberry guava) and Psidium guajava (common guava) fruits. Food Chemistry, 2012, 134, 1069-1073. http://dx.doi.org/10.1016/j.foodchem.2012.03.018
Moreira, B.R., Pereira-Júnior, M.A., Fernandes, K.F., Batista, K.A. An ecofriendly edible coating using cashew gum polysaccharide and polyvinyl alcohol. Food Bioscience, 2020, 37, 100722. http://dx.doi.org/10.1016/j.fbio.2020.100722
Mueller, K., Eisner, P., Yoshie-Stark, Y., Nakada, R., Kirchhoff, E. Functional properties and chemical composition of fractionated brown and yellow linseed meal (Linum usitatissimum L.). Journal of Food Engineering, 2010, 98, 453-460. http://dx.doi.org/10.1016/j.jfoodeng.2010.01.028
Murmu, S.B., Mishra, H.N. Optimization of the arabic gum based edible coating formulations with sodium caseinate and tulsi extract for guava. LWT - Food Science and Technology, 2017, 80, 271-279. http://dx.doi.org/10.1016/j.lwt.2017.02.018
Murmu, S.B., Mishra, H.N. The effect of edible coating based on arabic gum, sodium caseinate and essential oil of cinnamon and lemon grass on guava. Food Chemistry, 2018, 245, 820-828. http://dx.doi.org/10.1016/j.foodchem.2017.11.104
Naeem, A., Abbas, T., Ali, T.M., Hasnain, A. Effect of guar gum coatings containing essential oils on shelf life and nutritional quality of green-unripe mangoes during low temperature storage. International Journal of Biological Macromolecules, 2018, 113, 403-410. http://dx.doi.org/10.1016/j.ijbiomac.2018.01.224
Nair, M.S., Saxena, A., Kaur, C. Effect of chitosan and alginate based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava (Psidium guajava L.). Food Chemistry, 2018, 240, 245-252. http://dx.doi.org/10.1016/j.foodchem.2017.07.122
Nawab, A., Alam, F., Hasnain, A. Mango kernel starch as a novel edible coating for enhancing shelf- life of tomato (Solanum lycopersicum) fruit. International Journal of Biological Macromolecules, 2017, 103, 581-586. http://dx.doi.org/10.1016/j.ijbiomac.2017.05.057
Oomah, B.D., Mazza, G. Flaxseed proteins- A review. Food Chemistry, 1993, 48, 109-114. http://dx.doi.org/10.1016/0308-8146(93)90043-f
Paniagua, A.C., East, A.R., Hindmarsh, J.P., Heyes, J.A. Moisture loss is the major cause of firmness change during postharvest storage of blueberry. Postharvest Biology and Technology, 2013, 79, 13-19. http://dx.doi.org/10.1016/j.postharvbio.2012.12.016
Pech, J.C., Bouzayen, M., Latche, A. Climacteric fruit ripening: Ethylene-dependent and independent regulation of ripening pathways in melon fruit. Plant science, 2008, 175, 114-120. http://dx.doi.org/10.1016/j.plantsci.2008.01.003
Riva, S.C., Opara, U.O., Fawole, O.A. Recent developments on postharvest application of edible coatings on stone fruit: A review. Scientia Horticulturae, 2020, 262, 109074. http://dx.doi.org/10.1016/j.scienta.2019.109074
Saberi, B., Golding, J.B., Marques, J.R., Pristijono, P., Chockchaisawasdee, S., Scarlett, C.J., Stathopoulos, C.E. Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges. Postharvest Biology and Technology, 2018, 137, 9-20. http://dx.doi.org/10.1016/j.postharvbio.2017.11.003
Sarpong, F., Oteng‐Darko, P., Golly, M.K., Amenorfe, L.P., Rashid, M.T., Zhou, C. Comparative study of enzymes inactivation and browning pigmentation of apple (Malus domestica) slices by selected gums during low temperature storage. Journal of Food Biochemistry, 2018, 42, e12681. http://dx.doi.org/10.1111/jfbc.12681
Sharma, S., Rao, T.V.R. Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears. LWT - Food Science and Technology, 2015, 62, 791–800. http://dx.doi.org/10.1016/j.lwt.2014.11.050
Sharma, M., Saini, C.S. Postharvest shelf-life extension of fresh-cut guavas (Psidium guajava) using flaxseed protein- based composite coatings. Food Hydrocolloids for Health, 2021, 1, 100015.
https://doi.org/10.1016/j.fhfh.2021.100015
Tahir, H.E., Xiaobo, Z., Mahunu, G.K., Arslan, M., Abdalhai, M., Zhihua, L. Recent developments in gum edible coating applications for fruits and vegetables preservation: A review. Carbohydrate Polymers, 2019, 224, 115141. http://dx.doi.org/10.1016/j.carbpol.2019.115141
Treviño-Garza, M.Z., Correa-Cerón, R.C., Ortiz-Lechuga, E.G., Solís-Arévalo, K.K., Castillo-Hernández, S.L., Gallardo-Rivera, C.T., Arévalo Niño, K. Effect of linseed (Linum usitatissimum) mucilage and chitosan edible coatings on quality and shelf-Life of fresh-cut cantaloupe (Cucumis melo). Coatings, 2019, 9, 368. http://dx.doi.org/10.3390/coatings9060368
Treviño-Garza, M.Z., García, S., Heredia, N., Alanís-Guzmán, M.G., Arévalo-Niño, K. Layer-by-layer edible coatings based on mucilages, pullulan and chitosan and its effect on quality and preservation of fresh-cut pineapple (Ananas comosus). Postharvest Biology and Technology, 2017, 128, 63–75. http://dx.doi.org/10.1016/j.postharvbio.2017.01.007
Valero, D., Diaz-Mula, H.M., Zapata, P.J., Guillén, F., Martinez-Romero, D., Castillo, S., Serrano, M. Effects of alginate edible coating on preserving fruit quality in four plum cultivars during postharvest storage. Postharvest Biology and Technology, 2013, 77, 1-6. http://dx.doi.org/10.1016/j.postharvbio.2012.10.011
Ventura-Aguilar, R.I., Bautista-Baños, S., Flores-García, G., Zavaleta-Avejar, L. Impact of chitosan based edible coatings functionalized with natural compounds on Colletotrichum fragariae development and the quality of strawberries. Food Chemistry, 2018, 262, 142-149. http://dx.doi.org/10.1016/j.foodchem.2018.04.063
Yan, J., Luo, Z., Ban, Z., Lu, H., Li, D., Yang, D., Aghdam, M.S., Li, L. The effect of the layer-by-layer (LBL) edible coating on strawberry quality and metabolites during storage. Postharvest Biology and Technology, 2019, 147, 29-38. http://dx.doi.org/10.1016/j.postharvbio.2018.09.002
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How to Cite
SHARMA, Mohit; SAINI, Charanjiv Singh.
Efficacy of flaxseed protein-based edible coatings on the quality of whole guava (Psidium guajava) during storage.
Food Science and Applied Biotechnology, [S.l.], v. 4, n. 2, p. 93-104, oct. 2021.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/132>. Date accessed: 12 sep. 2024.
doi: https://doi.org/10.30721/fsab2021.v4.i2.132.