The Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit

This study evaluated the effect of edible coating and gaseous ozone on the antioxidant activities and biochemical properties of mango fruit. Mango fruit (cv. Keitt) were coated with moringa leaf extract and carboxymethyl cellulose (EC) before exposure to ozone (0.25 ppm). Gaseous ozone (O<sub>...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Nonjabulo L. Bambalele, Asanda Mditshwa, Lembe Samukelo Magwaza, Samson Zeray Tesfay
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	mango fruit sugars phenolics antioxidants edible coating ozone Engineering (General). Civil engineering (General) TA1-2040
Acceso en línea:	https://doaj.org/article/3a6edd2455184155ba3e99e95b231bb0
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:3a6edd2455184155ba3e99e95b231bb0
record_format	dspace
spelling	oai:doaj.org-article:3a6edd2455184155ba3e99e95b231bb02021-11-25T17:16:54ZThe Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit10.3390/coatings111114062079-6412https://doaj.org/article/3a6edd2455184155ba3e99e95b231bb02021-11-01T00:00:00Zhttps://www.mdpi.com/2079-6412/11/11/1406https://doaj.org/toc/2079-6412This study evaluated the effect of edible coating and gaseous ozone on the antioxidant activities and biochemical properties of mango fruit. Mango fruit (cv. Keitt) were coated with moringa leaf extract and carboxymethyl cellulose (EC) before exposure to ozone (0.25 ppm). Gaseous ozone (O<sub>3</sub>) was administered intermittently for 24 or 36 h, and the control fruit were untreated. The fruit were stored at 10 °C for twenty-one days, then ripened at ambient temperature for seven days. The parameters measured were ascorbic acid, lipid peroxidation, phenolic content, total sugars, and antioxidant capacity (FRAP and DPPH). At the end of storage, the EC + O<sub>3</sub> (36 h) had high phenolic content: 175.02 µg GEA/g DM compared to 151.87 µg GEA/g DM and 138.98 µg GEA/g DM for the O<sub>3</sub> (24 h) and untreated fruit, respectively. Moreover, the combination of the EC and O<sub>3</sub> (36 h) had a higher effect (<i>p</i> < 0.05) on preserving the antioxidant capacity of the mangoes. The EC + O<sub>3</sub> (24 h) and EC significantly delayed fruit softening and maintained membrane integrity. Furthermore, the fruit treated with the EC reduced the accumulation of reducing (7.61 mg/mL) and total sugars (8.81 mg/mL) compared to the control treatment, which had a concentration of 12.74 mg/mL and 13.78 mg/mL, respectively. These findings demonstrate that EC combined with gaseous O<sub>3</sub> enhanced the antioxidants of mango fruit during storage.Nonjabulo L. BambaleleAsanda MditshwaLembe Samukelo MagwazaSamson Zeray TesfayMDPI AGarticlemango fruitsugarsphenolicsantioxidantsedible coatingozoneEngineering (General). Civil engineering (General)TA1-2040ENCoatings, Vol 11, Iss 1406, p 1406 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	mango fruit sugars phenolics antioxidants edible coating ozone Engineering (General). Civil engineering (General) TA1-2040
spellingShingle	mango fruit sugars phenolics antioxidants edible coating ozone Engineering (General). Civil engineering (General) TA1-2040 Nonjabulo L. Bambalele Asanda Mditshwa Lembe Samukelo Magwaza Samson Zeray Tesfay The Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit
description	This study evaluated the effect of edible coating and gaseous ozone on the antioxidant activities and biochemical properties of mango fruit. Mango fruit (cv. Keitt) were coated with moringa leaf extract and carboxymethyl cellulose (EC) before exposure to ozone (0.25 ppm). Gaseous ozone (O<sub>3</sub>) was administered intermittently for 24 or 36 h, and the control fruit were untreated. The fruit were stored at 10 °C for twenty-one days, then ripened at ambient temperature for seven days. The parameters measured were ascorbic acid, lipid peroxidation, phenolic content, total sugars, and antioxidant capacity (FRAP and DPPH). At the end of storage, the EC + O<sub>3</sub> (36 h) had high phenolic content: 175.02 µg GEA/g DM compared to 151.87 µg GEA/g DM and 138.98 µg GEA/g DM for the O<sub>3</sub> (24 h) and untreated fruit, respectively. Moreover, the combination of the EC and O<sub>3</sub> (36 h) had a higher effect (<i>p</i> < 0.05) on preserving the antioxidant capacity of the mangoes. The EC + O<sub>3</sub> (24 h) and EC significantly delayed fruit softening and maintained membrane integrity. Furthermore, the fruit treated with the EC reduced the accumulation of reducing (7.61 mg/mL) and total sugars (8.81 mg/mL) compared to the control treatment, which had a concentration of 12.74 mg/mL and 13.78 mg/mL, respectively. These findings demonstrate that EC combined with gaseous O<sub>3</sub> enhanced the antioxidants of mango fruit during storage.
format	article
author	Nonjabulo L. Bambalele Asanda Mditshwa Lembe Samukelo Magwaza Samson Zeray Tesfay
author_facet	Nonjabulo L. Bambalele Asanda Mditshwa Lembe Samukelo Magwaza Samson Zeray Tesfay
author_sort	Nonjabulo L. Bambalele
title	The Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit
title_short	The Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit
title_full	The Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit
title_fullStr	The Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit
title_full_unstemmed	The Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit
title_sort	effect of gaseous ozone and moringa leaf–carboxymethyl cellulose edible coating on antioxidant activity and biochemical properties of ‘keitt’ mango fruit
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/3a6edd2455184155ba3e99e95b231bb0
work_keys_str_mv	AT nonjabulolbambalele theeffectofgaseousozoneandmoringaleafcarboxymethylcelluloseediblecoatingonantioxidantactivityandbiochemicalpropertiesofkeittmangofruit AT asandamditshwa theeffectofgaseousozoneandmoringaleafcarboxymethylcelluloseediblecoatingonantioxidantactivityandbiochemicalpropertiesofkeittmangofruit AT lembesamukelomagwaza theeffectofgaseousozoneandmoringaleafcarboxymethylcelluloseediblecoatingonantioxidantactivityandbiochemicalpropertiesofkeittmangofruit AT samsonzeraytesfay theeffectofgaseousozoneandmoringaleafcarboxymethylcelluloseediblecoatingonantioxidantactivityandbiochemicalpropertiesofkeittmangofruit AT nonjabulolbambalele effectofgaseousozoneandmoringaleafcarboxymethylcelluloseediblecoatingonantioxidantactivityandbiochemicalpropertiesofkeittmangofruit AT asandamditshwa effectofgaseousozoneandmoringaleafcarboxymethylcelluloseediblecoatingonantioxidantactivityandbiochemicalpropertiesofkeittmangofruit AT lembesamukelomagwaza effectofgaseousozoneandmoringaleafcarboxymethylcelluloseediblecoatingonantioxidantactivityandbiochemicalpropertiesofkeittmangofruit AT samsonzeraytesfay effectofgaseousozoneandmoringaleafcarboxymethylcelluloseediblecoatingonantioxidantactivityandbiochemicalpropertiesofkeittmangofruit
_version_	1718412524305514496

The Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit

Ejemplares similares