Influence of Different Types of Polysaccharide-Based Coatings on the Storage Stability of Fresh-Cut Kiwi Fruit: Assessing the Physicochemical, Antioxidant and Phytochemical Properties

The present study focuses on studying the influence of various edible biopolymer coatings at several concentrations on physicochemical, antioxidant and lipid peroxidation activity levels of biopolymer-coated fresh-cut kiwi slices stored at room temperature (relative humidity: 90%). Kiwi slices were...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Ishrat Guroo, Amir Gull, Sajad Mohd Wani, Sajad Ahmad Wani, Asma A. Al-Huqail, Jwaher Haji Alhaji
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	kiwi fruit edible coatings storage total phenolics antioxidants Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/f211f24dc40a40608c22d1ea79955940
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:f211f24dc40a40608c22d1ea79955940
record_format	dspace
spelling	oai:doaj.org-article:f211f24dc40a40608c22d1ea799559402021-11-25T17:35:51ZInfluence of Different Types of Polysaccharide-Based Coatings on the Storage Stability of Fresh-Cut Kiwi Fruit: Assessing the Physicochemical, Antioxidant and Phytochemical Properties10.3390/foods101128062304-8158https://doaj.org/article/f211f24dc40a40608c22d1ea799559402021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2806https://doaj.org/toc/2304-8158The present study focuses on studying the influence of various edible biopolymer coatings at several concentrations on physicochemical, antioxidant and lipid peroxidation activity levels of biopolymer-coated fresh-cut kiwi slices stored at room temperature (relative humidity: 90%). Kiwi slices were coated by dipping in xanthan gum (0.1, 0.2, 0.3% <i>w</i>/<i>v</i>), alginate (1, 2, 3% <i>w</i>/<i>v</i>) and chitosan (0.25, 0.50, 0.75% <i>w</i>/<i>v</i>) solutions for 2 min. Kiwi fruit slices without any treatment were designated as the control. Compared to the control, all coated samples retained higher ascorbic acid, titratable acidity, total phenolic component and antioxidant capacity levels. However, xanthan-gum-coated slices retained significantly higher amounts of total phenolics in comparison to alginate- and chitosan-coated slices (<i>p</i> ≤ 0.05). HPLC analysis showed the presence of neochlorogenic acid, chlorogenic acid, ellagic acid and epicatechin. The results suggest that the xanthan gum can be utilized to enhance the shelf life of fresh-cut kiwi slices without compromising quality.Ishrat GurooAmir GullSajad Mohd WaniSajad Ahmad WaniAsma A. Al-HuqailJwaher Haji AlhajiMDPI AGarticlekiwi fruitedible coatingsstoragetotal phenolicsantioxidantsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2806, p 2806 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	kiwi fruit edible coatings storage total phenolics antioxidants Chemical technology TP1-1185
spellingShingle	kiwi fruit edible coatings storage total phenolics antioxidants Chemical technology TP1-1185 Ishrat Guroo Amir Gull Sajad Mohd Wani Sajad Ahmad Wani Asma A. Al-Huqail Jwaher Haji Alhaji Influence of Different Types of Polysaccharide-Based Coatings on the Storage Stability of Fresh-Cut Kiwi Fruit: Assessing the Physicochemical, Antioxidant and Phytochemical Properties
description	The present study focuses on studying the influence of various edible biopolymer coatings at several concentrations on physicochemical, antioxidant and lipid peroxidation activity levels of biopolymer-coated fresh-cut kiwi slices stored at room temperature (relative humidity: 90%). Kiwi slices were coated by dipping in xanthan gum (0.1, 0.2, 0.3% <i>w</i>/<i>v</i>), alginate (1, 2, 3% <i>w</i>/<i>v</i>) and chitosan (0.25, 0.50, 0.75% <i>w</i>/<i>v</i>) solutions for 2 min. Kiwi fruit slices without any treatment were designated as the control. Compared to the control, all coated samples retained higher ascorbic acid, titratable acidity, total phenolic component and antioxidant capacity levels. However, xanthan-gum-coated slices retained significantly higher amounts of total phenolics in comparison to alginate- and chitosan-coated slices (<i>p</i> ≤ 0.05). HPLC analysis showed the presence of neochlorogenic acid, chlorogenic acid, ellagic acid and epicatechin. The results suggest that the xanthan gum can be utilized to enhance the shelf life of fresh-cut kiwi slices without compromising quality.
format	article
author	Ishrat Guroo Amir Gull Sajad Mohd Wani Sajad Ahmad Wani Asma A. Al-Huqail Jwaher Haji Alhaji
author_facet	Ishrat Guroo Amir Gull Sajad Mohd Wani Sajad Ahmad Wani Asma A. Al-Huqail Jwaher Haji Alhaji
author_sort	Ishrat Guroo
title	Influence of Different Types of Polysaccharide-Based Coatings on the Storage Stability of Fresh-Cut Kiwi Fruit: Assessing the Physicochemical, Antioxidant and Phytochemical Properties
title_short	Influence of Different Types of Polysaccharide-Based Coatings on the Storage Stability of Fresh-Cut Kiwi Fruit: Assessing the Physicochemical, Antioxidant and Phytochemical Properties
title_full	Influence of Different Types of Polysaccharide-Based Coatings on the Storage Stability of Fresh-Cut Kiwi Fruit: Assessing the Physicochemical, Antioxidant and Phytochemical Properties
title_fullStr	Influence of Different Types of Polysaccharide-Based Coatings on the Storage Stability of Fresh-Cut Kiwi Fruit: Assessing the Physicochemical, Antioxidant and Phytochemical Properties
title_full_unstemmed	Influence of Different Types of Polysaccharide-Based Coatings on the Storage Stability of Fresh-Cut Kiwi Fruit: Assessing the Physicochemical, Antioxidant and Phytochemical Properties
title_sort	influence of different types of polysaccharide-based coatings on the storage stability of fresh-cut kiwi fruit: assessing the physicochemical, antioxidant and phytochemical properties
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/f211f24dc40a40608c22d1ea79955940
work_keys_str_mv	AT ishratguroo influenceofdifferenttypesofpolysaccharidebasedcoatingsonthestoragestabilityoffreshcutkiwifruitassessingthephysicochemicalantioxidantandphytochemicalproperties AT amirgull influenceofdifferenttypesofpolysaccharidebasedcoatingsonthestoragestabilityoffreshcutkiwifruitassessingthephysicochemicalantioxidantandphytochemicalproperties AT sajadmohdwani influenceofdifferenttypesofpolysaccharidebasedcoatingsonthestoragestabilityoffreshcutkiwifruitassessingthephysicochemicalantioxidantandphytochemicalproperties AT sajadahmadwani influenceofdifferenttypesofpolysaccharidebasedcoatingsonthestoragestabilityoffreshcutkiwifruitassessingthephysicochemicalantioxidantandphytochemicalproperties AT asmaaalhuqail influenceofdifferenttypesofpolysaccharidebasedcoatingsonthestoragestabilityoffreshcutkiwifruitassessingthephysicochemicalantioxidantandphytochemicalproperties AT jwaherhajialhaji influenceofdifferenttypesofpolysaccharidebasedcoatingsonthestoragestabilityoffreshcutkiwifruitassessingthephysicochemicalantioxidantandphytochemicalproperties
_version_	1718412202251124736

Influence of Different Types of Polysaccharide-Based Coatings on the Storage Stability of Fresh-Cut Kiwi Fruit: Assessing the Physicochemical, Antioxidant and Phytochemical Properties

Ejemplares similares