Effect of pectin-wax coating on the quality of fresh-cut apples
Yıl: 2019 Cilt: 23 Sayı: 3 Sayfa Aralığı: 313 - 323 Metin Dili: İngilizce DOI: 10.29050/harranziraat.517742 İndeks Tarihi: 30-12-2020
Effect of pectin-wax coating on the quality of fresh-cut apples
Öz: The effect of edible coating using pectin-wax mixture and its incorporation with pistachio hullextract were investigated on the quality characteristics of fresh-cut apples. For this purpose,fresh-cut apples were treated with citric acid (control), pectin-wax (PW) mixture and pectinwaxmixture containing pistachio hull extract (PWE). The samples were kept under twoseparate temperatures at 5 °C for 8 days and at 20 °C for 32h. Changes in weight, color, totalphenolic content, were examined at different time points along storage time. Resultsindicated that the apple pieces coated with PWE showed the lowest increase in browningindex followed by samples coated with PW. The applications of coatings were effective ondelaying the degradation of samples’ colors. The effect of coating fresh-cut apples with PWEwas less pronounced on a* values than on L* and b* values. Furthermore coating with PWwas affected L* values significantly. The temperature was also a factor affecting the samplescolor. It was observed that samples kept at 5 °C have maintained the color coordinates.Weight loss was observed significantly in uncoated samples comparing to those prepared withcoating. The weight losses were 4.77±0.21% and 6.60±0.24% at 20 °C, while these values were17.29±0.54 and 26.81±0.60 at 5 °C for coated and uncoated samples respectively. The coatingswere effective in maintaining phenolic components. Total phenolic contents were187.86±0.95 and 199.80±0.99 mg GAE 100 g-1 apple at 5°C for uncoated and coated samplewith pistachio hull extract, respectively. However, phenolic contents were recorded as128.89±0.80 and 130.53±0.86 mg GAE 100 g-1 apple after 32 h storage time at 20 °C foruncoated and coated sample with pistachio hull extract, respectively.
Anahtar Kelime: Pektin-vaks kaplamanın taze kesilmiş elma kalitesi üzerine etkisi
Öz: Pektin-mum (vaks) (PW) karışımı ve bu karışımın antepfıstığı kabuğu ekstraktı ile birleştirilmesinden oluşan yenilebilir film kaplamanın, taze kesilmiş elmaların kalite özellikleri üzerindeki etkisi incelenmiştir. Bu amaçla taze kesilmiş elmalar, sitrik asit (kontrol), pektinmum (vaks) (PW) karışımı ve antepfıstığı kabuğu ekstraktı içeren pektin-mum (vaks) (PWE) karışımı ile muamele edilmiştir. 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. 5 °C sıcaklıkta saklanan örneklerin renklerini korudukları gözlemlenmiştir. Kaplanmamış örneklerde kaplanmış örneklere kıyasla önemli ölçüde ağırlık kaybı gözlenmiştir. Ağırlık kaybı kaplanmış ve kaplanmamış örnekler için sırasıyla 20 ° C'de % 4.7 ±0.21 ve % 6.60±0.24 iken, bu değerler 5 ° C'de 17.29 ± 0.54 ve 26.81 ± 0.60 idi. Kaplamalar fenolik bileşenlerin korunmasında etkili olmuştur. Toplam fenolik içeriği fıstık kabuğu ekstresi ile kaplanmış ve kaplanmamış örnekler için sırasıyla 5 ° C'de 187.86 ± 0.95 ve 199.80 ± 0.99 mg GAE 100 g-1 elma idi. Ancak toplam fenolik içeriği 20 ° C'de 32 saat depolama süresinden sonra fıstık kabuğu ekstresi ile kaplanmış ve kaplanmamış örnekler için sırasıyla 128.89±0.80 ve 130.53±0.86 mg GAE 100 g-1 olarak kaydedildi.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
- 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.
- Carbone, K., Giannini, B., Picchi, V., Scalzo, R. L., & Cecchini, F., (2011). Phenolic composition and free radical scavenging activity of different apple varieties in relation to the cultivar, tissue type and storage. Food Chemistry, 127(2): 493-500.
- 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.
- De León-Zapata, M. A., Sáenz-Galindo, A., Rojas-Molina, R., Rodríguez-Herrera, R., Jasso-Cantu, D., & Aguilar, C. N., (2015). Edible candelilla wax coating with fermented extract of tarbush improves the shelf life and quality of apples. Food Packaging and Shelf Life, 3: 70-75.
- Du, G., Zhu, Y., Wang, X., Zhang, J., Tian, C., Liu, L., Meng, Y., & Guo, Y., (2019) Phenolic composition of apple products and by-products based on cold pressing technology. Journal of Food Science and Technology, 56(3): 1389-1397.
- 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.
- Özel, M. Z., Gogus, F., Hamilton, J. F., & Lewis, A. C., (2004). The essential oil of Pistacia vera L. at various temperatures of direct thermal desorption using comprehensive gas chromatography coupled with time-of-flight mass spectrometry. Chromatographia, 60(1-2): 79.
- Perez-Gago, M. B., Serra, M., Alonso, M., Mateos, M., & Del Río, M. A., (2005). Effect of whey protein-and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples. Postharvest Biology and Technology, 36(1): 77-85.
- 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.
- Robles-Sánchez, R. M., Rojas-Graü, M. A., Odriozola- Serrano, I., González-Aguilar, G., & Martin-Belloso, O., (2013). Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes. LWT-Food Science and Technology, 50(1): 240-246.
- 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 freshcut 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/TreeN uts.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.
| APA | Al Habbal D, Özbek H, Kocak yanik D, gogus f (2019). Effect of pectin-wax coating on the quality of fresh-cut apples. , 313 - 323. 10.29050/harranziraat.517742 |
| Chicago | Al Habbal Dima,Özbek Hatice Neval,Kocak yanik Derya,gogus fahrettin Effect of pectin-wax coating on the quality of fresh-cut apples. (2019): 313 - 323. 10.29050/harranziraat.517742 |
| MLA | Al Habbal Dima,Özbek Hatice Neval,Kocak yanik Derya,gogus fahrettin Effect of pectin-wax coating on the quality of fresh-cut apples. , 2019, ss.313 - 323. 10.29050/harranziraat.517742 |
| AMA | Al Habbal D,Özbek H,Kocak yanik D,gogus f Effect of pectin-wax coating on the quality of fresh-cut apples. . 2019; 313 - 323. 10.29050/harranziraat.517742 |
| Vancouver | Al Habbal D,Özbek H,Kocak yanik D,gogus f Effect of pectin-wax coating on the quality of fresh-cut apples. . 2019; 313 - 323. 10.29050/harranziraat.517742 |
| IEEE | Al Habbal D,Özbek H,Kocak yanik D,gogus f "Effect of pectin-wax coating on the quality of fresh-cut apples." , ss.313 - 323, 2019. 10.29050/harranziraat.517742 |
| ISNAD | Al Habbal, Dima vd. "Effect of pectin-wax coating on the quality of fresh-cut apples". (2019), 313-323. https://doi.org/10.29050/harranziraat.517742 |
| APA | Al Habbal D, Özbek H, Kocak yanik D, gogus f (2019). Effect of pectin-wax coating on the quality of fresh-cut apples. Harran Tarım ve Gıda Bilimleri Dergisi, 23(3), 313 - 323. 10.29050/harranziraat.517742 |
| Chicago | Al Habbal Dima,Özbek Hatice Neval,Kocak yanik Derya,gogus fahrettin Effect of pectin-wax coating on the quality of fresh-cut apples. Harran Tarım ve Gıda Bilimleri Dergisi 23, no.3 (2019): 313 - 323. 10.29050/harranziraat.517742 |
| MLA | Al Habbal Dima,Özbek Hatice Neval,Kocak yanik Derya,gogus fahrettin Effect of pectin-wax coating on the quality of fresh-cut apples. Harran Tarım ve Gıda Bilimleri Dergisi, vol.23, no.3, 2019, ss.313 - 323. 10.29050/harranziraat.517742 |
| AMA | Al Habbal D,Özbek H,Kocak yanik D,gogus f Effect of pectin-wax coating on the quality of fresh-cut apples. Harran Tarım ve Gıda Bilimleri Dergisi. 2019; 23(3): 313 - 323. 10.29050/harranziraat.517742 |
| Vancouver | Al Habbal D,Özbek H,Kocak yanik D,gogus f Effect of pectin-wax coating on the quality of fresh-cut apples. Harran Tarım ve Gıda Bilimleri Dergisi. 2019; 23(3): 313 - 323. 10.29050/harranziraat.517742 |
| IEEE | Al Habbal D,Özbek H,Kocak yanik D,gogus f "Effect of pectin-wax coating on the quality of fresh-cut apples." Harran Tarım ve Gıda Bilimleri Dergisi, 23, ss.313 - 323, 2019. 10.29050/harranziraat.517742 |
| ISNAD | Al Habbal, Dima vd. "Effect of pectin-wax coating on the quality of fresh-cut apples". Harran Tarım ve Gıda Bilimleri Dergisi 23/3 (2019), 313-323. https://doi.org/10.29050/harranziraat.517742 |
