Effect of alginate coating incorporated with Spirulina, Aloe vera and guar gum on physicochemical, respiration rate and
- PDF / 1,138,938 Bytes
- 11 Pages / 595.276 x 790.866 pts Page_size
- 59 Downloads / 217 Views
ORIGINAL PAPER
Effect of alginate coating incorporated with Spirulina, Aloe vera and guar gum on physicochemical, respiration rate and color changes of mango fruits during cold storage Somayeh Rastegar1 · Sara Atrash1 Received: 3 May 2020 / Accepted: 31 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The objective of the present study was to assess the effect of Spirulina platensis (SP), Aloe vera (AV) and guar gum (GG) incorporated into an alginate (AL) coating on the quality properties of the mango fruit stored at 12 ± 1 °C for 4 weeks. This study showed that all coatings remarkably decreased the rate of respiration and the weight loss belonging to the mango fruits. Incorporating Aloe vera in the alginate coating (AV + AL) considerably kept the mango firmness. It was also revealed that the total phenol, flavonoid and antioxidant activity was considerably enhanced in the SP + AL and AV + AL coated fruits, in comparison to the AL coated and control fruits. The changes of peel color were found to be greatly reduced in the GG + AL coated fruits, as compared to other coatings as well as the control. The findings of this study, therefore, revealed that Spirulina and Aloe vera had the most positive effect on preserving the bioactive compounds of mango fruit during storage. Although the, L* value of the fruit peel was slightly decreased. Keywords Spirulina · Aloe vera · Mango · Coatings · Biochemical · Antioxidant system
Introduction Mango (Mangifera indica L.), plant belonging to the Anacardiaceae family, is regarded as the king of fruits [1]; which cultivated widely in the tropical and subtropical countries of the world due to its attractive appearance and nutritional value. Mango is known to be a rich source of bioactive compounds such as ascorbic acid (vitamin C), carotenoids, vitamin A (from β‐carotene) and phenolic compounds [1]. Despite this, as it is a climacteric fruit, it suffers from a short shelf life and is seriously perishable. Therefore, to extend the mango postharvest shelf life with an acceptable quality, effective, safe and biodegradable methods are required. Edible coatings have the ability to control moisture, oxygen and carbon dioxide exchange, respiration rate, and oxidation * Somayeh Rastegar [email protected] Sara Atrash [email protected] 1
Department of Horticultural Science, Faculty of Agriculture & Natural Resources, University of Hormozgan, Bandar Abbas, Islamic Republic of Iran
processes by forming a semi-permeable barrier around the fruit [2]. Alginate is known as a polysaccharide biopolymer derived from brown algae species; it is comprised of L-guluronic acid and D-mannuronic acid. It has been shown that alginate-based edible coatings extend the shelf-life of crops, improve the mechanical properties and enhance the product appearance by reducing dehydration and controlling respiration [3]. Incorporating extracts into coatings can improve the mechanical, functional, organoleptic, and nutritional characteristics of the native ed
Data Loading...
