Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Experimental Methods
2.2.1. Preparation of Pomegranate Peel Extract
2.2.2. Preparation of Chitosan–Pullulan Composite Edible Coating
2.2.3. Application of Edible Coating on Mango Fruits and their Storage Condition
2.2.4. Preparation of Extract of Mango Fruits
2.3. Physiological Responses
Physiological Loss in Weight (PLW)
2.4. Physicochemical and Textural Properties
2.4.1. Total Soluble Solids (TSS)
2.4.2. Titratable Acidity (TA)
2.4.3. PH
2.4.4. Color
2.4.5. Firmness
2.5. Phytochemical Analysis
2.5.1. Total Phenolic Content (TPC)
2.5.2. Total Flavonoid Content (TFC)
2.5.3. Radical Scavenging Activity (RSA)
2.6. Sensory Evaluation
2.7. Experimental Design and Data Analysis
3. Results and Discussion
3.1. Physiological Loss in Weight (PLW)
3.2. Total Soluble Solids (TSS)
3.3. Titratable Acidity (%)
3.4. PH
3.5. Color (L*, a*, b*)
3.6. Firmness
3.7. Total Phenolic Content (TPC)
3.8. Total Flavonoid Content (TFC)
3.9. Radical Scavenging Activity (RSA)
3.10. Sensory Characteristics
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Samples | Scales | Days of Storage | ||||||
---|---|---|---|---|---|---|---|---|
0 | 3 | 6 | 9 | 12 | 15 | 18 | ||
L* | ||||||||
Room control | 59.41 ± 0.53 d | 62.78 ± 0.09 c | 65.18 ± 0.07 b | 68.62 ± 0.32 a | N/A | N/A | N/A | |
Room coated | 59.41 ± 0.53 f | 61.34 ± 0.27 e | 62.23 ± 0.06 d | 63.83 ± 0.11 c | 65.24 ± 0.20 b | 65.90 ± 0.05 b | 66.93 ± 0.14 a | |
4 °C control | 59.41 ± 0.53 g | 61.28 ± 0.21 f | 62.16 ± 0.16 e | 62.38 ± 0.10 d | 64.40 ± 0.65 c | 66.33 ± 0.32 b | 67.38 ± 0.13 a | |
4 °C coated | 59.41 ± 0.53 g | 60.24 ± 0.11 f | 61.03 ± 0.06 e | 61.96 ± 0.11 d | 62.85 ± 0.36 c | 63.74 ± 0.20 b | 64.24 ± 0.33 a | |
a* | ||||||||
Room control | −16.21 ± 0.03 d | −10.86 ± 0.07 c | −7.08 ± 0.06 b | −3.23 ± 0.16 a | N/A | N/A | N/A | |
Room coated | −16.21 ± 0.03 g | −14.62 ± 0.31 f | −12.05 ± 0.06 e | −9.14 ± 0.11 d | −5.64 ± 0.19 c | −2.44 ± 0.27 b | 1.57 ± 0.10 a | |
4 °C control | −16.21 ± 0.03 g | −15.26 ± 0.14 f | −14.46 ± 0.40 e | −13.50 ± 0.38 d | −12.45 ± 0.39 c | −11.44 ± 0.14 b | −8.73 ± 0.40 a | |
4 °C coated | −16.21 ± 0.03 f | −16.19 ± 0.14 f | −15.44 ± 0.22 e | −14.60 ± 0.21 d | −13.40 ± 0.29 c | −12.25 ± 0.17 b | −10.17 ± 0.17 a | |
b* | ||||||||
Room control | 32.49 ± 0.32 d | 38.48 ± 0.26 c | 42.52 ± 0.26 b | 48.78 ± 0.18 a | N/A | N/A | N/A | |
Room coated | 32.49 ± 0.35 g | 35.55 ± 0.33 f | 37.77 ± 0.10 e | 39.17 ± 0.51 d | 44.05 ± 0.48 c | 46.46 ± 0.46 b | 48.44 ± 0.30 a | |
4 °C control | 32.49 ± 0.32 g | 33.43 ± 0.43 f | 34.24 ± 0.34 e | 35.42 ± 0.35 d | 36.54 ± 0.37 c | 37.57 ± 0.54 b | 39.15 ± 0.10 a | |
4 °C coated | 32.49 ± 0.32 g | 33.06 ± 0.05 f | 33.70 ± 0.03 e | 34.46 ± 0.34 d | 35.31 ± 0.19 c | 35.96 ± 0.05 b | 36.39 ± 0.32 a | |
ΔE | ||||||||
Room control | 0 | 8.71 ± 0.78 c | 14.79 ± 0.91 b | 22.77 ± 0.68 a | N/A | N/A | N/A | |
Room coated | 0 | 3.95 ± 0.34 f | 7.29 ± 0.22 e | 10.68 ± 0.23 d | 16.71 ± 0.30 c | 20.66 ± 0.45 b | 25.04 ± 0.77 a | |
4 °C control | 0 | 2.3 ± 0.67 f | 3.7 ± 0.25 e | 4.97 ± 0.73 d | 7.45 ± 0.28 c | 9.82 ± 0.34 b | 12.8 ± 0.39 a | |
4 °C coated | 0 | 1.01 ± 0.32 f | 2.16 ± 0.02 e | 3.6 ± 0.17 d | 5.26 ± 0.69 c | 6.28 ± 0.26 b | 8.66 ± 0.12 a |
Samples | Sensory Characteristics | Days of Storage | ||||||
---|---|---|---|---|---|---|---|---|
0 | 3 | 6 | 9 | 12 | 15 | 18 | ||
Room control | Freshness | 8.5 ± 0.91 a | 7.9 ± 0.69 b | 6.0 ± 0.63 c | 5.2 ± 0.89 d | N/A | N/A | N/A |
Room coated | 8.5 ± 0.91 a | 8.1 ± 0.52 a | 7.6 ± 0.74 b | 6.9 ± 0.56 c | 6.1 ± 0.93 c | 5.8 ± 0.35 d | 5.1 ± 0.42 e | |
4 °C control | 8.5 ± 0.91 a | 8.1 ± 0.47 a | 7.6 ± 0.56 b | 7.0 ± 0.46 c | 6.9 ± 0.56 d | 6.5 ± 0.47 e | 6.2 ± 0.83 f | |
4 °C coated | 8.5 ± 0.91 a | 8.2 ± 0.19 a | 7.9 ± 0.28 b | 7.8 ± 0.31 c | 7.4 ± 0.36 d | 7.2 ± 0.19 e | 6.8 ± 0.46 f | |
Room control | Color | 8.8 ± 0.48 a | 7.9 ± 0.41 b | 7.1 ± 0.35 c | 5.8 ± 0.60 d | N/A | N/A | N/A |
Room coated | 8.8 ± 0.48 a | 8.2 ± 0.53 b | 7.8 ± 0.45 c | 7.1 ± 0.40 d | 6.8 ± 0.27 e | 6.1 ± 0.36 f | 5.9 ± 0.97 g | |
4 °C control | 8.8 ± 0.48 a | 8.4 ± 0.90 a | 8.0 ± 0.75 ab | 7.6 ± 0.14 c | 7.3 ± 0.28 c | 7.0 ± 0.48 d | 6.6 ± 0.68 e | |
4 °C coated | 8.8 ± 0.48 a | 8.6 ± 0.23 a | 8.4 ± 0.05 ab | 8.2 ± 0.46 abc | 8.0 ± 0.86 d | 7.8 ± 0.31 e | 7.5 ± 0.47 f | |
Room control | Texture | 8.8 ± 0.37 a | 8.0 ± 0.45 b | 6.5 ± 0.66 c | 5.6 ± 0.65 d | N/A | N/A | N/A |
Room coated | 8.8 ± 0.37 a | 8.4 ± 0.58 a | 8.0 ± 0.42 b | 7.2 ± 0.34 c | 6.4 ± 0.35 d | 6.0 ± 0.28 e | 5.6 ± 0.46 f | |
4 °C control | 8.8 ± 0.37 a | 8.6 ± 0.17 a | 8.0 ± 0.31 b | 7.4 ± 0.39 c | 7.0 ± 0.24 d | 6.6 ± 0.76 e | 6.2 ± 0.21 f | |
4 °C coated | 8.8 ± 0.37 a | 8.8 ± 0.36 a | 8.4 ± 0.19 b | 8.0 ± 0.23 c | 7.8 ± 0.18 d | 7.5 ± 0.46 e | 7.2 ± 0.34 f | |
Room control | Taste | 8.6 ± 0.30 a | 8.1 ± 0.48 b | 7.0 ± 0.56 c | 5.4 ± 0.69 d | N/A | N/A | N/A |
Room coated | 8.6 ± 0.30 a | 8.2 ± 0.26 b | 7.6 ± 0.23 c | 7.1 ± 0.18 d | 6.4 ± 0.23 e | 5.9 ± 0.17 f | 5.4 ± 0.54 g | |
4 °C control | 8.6 ± 0.30 a | 8.4 ± 0.29 b | 7.9 ± 0.65 c | 7.4 ± 0.57 d | 7.1 ± 0.45 e | 6.7 ± 0.56 f | 6.1 ± 0.47 g | |
4 °C coated | 8.6 ± 0.30 a | 8.6 ± 0.31 a | 8.2 ± 0.47 b | 7.9 ± 0.48 c | 7.5 ± 0.24 d | 7.1 ± 0.24 e | 6.9 ± 0.71 f | |
Room control | OAA | 8.67 ± 0.15 a | 7.97 ± 0.09 b | 6.65 ± 0.50 c | 5.5 ± 0.25 d | N/A | N/A | N/A |
Room coated | 8.67 ± 0.15 a | 8.22 ± 0.12 b | 7.75 ± 0.19 c | 7.07 ± 0.12 d | 6.42 ± 0.65 e | 5.95 ± 0.7 f | 5.5 ± 0.86 g | |
4 °C control | 8.67 ± 0.15 a | 8.37 ± 0.20 b | 7.87 ± 0.18 c | 7.35 ± 0.25 d | 7.07 ± 0.60 e | 6.7 ± 0.85 f | 6.27 ± 0.80 g | |
4 °C coated | 8.67 ± 0.15 a | 8.55 ± 0.25 b | 8.22 ± 0.23 c | 7.97 ± 0.17 d | 7.67 ± 0.55 e | 7.4 ± 0.61 f | 7.1 ± 0.75 g |
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Kumar, N.; Pratibha; Neeraj; Petkoska, A.T.; AL-Hilifi, S.A.; Fawole, O.A. Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica). Coatings 2021, 11, 764. https://doi.org/10.3390/coatings11070764
Kumar N, Pratibha, Neeraj, Petkoska AT, AL-Hilifi SA, Fawole OA. Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica). Coatings. 2021; 11(7):764. https://doi.org/10.3390/coatings11070764
Chicago/Turabian StyleKumar, Nishant, Pratibha, Neeraj, Anka Trajkovska Petkoska, Sawsan Ali AL-Hilifi, and Olaniyi Amos Fawole. 2021. "Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica)" Coatings 11, no. 7: 764. https://doi.org/10.3390/coatings11070764