Articles
Effect of caseinate based edible coating on quality indices of whole pears during storage time
Article number
1382_12
Pages
93 – 100
Language
English
Abstract
Pear is an important fruit due to its high antioxidant properties and unique phyto-constituents made numerous medicinal properties.
Edible coating is a good technology to prolong the shelf life of fruits, preserving chemical-physical properties.
In addition, edible coating can be used as carrier of bioactive compounds.
The aims of this work were to study the effects of coating developed with sodium caseinate, guar gum, beeswax and antioxidant compound (propyl gallate) on quality of pears.
Thus, (i) respiration rate has been studied at 4, 10 and 20°C, (ii) the quality of pear has been studied during storage at 20°C at 95% RH for 9 days.
Pears were washed, dried and coated by dipping method.
Samples without coating were used as control.
Results showed that coating reduced by 50% O2 consumption and CO2 production rate at all temperature tested.
Furthermore, active coating was able to preserve firmness, antioxidant capacity and total polyphenol content of about 30%. In conclusion, edible coating can preserve physical properties and quality indices of pears.
Edible coating is a good technology to prolong the shelf life of fruits, preserving chemical-physical properties.
In addition, edible coating can be used as carrier of bioactive compounds.
The aims of this work were to study the effects of coating developed with sodium caseinate, guar gum, beeswax and antioxidant compound (propyl gallate) on quality of pears.
Thus, (i) respiration rate has been studied at 4, 10 and 20°C, (ii) the quality of pear has been studied during storage at 20°C at 95% RH for 9 days.
Pears were washed, dried and coated by dipping method.
Samples without coating were used as control.
Results showed that coating reduced by 50% O2 consumption and CO2 production rate at all temperature tested.
Furthermore, active coating was able to preserve firmness, antioxidant capacity and total polyphenol content of about 30%. In conclusion, edible coating can preserve physical properties and quality indices of pears.
Authors
M. Valentino, S. Volpe, E. Torrieri
Keywords
active coating, respiration rate, antioxidant capacity, firmness, total polyphenols content
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