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Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes

Paper ID Volume ID Publish Year Pages File Format Full-Text
19669 43116 2016 7 PDF Available
Title
Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes
Abstract

Not only, strawberry fruits have a very short shelf life, but also their bioactive substances were declined during postharvest. This study is aimed at determining the efficacy of edible coating enrichment with olive wastes polyphenols based chitosan on components of cold-stored strawberry fruits. Fruits were sprayed with five different coating formulas compared to water wax incorporated with thiabendazole (WW-TBZ) and uncoated fruits served as control. Then, some freshness parameters, decay area and microstructure observation were assayed. Indeed, the losses of each parameter in uncoated fruits were extremely rapid compared with coated fruits. Conversely, malondialdehyde and decay area significantly increased in uncoated fruits compared with coated fruits. Amazingly, the addendum of olive leaves extract into chitosan coating was expressively reduced the gradual decline in total phenolics, flavonoids, antioxidants, ascorbic acid and malondialdehyde. Whereas, olive pomace extract recorded the lowest influencing on anthocyanins during storage at 4±1 °C for 16 day. In addition, both olive wastes extracts significantly enhanced the bioactive substances compared with WW-TBZ. Then, fruits coated with chitosan incorporation coating solution showed uniform coating distribution and no pores were found. Thus, olive wastes extracts integration into chitosan based coating led to keep the bioactive substances of cold-stored strawberry fruits.

Keywords
DPPH• (PubChem CID: 2735032); Trolox (PubChem CID: 40634); gallic acid (PubChem CID: 370); quercetin (PubChem CID: 5280343); 2; 6-dichlorophenol-indophenol (PubChem CID: 23697355); chitosan (PubChem CID: 3086191) and Thiabendazole (PubChem CID: 5430).Oliv
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Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 13, 1 March 2016, Pages 69–75
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us