Login | Request Account (DAF staff only)

Gum Arabic edible coating embedded aqueous plant extracts: Interactive effects of partaking components and its effectiveness on cold storage of fresh-cut capsicum

Share this record

Add to FacebookAdd to LinkedinAdd to XAdd to WechatAdd to Microsoft_teamsAdd to WhatsappAdd to Any

Export this record

View Altmetrics

Seididamyeh, M., Mantilla, S. M. O., Netzel, M. E., Mereddy, R. and Sultanbawa, Y. (2024) Gum Arabic edible coating embedded aqueous plant extracts: Interactive effects of partaking components and its effectiveness on cold storage of fresh-cut capsicum. Food Control, 159 . p. 110267. ISSN 0956-7135

[img]
Preview
PDF
5MB

Article Link: https://doi.org/10.1016/j.foodcont.2023.110267

Publisher URL: https://www.sciencedirect.com/science/article/pii/S0956713523006679

Abstract

This study investigated the interactive effects of components in gum Arabic-based coating enriched with aqueous extracts of Syzygium aqueum, Diploglottis bracteata, and Tasmannia lanceolata on properties of edible coating/film. Response surface methodology was employed to optimize the films based on their physical and permeability properties. It was shown that the concentration of the components significantly influenced these characteristics. The coating demonstrated strong antimicrobial activity against Pseudomonas viridiflava, a main cause of soft rot in vegetables, when using 5.00% S. aqueum, 5.00% D. bracteata, and 9.35% T. lanceolata with lower concentrations of gum Arabic and MCT oil. The optimized coating was applied to fresh-cut red capsicum, and its effects were evaluated. The coating effectively inhibited microbial growth, maintaining low bacterial load (ca. 3 log CFU. g−1) until day 10 of storage. Sensory evaluations also showed positive liking scores for appearance, aroma, and flavor, indicating that the coating enhanced the overall sensory experience of the capsicum. Despite these positive outcomes, challenges regarding moisture retention and firmness preservation during storage were identified. The coating did not adequately preserve these qualities, highlighting the need for further research to optimize the formulation for commercial applications. Nonetheless, incorporating plant extracts in the gum Arabic-based coating holds promise for extending the shelf life of fresh-cut capsicum while improving its sensory attributes.

Item Type:Article
Corporate Creators:Department of Agriculture and Fisheries, Queensland
Keywords:Edible coating I-optimal design Minimally processed vegetables Response surface methodology Shelf life
Subjects:Agriculture > Agriculture (General) > Agricultural chemistry. Agricultural chemicals
Plant culture > Harvesting, curing, storage
Plant culture > Vegetables
Live Archive:05 Mar 2024 23:42
Last Modified:05 Mar 2024 23:42

Repository Staff Only: item control page

Downloads

Downloads per month over past year

View more statistics