Evaluation of Biodegradable Gelatin and Gelatin–Rice Starch Coatings to Fresh Cut Zucchini Slices
Biodegradable packaging minimizes negative environmental impacts of synthetic materials and maintains product quality. Fresh cut vegetables and fruits such as zucchini were sensitive to degradation, which could be delayed by edible coatings. Mixtures of gelatin and other biopolymers were commonly us...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
|
| Series: | Horticulturae |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-7524/8/11/1031 |
| _version_ | 1797468070570098688 |
|---|---|
| author | Anastasia Bari Persephoni Giannouli |
| author_facet | Anastasia Bari Persephoni Giannouli |
| author_sort | Anastasia Bari |
| collection | DOAJ |
| description | Biodegradable packaging minimizes negative environmental impacts of synthetic materials and maintains product quality. Fresh cut vegetables and fruits such as zucchini were sensitive to degradation, which could be delayed by edible coatings. Mixtures of gelatin and other biopolymers were commonly used in novel food packaging preserving quality characteristics of foods. In this study, for first time, gelatin and a gelatin mixture with rice starch were applied to zucchini slices during 7 days of storage at 5 °C in order to evaluate weight loss, firmness, breaking force and color. Gelatin coating as a treatment type demonstrated superior ability to preserve the quality of sliced zucchini fruit and contributed to the maintenance of their texture characteristics similar to values of the control group. The addition of rice starch to the gelatin coating also maintained firmness and breaking force, but accelerated the increase of weight loss and decreased lightness compared to control samples. In conclusion, this study on coatings of gelatin and a gelatin–rice starch mixture enriches the knowledge within the food industry on biodegradable coatings, and gives useful information for zucchini slice storage at a low temperature. |
| first_indexed | 2024-03-09T19:02:19Z |
| format | Article |
| id | doaj.art-32b6b1fbe14f4efab3ee97a6d0394b1a |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-09T19:02:19Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-32b6b1fbe14f4efab3ee97a6d0394b1a2023-11-24T04:53:05ZengMDPI AGHorticulturae2311-75242022-11-01811103110.3390/horticulturae8111031Evaluation of Biodegradable Gelatin and Gelatin–Rice Starch Coatings to Fresh Cut Zucchini SlicesAnastasia Bari0Persephoni Giannouli1Department of Agriculture Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, Fytoko Street, 38446 Volos, GreeceDepartment of Biochemistry and Biotechnology, School of Health Sciences, University of Thessaly, Viopolis, 41500 Larissa, GreeceBiodegradable packaging minimizes negative environmental impacts of synthetic materials and maintains product quality. Fresh cut vegetables and fruits such as zucchini were sensitive to degradation, which could be delayed by edible coatings. Mixtures of gelatin and other biopolymers were commonly used in novel food packaging preserving quality characteristics of foods. In this study, for first time, gelatin and a gelatin mixture with rice starch were applied to zucchini slices during 7 days of storage at 5 °C in order to evaluate weight loss, firmness, breaking force and color. Gelatin coating as a treatment type demonstrated superior ability to preserve the quality of sliced zucchini fruit and contributed to the maintenance of their texture characteristics similar to values of the control group. The addition of rice starch to the gelatin coating also maintained firmness and breaking force, but accelerated the increase of weight loss and decreased lightness compared to control samples. In conclusion, this study on coatings of gelatin and a gelatin–rice starch mixture enriches the knowledge within the food industry on biodegradable coatings, and gives useful information for zucchini slice storage at a low temperature.https://www.mdpi.com/2311-7524/8/11/1031coatingzucchinitexture characteristicscolor |
| spellingShingle | Anastasia Bari Persephoni Giannouli Evaluation of Biodegradable Gelatin and Gelatin–Rice Starch Coatings to Fresh Cut Zucchini Slices Horticulturae coating zucchini texture characteristics color |
| title | Evaluation of Biodegradable Gelatin and Gelatin–Rice Starch Coatings to Fresh Cut Zucchini Slices |
| title_full | Evaluation of Biodegradable Gelatin and Gelatin–Rice Starch Coatings to Fresh Cut Zucchini Slices |
| title_fullStr | Evaluation of Biodegradable Gelatin and Gelatin–Rice Starch Coatings to Fresh Cut Zucchini Slices |
| title_full_unstemmed | Evaluation of Biodegradable Gelatin and Gelatin–Rice Starch Coatings to Fresh Cut Zucchini Slices |
| title_short | Evaluation of Biodegradable Gelatin and Gelatin–Rice Starch Coatings to Fresh Cut Zucchini Slices |
| title_sort | evaluation of biodegradable gelatin and gelatin rice starch coatings to fresh cut zucchini slices |
| topic | coating zucchini texture characteristics color |
| url | https://www.mdpi.com/2311-7524/8/11/1031 |
| work_keys_str_mv | AT anastasiabari evaluationofbiodegradablegelatinandgelatinricestarchcoatingstofreshcutzucchinislices AT persephonigiannouli evaluationofbiodegradablegelatinandgelatinricestarchcoatingstofreshcutzucchinislices |