Conservation of commercial quality and bioactive compounds of guava pieces by application of an alginate-acemannan coating
The objective of this study was to evaluate the effect of an edible coating based on alginate and acemannan on the commercial quality and concentration of bioactive compounds of guava pieces stored in refrigeration. Pieces of guava were coated with an alginate film enriched with acemannan (A-Ac), w...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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AcademicPres
2023-02-01
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| Series: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
| Subjects: | |
| Online Access: | https://www.notulaebotanicae.ro/index.php/nbha/article/view/13080 |
| _version_ | 1797854730718806016 |
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| author | Edén A. LUNA-ZAPIÉN Rafael MINJARES-FUENTES Erick SIERRA-CAMPOS Jolanta E. MARSZALEK Sergio I. BARRAZA-GUERRERO Jorge A. MEZA-VELÁZQUEZ |
| author_facet | Edén A. LUNA-ZAPIÉN Rafael MINJARES-FUENTES Erick SIERRA-CAMPOS Jolanta E. MARSZALEK Sergio I. BARRAZA-GUERRERO Jorge A. MEZA-VELÁZQUEZ |
| author_sort | Edén A. LUNA-ZAPIÉN |
| collection | DOAJ |
| description |
The objective of this study was to evaluate the effect of an edible coating based on alginate and acemannan on the commercial quality and concentration of bioactive compounds of guava pieces stored in refrigeration. Pieces of guava were coated with an alginate film enriched with acemannan (A-Ac), with samples without cover used as a control. The fruit pieces with and without the A-Ac coating were stored for 12 days at 6 ± 2 °C. Analyses of colour, firmness, ethylene production, ascorbic acid, total polyphenols, antioxidant potential, and polyphenol profile were performed at 0, 3, 6, 9, and 12 days of storage. In addition, a sensory analysis was carried out after nine days of refrigeration. The coated guava pieces retained firmness at 2.8 N, while in the uncoated pieces, firmness decreased to 1.3 N. Similarly, the coated pieces showed better colour retention (ΔE<9) and lower ethylene emission during storage. Also, the content of ascorbic acid, total polyphenols, antioxidant capacity, and the concentration of individually identified polyphenols were higher in the pieces of guava coated with the A-Ac film. In addition, coated guava pieces, stored for nine days in refrigeration, showed greater sensory acceptability compared to uncoated samples. Therefore, applying the A-Ac cover could be a good alternative for conserving sensory attributes and bioactive compounds of guava pieces stored at low temperatures.
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| first_indexed | 2024-04-09T20:12:00Z |
| format | Article |
| id | doaj.art-5b54bc1c21ed4bbfb0daf92ca3a0f9d9 |
| institution | Directory Open Access Journal |
| issn | 0255-965X 1842-4309 |
| language | English |
| last_indexed | 2024-04-09T20:12:00Z |
| publishDate | 2023-02-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
| spelling | doaj.art-5b54bc1c21ed4bbfb0daf92ca3a0f9d92023-03-31T16:40:15ZengAcademicPresNotulae Botanicae Horti Agrobotanici Cluj-Napoca0255-965X1842-43092023-02-0151110.15835/nbha51113080Conservation of commercial quality and bioactive compounds of guava pieces by application of an alginate-acemannan coatingEdén A. LUNA-ZAPIÉN0Rafael MINJARES-FUENTES1Erick SIERRA-CAMPOS2Jolanta E. MARSZALEK3Sergio I. BARRAZA-GUERRERO4Jorge A. MEZA-VELÁZQUEZ5Juárez University of the State of Durango, Faculty of Chemical Sciences, Gómez Palacio-Avenida Article 123 S/N, Fraccionamiento Filadelfia, CP. 35010, Gómez Palacio, DurangoJuárez University of the State of Durango, Faculty of Chemical Sciences, Gómez Palacio-Avenida Article 123 S/N, Fraccionamiento Filadelfia, CP. 35010, Gómez Palacio, DurangoJuárez University of the State of Durango, Faculty of Chemical Sciences, Gómez Palacio-Avenida Article 123 S/N, Fraccionamiento Filadelfia, CP. 35010, Gómez Palacio, DurangoAutonomous University of Coahuila, Faculty of Biological Sciences, Torreón-Matamoros Km 7.5, CP. 27276 Torreón, CoahuilaAntonio Narro Autonomous Agrarian University, Laguna Unit, Raúl López Sanchez, Valle Verde, CP. 27054 Torreon, CoahuilaJuárez University of the State of Durango, Faculty of Chemical Sciences, Gómez Palacio-Avenida Article 123 S/N, Fraccionamiento Filadelfia, CP. 35010, Gómez Palacio, Durango The objective of this study was to evaluate the effect of an edible coating based on alginate and acemannan on the commercial quality and concentration of bioactive compounds of guava pieces stored in refrigeration. Pieces of guava were coated with an alginate film enriched with acemannan (A-Ac), with samples without cover used as a control. The fruit pieces with and without the A-Ac coating were stored for 12 days at 6 ± 2 °C. Analyses of colour, firmness, ethylene production, ascorbic acid, total polyphenols, antioxidant potential, and polyphenol profile were performed at 0, 3, 6, 9, and 12 days of storage. In addition, a sensory analysis was carried out after nine days of refrigeration. The coated guava pieces retained firmness at 2.8 N, while in the uncoated pieces, firmness decreased to 1.3 N. Similarly, the coated pieces showed better colour retention (ΔE<9) and lower ethylene emission during storage. Also, the content of ascorbic acid, total polyphenols, antioxidant capacity, and the concentration of individually identified polyphenols were higher in the pieces of guava coated with the A-Ac film. In addition, coated guava pieces, stored for nine days in refrigeration, showed greater sensory acceptability compared to uncoated samples. Therefore, applying the A-Ac cover could be a good alternative for conserving sensory attributes and bioactive compounds of guava pieces stored at low temperatures. https://www.notulaebotanicae.ro/index.php/nbha/article/view/13080acemannanedible coatingfresh-cutguavasodium alginate |
| spellingShingle | Edén A. LUNA-ZAPIÉN Rafael MINJARES-FUENTES Erick SIERRA-CAMPOS Jolanta E. MARSZALEK Sergio I. BARRAZA-GUERRERO Jorge A. MEZA-VELÁZQUEZ Conservation of commercial quality and bioactive compounds of guava pieces by application of an alginate-acemannan coating Notulae Botanicae Horti Agrobotanici Cluj-Napoca acemannan edible coating fresh-cut guava sodium alginate |
| title | Conservation of commercial quality and bioactive compounds of guava pieces by application of an alginate-acemannan coating |
| title_full | Conservation of commercial quality and bioactive compounds of guava pieces by application of an alginate-acemannan coating |
| title_fullStr | Conservation of commercial quality and bioactive compounds of guava pieces by application of an alginate-acemannan coating |
| title_full_unstemmed | Conservation of commercial quality and bioactive compounds of guava pieces by application of an alginate-acemannan coating |
| title_short | Conservation of commercial quality and bioactive compounds of guava pieces by application of an alginate-acemannan coating |
| title_sort | conservation of commercial quality and bioactive compounds of guava pieces by application of an alginate acemannan coating |
| topic | acemannan edible coating fresh-cut guava sodium alginate |
| url | https://www.notulaebotanicae.ro/index.php/nbha/article/view/13080 |
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