Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya
This study examined the potential of incorporating stearic acid in starch-based edible coating formulations in order to increase the quality and shelf-life of fresh-cut papaya (“Sekaki” variety). Glycerol was employed as plasticizer and stearic acid was incorporated in proportions of; 0 %, 1%, 2%, a...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
|
| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2019.1585959 |
| _version_ | 1811196662570287104 |
|---|---|
| author | Shivania Kathiresan Ola Lasekan |
| author_facet | Shivania Kathiresan Ola Lasekan |
| author_sort | Shivania Kathiresan |
| collection | DOAJ |
| description | This study examined the potential of incorporating stearic acid in starch-based edible coating formulations in order to increase the quality and shelf-life of fresh-cut papaya (“Sekaki” variety). Glycerol was employed as plasticizer and stearic acid was incorporated in proportions of; 0 %, 1%, 2%, and 3% (w/w). Film with 30% glycerol, 1% stearic acid, 5 g of starch, and 5% aloe Vera was chosen because it had low film solubility and water vapour permeability (29.54 ± 0.21, 2.99 ± 0.21), respectively. Furthermore, this film had slightly darker L* value (78.19 ± 1.21) which is an advantage because it will be able to reduce the loss of ascorbic acid (AA) which is sensitive to light and acceptable level of mechanical property The properties of the fresh-cut papayas were analysed during 12 days of storage at 10°C. The results obtained showed that the edible coating (i.e. film with 30% glycerol, 1% stearic acid, 5 g of starch, and 5% aloe Vera) significantly improved the physiochemical properties of fresh-cut papaya in terms of reduced weight loss, better firmness, better colour retention, and a slight decrease in AA content during storage. Furthermore, the microbial analysis showed that, the coating was able to extend the shelf life of fresh-cut papaya up to 12 days at refrigerated conditions. |
| first_indexed | 2024-04-12T01:02:46Z |
| format | Article |
| id | doaj.art-ce2e4e33a2cd48b7bf9d4a2b065d6528 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-04-12T01:02:46Z |
| publishDate | 2019-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-ce2e4e33a2cd48b7bf9d4a2b065d65282022-12-22T03:54:24ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452019-01-0117136537410.1080/19476337.2019.15859591585959Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papayaShivania Kathiresan0Ola Lasekan1University Putra Malaysia, UPMUniversity Putra Malaysia, UPMThis study examined the potential of incorporating stearic acid in starch-based edible coating formulations in order to increase the quality and shelf-life of fresh-cut papaya (“Sekaki” variety). Glycerol was employed as plasticizer and stearic acid was incorporated in proportions of; 0 %, 1%, 2%, and 3% (w/w). Film with 30% glycerol, 1% stearic acid, 5 g of starch, and 5% aloe Vera was chosen because it had low film solubility and water vapour permeability (29.54 ± 0.21, 2.99 ± 0.21), respectively. Furthermore, this film had slightly darker L* value (78.19 ± 1.21) which is an advantage because it will be able to reduce the loss of ascorbic acid (AA) which is sensitive to light and acceptable level of mechanical property The properties of the fresh-cut papayas were analysed during 12 days of storage at 10°C. The results obtained showed that the edible coating (i.e. film with 30% glycerol, 1% stearic acid, 5 g of starch, and 5% aloe Vera) significantly improved the physiochemical properties of fresh-cut papaya in terms of reduced weight loss, better firmness, better colour retention, and a slight decrease in AA content during storage. Furthermore, the microbial analysis showed that, the coating was able to extend the shelf life of fresh-cut papaya up to 12 days at refrigerated conditions.http://dx.doi.org/10.1080/19476337.2019.1585959fresh-cut papayaedible coatingstearic acidshelf-lifequality |
| spellingShingle | Shivania Kathiresan Ola Lasekan Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya CyTA - Journal of Food fresh-cut papaya edible coating stearic acid shelf-life quality |
| title | Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya |
| title_full | Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya |
| title_fullStr | Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya |
| title_full_unstemmed | Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya |
| title_short | Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya |
| title_sort | effects of glycerol and stearic acid on the performance of chickpea starch based coatings applied to fresh cut papaya |
| topic | fresh-cut papaya edible coating stearic acid shelf-life quality |
| url | http://dx.doi.org/10.1080/19476337.2019.1585959 |
| work_keys_str_mv | AT shivaniakathiresan effectsofglycerolandstearicacidontheperformanceofchickpeastarchbasedcoatingsappliedtofreshcutpapaya AT olalasekan effectsofglycerolandstearicacidontheperformanceofchickpeastarchbasedcoatingsappliedtofreshcutpapaya |