Effect of Whey Protein Edible Coating Incorporated with Mango Peel Extract on Postharvest Quality, Bioactive Compounds and Shelf Life of Broccoli
The present study evaluated the impact of edible coatings based on whey protein concentrate (WPC) and mango peel extract (MPE) on the shelf life, physicochemical, and microbial properties of minimally processed broccoli preserved at 5 ± 1 °C for 28 days. The variations in the physicochemical and mic...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-08-01
|
| Series: | Horticulturae |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-7524/8/9/770 |
| _version_ | 1797487675079393280 |
|---|---|
| author | Nesren Elsayed Ashwak Abdel-moneim Hassan Suzy M. Abdelaziz Emad A. Abdeldaym Omaima S. Darwish |
| author_facet | Nesren Elsayed Ashwak Abdel-moneim Hassan Suzy M. Abdelaziz Emad A. Abdeldaym Omaima S. Darwish |
| author_sort | Nesren Elsayed |
| collection | DOAJ |
| description | The present study evaluated the impact of edible coatings based on whey protein concentrate (WPC) and mango peel extract (MPE) on the shelf life, physicochemical, and microbial properties of minimally processed broccoli preserved at 5 ± 1 °C for 28 days. The variations in the physicochemical and microbial properties of the broccoli fresh-cuts were evaluated by determining the following parameter changes: weight loss, color, respiration rate, ascorbic acid content (AsA), sulforaphane content (SF), total phenolic content (TPC), antioxidant activity (AOA), total bacteria, fungi counts, and sensory evaluation. Broccoli fresh-cuts were treated with WPC alone or in combination with MPE (WPC/MPE) at 1% or 3%, and uncoated broccoli fresh-cuts were a control. The obtained results revealed that all the coated broccoli fresh-cuts showed lower weight loss than the uncoated broccoli fresh-cuts. The coating with WPC/MPE at 3% recorded the lowest weight loss among all treatments; however, it wasn’t significantly lower compared to WPC/MPE at 1%. The addition of MPE to WPC in coating solution at 1% and 3% resulted in a higher value of the (-<i>a</i>*), indicating better green color retention and decreased floret yellowing. All applied coatings significantly conserved the bioactive compounds (AsA, SF, and TPC) and AOA of broccoli fresh-cuts compared to uncoated ones. At the end of the storage period, the maximum values of the aforementioned bioactive compounds were recorded in the broccoli fresh-cuts coated with WPC/MPE at 3% followed by WPC/MPE at 1%, and WPC alone compared to uncoated broccoli fresh-cuts. The broccoli fresh-cuts coated with WPC/MPE at 3% recorded a higher score on sensory evaluation than those coated with WPC/MPE at 1%, followed by broccoli fresh-cuts coated with WPC alone. The WPC-based edible coating combined with MPE (WPC/MPE) at 3% showed the highest reduction in the total fungi and bacterial counts compared to all the other treatments. |
| first_indexed | 2024-03-09T23:52:03Z |
| format | Article |
| id | doaj.art-dea41a8131964e56be0d0b05c5d028d2 |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-09T23:52:03Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-dea41a8131964e56be0d0b05c5d028d22023-11-23T16:33:21ZengMDPI AGHorticulturae2311-75242022-08-018977010.3390/horticulturae8090770Effect of Whey Protein Edible Coating Incorporated with Mango Peel Extract on Postharvest Quality, Bioactive Compounds and Shelf Life of BroccoliNesren Elsayed0Ashwak Abdel-moneim Hassan1Suzy M. Abdelaziz2Emad A. Abdeldaym3Omaima S. Darwish4Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, EgyptDairy Science Department, Faculty of Agriculture, Cairo University, Giza 12613, EgyptCross Pollinated Vegetable Research Department, Horticulture Research Institute, Giza 12611, EgyptDepartment of Vegetable Crops, Faculty of Agriculture, Cairo University, Giza 12613, EgyptDepartment of Vegetable Crops, Faculty of Agriculture, Cairo University, Giza 12613, EgyptThe present study evaluated the impact of edible coatings based on whey protein concentrate (WPC) and mango peel extract (MPE) on the shelf life, physicochemical, and microbial properties of minimally processed broccoli preserved at 5 ± 1 °C for 28 days. The variations in the physicochemical and microbial properties of the broccoli fresh-cuts were evaluated by determining the following parameter changes: weight loss, color, respiration rate, ascorbic acid content (AsA), sulforaphane content (SF), total phenolic content (TPC), antioxidant activity (AOA), total bacteria, fungi counts, and sensory evaluation. Broccoli fresh-cuts were treated with WPC alone or in combination with MPE (WPC/MPE) at 1% or 3%, and uncoated broccoli fresh-cuts were a control. The obtained results revealed that all the coated broccoli fresh-cuts showed lower weight loss than the uncoated broccoli fresh-cuts. The coating with WPC/MPE at 3% recorded the lowest weight loss among all treatments; however, it wasn’t significantly lower compared to WPC/MPE at 1%. The addition of MPE to WPC in coating solution at 1% and 3% resulted in a higher value of the (-<i>a</i>*), indicating better green color retention and decreased floret yellowing. All applied coatings significantly conserved the bioactive compounds (AsA, SF, and TPC) and AOA of broccoli fresh-cuts compared to uncoated ones. At the end of the storage period, the maximum values of the aforementioned bioactive compounds were recorded in the broccoli fresh-cuts coated with WPC/MPE at 3% followed by WPC/MPE at 1%, and WPC alone compared to uncoated broccoli fresh-cuts. The broccoli fresh-cuts coated with WPC/MPE at 3% recorded a higher score on sensory evaluation than those coated with WPC/MPE at 1%, followed by broccoli fresh-cuts coated with WPC alone. The WPC-based edible coating combined with MPE (WPC/MPE) at 3% showed the highest reduction in the total fungi and bacterial counts compared to all the other treatments.https://www.mdpi.com/2311-7524/8/9/770edible filmsfloret qualitymicrobial countsminimally processed broccolisensory analysisstorability |
| spellingShingle | Nesren Elsayed Ashwak Abdel-moneim Hassan Suzy M. Abdelaziz Emad A. Abdeldaym Omaima S. Darwish Effect of Whey Protein Edible Coating Incorporated with Mango Peel Extract on Postharvest Quality, Bioactive Compounds and Shelf Life of Broccoli Horticulturae edible films floret quality microbial counts minimally processed broccoli sensory analysis storability |
| title | Effect of Whey Protein Edible Coating Incorporated with Mango Peel Extract on Postharvest Quality, Bioactive Compounds and Shelf Life of Broccoli |
| title_full | Effect of Whey Protein Edible Coating Incorporated with Mango Peel Extract on Postharvest Quality, Bioactive Compounds and Shelf Life of Broccoli |
| title_fullStr | Effect of Whey Protein Edible Coating Incorporated with Mango Peel Extract on Postharvest Quality, Bioactive Compounds and Shelf Life of Broccoli |
| title_full_unstemmed | Effect of Whey Protein Edible Coating Incorporated with Mango Peel Extract on Postharvest Quality, Bioactive Compounds and Shelf Life of Broccoli |
| title_short | Effect of Whey Protein Edible Coating Incorporated with Mango Peel Extract on Postharvest Quality, Bioactive Compounds and Shelf Life of Broccoli |
| title_sort | effect of whey protein edible coating incorporated with mango peel extract on postharvest quality bioactive compounds and shelf life of broccoli |
| topic | edible films floret quality microbial counts minimally processed broccoli sensory analysis storability |
| url | https://www.mdpi.com/2311-7524/8/9/770 |
| work_keys_str_mv | AT nesrenelsayed effectofwheyproteinediblecoatingincorporatedwithmangopeelextractonpostharvestqualitybioactivecompoundsandshelflifeofbroccoli AT ashwakabdelmoneimhassan effectofwheyproteinediblecoatingincorporatedwithmangopeelextractonpostharvestqualitybioactivecompoundsandshelflifeofbroccoli AT suzymabdelaziz effectofwheyproteinediblecoatingincorporatedwithmangopeelextractonpostharvestqualitybioactivecompoundsandshelflifeofbroccoli AT emadaabdeldaym effectofwheyproteinediblecoatingincorporatedwithmangopeelextractonpostharvestqualitybioactivecompoundsandshelflifeofbroccoli AT omaimasdarwish effectofwheyproteinediblecoatingincorporatedwithmangopeelextractonpostharvestqualitybioactivecompoundsandshelflifeofbroccoli |