Abstract
An increasing demand of natural preservatives to increase the storage life of fresh-cut fruits and vegetables has received a great attention among researchers. The present study was conducted to evaluate quality retention and shelf-life improvement of fresh-cut apple, papaya, carrot and cucumber by chitosan-soy based edible coating. The examination of different parameters like weight-loss, soluble solids, pH, titratable acidity, color, total phenol content, ascorbic acid, browning potential and polyphenol oxidase activity was carried out to determine the quality of samples. A substantial difference was recorded in the weight-loss of coated samples when compared with controls. The chitosan-soy coating delayed the polyphenol oxidase activity and enzymatic browning in the samples. The study concluded that chitosan-soy coating has the ability to improve quality and prolong shelf-life, and could be used commercially for fresh-cut stuffs of fruits and vegetables.
Keywords: Ascorbic acid, carotenoids, chitosan-soy, Daucus carota, polyphenol oxidase, total phenol content.
Current Nutrition & Food Science
Title:Quality Retention and Shelf-life Improvement of Fresh-cut Apple, Papaya, Carrot and Cucumber by Chitosan-soy Based Edible Coating
Volume: 11 Issue: 4
Author(s): Pandian Arjun, Deepak Kumar Semwal, Ruchi Badoni Semwal, Satyendra Prasad Mishra, Anita Blessy Vijayan and Masilamani Krishnamoorthy
Affiliation:
Keywords: Ascorbic acid, carotenoids, chitosan-soy, Daucus carota, polyphenol oxidase, total phenol content.
Abstract: An increasing demand of natural preservatives to increase the storage life of fresh-cut fruits and vegetables has received a great attention among researchers. The present study was conducted to evaluate quality retention and shelf-life improvement of fresh-cut apple, papaya, carrot and cucumber by chitosan-soy based edible coating. The examination of different parameters like weight-loss, soluble solids, pH, titratable acidity, color, total phenol content, ascorbic acid, browning potential and polyphenol oxidase activity was carried out to determine the quality of samples. A substantial difference was recorded in the weight-loss of coated samples when compared with controls. The chitosan-soy coating delayed the polyphenol oxidase activity and enzymatic browning in the samples. The study concluded that chitosan-soy coating has the ability to improve quality and prolong shelf-life, and could be used commercially for fresh-cut stuffs of fruits and vegetables.
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Cite this article as:
Arjun Pandian, Semwal Kumar Deepak, Badoni Semwal Ruchi, Prasad Mishra Satyendra, Blessy Vijayan Anita and Krishnamoorthy Masilamani, Quality Retention and Shelf-life Improvement of Fresh-cut Apple, Papaya, Carrot and Cucumber by Chitosan-soy Based Edible Coating, Current Nutrition & Food Science 2015; 11 (4) . https://dx.doi.org/10.2174/1573401311666150603233951
DOI https://dx.doi.org/10.2174/1573401311666150603233951 |
Print ISSN 1573-4013 |
Publisher Name Bentham Science Publisher |
Online ISSN 2212-3881 |
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