Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges

Bahareh Saberi, John B. Golding, José R. Morques, Penta Pristijono, Suwimol Chockchaisawasdee, Christopher J. Scarlett, Costas E. Stathopoulos

Research output: Contribution to journalArticle

  • 5 Citations

Abstract

Novel edible composite coatings based on pea starch and guar gum (PSGG), PSGG blended with lipid mixture containing the hydrophobic compounds shellac and oleic acid (PSGG-Sh), and a layer-by-layer (LBL) approach (PSGG as an internal layer and shellac as an external layer), were investigated and compared with a commercial wax (CW) and uncoated fruit on postharvest quality of ‘Valencia’ oranges held for up to four weeks at 20 °C and 5 °C with an additional storage for 7 d at 20 °C. The incorporation of lipid compounds into the PSGG coatings (PSGG-Sh) generally resulted in the best performance in reducing fruit respiration rate, ethylene production, weight and firmness loss, peel pitting, and fruit decay rate of the coated oranges. Fruit coated with PSGG-Sh and a single layer PSGG coatings generally resulted in higher scores for overall flavor and freshness after four weeks at 5 °C followed by one week at 20 °C than uncoated fruit, as assessed by a sensory panel. Although the LBL coating reduced weight loss and respiration rate with improved firmness retention to a greater extent than the single layer PSGG coating, the bilayer coating also resulted in higher levels of ethanol causing increased perception of off-flavors. Overall results suggested that PSGG-based edible coatings could be a beneficial substitute to common commercial waxes for maintaining quality and storability, as well as extending shelf life of citrus fruit and potentially other fresh horticultural produce.
LanguageEnglish
Pages9-20
Number of pages12
JournalPostharvest Biology and Technology
Volume137
Early online date10 Nov 2017
DOIs
Publication statusPublished - Mar 2018

Fingerprint

guar gum
biocomposites
edible films
Citrus sinensis
Peas
storage quality
Starch
peas
shelf life
starch
coatings
Fruit
fruits
Waxes
Respiratory Rate
waxes
firmness
Weight Loss
Lipids

Cite this

Saberi, Bahareh ; Golding, John B. ; Morques, José R. ; Pristijono, Penta ; Chockchaisawasdee, Suwimol ; Scarlett, Christopher J. ; Stathopoulos, Costas E. / Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges. In: Postharvest Biology and Technology. 2018 ; Vol. 137. pp. 9-20.
@article{6f704ca7ec684861b6bb3c49bb18d7f7,
title = "Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges",
abstract = "Novel edible composite coatings based on pea starch and guar gum (PSGG), PSGG blended with lipid mixture containing the hydrophobic compounds shellac and oleic acid (PSGG-Sh), and a layer-by-layer (LBL) approach (PSGG as an internal layer and shellac as an external layer), were investigated and compared with a commercial wax (CW) and uncoated fruit on postharvest quality of ‘Valencia’ oranges held for up to four weeks at 20 °C and 5 °C with an additional storage for 7 d at 20 °C. The incorporation of lipid compounds into the PSGG coatings (PSGG-Sh) generally resulted in the best performance in reducing fruit respiration rate, ethylene production, weight and firmness loss, peel pitting, and fruit decay rate of the coated oranges. Fruit coated with PSGG-Sh and a single layer PSGG coatings generally resulted in higher scores for overall flavor and freshness after four weeks at 5 °C followed by one week at 20 °C than uncoated fruit, as assessed by a sensory panel. Although the LBL coating reduced weight loss and respiration rate with improved firmness retention to a greater extent than the single layer PSGG coating, the bilayer coating also resulted in higher levels of ethanol causing increased perception of off-flavors. Overall results suggested that PSGG-based edible coatings could be a beneficial substitute to common commercial waxes for maintaining quality and storability, as well as extending shelf life of citrus fruit and potentially other fresh horticultural produce.",
author = "Bahareh Saberi and Golding, {John B.} and Morques, {Jos{\'e} R.} and Penta Pristijono and Suwimol Chockchaisawasdee and Scarlett, {Christopher J.} and Stathopoulos, {Costas E.}",
year = "2018",
month = "3",
doi = "10.1016/j.postharvbio.2017.11.003",
language = "English",
volume = "137",
pages = "9--20",
journal = "Postharvest Biology and Technology",
issn = "0925-5214",
publisher = "Elsevier",

}

Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges. / Saberi, Bahareh; Golding, John B. ; Morques, José R.; Pristijono, Penta; Chockchaisawasdee, Suwimol; Scarlett, Christopher J. ; Stathopoulos, Costas E.

In: Postharvest Biology and Technology, Vol. 137, 03.2018, p. 9-20.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges

AU - Saberi, Bahareh

AU - Golding, John B.

AU - Morques, José R.

AU - Pristijono, Penta

AU - Chockchaisawasdee, Suwimol

AU - Scarlett, Christopher J.

AU - Stathopoulos, Costas E.

PY - 2018/3

Y1 - 2018/3

N2 - Novel edible composite coatings based on pea starch and guar gum (PSGG), PSGG blended with lipid mixture containing the hydrophobic compounds shellac and oleic acid (PSGG-Sh), and a layer-by-layer (LBL) approach (PSGG as an internal layer and shellac as an external layer), were investigated and compared with a commercial wax (CW) and uncoated fruit on postharvest quality of ‘Valencia’ oranges held for up to four weeks at 20 °C and 5 °C with an additional storage for 7 d at 20 °C. The incorporation of lipid compounds into the PSGG coatings (PSGG-Sh) generally resulted in the best performance in reducing fruit respiration rate, ethylene production, weight and firmness loss, peel pitting, and fruit decay rate of the coated oranges. Fruit coated with PSGG-Sh and a single layer PSGG coatings generally resulted in higher scores for overall flavor and freshness after four weeks at 5 °C followed by one week at 20 °C than uncoated fruit, as assessed by a sensory panel. Although the LBL coating reduced weight loss and respiration rate with improved firmness retention to a greater extent than the single layer PSGG coating, the bilayer coating also resulted in higher levels of ethanol causing increased perception of off-flavors. Overall results suggested that PSGG-based edible coatings could be a beneficial substitute to common commercial waxes for maintaining quality and storability, as well as extending shelf life of citrus fruit and potentially other fresh horticultural produce.

AB - Novel edible composite coatings based on pea starch and guar gum (PSGG), PSGG blended with lipid mixture containing the hydrophobic compounds shellac and oleic acid (PSGG-Sh), and a layer-by-layer (LBL) approach (PSGG as an internal layer and shellac as an external layer), were investigated and compared with a commercial wax (CW) and uncoated fruit on postharvest quality of ‘Valencia’ oranges held for up to four weeks at 20 °C and 5 °C with an additional storage for 7 d at 20 °C. The incorporation of lipid compounds into the PSGG coatings (PSGG-Sh) generally resulted in the best performance in reducing fruit respiration rate, ethylene production, weight and firmness loss, peel pitting, and fruit decay rate of the coated oranges. Fruit coated with PSGG-Sh and a single layer PSGG coatings generally resulted in higher scores for overall flavor and freshness after four weeks at 5 °C followed by one week at 20 °C than uncoated fruit, as assessed by a sensory panel. Although the LBL coating reduced weight loss and respiration rate with improved firmness retention to a greater extent than the single layer PSGG coating, the bilayer coating also resulted in higher levels of ethanol causing increased perception of off-flavors. Overall results suggested that PSGG-based edible coatings could be a beneficial substitute to common commercial waxes for maintaining quality and storability, as well as extending shelf life of citrus fruit and potentially other fresh horticultural produce.

U2 - 10.1016/j.postharvbio.2017.11.003

DO - 10.1016/j.postharvbio.2017.11.003

M3 - Article

VL - 137

SP - 9

EP - 20

JO - Postharvest Biology and Technology

T2 - Postharvest Biology and Technology

JF - Postharvest Biology and Technology

SN - 0925-5214

ER -