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

    21 Citations (Scopus)
    29 Downloads (Pure)

    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.
    Original languageEnglish
    Pages (from-to)9-20
    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

    JF - Postharvest Biology and Technology

    SN - 0925-5214

    ER -