Effect of biocomposite edible coatings based on pea starch and guar gum on nutritional quality of ‘Valencia’ orange during storage

Bahareh Saberi, John B. Golding, Suwimol Chockchaisawasdee, Christopher J. Scarlett, Costas E. Stathopoulos

    Research output: Contribution to journalArticle

    2 Citations (Scopus)
    12 Downloads (Pure)

    Abstract

    Application of environmentally friendly components is an approach for substitution of synthetic substances in commercial waxes applied to citrus. In this study, the effect of biocomposite edible coatings based on pea starch and guar gum (PSGG) on total vitamin C, phenolic, flavonoid, anthocyanins, and carotenoid content, and antioxidant capacity of ‘Valencia’ orange stored at 5 °C and 20 °C for four weeks were evaluated. The fruits were coated by a single layer PSGG coating, blended composite PSGG coating containing shellac (Sh) and oleic acid as hydrophobic compounds (PSGG-Sh), and a layer-by-layer (LBL) coating (PSGG as an internal layer and Sh as an external layer). The results showed no significant differences in changes of bioactive compounds between coating treatments after first week storage at both temperatures. The PSGG coatings incorporated with hydrophobic compounds (PSGG-Sh) better preserved the nutritional value and the antioxidant potential of oranges during storage compared with other treatments. The single layer PSGG coating was almost similar to bilayer coating in preserving nutritional value of fruit during storage and less effective than the blended composite PSGG-Sh coating.
    Original languageEnglish
    Article number1700299
    Number of pages10
    JournalStarch/Staerke
    Volume70
    Issue number5-6
    Early online date14 Mar 2018
    DOIs
    Publication statusPublished - May 2018

    Fingerprint

    guar gum
    biocomposites
    edible films
    Citrus sinensis
    Nutritive Value
    Peas
    Starch
    peas
    coatings
    nutritive value
    starch
    Coatings
    Fruits
    Fruit
    Antioxidants
    antioxidants
    fruits
    Anthocyanins
    Citrus
    Waxes

    Cite this

    Saberi, Bahareh ; Golding, John B. ; Chockchaisawasdee, Suwimol ; Scarlett, Christopher J. ; Stathopoulos, Costas E. / Effect of biocomposite edible coatings based on pea starch and guar gum on nutritional quality of ‘Valencia’ orange during storage. In: Starch/Staerke. 2018 ; Vol. 70, No. 5-6.
    @article{c3716f34a80d4835b76026e5394ec57d,
    title = "Effect of biocomposite edible coatings based on pea starch and guar gum on nutritional quality of ‘Valencia’ orange during storage",
    abstract = "Application of environmentally friendly components is an approach for substitution of synthetic substances in commercial waxes applied to citrus. In this study, the effect of biocomposite edible coatings based on pea starch and guar gum (PSGG) on total vitamin C, phenolic, flavonoid, anthocyanins, and carotenoid content, and antioxidant capacity of ‘Valencia’ orange stored at 5 °C and 20 °C for four weeks were evaluated. The fruits were coated by a single layer PSGG coating, blended composite PSGG coating containing shellac (Sh) and oleic acid as hydrophobic compounds (PSGG-Sh), and a layer-by-layer (LBL) coating (PSGG as an internal layer and Sh as an external layer). The results showed no significant differences in changes of bioactive compounds between coating treatments after first week storage at both temperatures. The PSGG coatings incorporated with hydrophobic compounds (PSGG-Sh) better preserved the nutritional value and the antioxidant potential of oranges during storage compared with other treatments. The single layer PSGG coating was almost similar to bilayer coating in preserving nutritional value of fruit during storage and less effective than the blended composite PSGG-Sh coating.",
    author = "Bahareh Saberi and Golding, {John B.} and Suwimol Chockchaisawasdee and Scarlett, {Christopher J.} and Stathopoulos, {Costas E.}",
    year = "2018",
    month = "5",
    doi = "10.1002/star.201700299",
    language = "English",
    volume = "70",
    journal = "Starch/Staerke",
    issn = "0038-9056",
    publisher = "Wiley-VCH Verlag",
    number = "5-6",

    }

    Effect of biocomposite edible coatings based on pea starch and guar gum on nutritional quality of ‘Valencia’ orange during storage. / Saberi, Bahareh; Golding, John B. ; Chockchaisawasdee, Suwimol; Scarlett, Christopher J. ; Stathopoulos, Costas E.

    In: Starch/Staerke, Vol. 70, No. 5-6, 1700299, 05.2018.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - Effect of biocomposite edible coatings based on pea starch and guar gum on nutritional quality of ‘Valencia’ orange during storage

    AU - Saberi, Bahareh

    AU - Golding, John B.

    AU - Chockchaisawasdee, Suwimol

    AU - Scarlett, Christopher J.

    AU - Stathopoulos, Costas E.

    PY - 2018/5

    Y1 - 2018/5

    N2 - Application of environmentally friendly components is an approach for substitution of synthetic substances in commercial waxes applied to citrus. In this study, the effect of biocomposite edible coatings based on pea starch and guar gum (PSGG) on total vitamin C, phenolic, flavonoid, anthocyanins, and carotenoid content, and antioxidant capacity of ‘Valencia’ orange stored at 5 °C and 20 °C for four weeks were evaluated. The fruits were coated by a single layer PSGG coating, blended composite PSGG coating containing shellac (Sh) and oleic acid as hydrophobic compounds (PSGG-Sh), and a layer-by-layer (LBL) coating (PSGG as an internal layer and Sh as an external layer). The results showed no significant differences in changes of bioactive compounds between coating treatments after first week storage at both temperatures. The PSGG coatings incorporated with hydrophobic compounds (PSGG-Sh) better preserved the nutritional value and the antioxidant potential of oranges during storage compared with other treatments. The single layer PSGG coating was almost similar to bilayer coating in preserving nutritional value of fruit during storage and less effective than the blended composite PSGG-Sh coating.

    AB - Application of environmentally friendly components is an approach for substitution of synthetic substances in commercial waxes applied to citrus. In this study, the effect of biocomposite edible coatings based on pea starch and guar gum (PSGG) on total vitamin C, phenolic, flavonoid, anthocyanins, and carotenoid content, and antioxidant capacity of ‘Valencia’ orange stored at 5 °C and 20 °C for four weeks were evaluated. The fruits were coated by a single layer PSGG coating, blended composite PSGG coating containing shellac (Sh) and oleic acid as hydrophobic compounds (PSGG-Sh), and a layer-by-layer (LBL) coating (PSGG as an internal layer and Sh as an external layer). The results showed no significant differences in changes of bioactive compounds between coating treatments after first week storage at both temperatures. The PSGG coatings incorporated with hydrophobic compounds (PSGG-Sh) better preserved the nutritional value and the antioxidant potential of oranges during storage compared with other treatments. The single layer PSGG coating was almost similar to bilayer coating in preserving nutritional value of fruit during storage and less effective than the blended composite PSGG-Sh coating.

    U2 - 10.1002/star.201700299

    DO - 10.1002/star.201700299

    M3 - Article

    VL - 70

    JO - Starch/Staerke

    JF - Starch/Staerke

    SN - 0038-9056

    IS - 5-6

    M1 - 1700299

    ER -