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

    3 Citations (Scopus)
    34 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

    Cite this