Biocomposite edible coatings based on cross linked‐sesame protein and mango puree for the shelf life stability of fresh‐cut mango fruit. (18th November 2018)

• Record Type: Journal Article
• Authors: Sharma, Loveleen; Saini, Charanjiv Singh; Sharma, Harish Kumar; Sandhu, Kawaljit Singh
• Is Part Of: Journal of food process engineering. Volume 42:Number 1(2019)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2018-11-18
• Subjects: Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; 664.005
• DOI: 10.1111/jfpe.12938
• Languages: English
• ISSNs: 0145-8876

Abstract

Abstract: Effect of bi‐layer coatings based on native/crosslinked sesame protein guar gum and mango puree with the addition of guar gum and calcium chloride on storage of fresh cut mango for 15 days was evaluated. Fruits were coated by layer by layer dipping method by crosslinked sesame protein/guar gum (coating‐ A) as a first layer and mango puree/calcium chloride (coating‐B) as a second layer and stored in polystyrene trays. Drip loss %, firmness, °Brix, titrable acidity, ascorbic acid content, total phenolic content, carotenoids, total sugars, and reducing sugars for both coated and noncoated samples were determined during 1, 3, 7, 12, and 15 days of storage. Results exhibited that all coating formulations have potential to improve the shelf life and maintain the quality of fresh cut mango for 15 days. Coatings from crosslinked proteins were found to be more effective as compared with native sesame protein based coatings. Practical applications: Significant amount of mango ( Mangifera indica L.) fruit is wasted due to its climacteric nature and short life. Coatings have been applied to prolong shelf life and reduce wastage. The samples were coated with bi‐layer coatings based on native/crosslinked sesame protein, guar gum, mango puree, and calcium chloride. Based on the results obtained from drip loss percentage, chemical, and organoleptic characteristics, it was concluded that the effect of coating as well as storage temperature on the quality and shelf life of the fruit was significantly different when compare to noncoated samples. Sesame protein isolate crosslinked with organic acids can be act as a better and cost effective substitute of coatings obtained from other sources.