Novel edible coating based on shellac and tannic acid for prolonging postharvest shelf life and improving overall quality of mango. (30th August 2021)

• Record Type: Journal Article
• Authors: Ma, Jinju; Zhou, Zhiqiang; Li, Kai; Li, Kun; Liu, Lanxiang; Zhang, Wenwen; Xu, Juan; Tu, Xinghao; Du, Liqing; Zhang, Hong
• Is Part Of: Food chemistry. Volume 354(2021)
• Publication Date: 2021-08-30
• Subjects: Shellac -- Tannic acid -- Edible coating -- Biochemical change -- Mango fruit -- Postharvest quality; Tannic acid (PubChem CID: 16129778) -- Shellac (PubChem CID: 6850749) -- Laminarin (PubChem CID: 439306) -- Chitin (PubChem CID: 6857375); Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129510
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: A novel edible coating based on shellac and tannic acid was easily fabricated. Shellac-tannic acid coating prolonged postharvest shelf life of mango fruit. Shellac-tannic acid coating improved postharvest overall quality of mango. Adding tannic acid endowed shellac with antifungal activity and improved its affinity for pericarp. Shellac-tannic acid coating synergistically exhibited better efficiency than shellac. Abstract: This study aimed to investigate the combined effects of a coating based on shellac and the active agent tannic acid (TA) on the storability and physiological variations of mangoes stored at room temperature. Results showed that TA-shellac prolonged shelf life and improved overall quality of mangoes to a higher extent compared with controls, which was reflected in the extension of shelf life for approximately 10 days, maintaining of tissue firmness and weight loss, slowing down of respiration rate, improvement of physical properties and chemical qualities, suppression of browning, reduction of lipid peroxidation, preservation of aromatic volatiles, and regulation of the related enzymes activities. Addition of TA to shellac coating also improved the antifungal effect of the formulation. The results suggest that a synergistic effect took place between TA and shellac, which demonstrates the high potential for shelf life extension and quality improvement of mangoes of this formulation.