Staff Members - Benha University
Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes
Food Bioscience • 2016
Publication Information
Authors
Khalifa, I., Barakat, H., El-Mansy, H.A. and Soliman, S.A.
Keywords
Olivewastesextracts
Chitosan incorporationcoating
Bioactive substancesandscanningelectron
microscopic
Journal
Food Bioscience
Publisher
Not Available
Volume
13
Issue
Not Available
Pages
69–75
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
Notonly,strawberryfruitshaveaveryshortshelflife,butalsotheirbioactivesubstancesweredeclined
during postharvest.Thisstudyisaimedatdeterminingtheefficacy ofediblecoatingenrichmentwith
olivewastespolyphenolsbasedchitosanoncomponentsofcold-storedstrawberryfruits.Fruitswere
sprayedwith five differentcoatingformulascomparedtowaterwaxincorporatedwiththiabendazole
(WW-TBZ)anduncoatedfruitsservedascontrol.Then,somefreshnessparameters,decayareaand
microstructureobservationwereassayed.Indeed,thelossesofeachparameterinuncoatedfruitswere
extremelyrapidcomparedwithcoatedfruits.Conversely,malondialdehydeanddecayareasignificantly
increased inuncoatedfruitscomparedwithcoatedfruits.Amazingly,theaddendumofoliveleavesex-
tract intochitosancoatingwasexpressivelyreducedthegradualdeclineintotalphenolics, flavonoids,
antioxidants,ascorbicacidandmalondialdehyde.Whereas,olivepomaceextractrecordedthelowest
influencing onanthocyaninsduringstorageat471 °C for16day.Inaddition,botholivewastesextracts
significantly enhancedthebioactivesubstancescomparedwithWW-TBZ.Then,fruitscoatedwith
chitosan incorporationcoatingsolutionshoweduniformcoatingdistributionandnoporeswerefound.
Thus, olivewastesextractsintegrationintochitosanbasedcoatingledtokeepthebioactivesubstancesof
cold-storedstrawberryfruits.
during postharvest.Thisstudyisaimedatdeterminingtheefficacy ofediblecoatingenrichmentwith
olivewastespolyphenolsbasedchitosanoncomponentsofcold-storedstrawberryfruits.Fruitswere
sprayedwith five differentcoatingformulascomparedtowaterwaxincorporatedwiththiabendazole
(WW-TBZ)anduncoatedfruitsservedascontrol.Then,somefreshnessparameters,decayareaand
microstructureobservationwereassayed.Indeed,thelossesofeachparameterinuncoatedfruitswere
extremelyrapidcomparedwithcoatedfruits.Conversely,malondialdehydeanddecayareasignificantly
increased inuncoatedfruitscomparedwithcoatedfruits.Amazingly,theaddendumofoliveleavesex-
tract intochitosancoatingwasexpressivelyreducedthegradualdeclineintotalphenolics, flavonoids,
antioxidants,ascorbicacidandmalondialdehyde.Whereas,olivepomaceextractrecordedthelowest
influencing onanthocyaninsduringstorageat471 °C for16day.Inaddition,botholivewastesextracts
significantly enhancedthebioactivesubstancescomparedwithWW-TBZ.Then,fruitscoatedwith
chitosan incorporationcoatingsolutionshoweduniformcoatingdistributionandnoporeswerefound.
Thus, olivewastesextractsintegrationintochitosanbasedcoatingledtokeepthebioactivesubstancesof
cold-storedstrawberryfruits.