| publication name | Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes |
|---|---|
| Authors | Khalifa, I., Barakat, H., El-Mansy, H.A. and Soliman, S.A. |
| year | 2016 |
| keywords | Olivewastesextracts Chitosan incorporationcoating Bioactive substancesandscanningelectron microscopic |
| journal | Food Bioscience |
| volume | 13 |
| issue | Not Available |
| pages | 69–75 |
| publisher | Not Available |
| Local/International | International |
| Paper Link | http://www.sciencedirect.com/science/article/pii/S2212429215300328 |
| Full paper | download |
| 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.