أعضاء هيئة التدريس - جامعة بنها
Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes
Food Bioscience • 2016
معلومات البحث
المؤلفون
Khalifa, I., Barakat, H., El-Mansy, H.A. and Soliman, S.A.
الكلمات المفتاحية
Olivewastesextracts
Chitosan incorporationcoating
Bioactive substancesandscanningelectron
microscopic
المجلة العلمية
Food Bioscience
الناشر
Not Available
المجلد
13
العدد
Not Available
الصفحات
69–75
publication.type
International
رابط البحث
Open Link
المواد المرفقة
Not Available
الملخص
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.