TY - JOUR
T1 - Effect of Biocomposite Edible Coatings Based on Pea Starch and Guar Gum on Nutritional Quality of “Valencia” Orange During Storage
AU - Saberi, Bahareh
AU - Golding, John B.
AU - Chockchaisawasdee, Suwimol
AU - Scarlett, Christopher J.
AU - Stathopoulos, Costas E.
N1 - Funding Information:
This study was funded by the University of Newcastle, NSW, Australia, the Australian Citrus Postharvest Science Program (CT15010) and Horticulture Innovation. The authors acknowledge personnel of the NSW Department of Primary Industries for their technical assistance on this project.
Publisher Copyright:
© 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
PY - 2018/5
Y1 - 2018/5
N2 - The application of environmentally friendly components is an approach for substitution of synthetic substances in commercial waxes applied to citrus. In this study, the effect of biocomposite edible coatings based on pea starch and guar gum (PSGG) on total vitamin C, phenolic, flavonoid, anthocyanins, and carotenoid content, and antioxidant capacity of “Valencia” orange stored at 5 and 20 °C for 4 weeks are evaluated. The fruits are coated by a single layer PSGG coating, blended composite PSGG coating containing shellac (Sh) and oleic acid (OA) as hydrophobic compounds (PSGG-Sh), and a layer-by-layer (LBL) coating (PSGG as an internal layer and Sh as an external layer). The results show no significant differences in changes of bioactive compounds between coating treatments after first week storage at both temperatures. The PSGG coatings incorporated with hydrophobic compounds (PSGG-Sh) better preserves the nutritional value and the antioxidant potential of oranges during storage compared with other treatments. The single layer PSGG coating is almost similar to bilayer coating in preserving nutritional value of fruit during storage and less effective than the blended composite PSGG-Sh coating.
AB - The application of environmentally friendly components is an approach for substitution of synthetic substances in commercial waxes applied to citrus. In this study, the effect of biocomposite edible coatings based on pea starch and guar gum (PSGG) on total vitamin C, phenolic, flavonoid, anthocyanins, and carotenoid content, and antioxidant capacity of “Valencia” orange stored at 5 and 20 °C for 4 weeks are evaluated. The fruits are coated by a single layer PSGG coating, blended composite PSGG coating containing shellac (Sh) and oleic acid (OA) as hydrophobic compounds (PSGG-Sh), and a layer-by-layer (LBL) coating (PSGG as an internal layer and Sh as an external layer). The results show no significant differences in changes of bioactive compounds between coating treatments after first week storage at both temperatures. The PSGG coatings incorporated with hydrophobic compounds (PSGG-Sh) better preserves the nutritional value and the antioxidant potential of oranges during storage compared with other treatments. The single layer PSGG coating is almost similar to bilayer coating in preserving nutritional value of fruit during storage and less effective than the blended composite PSGG-Sh coating.
KW - bioactive compounds
KW - citrus
KW - nutritional quality
KW - starch edible coatings
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U2 - 10.1002/star.201700299
DO - 10.1002/star.201700299
M3 - Article
AN - SCOPUS:85043717308
SN - 0038-9056
VL - 70
JO - Starch/Staerke
JF - Starch/Staerke
IS - 5-6
M1 - 1700299
ER -