Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/8924
Title: Effect of hydroxypropyl methylcellulose-beeswax composite edible coatings formulated with or without antifungal agents on physicochemical properties of plums during cold storage
Authors: Gunaydin, S.
Karaca, Hakan
Palou, L.
De La Fuente, B.
Pérez-Gago, M.B.
Keywords: Antifungal agents
Cold storage
Composite coatings
Emulsification
Food additives
Food preservation
Food preservatives
Food products
Food storage
Fruits
Fungi
Parabens
Potassium sorbate
Sodium
Waxes
Anti-fungal properties
Antifungal coatings
Gas barrier properties
Hydroxypropyl methylcellulose
Physicochemical property
Physiological disorders
Soluble solids content
Total solid content
Coatings
Publisher: Hindawi Limited
Abstract: The influence of hydroxypropyl methylcellulose- (HPMC-) beeswax (BW) composite edible coatings formulated with or without food additives with antifungal properties on physicochemical and sensory properties of plums (Prunus salicina) cv. “Friar” stored for 11 and 22 d at 1°C followed by a shelf life period of 5d at 20°C was evaluated. Food preservatives selected fromprevious research included potassium sorbate (PS), sodium methyl paraben (SMP), and sodium ethyl paraben (SEP). Emulsions had 7% of total solid content and were prepared with glycerol and stearic acid as plasticizer and emulsifier, respectively. All the coatings reduced plum weight and firmness loss and coated fruit showed higher titratable acidity, soluble solids content, and hue angle values at the end of the storage period. In addition, physiological disorders such as flesh browning and bleeding were reduced in coated samples compared to uncoated controls. Paraben-based coatings were the most effective in controlling weight loss and the SMP-based coating was themost effective inmaintaining plum firmness. Respiration rate, sensory flavor, off-flavors, and fruit appearance were not adversely affected by the application of antifungal coatings. Overall, these results demonstrated the potential of selected edible coatings containing antifungal food additives to extend the postharvest life of plums, although further studies should focus on improving some properties of the coatings to enhance gas barrier properties and further increase storability. © 2017 Po-Yu Chen.
URI: https://hdl.handle.net/11499/8924
https://doi.org/10.1155/2017/8573549
ISSN: 0146-9428
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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