Assessment of functionality of sesame meal and sesame protein isolate from Indian cultivar

The effectiveness of bilayer coating from coatings based on native sesame protein and organic acid crosslinked sesame protein in improving quality and increasing the shelf‐life of fresh‐cut pineapple was determined. Cut pineapple fruit was coated by using bilayer technique with a dipping method and stored in polystyrene trays for 15 days at 5 °C. Shelf‐life studies for both coated and noncoated samples comprised determining drip loss, firmness, °Brix, titrable acidity, ascorbic acid content, total phenolic content, carotenoids, total sugars, and reducing sugars for 15 days. For consumer safety and acceptability, total plate count and sensory evaluation were also performed. The results indicated that all coating formulations have potential to enhance the shelf‐life and maintain the quality of fresh‐cut pineapple for 15 days. Coatings from crosslinked proteins were found to be more effective as compared to native sesame protein‐based coatings. Practical applications Pineapple is highly cherished for its flavor and aroma and is a potential fruit for minimal processing. Shelf‐life of fresh‐cut pineapple is very limited as biochemical changes occur during cutting, trimming, and slicing. Juice leakage, color change, microbial growth, and production of off flavors are some major problems in fresh‐cut pineapple during storage. Edible coatings with good water barrier properties and other functional agents can extend the storage time and maintain the quality of fresh‐cut fruit. Coatings from sesame protein isolate (SPI) crosslinked with organic acids are reported to have good water barrier properties. Bilayer coatings based on native and crosslinked SPI, guar gum, pineapple extract, and calcium chloride are used as an alternative to preserve minimally processed pineapples without altering the quality of fresh fruit. This study is beneficial for fruit processors to enhance the shelf‐life of fresh‐cut produce.

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Section: Crosslinking Of Proteinsupporting

confidence: 60%

“…As reported earlier isolated sesame protein consists of 90.50% protein content, 2.08% ash content, 0.3% crude fiber, 6.86% moisture, 0.08% fat, and 0.81% carbohydrates (Sharma, Singh, & Sharma, ). Method of alkali catalyzed wet crosslinking described by Reddy, Li, and Yang () with minor modifications was followed to crosslink protein.…”

Section: Methodsmentioning

confidence: 75%

Development of crosslinked sesame protein and pineapple extract‐based bilayer coatings for shelf‐life extension of fresh‐cut pineapple

Sharma

Saini

Sharma

2017

J Food Process Preserv

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“…Sesame protein isolate (SPI) was prepared by alkali method as described earlier by Sharma, Singh, and Sharma (2016).…”

Section: Isolation Of Sesame Proteinmentioning

confidence: 99%

“…Sesame protein consists of 90.50% protein content, 2.08% ash content, 0.3% crude fiber, 6.86% moisture, 0.08% fat, and 0.81% carbohydrates and reported earlier (Sharma et al, 2016). Coating solutions were prepared according to method described earlier (Sharma et al 2018b) by using 5% of native and all crosslinked sesame protein.…”

Section: Preparation Of Coating Solutionsmentioning

confidence: 99%

Biocomposite edible coatings based on cross linked‐sesame protein and mango puree for the shelf life stability of fresh‐cut mango fruit

Sharma

Saini

Sharma

et al. 2018

J Food Process Engineering

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Effect of bi‐layer coatings based on native/crosslinked sesame protein guar gum and mango puree with the addition of guar gum and calcium chloride on storage of fresh cut mango for 15 days was evaluated. Fruits were coated by layer by layer dipping method by crosslinked sesame protein/guar gum (coating‐ A) as a first layer and mango puree/calcium chloride (coating‐B) as a second layer and stored in polystyrene trays. Drip loss %, firmness, °Brix, titrable acidity, ascorbic acid content, total phenolic content, carotenoids, total sugars, and reducing sugars for both coated and noncoated samples were determined during 1, 3, 7, 12, and 15 days of storage. Results exhibited that all coating formulations have potential to improve the shelf life and maintain the quality of fresh cut mango for 15 days. Coatings from crosslinked proteins were found to be more effective as compared with native sesame protein based coatings. Practical applications Significant amount of mango (Mangifera indica L.) fruit is wasted due to its climacteric nature and short life. Coatings have been applied to prolong shelf life and reduce wastage. The samples were coated with bi‐layer coatings based on native/crosslinked sesame protein, guar gum, mango puree, and calcium chloride. Based on the results obtained from drip loss percentage, chemical, and organoleptic characteristics, it was concluded that the effect of coating as well as storage temperature on the quality and shelf life of the fruit was significantly different when compare to noncoated samples. Sesame protein isolate crosslinked with organic acids can be act as a better and cost effective substitute of coatings obtained from other sources.

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“…Sesame meal obtained from sesame (Sesamum indicum) is a byproduct after oil extraction and is usually fed to animal as a protein source in India. The protein-based coatings impart good barrier properties and more strength as compared to polysaccharide-based coatings (Sharma et al, 2016;.…”

Section: Introductionmentioning

confidence: 99%

Effect of sesame protein and lotus seed starch based bioactive coatings enriched with Garcinia indica extract on sapodilla during storage

Sharma

Saini

Sharma³

et al. 2022

Food Processing Preservation

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Sapodilla (Manikarazapota L.), commonly known as sapota, chiku, ciku and zapoteis a climacteric fruit and due to high rate of ethylene production, leads to senescence followed by spoilage. Different coating solutions were prepared from sesame protein isolate (SP) and lotus seed starch (LS) with the addition of Garcinia indica extract (GE). Two coats were applied on the fruit with manual drying after an interval of 20 min. Fruits were stored at 70%-75% RH and 20 ± 1°C temperature in plastic mesh

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Assessment of functionality of sesame meal and sesame protein isolate from Indian cultivar

Cited by 32 publications

References 24 publications

Development of crosslinked sesame protein and pineapple extract‐based bilayer coatings for shelf‐life extension of fresh‐cut pineapple

Development of crosslinked sesame protein and pineapple extract‐based bilayer coatings for shelf‐life extension of fresh‐cut pineapple

Biocomposite edible coatings based on cross linked‐sesame protein and mango puree for the shelf life stability of fresh‐cut mango fruit

Effect of sesame protein and lotus seed starch based bioactive coatings enriched with Garcinia indica extract on sapodilla during storage

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