Effectiveness of almond gum trees exudate as a novel edible coating for improving postharvest quality of tomato (<i>Solanum lycopersicum</i> L.) fruits

Mahfoudhi, Nesrine; Chouaibi, Moncef; Hamdi, Salem

doi:10.1177/1082013212469617

Cited by 60 publications

(35 citation statements)

References 37 publications

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“…Similar results were reported by many authors who proved a good correlation between the red color, measured by a * , and the total carotenoid degradation [15,46,47]. In order to evaluate the effect of RH on the degradation of the red color of β-carotene, the spray dried powders were stored at different RH (10%, 45% and 80%) for 60 days at 25°C (Figure 3).…”

Section: Surface Color Changes During Storagesupporting

confidence: 81%

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Kinetic degradation and storage stability of β-carotene encapsulated by spray drying using almond gum and gum arabic as wall materials

Mahfoudhi¹,

Hamdi

2014

Journal of Polymer Engineering

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Kinetic degradation and storage stability of β-carotene encapsulated by spray drying using almond gum and gum arabic as wall materials Abstract: The aim of this study was to evaluate the ability of almond gum, as a novel polymer, to encapsulate β-carotene by spray drying, in comparison with gum arabic. Encapsulation efficiency (EE) was around 66% and 70% using almond gum and gum arabic, respectively, and the reconstituted emulsions had relatively higher particle sizes than the fresh emulsions. A 60-day storage period at 25°C was carried out to investigate the effect of relative humidity (RH) on the kinetic degradation and on the decrease of the color of β-carotene powders. Results showed that β-carotene and color degradations were found to fit well with a first-order kinetic model. Degradation rates increased as RH increased, until a value at which the samples become sticky and collapsed (80% RH) when the degradation rate decreased. These results could prove that collapse phenomena were responsible for the decrease of the degradation rate by decreasing the diffusion of oxygen throughout the wall materials.

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Section: Surface Color Changes During Storagesupporting

confidence: 81%

“…Another recent study showed that almond gum possesses good film-forming properties to produce uniform and transparent films, which have been used to delay the ripening process of tomatoes [15]. Recently, interfacial and emulsifying properties of almond gum in comparison with gum arabic have been studied [16].…”

Section: Introductionmentioning

confidence: 99%

Kinetic degradation and storage stability of β-carotene encapsulated by spray drying using almond gum and gum arabic as wall materials

Mahfoudhi¹,

Hamdi

2014

Journal of Polymer Engineering

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“…showed their potential to induce dough strengthening, and improve the texture of the baked bread (Guarda et al, 2004;Rodge et al, 2012). It could also serve as functional ingredient to improve the physical and structural properties of hydration, oil-holding capacity, viscosity, texture, sensory characteristics and shelf-life (Mahfoudhi et al, 2012(Mahfoudhi et al, , 2014aBouaziz et al, 2015cBouaziz et al, , 2016bRezaei et al, 2016). Due to its numerous properties reported in the literature and recently reviewed (Bouaziz et al, 2016a), it represents a promising agent for food strengthening, dietary fibre content increasing and as health product enhancer (low in calories, cholesterol and fats).…”

Section: Introductionmentioning

confidence: 99%

Effects of almond gum as texture and sensory quality improver in wheat bread

Bouaziz

Koubàa

Jeddou

et al. 2016

Int J of Food Sci Tech

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Summary The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61.7% and 42.5% when using 2% and 5% almond gum, respectively. The sensory analysis scores showed that the better overall acceptability was found for breads supplemented with 2% almond gum, as compared to control and breads supplemented with 5% or 10% almond gum.

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“…Synthetic fungicides have been the most commonly used treatment option; however, health concerns have increased with societal development (Anthony, Abeywickrama, Dayananda, Wijeratnam, & Arambewela, ; Goh & Kasabov, ). Therefore, the use of chemical fungicides to treat postharvest diseases of fruit has been controlled (Mahfoudhi, Chouaibi, & Hamdi, ). Thus, for the banana industry, discovering sustainable, nonchemical alternative fungicides to control postharvest diseases is an added pressure.…”

Section: Discussionmentioning

confidence: 99%

Role of phospholipase C in banana in response to anthracnose infection

Shuai

Jian

et al. 2020

Food Science & Nutrition

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Phospholipase C (PLC) plays an important role in plant immunity, and anthracnose caused by the Colletotrichum species is a common postharvest disease of the banana fruit. This study aims to evaluate the role of PLC in anthrax resistance in banana. The experimental group of banana samples was treated with a banana anthracnose conidia suspension, and the control group was treated with distilled water. After inoculation, the groups were sprayed with ethephon, and indicators, such as hardness and conductivity changes; PLC activity, 1,2‐diacylglycerol (DAG) and phosphatidic acid (PA)content; and MaPLC‐1and MaPLC‐2 expression levels, were assessed at 0, 3, 6, 9, 12, and 15 days. Moreover, the expression levels of MaPLC‐1 and MaPLC‐2 were detected in various tissues. The hardness of banana fruits in the experimental group decreased faster than that in the control group. Furthermore, the conductivity was higher in the experimental group than in the control group. Regarding PLC activity, DAG, and PA content, bananas in the experimental group showed higher activities than those in the control group. Moreover, relatively higher expression of PLC mRNA was detected in anthracnose‐inoculated tissues. The evaluation of MaPLC‐1 and MaPLC‐2 expression levels showed that the mature peel had the highest MaPLC‐1 expression level. However, the MaPLC‐2 gene was expressed at relatively low levels in the fruit and at relatively high levels in the flower organs. PLC might play a role in fruit ripening in response to anthracnose resistance.

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Effectiveness of almond gum trees exudate as a novel edible coating for improving postharvest quality of tomato (Solanum lycopersicum L.) fruits

Cited by 60 publications

References 37 publications

Kinetic degradation and storage stability of β-carotene encapsulated by spray drying using almond gum and gum arabic as wall materials

Kinetic degradation and storage stability of β-carotene encapsulated by spray drying using almond gum and gum arabic as wall materials

Effects of almond gum as texture and sensory quality improver in wheat bread

Role of phospholipase C in banana in response to anthracnose infection

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