Influence of edible coatings composed of alginate, galactomannans, cashew gum, and gelatin on the shelf- life of grape cultivar ‘Italia’: Physicochemical and bioactive properties

Souza, Weysser Felipe Cândido de; Lucena, Fernando Azevedo de; Silva, Kátia Gomes da; Martins, Laésio Pereira; Castro, Ruann Janser Soares de; Sato, Hélia Harumi

doi:10.1016/j.lwt.2021.112315

Cited by 25 publications

(13 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the study, L* values of berry color slightly decreased and hue angle (h) values showed fluctuations in the form of increase-decrease during storage regardless of applications (Figure 4). This reduction has also been reported in other studies with coated grapes (Melo et al, 2018;Souza et al, 2021). h angle slightly changed without significant differences between control and treated fruit.…”

Section: Berry Colorsupporting

confidence: 89%

Preharvest Applications of Alginate, Salicylic Acid and Oxalic Acid Have a Synergistic Effect on Quality and Storability of Red Globe Grape Variety (Vitis vinifera L.)

BAL,

KÖK,

TORÇUK

et al. 2023

ÇOMÜ Ziraat Fakültesi Dergisi

View full text Add to dashboard Cite

This study aimed to evaluate the synergistic effect of preharvest spraying with alginate and in combination with salicylic acid (SA) and oxalic acid (OA), on the quality parameters and storage life of ‘Red Globe’ grape variety at 0-1°C with 85-90% relative humidity for 60 days. Data of physical and chemical quality parameters were taken at 15-day intervals. The results have shown that alginate coatings delayed changes in weight loss, firmness and berry color compared to control. Grapes coated alginate enriched with oxalic acid and salicylic acid proved to the most effective applications in restricting stem browning and decay incidence. Moreover, these formulations improved the content of phenolic compounds, contributing to the high antioxidant potential of coated grapes. These findings reveal that preharvest sprayed clusters with alginate combined with SA and OA applications may have high potential for improving storage quality of commercial grape.

show abstract

Section: Berry Colorsupporting

confidence: 89%

Preharvest Applications of Alginate, Salicylic Acid and Oxalic Acid Have a Synergistic Effect on Quality and Storability of Red Globe Grape Variety (Vitis vinifera L.)

BAL,

KÖK,

TORÇUK

et al. 2023

ÇOMÜ Ziraat Fakültesi Dergisi

View full text Add to dashboard Cite

show abstract

“…Meanwhile, in the samples of grapes coated with gelatine and with gelatine with propolis extract, the pH levels on day 19 at 25 • C were 3.55 and 3.44, respectively, and at 5 • C, they were 3.36. The acidities for these samples were 0.86 and 0.75 citric acid g 100 mL −1 when stored at 25 • C and 0.72 and 0.81 citric acid g 100 mL −1 when stored at 5 • C. Souza et al [63] reported that the pH values for all groups of grapes with and without edible coatings ranged from 2.93 to 3.58 during 12 days of storage, which values are close to those found in the present study.…”

Section: Loss Of Massmentioning

confidence: 93%

“…According to Souza et al [63], an edible coating made up of a combination of alginate (2.0%), galactomannan (0.5%), cashew gum (0.5%) and gelatine (2.0%) reduced the mass loss of 'Italia' grapes and maintained their firmness and color, even after 9 days of storage, compared to the control. According to the authors, this combination of materials with the gelatinous matrix formed a better protective barrier against temperature and was capable of reducing the weight loss of the grapes.…”

Section: Loss Of Massmentioning

confidence: 99%

Effect of Adding Red Propolis to Edible Biodegradable Protein Films for Coating Grapes: Shelf Life and Sensory Analysis

Filgueiras,

Fakhouri,

Garcia

et al. 2024

Polymers

View full text Add to dashboard Cite

Red propolis is an active ingredient of great nutritional interest which offers numerous benefits as an antioxidant and antimicrobial agent. Thus, the objective of this research was to evaluate the application of an edible and antimicrobial gelatine coating containing red propolis to increase the shelf life of grapes. Gelatine films with an addition of 5, 10, 15, 20 and 25% of red propolis extract were produced to evaluate their antimicrobial activity using the disk diffusion test in solid media. The films with 25% red propolis extract showed antimicrobial activity against the bacteria Staphylococcus aureus and Pseudomonas aeruginosa. The grapes were coated with pure gelatine, without a plasticizer and with gelatine with 25% red propolis and then stored for 1, 4, 10, 19 and 25 days at temperatures of 25 °C and 5 °C. The results showed that the gelatine coating with propolis reduced the mass loss of grapes stored at 25 °C for 19 days by 7.82% and by 21.20% for those kept at 5 °C for 25 days. The pH, total titratable acidity, soluble solids and color of the grapes increased due to the ripening process. Furthermore, the sensory acceptability indexes of the refrigerated grapes with coatings were superior (>78%) to those of the control samples (38%), proving the effectiveness of the coatings in maintaining the quality of grapes during storage.

show abstract

“…The increase in the antioxidant potential of blue honeysuckle is attributed to changes in polyphenol composition during the ripening process [36]. The DPPH inhibition after 28 days for the control, CH, AL, and CH+AL increased by 57.26%, 91.51%, 47.81%, and 123.42%, respectively, compared to day 0.…”

Section: Effects Of Different Treatments On Antioxidant Capacity and ...mentioning

confidence: 99%

Enhancing Postharvest Quality and Antioxidant Capacity of Blue Honeysuckle cv. ‘Lanjingling’ with Chitosan and Aloe vera Gel Edible Coatings during Storage

Qiao,

Li,

Guo

et al. 2024

Foods

View full text Add to dashboard Cite

This study investigated the impact of chitosan (CH, 1%) and aloe vera gel (AL, 30%) edible coatings on the preservation of blue honeysuckle quality during a 28-day storage at −1 °C. Coating with CH, AL, and CH+AL led to notable enhancements in several key attributes. These included increased firmness, total soluble solids, acidity, pH, and antioxidant capacity (measured through DPPH, ABTS, and FRAP assays), as well as the preservation of primary (ascorbic acid) and secondary metabolites (TPC, TAC, and TFC). The TAC and TFC levels were approximately increased by 280% and 17%, respectively, in coated blue honeysuckle after 28 d compared to uncoated blue honeysuckle. These coatings also resulted in reduced weight loss, respiration rate, color, abscisic acid, ethylene production, and malondialdehyde content. Notably, the CH+AL treatment excelled in preserving secondary metabolites and elevating FRAP-reducing power, demonstrating a remarkable 1.43-fold increase compared to the control after 28 days. Overall, CH+AL exhibited superior effects compared to CH or AL treatment alone, offering a promising strategy for extending the shelf life and preserving the quality of blue honeysuckle during storage.

show abstract

Influence of edible coatings composed of alginate, galactomannans, cashew gum, and gelatin on the shelf- life of grape cultivar ‘Italia’: Physicochemical and bioactive properties

Cited by 25 publications

References 49 publications

Preharvest Applications of Alginate, Salicylic Acid and Oxalic Acid Have a Synergistic Effect on Quality and Storability of Red Globe Grape Variety (Vitis vinifera L.)

Preharvest Applications of Alginate, Salicylic Acid and Oxalic Acid Have a Synergistic Effect on Quality and Storability of Red Globe Grape Variety (Vitis vinifera L.)

Effect of Adding Red Propolis to Edible Biodegradable Protein Films for Coating Grapes: Shelf Life and Sensory Analysis

Enhancing Postharvest Quality and Antioxidant Capacity of Blue Honeysuckle cv. ‘Lanjingling’ with Chitosan and Aloe vera Gel Edible Coatings during Storage

Contact Info

Product

Resources

About