Optimization of antifungal edible pregelatinized potato starch-based coating formulations by response surface methodology to extend postharvest life of ‘Orri’ mandarins

Starch-glyceryl monostearate edible coatings formulated with sodium benzoate control postharvest citrus diseases caused by Penicillium digitatum and Penicillium italicum

“…al., 2016;Palou, 2018). The present study has evaluated incorporation of SB at a concentration of 2% as an ingredient of novel PPS-GMS-based ECs, after optimization in previous research by response surface methodology of fruit coating ingredients for improving the postharvest quality of 'Orri' mandarins (Soto-Muñoz et al, 2021). The results presented here demonstrate the effectiveness of these antifungal PPS-GMS-based ECs for control of GM and BM on fruits of three citrus species.…”

“…SB (Sigma-Aldrich Química S.A.) was added as antifungal GRAS salt in the formulations at 2% (w/v). These ingredients were combined in different proportions to prepare four different ECs designated as F10, F6, F10/SB and F6/SB based on the optimized stable emulsions described by Soto-Muñoz et al (2021), where F10 and F6 were the PPS-GMS-based ECs formulated without GRAS salt and F10/SB and F6/SB were the same ECs formulated with 2% SB. The proportions of each component and the characteristics of these ECs are detailed in Table 2.…”

“…However, no information is available regarding the utilization of GRAS salts as ingredients of starch-based ECs to control major citrus postharvest diseases. Considering the importance of factors such as coating composition (i.e., type of ingredients and relative content) on coating performance, we have developed and optimized ECs formulated with SB as the antifungal ingredient and different ratios of pregelatinized potato starch (PPS), glyceryl monostearate (GMS) and glycerol as hydrophobic and plasticizer components to maintain the physicochemical and sensory quality of 'Orri' mandarins during storage (Soto-Muñoz et al, 2021). From that research, two antifungal ECs were selected as promising treatments to maintain quality, reduce decay and extend postharvest life of mandarins.…”

Starch‐Based Coatings for Food Preservation: A Review

“…[21,24,26] Another disadvantage of this method is related to the possibility of the coating solution diluting other layers of the food surface and degrade its functionality. [31] This technique has been widely used, mainly for coating of fresh products as Andean blueberries, [25] eggplants, [32] cucumbers, [33] mangoes, [34] black mulberries, [35] pomegranate fruit, [36] mandarins, [37] and pumpkins, [38] and to recover and protect chestnuts [39] and almonds. [40] The spraying technique is one of the most used processes of coating materials deposition due to the wide possibility of macromolecules used and the great versatility regarding irregular shapes and different sizes (Figure 1d).…”

“…In these studies was speculated that the SC containing SB could be a suitable alternative to substitute conventional chemical fungicides used to inhibit molds in fruits. [37,50] Although PSo and SB are GRAS additives, further studies must be addressed to investigate the migration of these antimicrobials into foods, as well as their effect on the rheological properties of starch solutions.…”