2020
DOI: 10.1111/jfpp.14812
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Optimization of fenugreek and flax polysaccharides‐based edible coating formulation to preserve the quality and storability of apple after harvesting

Abstract: The present study was designed to optimize the preparation conditions for fenugreek and flaxseed polysaccharides-based edible composite coating blended with stearic acid and monoglycerides. Thirteen coating solutions were prepared according to the treatment plan generated by design expert software; applied the coating on apple fruit and stored at 20°C for 14 days. The effect of polysaccharides-based coating on physicochemical parameters, for example, weight loss, firmness, titratable acidity (TA), pH, and tota… Show more

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Cited by 8 publications
(6 citation statements)
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“…It is obvious from the obtained results that potato chip samples coated with a higher concentration of FSG dispersion presented lower oil uptake, moisture loss, and hardness. All dispersions presented shear‐thinning behavior that was reported to be favorable for the production of edible coating (Rashid et al., 2020). It has been reported that gum solutions with higher viscosity promote a good coating surface and adhesiveness (Nejatian et al., 2020).…”
Section: Resultsmentioning
confidence: 95%
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“…It is obvious from the obtained results that potato chip samples coated with a higher concentration of FSG dispersion presented lower oil uptake, moisture loss, and hardness. All dispersions presented shear‐thinning behavior that was reported to be favorable for the production of edible coating (Rashid et al., 2020). It has been reported that gum solutions with higher viscosity promote a good coating surface and adhesiveness (Nejatian et al., 2020).…”
Section: Resultsmentioning
confidence: 95%
“…This behavior is ascribed to the thermal degradation of the polysaccharide gums, related to disruption of intermolecular hydrogen bonds among carbohydrate molecules, and carbohydrate–water interactions by heating (Hosseini et al., 2017). The increase of temperature negatively influences the network formation and intermolecular hydrogen bonds (Rashid et al, 2020; Ahmed, 2021). Higher temperature weakens the electrostatic and hydrogen bonds among molecules promoting a reduction in the apparent viscosity, related to an increase in the macromolecules mobility (Hao et al., 2018; Yousefi et al., 2014).…”
Section: Resultsmentioning
confidence: 99%
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“…Rashid et al. (2020) prepared edible coatings to preserve the quality of postharvest apples with fenugreek and flaxseed polysaccharides, in concentrations of 1.92 to 2.71% and 0.92 to 1.71%, respectively, found behavior for decreasing viscosity with increasing rates of shear.…”
Section: Resultsmentioning
confidence: 99%