Quality Attributes of Refrigerated Barhi Dates Coated with Edible Chitosan Containing Natural Functional Ingredients

Ghafoor, Kashif; Al‐Juhaimi, Fahad Y.; Babiker, Elfadıl E.; Ahmed, Isam A. Mohamed; Shahzad, Syed Ali

doi:10.3390/foods11111584

Cited by 13 publications

(24 citation statements)

References 30 publications

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“…The preparation of OCE and PCE was carried out as described previously [ 34 ]. Briefly, 50 g of olive cake powder or orange peel powder were subjected to 30 min extraction using ddH 2 O at 70 °C.…”

Section: Methodsmentioning

confidence: 99%

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Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage

Ghafoor

Al‐Juhaimi

Ahmed

et al. 2022

Plants

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This study investigated the effect of functional coating using 2% chitosan and different concentrations of olive cake extract (OCE) and orange peel extract (OPE) on the physicochemical quality attributes of cucumber during cold storage at 4 °C for 21 days. Both coating and storage influenced (p ≤ 0.05) the physicochemical attributes of cucumber. The highest values of moisture content, total soluble solids (TSS), pH, total phenolic contents (TPC), DPPH radical scavenging activity, yellowness (b*), and hardness were found in coated samples, which also showed the lowest values of the lightness (L*), greenness (a*), total viable count (TVC), yeast and mold counts, and acidity (p ≤ 0.05). Uncoated cucumber samples showed the highest (p ≤ 0.05) levels of acidity, lightness, greenness, TVC, and yeast and mold count. During storage, concomitant (p ≤ 0.05) reduction in moisture, TSS, pH, TPC, DPPH radical scavenging activity, L*, a*, b*, and hardness along with concurrent (p ≤ 0.05) increment in acidity, TVC, and yeast and mold count were evident in all cucumber samples. Interestingly, the changes in the aforementioned attributes were minimal in functionally coated samples in comparison to uncoated ones, suggesting the potential of OCE and OPE to preserve quality attributes of cucumber during cold storage.

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Section: Methodsmentioning

confidence: 99%

“…The chitosan solution containing functional ingredients was prepared freshly as described in our recent study [ 34 ]. In brief, a 2% chitosan stock solution was prepared by dissolving 40 g edible chitosan in 2 L of a mixture of 1% acetic acid and 1% glycerol.…”

Section: Methodsmentioning

confidence: 99%

Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage

Ghafoor

Al‐Juhaimi

Ahmed

et al. 2022

Plants

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“…Lemon essential oil, incorporated into a chitosan edible coating, has been reported to reduce the respiration rate of strawberries and improve the antifungal activity of chitosan against Botrytis cinerea [ 116 ]. Ghafoor et al [ 117 ] investigated the effect of chitosan edible coatings with natural functional ingredients obtained from orange peel (OPE) and olive cake (OCE) on the quality attributes of fresh Barhi date fruit. When chitosan was mixed with OPE or OCE, a significant increase in phenolic content and in radical scavenging activity was observed with respect to the uncoated samples.…”

Section: Postharvest Strategies To Extend the Shelf-life Of Fruit And...mentioning

confidence: 99%

Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview

Palumbo

Attolico

Capozzi

et al. 2022

Foods

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Quality losses in fresh produce throughout the postharvest phase are often due to the inappropriate use of preservation technologies. In the last few decades, besides the traditional approaches, advanced postharvest physical and chemical treatments (active packaging, dipping, vacuum impregnation, conventional heating, pulsed electric field, high hydrostatic pressure, and cold plasma) and biocontrol techniques have been implemented to preserve the nutritional value and safety of fresh produce. The application of these methodologies after harvesting is useful when addressing quality loss due to the long duration when transporting products to distant markets. Among the emerging technologies and contactless and non-destructive techniques for quality monitoring (image analysis, electronic noses, and near-infrared spectroscopy) present numerous advantages over the traditional, destructive methods. The present review paper has grouped original studies within the topic of advanced postharvest technologies, to preserve quality and reduce losses and waste in fresh produce. Moreover, the effectiveness and advantages of some contactless and non-destructive methodologies for monitoring the quality of fruit and vegetables will also be discussed and compared to the traditional methods.

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“…Such favored quality characteristics could be due to the presence of bioactive compounds and flavor components. However, Barhi dates, if not preserved in a proper condition, will rapidly convert from Khalal to Rutab [ 7 ]. Hence, it is of vital importance to find appropriate methods to increase the shelf-life of Barhi dates at the Khalal stage and maintain their excellent qualities after harvest and during the marketing process for a longer period.…”

Section: Introductionmentioning

confidence: 99%

Effects of Pomegranate Peel Extract and/or Lactic Acid as Natural Preservatives on Physicochemical, Microbiological Properties, Antioxidant Activity, and Storage Stability of Khalal Barhi Date Fruits

Alqahtani

Alnemr

Ali

2023

Foods

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The use of natural preservatives in the storage of fresh fruits is a promising approach to healthier and more sustainable food processing. The current study was conducted to evaluate the effect of pomegranate peel extract (PPE) and lactic acid (LA) as natural preservatives on the shelf life of Khalal Barhi date fruits. Physicochemical properties, antioxidant activity, color parameters, texture profile, sensory characteristics, and microbiological quality of date fruits were evaluated during six weeks of cold storage (4 ± 1 °C). The bioactive compounds in PPE were determined by HPLC analysis, which showed that PPE is a rich source of bioactive compounds, particularly phenolics and flavonoids. The results exhibited decreased moisture content (from 68.36–68.43 to 62.13–63.11%) and an increased soluble solids content (from 27.16–27.24 to 31.45–33.91%) in all samples with prolonged storage. Likewise, a slight decrease in the pH (from 6.00–6.28 to 4.89–5.29) with an increase in acidity (from 0.12–0.14 to 0.23–0.27%) during storage was observed. Generally, treated samples showed lower changes in moisture content, soluble solids content, pH, and acidity than the control. A decrease in total phenolic content (TPC) (from 8.22–12.36 to 3.19–5.17 mg GAE/g) and antioxidant activity (from 44.11–68.26 to 23.84–38.52%) of all samples was observed with progressed storage, meanwhile, the treatment with PPE significantly (p < 0.05) increased TPC with a concomitant increase in antioxidant activity and maintained higher values of both throughout storage. The results exhibited a decrease in L* (from 54.87–55.92 to 41.68–45.68) and b* (from 36.25–37.09 to 23.59–25.42) values of all samples, while the a* value of all samples increased (from 1.29–1.40 to 2.22–2.43) with storage. Dipping treatment in PPE solution improved the color, exhibited the lowest change in color parameters, and maintained better texture properties during storage. Similarly, sensory properties decreased (from 8.21–8.66 to 6.71–7.21) during storage with insignificant (p > 0.05) differences among samples. Dipping treatments inhibited the growth of yeasts and molds over time, with the lowest microbial count recorded in the PPE-treated samples. It can be concluded that PPE was found to have protective effects on Khalal Barhi date fruit quality by controlling post-harvest changes and lowering the microbial load.

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Quality Attributes of Refrigerated Barhi Dates Coated with Edible Chitosan Containing Natural Functional Ingredients

Cited by 13 publications

References 30 publications

Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage

Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage

Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview

Effects of Pomegranate Peel Extract and/or Lactic Acid as Natural Preservatives on Physicochemical, Microbiological Properties, Antioxidant Activity, and Storage Stability of Khalal Barhi Date Fruits

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