Selective protective coating for damaged pomegranate arils

Sason, Gal; Nussinovitch, A.

doi:10.1016/j.foodhyd.2020.105647

Cited by 9 publications

(5 citation statements)

References 35 publications

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“…Several studies found higher retention of fruit firmness with AV coatings for various fruits, including papaya [ 15 ], nectarine [ 14 ], sour cherry [ 19 ], and pomegranate arils [ 18 ]. A similar observation was reported for the arils that weretreated with other polysaccharides or starch coatings during cold storage [ 46 , 50 ].…”

Section: Resultssupporting

confidence: 84%

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Application of Aloe vera Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate Arils

Singh

Pareek

Maurya

et al. 2022

Foods

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A completely randomized design was applied on pomegranate arils for several post-harvest treatments before the packaging in polypropylene boxes for 15 days at (5 ± 1 °C, 95 ± 2% RH): control (untreated), Aloe vera gel (10% or 20%), 10% Aloe vera + rosehip oil (0.25% or 0.50%), 20% Aloe vera + rosehip oil (0.25% or 0.50%), 10% Aloe vera + cinnamon oil (0.25% or 0.50%), and 20% Aloe vera + cinnamon oil (0.25% or 0.50%). Aloe vera in combination with cinnamon oil resulted in an enhanced shelf life (15 d) compared to the uncoated arils (control). The Aloe vera + cinnamon oil coating led to the retention of total phenolics, anthocyanin, ascorbic acid, and antioxidant activity in context to the quality attributes. Moreover, this coating showed minimal change in the color, total soluble solids, titratable acidity, firmness, delayed ethylene production, respiration rate, and physiological weight loss. Also, A. vera + cinnamon oil coatings significantly (p < 0.05) inhibited the total counts of mesophilic aerobics, coliforms, and yeast and mold. Organoleptic attributes, including color, flavor, aroma, texture, and purchase acceptability were higher for the arils that were treated with 10% A. vera + 0.25% cinnamon oil; thus, this highly economical and easily available coating material can be formulated and used commercially to extend the shelf life and enhance the profit of the producers and/or processors.

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Section: Resultssupporting

confidence: 84%

“…Microbial safety is an important parameter for acceptability and higher shelf life of minimally processed products [ 50 ]. The influence of different coatings on microbial growth is presented in Table 2 .…”

Section: Resultsmentioning

confidence: 99%

Application of Aloe vera Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate Arils

Singh

Pareek

Maurya

et al. 2022

Foods

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show abstract

“…Edible coatings are gaining more and more interest to retard fish protein degradation, lipid oxidation, and avoid discoloration and moisture loss due to their efficacy and harmless nature (Huang et al, 2020;Zhang et al, 2019). Moreover, edible coatings can provide barrier properties against moisture and oxygen (Sason & Nussinovitch, 2020).…”

Section: Introductionmentioning

confidence: 99%

Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings

et al. 2021

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“…Likewise, Özdemir and Gökmen [11] coated pomegranate arils with chitosan (1 or 2%) and ascorbic acid (1%) and observed a controlled weight loss during 28 d of storage, which was under the commercial limit. Sason and Nussinovitch [31] also reported a lower weight loss (9%) in alginate-coated pomegranate arils compared to the control arils (11%) on 30 d of storage at 4 °C.…”

Section: Weight Lossmentioning

confidence: 88%

Chitosan-Cinnamon Oil Coating Maintains Quality and Extends Shelf Life of Ready-to-Use Pomegranate Arils under Low-Temperature Storage

Singla

Pareek

Kumar

et al. 2022

Journal of Food Quality

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Different formulations of chitosan (1%, 2%, or 3%) with the incorporation of cinnamon oil (0.25% or 0.50%) were prepared for the preservation of pomegranate aril cv. Bhagwa. Six combinations of chitosan-cinnamon oil formulations along with one control (untreated) were applied to the freshly extracted arils using the dipping application method. All treatments were found to be effective in enhancing the shelf life, improving the postharvest characteristics, and reducing microbial populations on pomegranate arils during a 15-day storage period at 4 ± 1°C. The treated pomegranate arils exhibited excellent resistance to microbial decay, moisture loss, respiration rate, preservation of phenolics, flavonoids, and antioxidants activity, among other characteristics. Chitosan 2% + cinnamon oil 0.25% edible coating has a high potential to enhance the storage life and biochemical properties and reduce the microbial population of arils. This treatment recorded a higher total phenolic content (18%) and antioxidant activity (16%) than the control sample, respectively, at the end of storage. In addition, the treatment also helped to decrease the microbial activity by 45% compared to the control sample. The present investigation proposed an alternative method to prolong the shelf life of pomegranate arils during the 15 days of storage.

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Selective protective coating for damaged pomegranate arils

Cited by 9 publications

References 35 publications

Application of Aloe vera Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate Arils

Application of Aloe vera Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate Arils

Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings

Chitosan-Cinnamon Oil Coating Maintains Quality and Extends Shelf Life of Ready-to-Use Pomegranate Arils under Low-Temperature Storage

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