El-Anany, A. 2009. Effects of Edible Coatings on the Shelf Life and Quality of Anna Apple Malus...

5/28/2018 El-Anany, A. 2009. Effects of Edible Coatings on the Shelf Life and Quality of Ann...

http:///reader/full/el-anany-a-2009-effects-of-edible-coatings-on-the-shelf-life

Jomna1 ofFood Techno1ogy 7 (1): 5-11,2009ISSN: 1684-8462 Medwell Jourm1s, 2009

Effects o Edible Coatings on the Shelf-LiCe and Quality o Anna AppleMalus domestica Borkh During Cold StoragelA.M. El-Anany, 2G.F.A. Hassan and 3YM. Rehab Ali

lFood Techno1ogy Research Institute,2Horticulture Research Institute,

Agricu1tura1 Research Center, Ministry of Agricu1ture, Giza, Egypt3Department ofBiochemistry, Facu1ty of Agricu1ture, Cairo University, Giza, Egypt

Abstract Edible coating has been used for preserving the quality and safety of fresh [ruit and vegetables. Theobjective of this research was to evaluate the effect of soybean gum, jojoba wax, glycerol and Arabic gwn asedible coatings instead of paraffin oil on the shelf-life and quality of Anna apple during cold storage atcooe 90-95 RH). The results indicated that coated apples showed a significant delay in the change ofweight10ss, finnness, titrateable acidity, total soluble solids, decay and color compared to uncoated ones. Sensoryevaluation results showed that coatings maintained the visual quality of the Anna apple during the storagetime. The results suggested using soybean gum, jojoba wax, glycerol and Arabic gum as edible coatings insteadof paraffin oiLey words Coating, jojoba, gum, anna, apple, sensory, guality and storage

INTRODUCTIONThe extension of fruit shelf life is an important goal

to be attained. Many storage techniques have beendeveloped to extend the marketing distances and holdingperiods for commodities after harvest. Differentpreservation methodologies have been studied. Onemethod of extending post harvest shelf life is the use oflbe edib1e coatings (Ba1dwin el al., 1995). Edib1e coatingsprovide a semipenneable barrier against oxygen, carbondioxide C0 2) moisture and solute movement; therebyreducing respiration, water loss and oxidation reactionrates (Ba1dwin el al., 1999; Park, 1999). Proteins, lipids andpolysaccharides are the main constituents of ediblefilms and coatings. Among the studied proteins arewheat gluten, com zein, soy protein rice protein, egga1buruin and milk proteins (Sobral el al., 2001; Lee el al.,2003; Bai el al., 2003; Perez-Gago el al., 2005; Fa1caoRodrigues el al., 2007). Po1ysaccharide-based coatiugs i.e.Alginate, pectins, cellulose and derivatives, starch andsucrose polyestershave been used to extend the shelf-lifeof fruits and vegetables (Ni'speros-Carriedo, 1994;Nussinovitch, 1997, 2000; Mancini and McHugh, 2000;Yaug and Pau1son, 2000; Rbim, 2004; Rojas-Grau el al.,2007). Lipids also indude waxes, acy1g1ycero1s andfatty acids have been used for extending the shelf-life

of fruits and vegetab1es (Perez-Gago el al., 2006;Falcao-Rodrigues et al., 2007). In this respect, mineralhydrocarbon 1.1I-IC-based coatings are used on specifictypes of fruits and vegetables to prevent the loss ofmoisture, protect the commodities from bruising andadd various degrees of sheen. 1.1I-IC-based coatingsmay consist of one compound, such as mineral oil, ormay consist of a mixture of 1.1I-IC compounds, such asmineral oil, paraffin wax and petrolatum, blended tomodify the melting point of the coating. Furthennore, acoating may be 100 MHC or lbe MHC product (s) maybe part of a water-based emulsion, especially if a moldinhibitor or insecticide is added. When mineral oil ISused, it is typically a low viscosity oil



J Food Technol.. 7 (1): 5-11. 2 9The objectives of this research were to evaluate the

potential of soybean gwu, jojoba wax, glycerol and Arabicgurn to extend lhe shelf-life and quality of apple duringcold storage and to compare the effect of these altemativematerials to that of paraffin oil.

MATERIALS AND METHODSApple samples: Undarnaged mature Arma apple (Malusdomesticus Borkh) [ruits of rnrifonn size, shape, weightand color, free of physical damage as well as ftmgalinfection were harvested in tme 2007 at Nubaria city,Egypt and transported to lhe laboratory of Fruit HandlingDept. Horticulture Research Institute, AgriculturalResearch Center, Giza, Egypt.dible coatings Soybean gwn was obtained [rom Cairo

for oil and soap company (Giza. Egypt). Paraffin oil andGlycerol (99.0%) were of reagent grade (Gornhoria Co.,Amireya-Cairo, Egypt). Jojoba (Sirnmondsia chinensis)oil (Alkanz Co Zagazig. Egypt) and Arabic gurn (Giza.Egypt) were of cornmercial grade. Arabic gwn solution(15% w v-1) was prepared by dissolving Arabic gwn indistilled water and heated at 40C, while stirring lllltil thesolution became clear.Coating process Apple fruits were washed in running tapwater and cleaned with muslin cloth. The fruits weredivided randomly into 6 groups (100 apples/group): Controlgroup (untreated) Fruits were coated with thin layer of Jojoba wax Fruits were coated with thin layer of paraffin oil Fruits were coated with thin layer of Soybean gwn Fruits were coated with thin layer ofGlycerol Fruits were coated with thin layer of Arabic gwn

The treated and lllltreated fruits were packed in foamplates and wrapped wilh polyelhylene (lhin 10/miceron)each plate contain 4 of fruits. The plates were stored atCOCC. 90-95% RH).Physicochemical analysis The physico-chemical testswere conducted atthe beginning of the experiment andafler 15. 30. 45 and 60 days of storage.

Weight loss was measured by weighting 4 of foamplates wilh apple fruits (lhe same plates during a11 lhestorage times) and the los ses were recorded for eachreplicate. Weight loss percentages were calculated aspercentage from the initial weight. Apple fruit finnnesswas measured with a hand-held penetrometer (mod.FT 327. McCorrnick. Facchini. Alfonsine. Italy) equipped

6

with a 7.9 mm diameter cylindrical probe, results wereexpressed as kg cm -2. Decay percentage of apple fruitswas calculated as the nwnber of decayed fruit divided byinitial nwnber of all fruits time 100. External fruit color wasdeterrnined according (McGuire. 1992; Voss. 1992) usinga Hllllter LAB DP-9000 colorimeter (Hllllter AssociatesLaboratory. Reston, Va. USA).

From 3 apple fruits juice was extracted with anelectrical juicer and used for the detennination of TotalSoluble Solids content (TSS, Br ix%) with a refractometer(Carl Zeiss. Gerrnany) and of Titratable Acids (TA). TAwas measured by titration with 0.1 N NaOH and expressedin percent of malic acid/100 mL of juice AOAC (2000).SensOIy properties were evaluated at room temperaturellllder fluorescent light by 10 experienced panelists ofHorticulture Research Institute (Fruit Handling Dept.).Apple fruits were served in randomly coded containers.Each panelist was asked about taste, odor and appearanceand over a11 acceptability. According to Bai el 01 2003).the sensOIy characteristics were evaluated using thefollowing 9 grading categories:975

ExcellentVery goodGood. lirnit of marketability

3 Fair, limit ofusabilityPoor, inedible

Statistical analysis The data of the present research(except sensory evaluation data) were subjected toanalysis by 2 ways ANOVA (Completely randomizeddesign factorial arrangement). Statistical analysis for thesensory data was perfonned by one way ANOVA(Complete randomized design one factor). P-values ofO.05or less were considered significant.

RESUL TS AND DISCUSSIONWeight loss percentage Table 1 shows the changes ofWeight Loss Percentages (WLPs) of coated and llllcoatedapple (control) during cold storage. Genera11y. lhe WLPTable 1: Effect of coating with jojoba wax, paraffin oil, soybean gum,glycerol and Arabic glllll on weight loss percentages during coldstorage at (OC, 90-95% RH)Treatmentslstorage Jojoba Paraffm Soybean ArabicQeriod d ~ 2 Control W, , oil oil glllll GJycerol gumO 0.00' 0.00' 0.00' 0.00' 0.00' 0.00'15 1.991 0.9SV 1.4&< 1.15kl 1.28kl 1.52k30 2. 73defg 2.03J 2. 386lu) 2.151) 2.2& ) 2.4]fghl45 3.77' 2.19') 2. 62efgh 2. 54fglu 2.7gref 2. 77defg60 5.82a 3.11d 3.94' 3.0Qde 3.88' 4.6&LSD at 0.05 0.3541; Values followed by different letier are significantlydifferent at (p



J. Food Technol.. 7 (1): 5-11. 2 9increased gradually (p



J Food Technol.. 7 (1): 5-11. 2009reduce respiration rates and may, therefore, delay theutilization of organic acids (Y aman and Bayoindirli. 2002).A retention of titratable acidity was indeed reported forvarious fruits aH treated with Semperfresh (Dhalla andHanson. 1988; Bayindirli el 01.. 1995; Surnmu andBayindirli. 1995; Yaman and Bayoindirli. 2002). Also.Patricia el al. (2005) indicaled lhal coaling wilh pve packwere effective in the retention of titratable acidity ofstrawbeny ruit during the storage time. The sarueobservation was noled by Pre-Ayrnard el al. (2005). whoreported that coating with l-MCP prevented acidity 10ssof Arma apple slored al 20ce for 12 days.Total Soluble Solids (TSS): The resulls presenled inTable 4 show the changes of IS. values of coated andllllcoated apple (control) during storage periodo Datashowed that control samples without coating treatmentshad significantly (p



J. Food Technol.. 7 (1): 5-11. 2 9Table 8: Sensory evaluation of apple samples coated with jojoba wax,

paraffin oil, saybean glllll glycerol and Arabic gum at the end ofcald storage (OC, 90-95%RH)Visual Over all

Treatments Taste Odor aEEearance Texture a c c ~ t a b i l i yControl 7.86a 7.14a 6.60d 6.07' 6.91'Jojoba wax 7.11 7.05' 7.79a 7.61 a 7.4 bParaffin oil 7.34b 7.07' 7.89a 7.5(J 7.44aSoybean gum 7 0 ~ 6.99 - 6.80' 7.57a 6.86'Glycerol 7.11b 7.12a 7.4Sb 6.83b 7. 12abcArabic gum 7.21 7.03a 6.70cd 6.8Sb 6.96"LSD at 0.05 0.5050 NS 0.1488 0.1378 0.4394Values followed by different letter are significantly different at (p



J Food Technol.. 7 (1): 5-11. 2 9Garc ia. MA. M.N. Martino and N.E. Zaritzky. 1998b.

Plasticized starch-based coatings to lmprovestrawbeny Fragaria ananassa) quality and stability.J. Agric. Food Chem 46: 3758-3767.

Heimbach. J.T. A R Bodor. J.S. Douglass. L.M. Barraj.S.e. Cohen, RW. Biles andHR a u s ~ 2002. Dietaryexposures to mineral hydrocarbons [rom [ood-useapplications in the United States. Food Chem.Toxico .. 40: 555-571.

Joyce. D.e.. AJ. Shorter and P.N. Jones. 1995. Effect ofdelayed film wrapping and waxing on lhe shelf life ofavocado fruil. Ausl. J. Exp. Agric 35: 657-659.

Kittur. F.S N. Saroja. Haibibunnisa. RN. Tharanathan.2001. Polysaccharide-based composite coatingfonnulations for shelflife extension of fresh bananaandmango. Eur. FoodRes. Teclmo .. 213: 306-311.

Labuza, T.P., 1984. Moisture Sorbtion; Practical Aspectsof Isothenn Measurement and Use. St. Paul, J\. IJ'.J:American Association of Cereal Chemists.

Lee. J.Y HJ. Park. e y Lee and W.Y Choi. 2003.Extending shelf-life of minimally processed appleswith edible coatings and antibrowning agents. Leb.Wiss. und-Teclmo .. 36: 323-329.

Low. LX P.M. Styrnanski. e. Komminini. P A Naroand e .R Mackerer. 1992. Oral absorption andphannacokinetic studies of radiolabelled normalparaffinic, isoparaffinic and cycloparaffinicslllTogates in white oil in Fischer-344 rats. In: SpecialMeeting on Mineral Hydrocarbons. The T oxicologyForum. Oxford, pp: 86-101.

Mancini. F. and T.H McHugh, 2000. Fruit-alginateinteractions in novelrestructured products. Nahrung,44: 152-157.

McGuire, RG., 1992. Reporting of objective colormeasurements Hort. Sci 27: 1254-1260.

Nisperos-Carriedo. M.O 1994. Edible Coatings andFihus Based on Polysaccharides. In Krochta, J.M.,E A Baldwin and M.O. Nisperos-Carriedo CEds. .Edible coatings and films to improve food quality,Switzerland: Teclmomic Publishing Co pp: 305-335.

Nussinovitch, A., 1997. Agricultural uses ofhydrocolloids. In Hydrocolloid applications: Gumtechnology in the food and other industries. London:Blackie Academic andProfessional, pp: 169-189.

Nussinovitch, A., 2000. GlllllS for Coatings andAdhesives. In: Phillips. G. and P. Williams CEds. .Handbook of hydrocolloids. Cambridge. England:CRC Woodhead Publishing Lirnited.

Pan. J.e. and S.R Bhowmilk. 1992. Shelf life ofmaturegreen tomatoes stored in controlled atmosphere andhigh humidity. J. Food Sci 57: 948-953.

10

Park. HJ.. 1999. Development of advanced edible coatingsfor fruits. Trends Food Sci. Teclmo .. 10: 254-260.

Patricia. S" T.Palmu and e.RF. Grosso. 2005. Effect ofedible wheat gluten-based films and coatings onrefrigerated strawbeny Fragaria ananassa) quality.Poslharvest Bio . TeclmoL. 36: 199-208.

Perez-Gago, M.B., M. Serra, M. Alonso, M. Mateos andM A Del Ro. 2005. Effect of whey protein-andhydroxypropyl melhylcellulose-based edible composite coatings on color change of fresh-cut apples.Poslharvest BioL TeclmoL. 36: 77-85.

Perez-Gago.M.B.. M. Serra and M A Del Ro. 2006. Colorchange of fresh-cut apples coated with whey proteinconcentrate-based edible coatings. Postharvest Biol.TeclmoL. 39: 84-92.

Pre-Ayrnard, e.. E. Fallik. A Weksler and S. Lurie. 2005.SensOIy analysis and instrumental measurements ofAnna apples treated with l-methylcyclopropen.Poslharvest Bio . TeclmoL. 36: 135-142.

Rhirn. J.W 2004. Physical and mechanical properties ofwater resistant SOdilllll alginate fihus. LebensmittelWissenscha ft und-Teclmologie. 37: 323-330.

Rojas-Grau, MA. M.S. Tapia. FJ. Rodriguezb.AJ. Carmomc anda. Martin-Belloso. 2007. Alginateand gellan-based edible coatings as carriers ofantibrowning agents applied on fresh-cut Fuji apples.FoodHydrocolloids.21:118-127.

Salunklie. D.K.. H R Boun and N.R Reddy. 1991. StorageProcessing and Nutritional Quality of Fruits andVegetables. Vo . 1. Fresh Fruits and Vegetables.Boston: CRC Press Inc.

Scotter, M.J., L Castle, Re. , Massey, P.G. Brantom andM.E. Cunninghame. 2003. A sludy of lhe toxicity of5 mineral h ydrocarbon waxes and oils in theF344 ra, with histological examination andtissue-specific chemical characterisation of aCClllllU-lated hydrocarbon material. Food Chem. Toxicol.,41: 489-521.

Smilh. J.H A.K. M a l l e t ~ RAJ. Priston, P.G. Brantom.N.R Worrell. e. Sexsmilh and BJ. Simpson. 1996.Ninety day feeding study in Fischer-344 rats ofhighly refined petrolelllll-derived food-grade whiteoils and waxes. ToxicoL PalhoL. 24: 214-231.Sobral. PJ.A.. F.e. Menagalli. M.D. Hubinger andM.A. Roques, 2001. Mechanical, water vapor barrierand thennal properties of gelatin based edible films.FoodHydrocolloids. 15: 423-432.

Spickard, A andJY Hirschmann, 1994. Exogenous lipoidpneumonia. Arch. In . Med 154: 686-692.

Sumnu, G. and L. Bayindirli. 1995. Effects of coatings onfruit quality of amasya apples. Lebensm.-Wiss. Und. Teclmo .. 28: 501-505.



J Food Technol 7 (1): 5-11. 2 9Voss H.D. 1992. Relating colonneter measurements o

plant color to the royal horticultural society colorchart. Hort. Sci 27: 1256-1260.

Wills. R.B.H.. P Bambridge andK.J. Scott. 1980. Use offlesh finnness and other objective tests to determineconswner acceptability o Delicious apples. Aust. JExp. Agric. Anim Husb 20: 252-256.

11

Yaman, O and L Bayoindirli . 2002. Effec s of anedible coating nd cold storage on shelf-life ndquality o cherries. Lebensm.-Wiss. Und.-Technol.35: 146-150.

Yang. L and A.T. Paulson. 2000. Effects of lipids onmechanical and moisture barrier properties o ediblegellan film. Food Res. In . 33: 571-578.

El-Anany, A. 2009. Effects of Edible Coatings on the Shelf Life and Quality of Anna Apple Malus...

Documents

Transcript of El-Anany, A. 2009. Effects of Edible Coatings on the Shelf Life and Quality of Anna Apple Malus...