Moringa leaf extract infused into carboxymethyl cellulose edible coating combined with gaseous ozone as postharvest treatments maintain quality and extend shelf life of mango fruit

2021 ◽  
pp. 225-232
Author(s):  
N. Bambalele ◽  
A. Mditshwa ◽  
S.Z. Tesfay ◽  
L.S. Magwaza
Keyword(s):  
Shelf Life ◽  
Carboxymethyl Cellulose ◽  
Leaf Extract ◽  
Edible Coating ◽  
Mango Fruit ◽  
Gaseous Ozone ◽  
Postharvest Treatments ◽  
Moringa Leaf Extract

scholarly journals The Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit

Coatings ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1406
Author(s):  
Nonjabulo L. Bambalele ◽  
Asanda Mditshwa ◽  
Lembe Samukelo Magwaza ◽  
Samson Zeray Tesfay
Keyword(s):  
Antioxidant Capacity ◽  
Carboxymethyl Cellulose ◽  
Phenolic Content ◽  
Membrane Integrity ◽  
Biochemical Properties ◽  
Edible Coating ◽  
Control Treatment ◽  
Mango Fruit ◽  
Total Sugars ◽  
Gaseous Ozone

This study evaluated the effect of edible coating and gaseous ozone on the antioxidant activities and biochemical properties of mango fruit. Mango fruit (cv. Keitt) were coated with moringa leaf extract and carboxymethyl cellulose (EC) before exposure to ozone (0.25 ppm). Gaseous ozone (O3) was administered intermittently for 24 or 36 h, and the control fruit were untreated. The fruit were stored at 10 °C for twenty-one days, then ripened at ambient temperature for seven days. The parameters measured were ascorbic acid, lipid peroxidation, phenolic content, total sugars, and antioxidant capacity (FRAP and DPPH). At the end of storage, the EC + O3 (36 h) had high phenolic content: 175.02 µg GEA/g DM compared to 151.87 µg GEA/g DM and 138.98 µg GEA/g DM for the O3 (24 h) and untreated fruit, respectively. Moreover, the combination of the EC and O3 (36 h) had a higher effect (p < 0.05) on preserving the antioxidant capacity of the mangoes. The EC + O3 (24 h) and EC significantly delayed fruit softening and maintained membrane integrity. Furthermore, the fruit treated with the EC reduced the accumulation of reducing (7.61 mg/mL) and total sugars (8.81 mg/mL) compared to the control treatment, which had a concentration of 12.74 mg/mL and 13.78 mg/mL, respectively. These findings demonstrate that EC combined with gaseous O3 enhanced the antioxidants of mango fruit during storage.

scholarly journals Characteristics of corn starch-based edible coating enriched with curry leaf extract on quality of the strawberry (Fragaria x ananassa Duch.)

2021 ◽  
Vol 922 (1) ◽  
pp. 012065
Author(s):  
B M Nur ◽  
Z Zaidiyah ◽  
F Luthfi
Keyword(s):  
Shelf Life ◽  
Leaf Extract ◽  
Corn Starch ◽  
Coating Layer ◽  
Fungal Growth ◽  
Edible Coating ◽  
Coating Solution ◽  
Randomized Design ◽  
Dipping Time

Abstract Strawberry is one of the most popular tropical fruits in Indonesia. The fruit has a concise shelf life and quickly deterioration after harvesting due to mechanical injury, physiological disorders, water loss, fungal growth, and high respiration rates. Postharvest technology is one technique that can maintain fruit quality and extend shelf life, one of which is a coating technique called edible coating. The edible coating layer of corn starch with the addition of curry leaf extract has antibacterial activity that can inhibit the growth rate of microorganisms. This study aimed to determine the characteristics of the edible coating solution produced from corn starch with the addition of curry leaf extract to produce the best edible coating layer. This study used a factorial completely randomized design experimental method, which consisted of treatment with curry leaf extract concentration (8%, 10%, and 12%) and dipping time (4, 5, and 6 minutes) with three repetitions. The result showed a significant delay in weight loss and total dissolved solids in strawberries compared to the uncoated control strawberries. In addition, the edible coatings had positive results in organoleptic based on panelists’ acceptance of color, aroma, taste, texture, and overall. These findings suggest that using 8% curry leaf extract with 4 minutes dipping time could be favorable to extend the shelf-life and maintain the quality of strawberry fruit.

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

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