Extending the shelf life of mango (Mangifera indica L.) fruits by using edible coating based on xanthan gum and pomegranate peel extract

Kumar, Nishant and Trajkovska-Petkoska, Anka (2022) Extending the shelf life of mango (Mangifera indica L.) fruits by using edible coating based on xanthan gum and pomegranate peel extract. Journal of Food Measurement and Characterization.

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Abstract

The effect of various concentration of xanthan gum (0.5%, 1%, and 2%) based edible coating supplemented with pomegranate peel extract (0.5 mL) on functional and physico-chemical properties of mango (Mangifera indica L.) fruits were studied during the storage period of 15 days at 22 °C. The application of xanthan gum (XG) based edible formulations with pomegranate peel extract (PPE) was found to be effective to maintain the quality attributes and characteristics like reducing weight loss, respiration rate, ethylene production, maintained total soluble solids (TSS), acidity, pH, texture property, ascorbic acid, phenols, and antioxidant activity as compared to control samples. In general, all tested formulations are effective; but edible coatings based on 2% of XG were found the most potential to prevent the postharvest characteristics of mango fruits while maintaining the quality attributes.

Keywords: Edible coating (EC), Xanthan gum (XG), Pomegranate peel extract (PPE), Antioxidant, Shelf life

Item Type: Article
Subjects: Scientific Fields (Frascati) > Engineering and Technology > Materials engineering
Scientific Fields (Frascati) > Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Prof. d-r. Anka Trajkovska
Date Deposited: 09 Feb 2023 14:16
Last Modified: 09 Feb 2023 14:18
URI: https://eprints.uklo.edu.mk/id/eprint/7446

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