Application of chitosan-based chickpea (Cicer arietinum L.) hull polysaccharides edible coating on cherry tomatoes preservation

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY eFood Pub Date : 2023-12-15 DOI:10.1002/efd2.125

Hafiz Muhammad Saleem Akhtar, Tawaf Ali Shah, Yahya Saud Hamed, Mohamed Abdin, Samee Ullah, Faryal Shaukat, Zunair Abdullah, Muhammad Tariq Saeed

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Abstract

Bio-active food coating having natural antioxidants has attained great attention these days. Polysaccharides extracted from bacteria, fungi, and plants are considered rich in antioxidant biomolecules. Chickpea hull which is a food waste material contains a substantial quantity of antioxidants and bioactive compounds. In this study, chitosan (CS)-based chickpea hull polysaccharides (CHPS) edible coating of cherry tomatoes was successfully fabricated. Cherry tomatoes were characterized in terms of physico-chemical characteristics and shelf life. In comparison to the control, it was discovered that the CS-incorporated CHPS coatings were successful at lowering the respiratory activity, total soluble solids, total polyphenols, firmness, weight loss, lycopene content, and vitamin C as well as improving the fruit's overall acceptability. The dose dependence of each of these effects was noticed. Conclusively, using CS-incorporated CHPS coatings could preserve the shelf life of cherry tomatoes. A useful and different approach to enhance the postharvest quality of cherry tomatoes is to utilize CS-CHPS composite coatings.

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基于壳聚糖的鹰嘴豆（Cicer arietinum L.）壳多糖食用涂层在樱桃番茄保鲜中的应用

具有天然抗氧化剂的生物活性食品涂层近年来受到广泛关注。从细菌、真菌和植物中提取的多糖被认为富含抗氧化生物分子。鹰嘴豆壳是一种食物垃圾，含有大量的抗氧化剂和生物活性化合物。本研究成功制备了壳聚糖(CS)基鹰嘴豆壳多糖(CHPS)圣女果食用包衣。对圣女果的理化特性和保质期进行了表征。与对照相比，发现cs - CHPS涂层在降低呼吸活性、总可溶性固结物、总多酚、硬度、重量减轻、番茄红素含量和维生素C方面取得了成功，并提高了水果的整体可接受性。我们注意到每种效应的剂量依赖性。综上所述，使用cs - CHPS涂层可以延长圣女果的保质期。利用CS-CHPS复合涂层是提高樱桃番茄采后品质的一种有效而不同的方法。

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eFood food research-

CiteScore

6.00

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0.00%

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期刊介绍： eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)