Effect of Biocomposite Edible Coatings Based on Pea Starch and Guar Gum on Nutritional Quality of “Valencia” Orange During Storage

Bahareh Saberi, John B. Golding, Suwimol Chockchaisawasdee, Christopher J. Scarlett, Costas E. Stathopoulos

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)

Abstract

The application of environmentally friendly components is an approach for substitution of synthetic substances in commercial waxes applied to citrus. In this study, the effect of biocomposite edible coatings based on pea starch and guar gum (PSGG) on total vitamin C, phenolic, flavonoid, anthocyanins, and carotenoid content, and antioxidant capacity of “Valencia” orange stored at 5 and 20 °C for 4 weeks are evaluated. The fruits are coated by a single layer PSGG coating, blended composite PSGG coating containing shellac (Sh) and oleic acid (OA) as hydrophobic compounds (PSGG-Sh), and a layer-by-layer (LBL) coating (PSGG as an internal layer and Sh as an external layer). The results show no significant differences in changes of bioactive compounds between coating treatments after first week storage at both temperatures. The PSGG coatings incorporated with hydrophobic compounds (PSGG-Sh) better preserves the nutritional value and the antioxidant potential of oranges during storage compared with other treatments. The single layer PSGG coating is almost similar to bilayer coating in preserving nutritional value of fruit during storage and less effective than the blended composite PSGG-Sh coating.

Original languageEnglish
Article number1700299
JournalStarch/Staerke
Volume70
Issue number5-6
DOIs
Publication statusPublished - May 2018
Externally publishedYes

Keywords

  • bioactive compounds
  • citrus
  • nutritional quality
  • starch edible coatings

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

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