Potential application of pomegranate and lemon peel phenolic extract with chitosan as edible coating on apple and kiwifruit slices: Physical, chemical and sensory characteristics

İrem Burun; Gözde Kutlu; Fatih Törnük

Makale detayları

Potential application of pomegranate and lemon peel phenolic extract with chitosan as edible coating on apple and kiwifruit slices: Physical, chemical and sensory characteristics

Yazarlar:

İrem Burun | Gözde Kutlu | Fatih Törnük

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 1, pp.192-207

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001321326

pISSN:

2636-7874

Anahtar kelimeler:

Özet:

 The aim of this study was to assess the impact of different coatings, specifically chitosan and chitosan combined with pomegranate and lemon extract, compared to noncoated samples, on the quality of apple and kiwifruit slices during 21-day storage at 8C. Results showed that during storage, the dry matter content of apple and kiwifruit slices increased with chitosan-coating or a combination of phenolic extracts and chitosan, compared to the control samples. Chitosan alone slightly increased apple slices pH, while the use of phenolic extracts decreased pH, indicating chitosan coatings pH control. pH values fluctuated during the 21-day storage, with coated-kiwifruit slices reaching lowest levels on days 14 and 21. Weight loss occurred in uncoated-fruits, while coated fruits gained weight. Lvalues decreased in all kiwifruit samples during storage, except control and chitosanphenolic-coated apples, which increased. avalues increased in chitosan-coated apples, control and chitosanphenolic extract-coated kiwifruit samples after storage, while others showed a decrease. All samples showed decreased bvalues after 21-days of storage. No visual mold formation was observed in any sample. Sensory attributes slightly decreased with increased storage duration. Overall, the combination of chitosan and phenolic extract can effectively extend the shelf life and preserve quality parameters of apple and kiwifruit slices.

 The aim of this study was to assess the impact of different coatings, specifically chitosan and chitosan combined with pomegranate and lemon extract, compared to noncoated samples, on the quality of apple and kiwifruit slices during 21-day storage at 8C. Results showed that during storage, the dry matter content of apple and kiwifruit slices increased with chitosan-coating or a combination of phenolic extracts and chitosan, compared to the control samples. Chitosan alone slightly increased apple slices pH, while the use of phenolic extracts decreased pH, indicating chitosan coatings pH control. pH values fluctuated during the 21-day storage, with coated-kiwifruit slices reaching lowest levels on days 14 and 21. Weight loss occurred in uncoated-fruits, while coated fruits gained weight. Lvalues decreased in all kiwifruit samples during storage, except control and chitosanphenolic-coated apples, which increased. avalues increased in chitosan-coated apples, control and chitosanphenolic extract-coated kiwifruit samples after storage, while others showed a decrease. All samples showed decreased bvalues after 21-days of storage. No visual mold formation was observed in any sample. Sensory attributes slightly decreased with increased storage duration. Overall, the combination of chitosan and phenolic extract can effectively extend the shelf life and preserve quality parameters of apple and kiwifruit slices.

 The aim of this study was to assess the impact of different coatings, specifically chitosan and chitosan combined with pomegranate and lemon extract, compared to noncoated samples, on the quality of apple and kiwifruit slices during 21-day storage at 8C. Results showed that during storage, the dry matter content of apple and kiwifruit slices increased with chitosan-coating or a combination of phenolic extracts and chitosan, compared to the control samples. Chitosan alone slightly increased apple slices pH, while the use of phenolic extracts decreased pH, indicating chitosan coatings pH control. pH values fluctuated during the 21-day storage, with coated-kiwifruit slices reaching lowest levels on days 14 and 21. Weight loss occurred in uncoated-fruits, while coated fruits gained weight. Lvalues decreased in all kiwifruit samples during storage, except control and chitosanphenolic-coated apples, which increased. avalues increased in chitosan-coated apples, control and chitosanphenolic extract-coated kiwifruit samples after storage, while others showed a decrease. All samples showed decreased bvalues after 21-days of storage. No visual mold formation was observed in any sample. Sensory attributes slightly decreased with increased storage duration. Overall, the combination of chitosan and phenolic extract can effectively extend the shelf life and preserve quality parameters of apple and kiwifruit slices.

 Bu çalışmanın amacı, özellikle kitosan ve kitosanın nar ve limon ekstresi ile birlikte kullanımının, elma ve kivi dilimlerinin kalitesi üzerindeki etkisini kaplanmamış örneklerle karşılaştırılılarak değerlendirmektir. Elde edilen bulgular, depolama süresince , kitosan kaplaması veya fenolik ekstrakları ve kitosanın bir kombinasyonunun, kontrol örnekleri ile karşılaştırıldığında, elma ve kivi dilimlerinin kuru madde içeriğinin arttığını göstermiştir. Yalnızca kitosan kullanımı, elma dilimlerinin pH değerini hafifçe arttırmış, fenolik ekstrelerin kullanımı ise pH değerini azaltmıştır, bu da kitosan kaplamanın pH kontrolünü göstermektedir. pH değerleri depolama süresince değişkenlik göstermiş olup, kaplanmış kivi dilimleri 14. ve 21. günlerde en düşük seviyelere ulaşmıştır. Kaplanmamış meyvelerde ağırlık kaybı olurken, kaplanmış meyveler ağırlık kazanmıştır. L değerleri, depolama süresince tüm kivi örneklerinde azalmış, ancak kontrol ve kitosan  fenolik ekstrktı ile kaplanmış elma dilimlerinın L değerlerini arttırmıştır. a değerleri, depolama sonrasında kitosan kaplı elmalar, kontrol ve kitosan  fenolik ekstraktı ile kaplanmış kivi örneklerinde artarken, diğer örneklerde azalmıştır. Tüm örnekler, 21 günlük depolama sonrasında azalan b değerleri göstermiştir. Herhangi bir örnekte gözle görülür bir küf oluşumu gözlemlenmemiştir. Duyusal özellikler, depolama süresi arttıkça hafifçe azalmıştır. Genel olarak, kitosan ve fenolik ekstraktın kombinasyonunun, elma ve kivi dilimlerinin raf ömrünü etkili bir şekilde uzatabileceği ve kalite parametrelerini koruyabileceği görülmüştür.

Makale detayları

Potential application of pomegranate and lemon peel phenolic extract with chitosan as edible coating on apple and kiwifruit slices: Physical, chemical and sensory characteristics

Yazarlar:

İrem Burun | Gözde Kutlu | Fatih Törnük

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 1, pp.192-207

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001321326

pISSN:

2636-7874

Apple slice

kiwi-fruit slice

pomegranate and lemon peel extract

chitosan

coating.Elma dilimi

kivi dilimi

kitosan

kaplama.

nar ve limon kabuğu özütü

Sayı

Makale detayları

Yazarlar: İrem Burun | Gözde Kutlu | Fatih Törnük

Yayıncı: Cukurova University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 1, pp.192-207

Belge Tipi: Makale

Yayın Tarihi: 6/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001321326

pISSN: 2636-7874

Sayı

Yazarlar:

İrem Burun | Gözde Kutlu | Fatih Törnük

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 1, pp.192-207

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001321326

pISSN:

2636-7874