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20231225132157.0 |
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231225s2020 xx |||||o 00| ||eng c |
| 024 |
7 |
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|a 10.1177/1082013220916559
|2 doi
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|a pubmed24n1028.xml
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|a (DE-627)NLM308646649
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|a (NLM)32279572
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|a DE-627
|b ger
|c DE-627
|e rakwb
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| 041 |
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|a eng
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| 100 |
1 |
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|a Panahirad, Sima
|e verfasserin
|4 aut
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| 245 |
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|a Pectin-based edible coating preserves antioxidative capacity of plum fruit during shelf life
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| 264 |
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|c 2020
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| 336 |
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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| 338 |
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|a ƒa Online-Ressource
|b cr
|2 rdacarrier
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| 500 |
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|a Date Completed 06.08.2021
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|a Date Revised 06.08.2021
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a Exploiting safer methods for fruit preservation such as application of edible coatings can improve shelf life, valuable characteristics, and antioxidative capacity. The current study aimed to investigate the effect of a pectin-based edible coating on antioxidative capacity of plum fruit during shelf life (19 ± 2 ℃ and 65% relative humidity for eight days). To do this, three solutions (0.5, 1, and 1.5%) of pectin, plasticized by glycerol (0.3% w/v), were applied on plum fruit and compared to a control treated with only distilled water. Ascorbic acid, total phenolics, anthocyanin and flavonoid contents, total antioxidative capacity based on 1,1-diphenyl-2-picryl-hydrazyl hydrate method, peroxidase (as an antioxidant enzyme), and polyphenol oxidase (as an oxidant enzyme) activities were recorded during this period. The results demonstrated that pectin-based edible coating was significantly effective on maintaining ascorbic acid, anthocyanin and flavonoid contents, and antioxidative capacity in plum fruits (P ≤ 0.01). The activities of enzymes were significantly affected by the coatings; peroxidase activity increased and polyphenol oxidase activity decreased (P ≤ 0.01). All pectin concentrations significantly caused higher ascorbic acid and anthocyanin contents, antioxidative capacity, and peroxidase activity but a lower polyphenol oxidase activity than the control; however, just 1 and 1.5% concentrations were effective in terms of total phenolic compounds and flavonoid content, respectively, and the other concentrations acted the same as the control. In general, the coating constituted from 1.5% pectin showed the best results for most measured parameters. Considering the influences of pectin-based edible coating on antioxidative characteristics of plum fruits, its application can be potentially regarded as a favorable method to enhance nutritional value of fruits
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|a Journal Article
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|a Anthocyanins
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|a antioxidative enzymes
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4 |
|a flavonoids
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| 650 |
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4 |
|a postharvest
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| 650 |
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|a Antioxidants
|2 NLM
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| 650 |
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7 |
|a Pectins
|2 NLM
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| 650 |
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|a 89NA02M4RX
|2 NLM
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| 700 |
1 |
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|a Naghshiband-Hassani, Rahim
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Mahna, Nasser
|e verfasserin
|4 aut
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| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 26(2020), 7 vom: 09. Okt., Seite 583-592
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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| 773 |
1 |
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|g volume:26
|g year:2020
|g number:7
|g day:09
|g month:10
|g pages:583-592
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|u http://dx.doi.org/10.1177/1082013220916559
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