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Effects of Different Edible Coatings on the Shelf Life of Fresh Black Mulberry Fruits (Morus nigra L.)
The aim of this study was to evaluate the effects of edible coatings based on gelatine, oils (sunflower and coconut) and beeswax on the physicochemical properties, bioactive compounds (total phenols and monomeric anthocyanin content), antioxidant capacity (DPPH and FRAP assays were used) and sensori...
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Published in: | Agriculture (Basel) 2022-07, Vol.12 (7), p.1068 |
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description | The aim of this study was to evaluate the effects of edible coatings based on gelatine, oils (sunflower and coconut) and beeswax on the physicochemical properties, bioactive compounds (total phenols and monomeric anthocyanin content), antioxidant capacity (DPPH and FRAP assays were used) and sensorial attributes of mulberry fruits during a period of storage (0, 2, 5 and 8 days) at 4 °C. The results showed that, in all samples treated with edible films, the degree of firmness was higher and the deterioration weaker compared to the control at day 8 of storage. Edible coatings significantly reduced the rate of deterioration, in terms of total phenolics and anthocyanins, in mulberry fruits over time, and the gelatine-coated mulberry samples (G_Mn) exhibited the best results. In terms of the antioxidant capacity of the coated mulberry, after 5 and 8 days of storage, only the G_Mn samples maintained significantly high DPPH radical scavenging and FRAP values compared to control. Coating improved the sensorial attributes of the mulberry during storage, and gelatine-coated fruits recorded the highest score, followed by layer-by-layer samples (O+W_G_Mn). All edible coatings used to cover black mulberry in this study extended the shelf life of the fruits, while maintaining high levels of bioactive compounds and, consequently, high antioxidant capacity, along with improved sensory qualities, during cold storage. |
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The results showed that, in all samples treated with edible films, the degree of firmness was higher and the deterioration weaker compared to the control at day 8 of storage. Edible coatings significantly reduced the rate of deterioration, in terms of total phenolics and anthocyanins, in mulberry fruits over time, and the gelatine-coated mulberry samples (G_Mn) exhibited the best results. In terms of the antioxidant capacity of the coated mulberry, after 5 and 8 days of storage, only the G_Mn samples maintained significantly high DPPH radical scavenging and FRAP values compared to control. Coating improved the sensorial attributes of the mulberry during storage, and gelatine-coated fruits recorded the highest score, followed by layer-by-layer samples (O+W_G_Mn). All edible coatings used to cover black mulberry in this study extended the shelf life of the fruits, while maintaining high levels of bioactive compounds and, consequently, high antioxidant capacity, along with improved sensory qualities, during cold storage.</description><identifier>ISSN: 2077-0472</identifier><identifier>EISSN: 2077-0472</identifier><identifier>DOI: 10.3390/agriculture12071068</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Anthocyanins ; Antimicrobial agents ; Antioxidants ; Beeswax ; Bioactive compounds ; Biological activity ; Coatings ; coconut oil ; Cold storage ; Consumers ; Deterioration ; Food ; Fruits ; gelatine ; Moisture content ; Morus nigra ; mulberry ; Phenols ; Physicochemical properties ; Scavenging ; Seeds ; Shelf life ; Spectrum analysis ; sunflower oil ; total phenols</subject><ispartof>Agriculture (Basel), 2022-07, Vol.12 (7), p.1068</ispartof><rights>2022 by the authors. Licensee MDPI, Basel, Switzerland. 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The results showed that, in all samples treated with edible films, the degree of firmness was higher and the deterioration weaker compared to the control at day 8 of storage. Edible coatings significantly reduced the rate of deterioration, in terms of total phenolics and anthocyanins, in mulberry fruits over time, and the gelatine-coated mulberry samples (G_Mn) exhibited the best results. In terms of the antioxidant capacity of the coated mulberry, after 5 and 8 days of storage, only the G_Mn samples maintained significantly high DPPH radical scavenging and FRAP values compared to control. Coating improved the sensorial attributes of the mulberry during storage, and gelatine-coated fruits recorded the highest score, followed by layer-by-layer samples (O+W_G_Mn). All edible coatings used to cover black mulberry in this study extended the shelf life of the fruits, while maintaining high levels of bioactive compounds and, consequently, high antioxidant capacity, along with improved sensory qualities, during cold storage.</description><subject>Anthocyanins</subject><subject>Antimicrobial agents</subject><subject>Antioxidants</subject><subject>Beeswax</subject><subject>Bioactive compounds</subject><subject>Biological activity</subject><subject>Coatings</subject><subject>coconut oil</subject><subject>Cold storage</subject><subject>Consumers</subject><subject>Deterioration</subject><subject>Food</subject><subject>Fruits</subject><subject>gelatine</subject><subject>Moisture content</subject><subject>Morus nigra</subject><subject>mulberry</subject><subject>Phenols</subject><subject>Physicochemical properties</subject><subject>Scavenging</subject><subject>Seeds</subject><subject>Shelf life</subject><subject>Spectrum analysis</subject><subject>sunflower oil</subject><subject>total phenols</subject><issn>2077-0472</issn><issn>2077-0472</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNptkT1PwzAQhiMEEgj4BSyWWGAo-CNx7BFK-ZCKGIDZujjn1iXEYCdD_z0uRYiBW-7Ve6-eO-mK4oTRCyE0vYRF9HbshjEi47RmVKqd4iCrekLLmu_-0fvFcUormkszoag8KNzMObRDIsGRG591xH4gs9Y3HZJpgMH3izzsybBE8rzEzpG5d7iJ30ZMS3LdgX0jj2PXYIzrbI4-084eQxwT6f0iAplfnB8Vew66hMc__bB4vZ29TO8n86e7h-nVfGIFU8NEMa44q0BIXgHUrhFaSLW5UMla6qrVtKasLVteStdYWyGnFsFq12jEhonD4mHLbQOszEf07xDXJoA330aICwNx8LZDo1BLyFgtq7JklCsQUFtLa0tLYBIz63TL-ojhc8Q0mFUYY5_PN1xqoaTmqsopsU3ZGFKK6H63Mmo2_zH__Ed8AbOWhHc</recordid><startdate>20220701</startdate><enddate>20220701</enddate><creator>Memete, Adriana Ramona</creator><creator>Teusdea, Alin Cristian</creator><creator>Timar, Adrian Vasile</creator><creator>Vuscan, Adrian Nicolae</creator><creator>Mintaș, Olimpia Smaranda</creator><creator>Cavalu, Simona</creator><creator>Vicas, Simona Ioana</creator><general>MDPI AG</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7SS</scope><scope>7ST</scope><scope>7T7</scope><scope>7X2</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>P64</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>SOI</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0001-6045-1936</orcidid><orcidid>https://orcid.org/0000-0002-3570-7271</orcidid><orcidid>https://orcid.org/0000-0001-7810-8925</orcidid><orcidid>https://orcid.org/0000-0001-9562-4809</orcidid><orcidid>https://orcid.org/0000-0002-5496-6922</orcidid></search><sort><creationdate>20220701</creationdate><title>Effects of Different Edible Coatings on the Shelf Life of Fresh Black Mulberry Fruits (Morus nigra L.)</title><author>Memete, Adriana Ramona ; 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The results showed that, in all samples treated with edible films, the degree of firmness was higher and the deterioration weaker compared to the control at day 8 of storage. Edible coatings significantly reduced the rate of deterioration, in terms of total phenolics and anthocyanins, in mulberry fruits over time, and the gelatine-coated mulberry samples (G_Mn) exhibited the best results. In terms of the antioxidant capacity of the coated mulberry, after 5 and 8 days of storage, only the G_Mn samples maintained significantly high DPPH radical scavenging and FRAP values compared to control. Coating improved the sensorial attributes of the mulberry during storage, and gelatine-coated fruits recorded the highest score, followed by layer-by-layer samples (O+W_G_Mn). 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subjects | Anthocyanins Antimicrobial agents Antioxidants Beeswax Bioactive compounds Biological activity Coatings coconut oil Cold storage Consumers Deterioration Food Fruits gelatine Moisture content Morus nigra mulberry Phenols Physicochemical properties Scavenging Seeds Shelf life Spectrum analysis sunflower oil total phenols |
title | Effects of Different Edible Coatings on the Shelf Life of Fresh Black Mulberry Fruits (Morus nigra L.) |
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