Use of an edible coating containing galbanum gum and cumin essential oil for quality preservation in sweet cherries

Summary Nowadays, the use of natural compounds is considered as an effective strategy for maintaining the quality and heath promoting capacity of fresh products. Changes in quality parameters, main phenolics and antioxidants of sweet cherries in response to coating with a novel bioactive edible coat...

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Published in:International journal of food science & technology 2022-08, Vol.57 (8), p.5123-5131
Main Authors: Asghari, Mohammadreza, Azarsharif, Zahra, Farrokhzad, Alireza, Tajic, Hosein
Format: Article
Language:English
Subjects:
Antioxidants
Biological activity
Calcium chloride
Cherries
Coating
Coatings
Cuminum
Edible coating
Essential oils
Ferula gummosa
Ferulic acid
Flavonoids
Flavonols
Fruit juices
Fruits
galbanum gum
Oils & fats
Phenolic acids
phenolic compounds
Phenols
Phytochemicals
Prunus cerasus
Shelf life
sweet cherry
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container_issue 8
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container_title International journal of food science & technology
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creator Asghari, Mohammadreza
Azarsharif, Zahra
Farrokhzad, Alireza
Tajic, Hosein
description Summary Nowadays, the use of natural compounds is considered as an effective strategy for maintaining the quality and heath promoting capacity of fresh products. Changes in quality parameters, main phenolics and antioxidants of sweet cherries in response to coating with a novel bioactive edible coating were studied. Fruit were treated with different concentrations of galbanum gum (GG), cumin essential oil (CEO) and CaCl2 (CA) and stored at 2 ± 1°C with 90–95% RH for 30 days plus 1 day at ambient condition, and were subjected to quality analysis. All phenolic constituents and antioxidants of fruit juice were substantially decreased during storage in control fruit and a bioactive coating containing 1 or 2% GG + 100 or 200 µL L−1 CEO + 1% CA maintained main fruit phytochemicals including phenolics, phenolic acids, flavonols, anti‐stress and antioxidant enzymes activities. The coating significantly (P ≤ 0.01) enhanced fruit total antioxidant activity, flavonoids and ferulic acid contents. The results showed that it is possible to enhance the sweet cherry fruit health‐promoting phytochemicals and shelf life by the use of a natural edible coating containing GG and CEO. A coating containing galbanum gum, cumin oil and calcium chloride significantly enhanced the fruit PAL enzyme activity, total antioxidants capacity, total phenolics, total flavonoids and ferulic acid contents and retained phenolic components of sweet cherries. Furthermore, the activity of antioxidant enzymes was retained during storage in response to the edible coating treatment.
doi_str_mv 10.1111/ijfs.15820
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ispartof International journal of food science & technology, 2022-08, Vol.57 (8), p.5123-5131
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source Wiley; Oxford University Press Open Access
subjects Antioxidants
Biological activity
Calcium chloride
Cherries
Coating
Coatings
Cuminum
Edible coating
Essential oils
Ferula gummosa
Ferulic acid
Flavonoids
Flavonols
Fruit juices
Fruits
galbanum gum
Oils & fats
Phenolic acids
phenolic compounds
Phenols
Phytochemicals
Prunus cerasus
Shelf life
sweet cherry
title Use of an edible coating containing galbanum gum and cumin essential oil for quality preservation in sweet cherries
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