Influence of CMC- and guar gum-based silver nanoparticle coatings combined with low temperature on major aroma volatile components and the sensory quality of kinnow (Citrus reticulata)

• Published in: International journal of food science & technology 2016-11, Vol.51 (11), p.2345-2352
• Main Authors: Shah, Syed Wasim Ahmad, Qaisar, Muhammad, Jahangir, Muhammad, Abbasi, Kashif Sarfraz, Khan, Sami Ullah, Ali, Naushad, Liaquat, Muhammad
• Format: Article
• Language: English
• Subjects: Aroma; Aroma compounds; Citrus fruits; Citrus reticulata; Coatings; Food processing; Food quality; Food science; Fruits; kinnow; Nanoparticles; Nanostructure; Relative humidity; sensory evaluation; silver nanoparticles; Volatile compounds
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.13213

Summary Aroma profile and organoleptic quality of CMC‐ and guar gum‐based silver nanoparticle‐coated kinnow (Citrus reticulata cv. Blanco) was evaluated for 120 days at 4 °C and 10 °C, 85–95% relative humidity. Loss in three major aroma‐active volatile compounds (limonene, linalool and γ‐terpinene) was determined after every 15 days by GC‐MS. Sensory quality of coated and uncoated fruit stored at 10 °C was declined during storage. Twenty five volatile aroma compounds were identified in fresh kinnow juice. Guar gum‐Ag coatings and 4 °C storage has significantly reduced losses of limonene, linalool and γ‐terpinene contents from 91 to 23%, 99 to 10% and 97 to 29% respectively as compared to uncoated fruit stored at 10 °C. Study suggests that CMC‐ and guar gum‐based silver nanoparticle‐coated kinnow stored at 4 °C has preserved the fruit aroma and sensory quality for 120 days. Aroma profile showing total aroma volatile components of kinnow (Citrus reticulata)