Effect of chia seed mucilage/bacterial cellulose edible coating on bioactive compounds and antioxidant activity of strawberries during cold storage

This study aimed to investigate the effect of chia seed mucilage (CSM) - bacterial cellulose nano-fiber (CNF) edible coating on bioactive compounds and antioxidant enzyme activity of strawberries. Strawberries were coated with CSM containing 0.6 and 8.0% (w/w) of CNF. The content of total phenol, fl...

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Bibliographic Details
Published in:International journal of biological macromolecules 2021-11, Vol.190, p.618-623
Main Authors: Mousavi, Seyed Rasoul, Rahmati-Joneidabad, Mostafa, Noshad, Mohammad
Format: Article
Language:English
Subjects:
Anthocyanins - analysis
Antioxidants - analysis
Ascorbic Acid - analysis
Bacterial cellulose nano-fiber
Catechol Oxidase - metabolism
Cellulose - chemistry
Chia seed mucilage
Cold Temperature
Edible Films
Flavonoids - analysis
Food Preservation
Fragaria - chemistry
Gluconacetobacter - chemistry
Peroxidase - metabolism
Phenols - analysis
Phenylalanine Ammonia-Lyase - metabolism
Plant Mucilage - chemistry
Plant Proteins - analysis
Salvia hispanica - chemistry
Seeds - chemistry
Strawberry
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Summary:This study aimed to investigate the effect of chia seed mucilage (CSM) - bacterial cellulose nano-fiber (CNF) edible coating on bioactive compounds and antioxidant enzyme activity of strawberries. Strawberries were coated with CSM containing 0.6 and 8.0% (w/w) of CNF. The content of total phenol, flavonoids, anthocyanin, ascorbic acid, protein content, antioxidant activity and the activity of polyphenol oxidase, peroxidase, superoxide dismutase and phenylalanine ammonia-lyase enzymes were evaluated. The use of CSM - CNF edible coatings further preserved the phenolic, flavonoid, ascorbic acid and antioxidant activity of strawberries, and this effect was more evident in the CSM-coated sample containing CNF; However, the accumulation of anthocyanins in the coated samples was lower than the control sample. The activity of polyphenol oxidase and peroxidase enzymes, which lead to the degradation of phenolic compounds and brown color in the product, was also effectively controlled by the edible coating. [Display omitted] •A novel edible coating made by CSM-CNF could increase the shelf life of strawberry.•CSM\CNF coating reduced enzymatic browning in strawberries.•CSM\CNF coating preserved most of the bioactive compounds in strawberries.
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2021.08.213