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Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage
This study investigated the effect of functional coating using 2% chitosan and different concentrations of olive cake extract (OCE) and orange peel extract (OPE) on the physicochemical quality attributes of cucumber during cold storage at 4 °C for 21 days. Both coating and storage influenced (p ≤ 0....
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323597/ https://www.ncbi.nlm.nih.gov/pubmed/35890528 http://dx.doi.org/10.3390/plants11141895 |
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author | Ghafoor, Kashif Al-Juhaimi, Fahad Y. Mohamed Ahmed, Isam A. Babiker, Elfadil E. Shahzad, Syed Ali Alsawmahi, Omer N. |
author_facet | Ghafoor, Kashif Al-Juhaimi, Fahad Y. Mohamed Ahmed, Isam A. Babiker, Elfadil E. Shahzad, Syed Ali Alsawmahi, Omer N. |
author_sort | Ghafoor, Kashif |
collection | PubMed |
description | This study investigated the effect of functional coating using 2% chitosan and different concentrations of olive cake extract (OCE) and orange peel extract (OPE) on the physicochemical quality attributes of cucumber during cold storage at 4 °C for 21 days. Both coating and storage influenced (p ≤ 0.05) the physicochemical attributes of cucumber. The highest values of moisture content, total soluble solids (TSS), pH, total phenolic contents (TPC), DPPH radical scavenging activity, yellowness (b*), and hardness were found in coated samples, which also showed the lowest values of the lightness (L*), greenness (a*), total viable count (TVC), yeast and mold counts, and acidity (p ≤ 0.05). Uncoated cucumber samples showed the highest (p ≤ 0.05) levels of acidity, lightness, greenness, TVC, and yeast and mold count. During storage, concomitant (p ≤ 0.05) reduction in moisture, TSS, pH, TPC, DPPH radical scavenging activity, L*, a*, b*, and hardness along with concurrent (p ≤ 0.05) increment in acidity, TVC, and yeast and mold count were evident in all cucumber samples. Interestingly, the changes in the aforementioned attributes were minimal in functionally coated samples in comparison to uncoated ones, suggesting the potential of OCE and OPE to preserve quality attributes of cucumber during cold storage. |
format | Online Article Text |
id | pubmed-9323597 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-93235972022-07-27 Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage Ghafoor, Kashif Al-Juhaimi, Fahad Y. Mohamed Ahmed, Isam A. Babiker, Elfadil E. Shahzad, Syed Ali Alsawmahi, Omer N. Plants (Basel) Article This study investigated the effect of functional coating using 2% chitosan and different concentrations of olive cake extract (OCE) and orange peel extract (OPE) on the physicochemical quality attributes of cucumber during cold storage at 4 °C for 21 days. Both coating and storage influenced (p ≤ 0.05) the physicochemical attributes of cucumber. The highest values of moisture content, total soluble solids (TSS), pH, total phenolic contents (TPC), DPPH radical scavenging activity, yellowness (b*), and hardness were found in coated samples, which also showed the lowest values of the lightness (L*), greenness (a*), total viable count (TVC), yeast and mold counts, and acidity (p ≤ 0.05). Uncoated cucumber samples showed the highest (p ≤ 0.05) levels of acidity, lightness, greenness, TVC, and yeast and mold count. During storage, concomitant (p ≤ 0.05) reduction in moisture, TSS, pH, TPC, DPPH radical scavenging activity, L*, a*, b*, and hardness along with concurrent (p ≤ 0.05) increment in acidity, TVC, and yeast and mold count were evident in all cucumber samples. Interestingly, the changes in the aforementioned attributes were minimal in functionally coated samples in comparison to uncoated ones, suggesting the potential of OCE and OPE to preserve quality attributes of cucumber during cold storage. MDPI 2022-07-21 /pmc/articles/PMC9323597/ /pubmed/35890528 http://dx.doi.org/10.3390/plants11141895 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Ghafoor, Kashif Al-Juhaimi, Fahad Y. Mohamed Ahmed, Isam A. Babiker, Elfadil E. Shahzad, Syed Ali Alsawmahi, Omer N. Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage |
title | Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage |
title_full | Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage |
title_fullStr | Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage |
title_full_unstemmed | Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage |
title_short | Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage |
title_sort | effects of functional coatings containing chitosan, orange peel and olive cake extracts on the quality attributes of cucumber during cold storage |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323597/ https://www.ncbi.nlm.nih.gov/pubmed/35890528 http://dx.doi.org/10.3390/plants11141895 |
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