Chitosan-based layer-by-layer edible coatings application for the preservation of mandarin fruit bioactive compounds and organic acids

• Published in: Food Chemistry: X Vol. 17; p. 100575
• Main Authors: Jurić, Slaven, Bureš, Marija Sigurnjak, Vlahoviček-Kahlina, Kristina, Stracenski, Katarina Sopko, Fruk, Goran, Jalšenjak, Nenad, Bandić, Luna Maslov
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.03.2023; Elsevier
• Subjects: Bioactive compounds; Chitosan; Edible coatings; Mandarin fruit; Organic acids; Polyelectrolyte complex; RT; C; TPC; Organic acids; ANOVA; Edible coatings; Bioactive compounds; GC; CIE; HPLC; AC; DPPH; DAD; Ctrl; KMO; TA; PCA; CS; TF; TSS; LbL; HC; Chitosan; ABTS; Mandarin fruit; Polyelectrolyte complex; DPPH, 2,2-diphenyl-1-picrylhydrazyl; Ctrl, control; CS, Cold storage; TA, Titratable acidity; AC, alginate/chitosan-coated mandarins; PCA, Principal component analysis; TF, Total flavonoids; TSS, Total soluble solids; ABTS, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid); ANOVA, analysis of variance; HC, hydroxypropyl methylcellulose/chitosan-coated mandarins; TPC, Total polyphenolic content; C, chitosan single-coated mandarins; KMO, Kaiser-Meyer-Olkin measure of sampling adequacy; DAD, diode-array detector; HPLC, high-performance liquid chromatography; LbL, Layer-by-Layer; GC, locust bean gum/chitosan-coated mandarins; CIE, International Commission on Illumination; RT, Room temperature
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2023.100575

[Display omitted] •Mandarin fruit quality was improved throughout storage using edible coatings.•Edible coatings influence mandarin fruit metabolism throughout storage.•Bioactive compounds in mandarin fruit with edible coatings were preserved.•Antioxidant activity can be retained in mandarin fruit coated with edible coatings.•Edible coatings preserve organic acids in mandarin fruits. The layer-by-layer application of biopolymeric coatings to mandarin fruits as a postharvest treatment to improve fruit coating efficacy has been reported. A single 1 % (w/v) chitosan application was evaluated, and polyelectrolyte complexes such as 1.5 % (w/v) alginate/chitosan, 1 % (w/v) hydroxypropyl methylcellulose/chitosan, and 0.2 % (w/v) locust bean gum/chitosan were applied to mandarin fruits. The quality of coated mandarin fruits was observed at temperatures: 20 ± 2 °C (up to 10 days) and 5 °C (up to 28 days). Changes in the fruit metabolism were observed by evaluating bioactive compounds (polyphenolic compounds and flavonoids), antioxidant activity, and organic acids during the preservation of mandarin fruits. All of the tested combinations of layer-by-layer coatings significantly impacted the quality of mandarin fruits throughout storage, both at room temperature and cold storage, respectively. The overall best performance was observed for a layer-by-layer hydroxypropyl methylcellulose/chitosan coating in terms of visual aspects, bioactive compounds, antioxidant activity, and organic acids content.