Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586515 | Food Chemistry | 2018 | 9 Pages |
Abstract
The effect of five coating formulations viz.: (A) 5% Arabic gum (AG) + 1% sodium caseinate (SC) + 1% cinnamon oil (CE); (B) 5% AGâ¯+â¯1% SCâ¯+â¯2% CE; (C) 5% AGâ¯+â¯1% SCâ¯+â¯1% lemongrass oil (LG); (D) 5% AGâ¯+â¯1% SCâ¯+â¯2% LG; and (E) 5% AGâ¯+â¯1% SCâ¯+â¯2% CEâ¯+â¯2% LG on guava during 35â¯days storage at 4-7â¯Â°C was investigated. Thereafter samples were allowed to ripen for five days at 25â¯Â±â¯2â¯Â°C. The quality of guava was analyzed at an interval of 7, 21, 35 and 40â¯days. The coating applications resulted in lower activity of PPO & POD, higher DPPH radical scavenging activity, higher retention of ascorbic acid, phenol & flavonoid content, exhibited slower rise of reducing and total sugar in guava pulp. Samples in treatment B and D were the best formulations for extending shelf-life of guava up to 40â¯days versus seven days of uncoated samples.
Related Topics
Physical Sciences and Engineering
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Authors
Sanchita Biswas Murmu, Hari Niwas Mishra,