دورية أكاديمية
Extraction, characterization, and utilization of mung bean starch as an edible coating material for papaya fruit shelf-life enhancement.
| العنوان: | Extraction, characterization, and utilization of mung bean starch as an edible coating material for papaya fruit shelf-life enhancement. |
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| المؤلفون: | Sharma M; Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab India., Bains A; Department of Microbiology Lovely Professional University Phagwara Punjab India., Dhull SB; Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana India., Chawla P; Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab India., Goksen G; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone Tarsus University Mersin Turkey., Ali N; Department of Pharmacology and Toxicology, College of Pharmacy King Saud University Riyadh Saudi Arabia. |
| المصدر: | Food science & nutrition [Food Sci Nutr] 2024 May 19; Vol. 12 (7), pp. 5188-5200. Date of Electronic Publication: 2024 May 19 (Print Publication: 2024). |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: John Wiley & Sons Country of Publication: United States NLM ID: 101605473 Publication Model: eCollection Cited Medium: Print ISSN: 2048-7177 (Print) Linking ISSN: 20487177 NLM ISO Abbreviation: Food Sci Nutr Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Original Publication: Malden, MA : John Wiley & Sons, [2012]- |
| مستخلص: | This research was aimed to investigate the utilization of mung bean starch as an innovative edible coating material to enhance the shelf-life of cut papaya fruits. The study focused on the extraction process of mung bean starch and its subsequent characterization through various analyses. Particle size (142.3 ± 1.24 nm), zeta potential (-25.52 ± 1.02 mV), morphological images, Fourier transform infrared (FTIR) spectra, and thermal stability (68.36 ± 0.15°C) were assessed to determine the mung bean starch properties. The functional properties, such as bulk density (0.51 ± 0.004 g/cm 3 ) and tapped density (0.62 ± 0.010 g/cm 3 ), angle of repose (21.61°), swelling power (12.26 ± 0.25%), and minimum gelation concentration (4.01 ± 1.25%), were examined to detect its potential as a coating base material. Subsequently, the prepared mung bean starch coating solution (1%, 2%, 3%, 4%, and 5%) was applied to papaya fruits and the coated fruits' physicochemical characteristics evaluated during storage. These characteristics encompassed color, weight loss, pH shifts, total soluble solids, titratable acidity, vitamin C content, fruit firmness, microbial analysis, and sensory attributes. The results revealed that starch coating on papaya maintained its color, reduced weight loss, preserved vitamin C, and delayed firmness loss, enhancing shelf-life when compared to control sample. These findings demonstrated the effectiveness of mung bean starch coatings in preserving papaya fruits. The research made a significant contribution to the use of mung bean starch as a potential coating material for improving the shelf-life of papaya fruits. This finding has great promise for the field of food preservation and quality control. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2024 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.) |
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| فهرسة مساهمة: | Keywords: coating; papaya fruit; shelf‐life improvement; starch |
| تواريخ الأحداث: | Date Created: 20240726 Latest Revision: 20240727 |
| رمز التحديث: | 20240727 |
| مُعرف محوري في PubMed: | PMC11266876 |
| DOI: | 10.1002/fsn3.4166 |
| PMID: | 39055197 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 2048-7177 |
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| DOI: | 10.1002/fsn3.4166 |