Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico-chemical and nutritional quality of ‘Oronules’ mandarins
BACKGROUND: Citrus fruit represent an important source of vitamin C, as well as other bioactive compounds. Edible coatings have the potential to extend shelf life of citrus by providing a semi-permeable barrier to water and gases, which depends on coating composition, solid content (SC), and culti...
| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Wiley
2019
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| Acceso en línea: | http://hdl.handle.net/20.500.11939/6182 https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.4649 |
| _version_ | 1855492033285718016 |
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| author | Contreras-Oliva, Adriana Rojas-Argudo, Cristina Pérez-Gago, María B. |
| author_browse | Contreras-Oliva, Adriana Pérez-Gago, María B. Rojas-Argudo, Cristina |
| author_facet | Contreras-Oliva, Adriana Rojas-Argudo, Cristina Pérez-Gago, María B. |
| author_sort | Contreras-Oliva, Adriana |
| collection | ReDivia |
| description | BACKGROUND: Citrus fruit represent an important source of vitamin C, as well as other bioactive compounds. Edible coatings
have the potential to extend shelf life of citrus by providing a semi-permeable barrier to water and gases, which depends on
coating composition, solid content (SC), and cultivar. However, little is known about the effect of coatings on citrus nutritional
quality. This work studies the effect of coating composition and SC of hydroxypropyl methylcellulose (HPMC)–beeswax
(BW)–shellac coatings on the physico-chemical, sensory and nutritional quality of ‘Oronules’ mandarins. Coatings prepared at
the same lipid content differed in the BW: shellac ratio (1 : 3 and 3 : 1) and SC of the formulations (40 and 80 g kg−1).
RESULTS: The coating with 1 : 3 BW: shellac ratio and 80 g kg−1 SC was the most effective controlling weight loss, although it
was less effective than the commercial wax tested. Increasing SC had a greater effect than the BW: shellac ratio in fruit internal
atmosphere and sensory quality, with the presence of off-flavour when coatings were applied at 80 g kg−1 SC. Nutritional
quality was not affected by the application of the different treatments.
CONCLUSION: HPMC–lipid coatings have the potential to extend shelf life of ‘Oronules’ mandarins. However, care should be
taken controlling formulation SC to avoid the build-up of off-flavour. |
| format | Artículo |
| id | ReDivia6182 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | ReDivia61822025-04-25T14:46:25Z Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico-chemical and nutritional quality of ‘Oronules’ mandarins Contreras-Oliva, Adriana Rojas-Argudo, Cristina Pérez-Gago, María B. Postharvest quality HPMC J11 Handling, transport, storage and protection of plant products Edible coatings Nutritional value Shellac Beeswax BACKGROUND: Citrus fruit represent an important source of vitamin C, as well as other bioactive compounds. Edible coatings have the potential to extend shelf life of citrus by providing a semi-permeable barrier to water and gases, which depends on coating composition, solid content (SC), and cultivar. However, little is known about the effect of coatings on citrus nutritional quality. This work studies the effect of coating composition and SC of hydroxypropyl methylcellulose (HPMC)–beeswax (BW)–shellac coatings on the physico-chemical, sensory and nutritional quality of ‘Oronules’ mandarins. Coatings prepared at the same lipid content differed in the BW: shellac ratio (1 : 3 and 3 : 1) and SC of the formulations (40 and 80 g kg−1). RESULTS: The coating with 1 : 3 BW: shellac ratio and 80 g kg−1 SC was the most effective controlling weight loss, although it was less effective than the commercial wax tested. Increasing SC had a greater effect than the BW: shellac ratio in fruit internal atmosphere and sensory quality, with the presence of off-flavour when coatings were applied at 80 g kg−1 SC. Nutritional quality was not affected by the application of the different treatments. CONCLUSION: HPMC–lipid coatings have the potential to extend shelf life of ‘Oronules’ mandarins. However, care should be taken controlling formulation SC to avoid the build-up of off-flavour. 2019-04-30T08:10:24Z 2019-04-30T08:10:24Z 2012 article Contreras‐Oliva, A., Rojas‐Argudo, C., & Pérez‐Gago, M. B. (2012). Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico‐chemical and nutritional quality of ‘Oronules’ mandarins. Journal of the Science of Food and Agriculture, 92(4), 794-802. 1097-0010 http://hdl.handle.net/20.500.11939/6182 10.1002/jsfa.4649 https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.4649 en info:eu-repo/grantAgreement/GVA/2007/187 GV/2007/187 Wiley electronico |
| spellingShingle | Postharvest quality HPMC J11 Handling, transport, storage and protection of plant products Edible coatings Nutritional value Shellac Beeswax Contreras-Oliva, Adriana Rojas-Argudo, Cristina Pérez-Gago, María B. Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico-chemical and nutritional quality of ‘Oronules’ mandarins |
| title | Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico-chemical and nutritional quality of ‘Oronules’ mandarins |
| title_full | Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico-chemical and nutritional quality of ‘Oronules’ mandarins |
| title_fullStr | Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico-chemical and nutritional quality of ‘Oronules’ mandarins |
| title_full_unstemmed | Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico-chemical and nutritional quality of ‘Oronules’ mandarins |
| title_short | Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico-chemical and nutritional quality of ‘Oronules’ mandarins |
| title_sort | effect of solid content and composition of hydroxypropyl methylcellulose lipid edible coatings on physico chemical and nutritional quality of oronules mandarins |
| topic | Postharvest quality HPMC J11 Handling, transport, storage and protection of plant products Edible coatings Nutritional value Shellac Beeswax |
| url | http://hdl.handle.net/20.500.11939/6182 https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.4649 |
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