Details
| Original language | English |
|---|---|
| Pages (from-to) | 274-286 |
| Number of pages | 13 |
| Journal | Food Research |
| Volume | 5 |
| Issue number | 5 |
| Publication status | Published - 30 Oct 2021 |
Abstract
including certain cancers and heart disease. Tomato is one of the rich sources of
antioxidant compounds. However, it has a relatively short postharvest life due to several
factors such as postharvest diseases, accelerated ripening and senescence that hasten the
losses in quantity and quality. Chitosan and vanillin could be an alternative to disease
control, maintain the quality and prolong the shelf life of fruit. This research aimed to
evaluate the potential of chitosan and vanillin coating on tomato antioxidant properties
during storage at 26±2°C and 60±5% relative humidity. Chitosan and vanillin in aqueous
solutions of 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5%
chitosan + 10 mM vanillin, 0.5% chitosan + 15 mM vanillin 1% chitosan + 15 mM
vanillin and 1.5% chitosan + 15 mM vanillin, respectively, were used as edible coating on
tomato fruit. The analysis was evaluated at a 5-day interval. The results revealed that 1.5%
chitosan + 15 mM vanillin have significantly retained tomato's antioxidant properties and
prolonged shelf life up to 25 days without any adverse effects on fruit quality. Thus,
combining 1.5% chitosan and 15 mM vanillin is highly recommended as a tomato coating
to maintain their quality, particularly in the absence of a refrigeration facility during
marketing.
Keywords
- Antioxidant, Vitamin C, Total Phenolic Contents, Antioxidant activity, Lycopene
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
Sustainable Development Goals
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In: Food Research, Vol. 5, No. 5, 30.10.2021, p. 274-286.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Maintaining antioxidants in tomato fruit using chitosan and vanillin coating during ambient storage
AU - Safari, Zahir Shah
N1 - Funding Information: The authors wish to thank from Arakozia Institute of Higher Education for the financial support to publish this work open-access comes from the Food Research Journal. The authors are grateful for this support.
PY - 2021/10/30
Y1 - 2021/10/30
N2 - A high intake of antioxidants in a daily diet could reduce the risk of several diseases,including certain cancers and heart disease. Tomato is one of the rich sources ofantioxidant compounds. However, it has a relatively short postharvest life due to severalfactors such as postharvest diseases, accelerated ripening and senescence that hasten thelosses in quantity and quality. Chitosan and vanillin could be an alternative to diseasecontrol, maintain the quality and prolong the shelf life of fruit. This research aimed toevaluate the potential of chitosan and vanillin coating on tomato antioxidant propertiesduring storage at 26±2°C and 60±5% relative humidity. Chitosan and vanillin in aqueoussolutions of 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5%chitosan + 10 mM vanillin, 0.5% chitosan + 15 mM vanillin 1% chitosan + 15 mMvanillin and 1.5% chitosan + 15 mM vanillin, respectively, were used as edible coating ontomato fruit. The analysis was evaluated at a 5-day interval. The results revealed that 1.5%chitosan + 15 mM vanillin have significantly retained tomato's antioxidant properties andprolonged shelf life up to 25 days without any adverse effects on fruit quality. Thus,combining 1.5% chitosan and 15 mM vanillin is highly recommended as a tomato coatingto maintain their quality, particularly in the absence of a refrigeration facility duringmarketing.
AB - A high intake of antioxidants in a daily diet could reduce the risk of several diseases,including certain cancers and heart disease. Tomato is one of the rich sources ofantioxidant compounds. However, it has a relatively short postharvest life due to severalfactors such as postharvest diseases, accelerated ripening and senescence that hasten thelosses in quantity and quality. Chitosan and vanillin could be an alternative to diseasecontrol, maintain the quality and prolong the shelf life of fruit. This research aimed toevaluate the potential of chitosan and vanillin coating on tomato antioxidant propertiesduring storage at 26±2°C and 60±5% relative humidity. Chitosan and vanillin in aqueoussolutions of 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5%chitosan + 10 mM vanillin, 0.5% chitosan + 15 mM vanillin 1% chitosan + 15 mMvanillin and 1.5% chitosan + 15 mM vanillin, respectively, were used as edible coating ontomato fruit. The analysis was evaluated at a 5-day interval. The results revealed that 1.5%chitosan + 15 mM vanillin have significantly retained tomato's antioxidant properties andprolonged shelf life up to 25 days without any adverse effects on fruit quality. Thus,combining 1.5% chitosan and 15 mM vanillin is highly recommended as a tomato coatingto maintain their quality, particularly in the absence of a refrigeration facility duringmarketing.
KW - Antioxidant
KW - Vitamin C
KW - Total Phenolic Contents
KW - Antioxidant activity
KW - Lycopene
UR - http://www.scopus.com/inward/record.url?scp=85120773378&partnerID=8YFLogxK
U2 - 10.26656/fr.2017.5(5).075
DO - 10.26656/fr.2017.5(5).075
M3 - Article
VL - 5
SP - 274
EP - 286
JO - Food Research
JF - Food Research
SN - 2550-2166
IS - 5
ER -