Active edible coating based on guar gum with mint extract and antibrowning agents for ber (Ziziphus mauritiana) fruits preservation
Tóm tắt
The present study investigates the effects of guar gum (GGM) based edible coatings containing citric acid (CA) as antibrowning agents and 0, 3, 5, and 10% of mint leaves extract (ME). The fabricated active film was characterized by measuring its physical and mechanical properties, barrier, antioxidant and antimicrobial activities. Storage tests at 23 °C for 15 days were performed for uncoated ber fruit, neat guar gum-citric acid, and guar gum-citric acid with mint leaves extract. Physicochemical and sensory parameters of coated ber fruit were measured. FTIR confirmed physical interactions between GGM and CA. A film with 10% of ME showed 1.81 ± 0.87 antimicrobial activities and 91.22 ± 024% antioxidant capacity. It displayed reduced respiration rate, TSS, weight loss, and was firmer than the non-coated ber at the storage end. The results designated that the film with 10% ME coating indicated a high perspective to prolong the storability of ber, and sensory aspects of 5 and 10% ME containing film increased, respectively.
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