EFFECT OF DEXTRAN COATING ON STRAWBERRY QUALITY DURING REFRIGERATED STORAGE
Само за регистроване кориснике
2023
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The use of edible films and coatings made of natural materials such as
polysaccharides provides a sustainable technological alternative to traditional plastic food
packaging materials as one of the contemporary methods for preserving food items and
guaranteeing their quality and freshness throughout their shelf lives. This is especially
important for fresh fruits as highly perishable.
The aim of the present study was to investigate the effect of dextran-based coating on
strawberry (Fragaria × ananassa) quality attributes during refrigerated storage. Dextran was
synthesized using dextransucrase from Leuconostoc mesenteroides T3. Coating solution was
made by dissolving 12g of dextran in 300 mL distilled water. Glycerol (25% w/w) and Tween
80 (5% w/w) were added as plasticizer and surfactant, respectively. Strawberries were coated
by dipping in coating solution or water (control) and after drying were placed in plastic trays
and stored at 8 °C. The influence of coating on straw...berry quality was assessed through
measuring the percentage of weight loss (WL), total soluble solids (TSS) and titratable
acidity (TA) of the coated fruits and compared with the control uncoated samples.
The percentage of WL increased during storage in both coated and uncoated
strawberries and although it was less for the uncoated strawberries, the difference was not
significant. The TSS content was lower in dextran-coated fruit during the entire storage
period. Since TSS is an indicator of the ripeness of the fruit it could be concluded that dextran
coating slows down the ripening, thus increasing the shelf life. Unexpectedly, coated
strawberries exhibited lower TA values. However, the relative changes were significantly
smaller among the coated samples group, implying that the coating slows down the
respiration process in which the acids are consumed.
Overall, the results of this work show that the dextran coating has the potential to
preserve quality of strawberries during cold storage.
Кључне речи:
edible coating / dextran / strawberry / shelf life / Leuconostoc mesenteroidesИзвор:
Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, 7-8 December, 2023, Belgrade, 2023, 83-Издавач:
- Belgrade : University, Faculty of Technology and Metallurgy
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200135 (Универзитет у Београду, Технолошко-металуршки факултет) (RS-MESTD-inst-2020-200135)
Институција/група
Tehnološko-metalurški fakultetTY - CONF AU - Davidović, Slađana AU - Miljković, Miona AU - Dimitrijević-Branković, Suzana PY - 2023 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7021 AB - The use of edible films and coatings made of natural materials such as polysaccharides provides a sustainable technological alternative to traditional plastic food packaging materials as one of the contemporary methods for preserving food items and guaranteeing their quality and freshness throughout their shelf lives. This is especially important for fresh fruits as highly perishable. The aim of the present study was to investigate the effect of dextran-based coating on strawberry (Fragaria × ananassa) quality attributes during refrigerated storage. Dextran was synthesized using dextransucrase from Leuconostoc mesenteroides T3. Coating solution was made by dissolving 12g of dextran in 300 mL distilled water. Glycerol (25% w/w) and Tween 80 (5% w/w) were added as plasticizer and surfactant, respectively. Strawberries were coated by dipping in coating solution or water (control) and after drying were placed in plastic trays and stored at 8 °C. The influence of coating on strawberry quality was assessed through measuring the percentage of weight loss (WL), total soluble solids (TSS) and titratable acidity (TA) of the coated fruits and compared with the control uncoated samples. The percentage of WL increased during storage in both coated and uncoated strawberries and although it was less for the uncoated strawberries, the difference was not significant. The TSS content was lower in dextran-coated fruit during the entire storage period. Since TSS is an indicator of the ripeness of the fruit it could be concluded that dextran coating slows down the ripening, thus increasing the shelf life. Unexpectedly, coated strawberries exhibited lower TA values. However, the relative changes were significantly smaller among the coated samples group, implying that the coating slows down the respiration process in which the acids are consumed. Overall, the results of this work show that the dextran coating has the potential to preserve quality of strawberries during cold storage. PB - Belgrade : University, Faculty of Technology and Metallurgy C3 - Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, 7-8 December, 2023, Belgrade T1 - EFFECT OF DEXTRAN COATING ON STRAWBERRY QUALITY DURING REFRIGERATED STORAGE SP - 83 UR - https://hdl.handle.net/21.15107/rcub_technorep_7021 ER -
@conference{ author = "Davidović, Slađana and Miljković, Miona and Dimitrijević-Branković, Suzana", year = "2023", abstract = "The use of edible films and coatings made of natural materials such as polysaccharides provides a sustainable technological alternative to traditional plastic food packaging materials as one of the contemporary methods for preserving food items and guaranteeing their quality and freshness throughout their shelf lives. This is especially important for fresh fruits as highly perishable. The aim of the present study was to investigate the effect of dextran-based coating on strawberry (Fragaria × ananassa) quality attributes during refrigerated storage. Dextran was synthesized using dextransucrase from Leuconostoc mesenteroides T3. Coating solution was made by dissolving 12g of dextran in 300 mL distilled water. Glycerol (25% w/w) and Tween 80 (5% w/w) were added as plasticizer and surfactant, respectively. Strawberries were coated by dipping in coating solution or water (control) and after drying were placed in plastic trays and stored at 8 °C. The influence of coating on strawberry quality was assessed through measuring the percentage of weight loss (WL), total soluble solids (TSS) and titratable acidity (TA) of the coated fruits and compared with the control uncoated samples. The percentage of WL increased during storage in both coated and uncoated strawberries and although it was less for the uncoated strawberries, the difference was not significant. The TSS content was lower in dextran-coated fruit during the entire storage period. Since TSS is an indicator of the ripeness of the fruit it could be concluded that dextran coating slows down the ripening, thus increasing the shelf life. Unexpectedly, coated strawberries exhibited lower TA values. However, the relative changes were significantly smaller among the coated samples group, implying that the coating slows down the respiration process in which the acids are consumed. Overall, the results of this work show that the dextran coating has the potential to preserve quality of strawberries during cold storage.", publisher = "Belgrade : University, Faculty of Technology and Metallurgy", journal = "Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, 7-8 December, 2023, Belgrade", title = "EFFECT OF DEXTRAN COATING ON STRAWBERRY QUALITY DURING REFRIGERATED STORAGE", pages = "83", url = "https://hdl.handle.net/21.15107/rcub_technorep_7021" }
Davidović, S., Miljković, M.,& Dimitrijević-Branković, S.. (2023). EFFECT OF DEXTRAN COATING ON STRAWBERRY QUALITY DURING REFRIGERATED STORAGE. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, 7-8 December, 2023, Belgrade Belgrade : University, Faculty of Technology and Metallurgy., 83. https://hdl.handle.net/21.15107/rcub_technorep_7021
Davidović S, Miljković M, Dimitrijević-Branković S. EFFECT OF DEXTRAN COATING ON STRAWBERRY QUALITY DURING REFRIGERATED STORAGE. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, 7-8 December, 2023, Belgrade. 2023;:83. https://hdl.handle.net/21.15107/rcub_technorep_7021 .
Davidović, Slađana, Miljković, Miona, Dimitrijević-Branković, Suzana, "EFFECT OF DEXTRAN COATING ON STRAWBERRY QUALITY DURING REFRIGERATED STORAGE" in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, 7-8 December, 2023, Belgrade (2023):83, https://hdl.handle.net/21.15107/rcub_technorep_7021 .