Claim · model-written summary
Bioactive compound losses (polyphenols, flavonoids, antioxidant capacity, ascorbic acid) were arrested by the bioactive coating.
- Taxon
- plum
Prunus domesticae2 - Treatment
- bioactive coatinge1
- Outcome
- loss of bioactives (polyphenols, flavonoids, antioxidant capacity, and ascorbic acid)e1
- Direction
- arrestede1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Moreover, the loss of bioactives (polyphenols, flavonoids, antioxidant capacity, and ascorbic acid) was arrested due to bioactive coating”
e2“The present investigation applied a new coating (taro starch‐casein composite enriched with micellar pomegranate peel extract (MPPE)) to mature plum ( Prunus salicina L.) fruits in a randomized factorial design with five replicates”
Title
Pavankumar R. More; Kakoli Pegu; Shalini S. Arya Journal of Food Processing and Preservation 2022. doi:10.1111/jfpp.17226
Other claims from this paper (9)
- Intervention effect The MPPE coating reduced weight and firmness loss of plums compared with uncoated plums during 20 days of storage at 5 and 23°C.
- Intervention effect Coated plums kept a stable respiration rate compared with uncoated plums.
- Observation The coating provided appealing optical properties to plums.
- Observation The coating controlled changes in pH and acidity of plums exceptionally well.
- Intervention effect The coating significantly reduced the change in total soluble solids at the end of storage, to 9 and 11.67 °brix at 5 and 23°C versus 11.83 and 13.08 °brix in uncoated fruit.
- Observation Total anthocyanins, carotenoids and reducing sugars rose slightly in plums stored at 23°C.
- Intervention effect The rise in total anthocyanins, carotenoids and reducing sugars was efficiently suppressed in coated plums stored at 5°C.
- Intervention effect Microbial growth was effectively controlled in coated plum fruit.
- Intervention effect MPPE coating extended the shelf life of plums to at least 20 days at 5°C and 14 days at 23°C, compared with about 12 and 8 days for uncoated fruit.