Effect of Chitosan Edible Coating on Quality Attributes of Pomegranate Arils During Cold Storage | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 7, Issue 10, October 2016, Page 435-442 PDF (600.73 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2016.46049 | ||||
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| Authors | ||||
A. A. Abdel Fattah  1; I. S. Ashoush1; B. A. Alnashi2
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| 1Food Science Dept., Fac. of Agric., Ain Shams Univ., Shoubra El-Khema, Cairo, Egypt | ||||
| 2Food Science and Nutrition Dept., College of Health Sci., Public Authority for Applied Education and Training, Kuwait | ||||
| Abstract | ||||
| The aim of this study was to evaluate the effect of edible coating of chitosan solutions at different concentrations (0, 0.5, 1, 1.5 and 2%) on the extend the overall quality stability and shelf-life of pomegranate arils during cold storage at 4 ± 1 °C for 16 days. Physicochemical, microbiological and sensory quality attributes of the arils were determined during storage. The results revealed a general trend; slightly changes were detected in total titratable acidity, pH, total anthocyanin, total phenolic content and antioxidant activity values of all coated samples compared with uncoated samples. Chitosan coating helped keeping the visual quality of arils during storage as confirmed by their surface color measurement. Total Plate count as well as psychrophilic bacterial count and yeasts and molds counts were increased with the increasing of cold storage period in all the treatments. The uses of edible coating of chitosan solutions (1.5 and 2%) were more affective to preserve high quality and convenience of pomegranate arils during storage at 4±1 °C for 16 days, with good chemical and microbiological qualities as well as sensory attributes compared with uncoated samples. | ||||
| Keywords | ||||
| Pomegranate arils; Chitosan; Antioxidant activity; shelf life; Sensory evaluation | ||||
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