The effect of chitosan coating containing lemongrass extract on the quality of dehydrated sliced quince during storage

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 5, Volume 15, Issue 2 - Serial Number 56, May and June 2019, Pages 281-296   

Document Type: Research Article

DOI: 10.22067/ifstrj.v15i2.75163

Authors

Atosa Assarzadegan; Mohammad Fazel^*

Department of Food Science and Technology, Islamic Azad University Isfahan (Khorasgan) Branch Faculty of Agriculture, Iran.

Abstract

Introduction: The fruit, with the scientific name of Cydonia oblonga comes from apple family, has a dry and fluffy flesh that, due to high vitamin C, Potassium and fiber has commercial and nutritional value. However, this fruit is as corruptible as other fruits and destructive microbial, chemical and mechanical factors that reduce its effective longevity. Enzymatic browning is a major problem for reducing the shelf life of freshly chopped fruits and vegetables. This reaction often occurs due to the activity of polyphenol oxidase (PPO) and peroxidase (POD) enzymes. Blanching is used to deactivate the relevant enzymes. Blanching is done before such processes as drying, canning, and freezing and somewhat determines the quality of the product. Sulfites are multi-functional compounds that inhibit enzymatic and non-enzymatic browning. Dehydration is one of the oldest techniques for keeping food products. Osmotic dehydration process has been emphasized in recent years due to the negative effects of conventional drying procedures, this process is done to partially remove the water from the plant tissue by immersion in a salt or salt solution. Chitosan is non-toxic, biodegradable substance that can be used as an edible coating to maintain the quality and increase the life after the fruits and vegetables harvest. This protective performance improves by adding antimicrobial, antioxidant. The lemongrass extract was added to the chitosan coating as antimicrobial. The purpose of this study is to investigate the effect of chitosan coating containing lemongrass extract on the shelf life of dehydrated quince fruit slices.
 Materials and methods: Metabisulfite was used in order to prevent the browning reactions of slices prepared from blanching, water vapor and chemical solution of sodium. Then, quince slices are dehydrated with osmotic solutions of sorbitol, sucrose by immersion with chitosan containing (0, 0/5, 1 and 2 % lemongrass extract) coated and kept in sterile plates at refrigeration temperature (4±1˚C) for 4 weeks. The experiment was carried out in factorial method based on a completely randomized design with three iterations. Variables include the type of osmotic solution (sucrose, sorbitol) and coating treatments (chitosan coating containing 0, 0/5, 1 and 2% lemongrass extract). The studied characteristics included weight loss (%), acidity, pH, ascorbic acid concentration, total phenol, inhibitory activity of free radical (RSA), color properties (components L*, a*, b*, BI) of tissue that was investigated in the first, second, third and fourth week.
 Results & discussion: Fruits coated with chitosan containing 2% lemongrass extract had less weight loss changes than other treatments. This can be due to the role of the extract in preventing decay, its antimicrobial properties and the formation of the semipermeable membrane by coating, which prevents weight loss. Edible coatings containing extract, by changing the internal atmosphere and reducing the respiration rate of the fruit, help to maintain better organic acids .Lemongrasses extract causes the delay in the consumption of organic acids in metabolic reactions, including respiration, due to its antioxidant properties. It seems increasing the pH of the fruit is the result of biochemical changes in the fruit during storage time, such as the decomposition of organic acids into sugars and participating the respiratory cycle in which the coating of chitosan containing extract can reduce the breakdown of organic acids by reducing respiration rate. The decrease in the drop of Vitamin C and phenolic compounds of the coated sample is due to oxygen permeation reduction and the creation of adapted atmosphere by coating. The high level of antioxidant activity of lemongrass extract is because of high phenolic compounds of which the highest amount was observed in treatment coated with chitosan containing 2% lemongrass extract. By increasing the concentration of the extract, its phenolic compounds increases which preserve more vitamin C and phenolic compounds and consequently antioxidant properties. Free radical inhibition activity was preserved due to better preservation of phenolic compounds, ascorbic acid and increasing the antioxidant capacity of fruit by chitosan coating containing lemongrass extract. The product brightness decreases during storage. Before the hot-water blanching coating process, sodium metabisulfite and osmotic dehydration have inactivated browning enzymes. Therefore, in quince coated with chitosan, the amount of color changes was not tangible due to the less respiration and as a result, less enzymatic activity of fruit. Coating containing lemongrass extract has created due to the color of coating extract with the green-tinted color. The increase in the extract concentration reduces the redness and increases the greenness of fruit, which is because of the extract color and as the effect increases, the concentration increases. By decreasing the brightness, increasing the greenness and yellowness during storage time and the browning increased. In quince coated with chitosan, the amount of softening wasn’t tangible due to less respiration and as a result, less enzymatic activity of fruit. As the concentration of lemongrass increases the stiffness of the tissue is reduced due to the effect of lemongrass on the fruit tissue cells that cause structural changes. Based on the results, the edible coating containing 2% lemongrass extract is suggested as the best formulation.

Keywords

Extract of lemongrass; Chitosan; slices of quince fruit; Osmotic Dehydration; Blanching

References

احمدزاده قویدل، ر.، تنوری، ط.، قیافه داوودی، م.، شیخ الاسلامی، ز.، عباسی،م.، 1390، تأثیر پوشش‌های خوراکی ایزوله پروتئین سویا، کنسانتره پروتئین آب پنیر، کاراگینان و آلژینات در افزایش ماندگاری سیب درختی. همایش ملی صنایع غذایی، قوچان، دانشگاه آزاد اسلامی واحد قوچان، 10-9 اسفند.

اکبریان، م.،قنبرزاده، ب.، دهقان نیا، ج.، صوتی خیابانی، م.، 1392، بهینه‌ سازی محلول اسمزی و بررسی اثرات آبگیری اسمزی بر ویژگیهای بافتی و رنگی میوه‌ی ((به)) فرآیند شده با پوشش‌های پلی‌ساکاریدی فعال.پژوهش‌های علوم و صنایع غذایی ایران، دوره 9، شماره 2؛ 165-174.

شهیدی، ف.، محبّی، م.، نوشاد، م.، احتیاطی، ا.، فتحی، م.، 1390،بررسی تأثیر پیش تیمار اسمز و فراصوت بر برخی ویژگی‌های کیفی موز خشک شده به روش هوای داغ. پژوهش‌های علوم و صنایع غذایی ایران، سال هفتم، شماره 4؛ 263-272.

صحرایی خوش گردش، ع.،فوژان، ب.،یاسینی اردکانی، ع.، 1393،تأثیر پوشش نانوامولسیون حاوی کیتوزان بر افزایش ماندگاری سیب گلاب رقم گلاب کهنز در مدت انبارداری. مهندسی بیوسیستم ایران (علوم کشاورزی ایران)، دوره 45، شماره 2؛ 113-120.

عابدیان، م.، ضیاء الحق، س.ح.ر.، نجفی، ع.، 1397،اثر پوشش خوراکی کیتوزان، آلژینات سدیم و کنسانتره پروتئین آب پنیر بر ماندگاری زردآلوی رقم رجعبلی. پژوهش‌های علوم و صنایع غذایی ایران، سال چهاردهم، شماره 2؛ 307-320.

قلی زاده، پ.، قنبرزاده، ب.،1395، اثرات جایگزینی قندهای گلوکز و ساکارز با قندهای سوربیتول و فروکتوز در آبگیری اسمزی انگور شاهرودی پوشش داده شده. مجله علوم تغذیه و صنایع غذایی ایران،سال یازدهم، شماره 3؛ 63-74.

Akbarian, M., Ghanbarzadeh, B., Sowti, M.,Dehghannya, J., 2015, Effects of Pectin‐CMC‐Based Coating and Osmotic Dehydration Pretreatments on Microstructure and Texture of the Hot‐Air Dried Quince Slices. Journal of Food Processing and Preservation, 39(3), 260-269.

Akbarian, M., Ghasemkhani, N.,Moayedi, F., 2014a, Osmotic dehydration of fruits in food industrial: a review. Int J Biosci, 4(1), 42-57.

Ali, A., Muhammad, M.T.M., Sijam, K., Siddiqui, Y., 2011, Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage. Food chemistry, 124(2), 620-626.

Ayranci, E., Tunc, S., 2004, The effect of edible coatings on water and vitamin C loss of apricots (Armeniaca vulgaris Lam.) and green peppers (Capsicum annuum L.). Food chemistry, 87(3), 339-342.

Azarakhsh, N., Osman, A., Ghazali, H.M., Tan, C.P., Adzahan, N.M., 2014,Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biology and Technology, 88(1), 1-7.

Azevedo, A.N., Buarque, P.R., Cruz, E.M.O., Blank, A.F., Alves, P.B., Nunes, M.L., de Aquino Santana, L.C.L., 2014, Response surface methodology for optimisation of edible chitosan coating formulations incorporating essential oil against several foodborne pathogenic bacteria. Food Control, 43, 1-9.

Bagheri, M., Esna-Ashari, M., Ershadi, A., 2015, Effect of postharvest calcium chloride treatment on the storage life and quality of persimmon fruits (Diospyros kaki Thunb.) cv.‘Karaj’. International Journal of Horticultural Science and Technology, 2(1), 15-26.

Bahramikia, S., Yazdanparast, R., 2008, Antioxidant and free radical scavenging activities of different fractions of Anethum graveolensleaves using in vitro models. Pharmacol online, 2, 219-233.

Baratta, M.T., Dorman, H.D., Deans, S.G., Figueiredo, A.C., Barroso, J.G., Ruberto, G., 1998, Antimicrobial and antioxidant properties of some commercial essential oils. Flavour and fragrance journal, 13(4), 235-244.

Chien, P.J., Sheu, F., Yang,F.H., 2007, Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. Journal of Food Engineering, 78(1), 225-229.

Chisowa, E.H., Hall, D.R., Farman, D.I., 1998, Volatile constituents of the essential oil of Cymbopogon citratus Stapf grown in Zambia. Flavour and Fragrance Journal, 13, 29-30.

Chiumarelli, M., Ferrari, C.C., Sarantopoulos, C.I., Hubinger, M.D., 2011, Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium algina. Innovative Food Science & Emerging Technologies, 12(3), 381-387.

Dutta, P., Tripathi, S., Mehrotra, G., Dutta, J., 2009, Perspectives for chitosan based antimicrobial films in food applications. Food chemistry, 114(4), 1173-1182.

Elsabee, M.Z., Abdou, E.S., 2013, Chitosan based edible films and coatings: A review. Materials Science and Engineering: C, 33(4), 1819-1841.

Eren, I., Kaymak-Ertekin, F., 2007, Optimization of osmotic dehydration of potato using response surfacemethodology. Journal of Food Engineering, 79(1), 344-352.

Galvis‐Sanchez, A., Fonseca, S., Morais, A., Malcata, F., 2003, Physicochemical and sensory evaluation of ‘Rocha’pear following controlled atmosphere storage. Journal of food science, 68(1), 318-327.

Gothandapani, L., Parvathi, K., John Kennedy, Z., 1997, Evaluation of different methods of drying on the quality of oyster mushroom (Pleurotus sp). Drying Technology, 15(6-8), 1995-2004.

Guerreiro, A.C., Gago, C.M., Faleiro, M.L., Miguel, M.G., Antunes, M.D., 2017, The effect of edible coatings on the nutritional quality of ‘Bravo de Esmolfe’fresh-cut apple through shelf-life. LWT-Food Science and Technology, 75, 210-219.

Islam, M. & Flink, J., 1982, Dehydration of potato: II. Osmotic concentration and its effect on air drying behaviour. International Journal of Food Science & Technology, 17(3), 387-403.

Jafari, B., Ebadi, A., Aghdam, B.M., Hassanzade, Z., 2012, Antibacterial activities of lemon grass methanol extract and essence on pathogenic bacteria. American-Eurasian J Agri Environ Sci, 12, 2.

Kingsly, R.P., Goyal, R.K., Manikantan, M.R., Ilyas, S.M., 2007, Effects of pretreatments and drying air temperature on drying behaviour of peach slice. International journal of food science & technology, 42(1), 65-69.

Konopacka, D., Jesionkowska, K., Klewicki, R., Bonazzi, C., 2009, The effect of different osmotic agents on the sensory perception of osmo-treated dried fruit. The Journal of Horticultural Science and Biotechnology, 84(6), 80-84.

Kou, X.H., Guo, W.l., Guo, R.z., Li, X.y., Xue, Z.h., 2014, Effects of chitosan, calcium chloride, and pullulan coating treatments on antioxidant activity in pear cv.“Huang guan” during storage. Food and bioprocess technology, 7(3), 671-681.

Krokida, M., Kiranoudis, C., Maroulis, Z., Marinos-Kouris, D., 2000, Effect of pretreatment on color of dehydrated products. Drying Technology, 18, 1239-1250.

Lagouri, V., Boskou, D., 1996, Nutrient antioxidants in oregano. International journal of food sciences and nutrition, 47(6), 493-497.

Macheix, J., Fleuriet, A., Billot, J., 1990, The main phenolics of fruit. Fruit phenolics, 87.

Mandala, I., Anagnostaras, E., Oikonomou, C., 2005, Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics. Journal of Food Engineering, 69(3), 307-316.

Moura, C.P.d., Masson, M., Yamamoto, C.I., 2005, Effect of osmotic dehydration in the apple (Pyrus malus) varieties gala, gold and fuji. Revista de Engenharia Termica, 4(1).

Ndiaye, C., Xu, S.Y., Wang, Z., 2009, Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices. Food Chemistry, 113(1), 92-95.

Noshad, M., Mohebbi, M., Shahidi, F., Mortazavi, S.A., 2012b, Multi-objective optimization of osmotic–ultrasonic pretreatments and hot-air drying of quince using response surface methodology. Food and Bioprocess Technology, 5(6), 2098-2110.

Oms-Oliu, G., Soliva-Fortuny, R., Martin-Belloso, O., 2008a, Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest biology and Technology, 50(1), 87-94.

Petriccione, M., Mastrobuoni, F., Pasquariello, M.S., Zampella, L., Nobis, E., Capriolo, G., Scortichini, M., 2015, Effect of chitosan coating on the postharvest quality and antioxidant enzyme system response of strawberry fruit during cold storage. Foods, 4(4), 501-523.

Sapers, G., Miller, R., 1993, Control of Enzymatic Browning in Pre‐peeled Potatoes by Surface Digestion. Journal of food science, 58(5), 1076-1078.

Shin, Y., Liu, R.H., Nock, J.F., Holliday, D., Watkins, C.B., 2007, Temperature and relative humidity effects on quality, total ascorbic acid, phenolics and flavonoid concentrations, and antioxidant activity of strawberry. Postharvest Biology and Technology, 45(3), 349-357.

Win, N.KK., Jitareerat, P., Kanlayanarat, S., Sangchote, S., 2007, Effects of cinnamon extract, chitosan coating, hot watertreatment and their combinations on crown rot disease and quality of banana fruit. Postharvest biology and technology, 45(3), 333-340.

Xiao, H.W., Bai, J.W., Sun, D.W., Gao, Z.J., 2014, The application of superheated steam impingement blanching (SSIB) in agricultural products processing–A review. Journal of Food Engineering, 132, 39-47.

Xing, Y., Li,X., Xu, Q., Yun, J., Lu, Y., Tang, Y., 2011,Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.). Food Chemistry, 124(4), 1443-1450.

Yadav, A.K., Singh, S.V., 2014, Osmotic dehydration of fruits and vegetables: areview. Journal of food science and technology, 51(9), 1654-1673.

Yam, K.L., Papadakis, S.E., 2004, A simple digital imaging method for measuring and analyzing color of food surfaces. Journal of food engineering, 61, 137-142.

Yaman, Ö., Bayoιndιrlι L., 2002, Effects of an edible coating and cold storage on shelf-life and quality of cherries. LWT-Food science and Technology, 35(2), 146-150.

Yossef, M., 2014, Comparison of different edible coatings materials for improvement of quality and shelf life of perishable fruits. Middle East J Applied Sci, 4, 416-424.

Yurdugül, S., 2005, Preservation of quinces by the combination of an edible coating material, Semperfresh, ascorbic acid and cold storage. European Food Research and Technology, 220(5-6), 579-586.

Zhang, D., Quantick, P.C., 1997, Effects of chitosan coating on enzymatic browning and decay during postharvest storageof litchi (Litchi chinensis Sonn.) fruit. Postharvest Biology and Technology, 12(2), 195-202.

Zhu, X., Wang, Q.,Cao, J., Jiang, W., 2008, Effects of chitosan coating on postharvest quality of mango (Mangifera indica L. cv. Tainong) fruits. Journal of Food Processing and Preservation, 32(5), 770-784.

Zivanovic, S., Chi, S., Draughon, A.F., 2005, Antimicrobial activity of chitosan films enriched with essential oils. Journal of food science, 70(1).