Guar gum and chitosan-based composite edible coating extends the shelf life and preserves the bioactive compounds in stored Kinnow fruits

The present investigation aimed to elucidate the effects of chitosan (CH) and guar gum (GG) based composite edible coating on physicochemical quality and storability of Kinnow fruit under ambient conditions. Composite coating materials were prepared by using tamarind (TAM) seed starch and jackfruit...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Bhan, Chander [verfasserIn] Asrey, Ram [verfasserIn] Meena, Nirmal Kumar [verfasserIn] Rudra, Shalini Gaur [verfasserIn] Chawla, Gautam [verfasserIn] Kumar, Raju [verfasserIn] Kumar, Rajesh [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	Antioxidants Decay incidence Hydrocolloids

Übergeordnetes Werk:	Enthalten in: International journal of biological macromolecules - New York, NY [u.a.] : Elsevier, 1979, 222, Seite 2922-2935
Übergeordnetes Werk:	volume:222 ; pages:2922-2935

DOI / URN:	10.1016/j.ijbiomac.2022.10.068

Katalog-ID:	ELV059416998

Internformat


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245	1	0	\|a Guar gum and chitosan-based composite edible coating extends the shelf life and preserves the bioactive compounds in stored Kinnow fruits
264		1	\|c 2022
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337			\|a Computermedien \|b c \|2 rdamedia
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520			\|a The present investigation aimed to elucidate the effects of chitosan (CH) and guar gum (GG) based composite edible coating on physicochemical quality and storability of Kinnow fruit under ambient conditions. Composite coating materials were prepared by using tamarind (TAM) seed starch and jackfruit (JACK) seed starch with CH and GG separately. The results indicated that GG + TAM coated fruits maintained significantly (P ≤ 0.01) lower physiological losses in weight (PLW) (3.12 %), decay incidence (0.83 %), and respiration rate (13.57 ml CO2 kg−1 h−1) compared to control. The reduced activity of pectin methylesterase (PME) (0.97 μmol min−1 g−1 FW) and lipoxygenase (LOX) (1.97 μmol min−1 g−1 FW) were noted in GG + TAM coated fruits. Also, the GG + TAM coated fruits retained higher fruit firmness (6.77 N), titratable acidity (TA) (0.94 %), ascorbic acid (AA) (27.83 mg 100 g−1), total phenols (213.05 mg GAE 100 g−1 FW), antioxidants activity (23.57 μmol TE g−1) along with higher sensory score over the control. Based on findings, it can be concluded that GG + TAM coating could be gainfully utilized for prolonging the shelf life of Kinnow fruits up to 25 days without losing desirable quality traits at ambient storage.
650		4	\|a Antioxidants
650		4	\|a Decay incidence
650		4	\|a Hydrocolloids
700	1		\|a Asrey, Ram \|e verfasserin \|4 aut
700	1		\|a Meena, Nirmal Kumar \|e verfasserin \|4 aut
700	1		\|a Rudra, Shalini Gaur \|e verfasserin \|4 aut
700	1		\|a Chawla, Gautam \|e verfasserin \|4 aut
700	1		\|a Kumar, Raju \|e verfasserin \|4 aut
700	1		\|a Kumar, Rajesh \|e verfasserin \|4 aut
773	0	8	\|i Enthalten in \|t International journal of biological macromolecules \|d New York, NY [u.a.] : Elsevier, 1979 \|g 222, Seite 2922-2935 \|h Online-Ressource \|w (DE-627)30089502X \|w (DE-600)1483284-7 \|w (DE-576)259270814 \|x 1879-0003 \|7 nnns
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912			\|a GBV_USEFLAG_U
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912			\|a GBV_ILN_23
912			\|a GBV_ILN_24
912			\|a GBV_ILN_31
912			\|a GBV_ILN_32
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_74
912			\|a GBV_ILN_90
912			\|a GBV_ILN_95
912			\|a GBV_ILN_100
912			\|a GBV_ILN_101
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_151
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912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
912			\|a GBV_ILN_702
912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2113
912			\|a GBV_ILN_2118
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2147
912			\|a GBV_ILN_2148
912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
912			\|a GBV_ILN_2190
912			\|a GBV_ILN_2336
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_2522
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
936	b	k	\|a 35.80 \|j Makromolekulare Chemie \|q VZ
936	b	k	\|a 58.30 \|j Biotechnologie \|q VZ
951			\|a AR
952			\|d 222 \|h 2922-2935

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publishDate	2022
allfields	10.1016/j.ijbiomac.2022.10.068 doi (DE-627)ELV059416998 (ELSEVIER)S0141-8130(22)02309-1 DE-627 ger DE-627 rda eng 540 570 VZ BIODIV DE-30 fid 35.80 bkl 58.30 bkl Bhan, Chander verfasserin aut Guar gum and chitosan-based composite edible coating extends the shelf life and preserves the bioactive compounds in stored Kinnow fruits 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The present investigation aimed to elucidate the effects of chitosan (CH) and guar gum (GG) based composite edible coating on physicochemical quality and storability of Kinnow fruit under ambient conditions. Composite coating materials were prepared by using tamarind (TAM) seed starch and jackfruit (JACK) seed starch with CH and GG separately. The results indicated that GG + TAM coated fruits maintained significantly (P ≤ 0.01) lower physiological losses in weight (PLW) (3.12 %), decay incidence (0.83 %), and respiration rate (13.57 ml CO2 kg−1 h−1) compared to control. The reduced activity of pectin methylesterase (PME) (0.97 μmol min−1 g−1 FW) and lipoxygenase (LOX) (1.97 μmol min−1 g−1 FW) were noted in GG + TAM coated fruits. Also, the GG + TAM coated fruits retained higher fruit firmness (6.77 N), titratable acidity (TA) (0.94 %), ascorbic acid (AA) (27.83 mg 100 g−1), total phenols (213.05 mg GAE 100 g−1 FW), antioxidants activity (23.57 μmol TE g−1) along with higher sensory score over the control. Based on findings, it can be concluded that GG + TAM coating could be gainfully utilized for prolonging the shelf life of Kinnow fruits up to 25 days without losing desirable quality traits at ambient storage. Antioxidants Decay incidence Hydrocolloids Asrey, Ram verfasserin aut Meena, Nirmal Kumar verfasserin aut Rudra, Shalini Gaur verfasserin aut Chawla, Gautam verfasserin aut Kumar, Raju verfasserin aut Kumar, Rajesh verfasserin aut Enthalten in International journal of biological macromolecules New York, NY [u.a.] : Elsevier, 1979 222, Seite 2922-2935 Online-Ressource (DE-627)30089502X (DE-600)1483284-7 (DE-576)259270814 1879-0003 nnns volume:222 pages:2922-2935 GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 35.80 Makromolekulare Chemie VZ 58.30 Biotechnologie VZ AR 222 2922-2935
spelling	10.1016/j.ijbiomac.2022.10.068 doi (DE-627)ELV059416998 (ELSEVIER)S0141-8130(22)02309-1 DE-627 ger DE-627 rda eng 540 570 VZ BIODIV DE-30 fid 35.80 bkl 58.30 bkl Bhan, Chander verfasserin aut Guar gum and chitosan-based composite edible coating extends the shelf life and preserves the bioactive compounds in stored Kinnow fruits 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The present investigation aimed to elucidate the effects of chitosan (CH) and guar gum (GG) based composite edible coating on physicochemical quality and storability of Kinnow fruit under ambient conditions. Composite coating materials were prepared by using tamarind (TAM) seed starch and jackfruit (JACK) seed starch with CH and GG separately. The results indicated that GG + TAM coated fruits maintained significantly (P ≤ 0.01) lower physiological losses in weight (PLW) (3.12 %), decay incidence (0.83 %), and respiration rate (13.57 ml CO2 kg−1 h−1) compared to control. The reduced activity of pectin methylesterase (PME) (0.97 μmol min−1 g−1 FW) and lipoxygenase (LOX) (1.97 μmol min−1 g−1 FW) were noted in GG + TAM coated fruits. Also, the GG + TAM coated fruits retained higher fruit firmness (6.77 N), titratable acidity (TA) (0.94 %), ascorbic acid (AA) (27.83 mg 100 g−1), total phenols (213.05 mg GAE 100 g−1 FW), antioxidants activity (23.57 μmol TE g−1) along with higher sensory score over the control. Based on findings, it can be concluded that GG + TAM coating could be gainfully utilized for prolonging the shelf life of Kinnow fruits up to 25 days without losing desirable quality traits at ambient storage. Antioxidants Decay incidence Hydrocolloids Asrey, Ram verfasserin aut Meena, Nirmal Kumar verfasserin aut Rudra, Shalini Gaur verfasserin aut Chawla, Gautam verfasserin aut Kumar, Raju verfasserin aut Kumar, Rajesh verfasserin aut Enthalten in International journal of biological macromolecules New York, NY [u.a.] : Elsevier, 1979 222, Seite 2922-2935 Online-Ressource (DE-627)30089502X (DE-600)1483284-7 (DE-576)259270814 1879-0003 nnns volume:222 pages:2922-2935 GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 35.80 Makromolekulare Chemie VZ 58.30 Biotechnologie VZ AR 222 2922-2935
allfields_unstemmed	10.1016/j.ijbiomac.2022.10.068 doi (DE-627)ELV059416998 (ELSEVIER)S0141-8130(22)02309-1 DE-627 ger DE-627 rda eng 540 570 VZ BIODIV DE-30 fid 35.80 bkl 58.30 bkl Bhan, Chander verfasserin aut Guar gum and chitosan-based composite edible coating extends the shelf life and preserves the bioactive compounds in stored Kinnow fruits 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The present investigation aimed to elucidate the effects of chitosan (CH) and guar gum (GG) based composite edible coating on physicochemical quality and storability of Kinnow fruit under ambient conditions. Composite coating materials were prepared by using tamarind (TAM) seed starch and jackfruit (JACK) seed starch with CH and GG separately. The results indicated that GG + TAM coated fruits maintained significantly (P ≤ 0.01) lower physiological losses in weight (PLW) (3.12 %), decay incidence (0.83 %), and respiration rate (13.57 ml CO2 kg−1 h−1) compared to control. The reduced activity of pectin methylesterase (PME) (0.97 μmol min−1 g−1 FW) and lipoxygenase (LOX) (1.97 μmol min−1 g−1 FW) were noted in GG + TAM coated fruits. Also, the GG + TAM coated fruits retained higher fruit firmness (6.77 N), titratable acidity (TA) (0.94 %), ascorbic acid (AA) (27.83 mg 100 g−1), total phenols (213.05 mg GAE 100 g−1 FW), antioxidants activity (23.57 μmol TE g−1) along with higher sensory score over the control. Based on findings, it can be concluded that GG + TAM coating could be gainfully utilized for prolonging the shelf life of Kinnow fruits up to 25 days without losing desirable quality traits at ambient storage. Antioxidants Decay incidence Hydrocolloids Asrey, Ram verfasserin aut Meena, Nirmal Kumar verfasserin aut Rudra, Shalini Gaur verfasserin aut Chawla, Gautam verfasserin aut Kumar, Raju verfasserin aut Kumar, Rajesh verfasserin aut Enthalten in International journal of biological macromolecules New York, NY [u.a.] : Elsevier, 1979 222, Seite 2922-2935 Online-Ressource (DE-627)30089502X (DE-600)1483284-7 (DE-576)259270814 1879-0003 nnns volume:222 pages:2922-2935 GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 35.80 Makromolekulare Chemie VZ 58.30 Biotechnologie VZ AR 222 2922-2935
allfieldsGer	10.1016/j.ijbiomac.2022.10.068 doi (DE-627)ELV059416998 (ELSEVIER)S0141-8130(22)02309-1 DE-627 ger DE-627 rda eng 540 570 VZ BIODIV DE-30 fid 35.80 bkl 58.30 bkl Bhan, Chander verfasserin aut Guar gum and chitosan-based composite edible coating extends the shelf life and preserves the bioactive compounds in stored Kinnow fruits 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The present investigation aimed to elucidate the effects of chitosan (CH) and guar gum (GG) based composite edible coating on physicochemical quality and storability of Kinnow fruit under ambient conditions. Composite coating materials were prepared by using tamarind (TAM) seed starch and jackfruit (JACK) seed starch with CH and GG separately. The results indicated that GG + TAM coated fruits maintained significantly (P ≤ 0.01) lower physiological losses in weight (PLW) (3.12 %), decay incidence (0.83 %), and respiration rate (13.57 ml CO2 kg−1 h−1) compared to control. The reduced activity of pectin methylesterase (PME) (0.97 μmol min−1 g−1 FW) and lipoxygenase (LOX) (1.97 μmol min−1 g−1 FW) were noted in GG + TAM coated fruits. Also, the GG + TAM coated fruits retained higher fruit firmness (6.77 N), titratable acidity (TA) (0.94 %), ascorbic acid (AA) (27.83 mg 100 g−1), total phenols (213.05 mg GAE 100 g−1 FW), antioxidants activity (23.57 μmol TE g−1) along with higher sensory score over the control. Based on findings, it can be concluded that GG + TAM coating could be gainfully utilized for prolonging the shelf life of Kinnow fruits up to 25 days without losing desirable quality traits at ambient storage. Antioxidants Decay incidence Hydrocolloids Asrey, Ram verfasserin aut Meena, Nirmal Kumar verfasserin aut Rudra, Shalini Gaur verfasserin aut Chawla, Gautam verfasserin aut Kumar, Raju verfasserin aut Kumar, Rajesh verfasserin aut Enthalten in International journal of biological macromolecules New York, NY [u.a.] : Elsevier, 1979 222, Seite 2922-2935 Online-Ressource (DE-627)30089502X (DE-600)1483284-7 (DE-576)259270814 1879-0003 nnns volume:222 pages:2922-2935 GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 35.80 Makromolekulare Chemie VZ 58.30 Biotechnologie VZ AR 222 2922-2935
allfieldsSound	10.1016/j.ijbiomac.2022.10.068 doi (DE-627)ELV059416998 (ELSEVIER)S0141-8130(22)02309-1 DE-627 ger DE-627 rda eng 540 570 VZ BIODIV DE-30 fid 35.80 bkl 58.30 bkl Bhan, Chander verfasserin aut Guar gum and chitosan-based composite edible coating extends the shelf life and preserves the bioactive compounds in stored Kinnow fruits 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The present investigation aimed to elucidate the effects of chitosan (CH) and guar gum (GG) based composite edible coating on physicochemical quality and storability of Kinnow fruit under ambient conditions. Composite coating materials were prepared by using tamarind (TAM) seed starch and jackfruit (JACK) seed starch with CH and GG separately. The results indicated that GG + TAM coated fruits maintained significantly (P ≤ 0.01) lower physiological losses in weight (PLW) (3.12 %), decay incidence (0.83 %), and respiration rate (13.57 ml CO2 kg−1 h−1) compared to control. The reduced activity of pectin methylesterase (PME) (0.97 μmol min−1 g−1 FW) and lipoxygenase (LOX) (1.97 μmol min−1 g−1 FW) were noted in GG + TAM coated fruits. Also, the GG + TAM coated fruits retained higher fruit firmness (6.77 N), titratable acidity (TA) (0.94 %), ascorbic acid (AA) (27.83 mg 100 g−1), total phenols (213.05 mg GAE 100 g−1 FW), antioxidants activity (23.57 μmol TE g−1) along with higher sensory score over the control. Based on findings, it can be concluded that GG + TAM coating could be gainfully utilized for prolonging the shelf life of Kinnow fruits up to 25 days without losing desirable quality traits at ambient storage. Antioxidants Decay incidence Hydrocolloids Asrey, Ram verfasserin aut Meena, Nirmal Kumar verfasserin aut Rudra, Shalini Gaur verfasserin aut Chawla, Gautam verfasserin aut Kumar, Raju verfasserin aut Kumar, Rajesh verfasserin aut Enthalten in International journal of biological macromolecules New York, NY [u.a.] : Elsevier, 1979 222, Seite 2922-2935 Online-Ressource (DE-627)30089502X (DE-600)1483284-7 (DE-576)259270814 1879-0003 nnns volume:222 pages:2922-2935 GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 35.80 Makromolekulare Chemie VZ 58.30 Biotechnologie VZ AR 222 2922-2935
language	English
source	Enthalten in International journal of biological macromolecules 222, Seite 2922-2935 volume:222 pages:2922-2935
sourceStr	Enthalten in International journal of biological macromolecules 222, Seite 2922-2935 volume:222 pages:2922-2935
format_phy_str_mv	Article
bklname	Makromolekulare Chemie Biotechnologie
institution	findex.gbv.de
topic_facet	Antioxidants Decay incidence Hydrocolloids
dewey-raw	540
isfreeaccess_bool	false
container_title	International journal of biological macromolecules
authorswithroles_txt_mv	Bhan, Chander @@aut@@ Asrey, Ram @@aut@@ Meena, Nirmal Kumar @@aut@@ Rudra, Shalini Gaur @@aut@@ Chawla, Gautam @@aut@@ Kumar, Raju @@aut@@ Kumar, Rajesh @@aut@@
publishDateDaySort_date	2022-01-01T00:00:00Z
hierarchy_top_id	30089502X
dewey-sort	3540
id	ELV059416998
language_de	englisch
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author	Bhan, Chander
spellingShingle	Bhan, Chander ddc 540 fid BIODIV bkl 35.80 bkl 58.30 misc Antioxidants misc Decay incidence misc Hydrocolloids Guar gum and chitosan-based composite edible coating extends the shelf life and preserves the bioactive compounds in stored Kinnow fruits
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topic_title	540 570 VZ BIODIV DE-30 fid 35.80 bkl 58.30 bkl Guar gum and chitosan-based composite edible coating extends the shelf life and preserves the bioactive compounds in stored Kinnow fruits Antioxidants Decay incidence Hydrocolloids
topic	ddc 540 fid BIODIV bkl 35.80 bkl 58.30 misc Antioxidants misc Decay incidence misc Hydrocolloids
topic_unstemmed	ddc 540 fid BIODIV bkl 35.80 bkl 58.30 misc Antioxidants misc Decay incidence misc Hydrocolloids
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title	Guar gum and chitosan-based composite edible coating extends the shelf life and preserves the bioactive compounds in stored Kinnow fruits
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title_full	Guar gum and chitosan-based composite edible coating extends the shelf life and preserves the bioactive compounds in stored Kinnow fruits
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journal	International journal of biological macromolecules
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author_browse	Bhan, Chander Asrey, Ram Meena, Nirmal Kumar Rudra, Shalini Gaur Chawla, Gautam Kumar, Raju Kumar, Rajesh
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author-letter	Bhan, Chander
doi_str_mv	10.1016/j.ijbiomac.2022.10.068
dewey-full	540 570
author2-role	verfasserin
title_sort	guar gum and chitosan-based composite edible coating extends the shelf life and preserves the bioactive compounds in stored kinnow fruits
title_auth	Guar gum and chitosan-based composite edible coating extends the shelf life and preserves the bioactive compounds in stored Kinnow fruits
abstract	The present investigation aimed to elucidate the effects of chitosan (CH) and guar gum (GG) based composite edible coating on physicochemical quality and storability of Kinnow fruit under ambient conditions. Composite coating materials were prepared by using tamarind (TAM) seed starch and jackfruit (JACK) seed starch with CH and GG separately. The results indicated that GG + TAM coated fruits maintained significantly (P ≤ 0.01) lower physiological losses in weight (PLW) (3.12 %), decay incidence (0.83 %), and respiration rate (13.57 ml CO2 kg−1 h−1) compared to control. The reduced activity of pectin methylesterase (PME) (0.97 μmol min−1 g−1 FW) and lipoxygenase (LOX) (1.97 μmol min−1 g−1 FW) were noted in GG + TAM coated fruits. Also, the GG + TAM coated fruits retained higher fruit firmness (6.77 N), titratable acidity (TA) (0.94 %), ascorbic acid (AA) (27.83 mg 100 g−1), total phenols (213.05 mg GAE 100 g−1 FW), antioxidants activity (23.57 μmol TE g−1) along with higher sensory score over the control. Based on findings, it can be concluded that GG + TAM coating could be gainfully utilized for prolonging the shelf life of Kinnow fruits up to 25 days without losing desirable quality traits at ambient storage.
abstractGer	The present investigation aimed to elucidate the effects of chitosan (CH) and guar gum (GG) based composite edible coating on physicochemical quality and storability of Kinnow fruit under ambient conditions. Composite coating materials were prepared by using tamarind (TAM) seed starch and jackfruit (JACK) seed starch with CH and GG separately. The results indicated that GG + TAM coated fruits maintained significantly (P ≤ 0.01) lower physiological losses in weight (PLW) (3.12 %), decay incidence (0.83 %), and respiration rate (13.57 ml CO2 kg−1 h−1) compared to control. The reduced activity of pectin methylesterase (PME) (0.97 μmol min−1 g−1 FW) and lipoxygenase (LOX) (1.97 μmol min−1 g−1 FW) were noted in GG + TAM coated fruits. Also, the GG + TAM coated fruits retained higher fruit firmness (6.77 N), titratable acidity (TA) (0.94 %), ascorbic acid (AA) (27.83 mg 100 g−1), total phenols (213.05 mg GAE 100 g−1 FW), antioxidants activity (23.57 μmol TE g−1) along with higher sensory score over the control. Based on findings, it can be concluded that GG + TAM coating could be gainfully utilized for prolonging the shelf life of Kinnow fruits up to 25 days without losing desirable quality traits at ambient storage.
abstract_unstemmed	The present investigation aimed to elucidate the effects of chitosan (CH) and guar gum (GG) based composite edible coating on physicochemical quality and storability of Kinnow fruit under ambient conditions. Composite coating materials were prepared by using tamarind (TAM) seed starch and jackfruit (JACK) seed starch with CH and GG separately. The results indicated that GG + TAM coated fruits maintained significantly (P ≤ 0.01) lower physiological losses in weight (PLW) (3.12 %), decay incidence (0.83 %), and respiration rate (13.57 ml CO2 kg−1 h−1) compared to control. The reduced activity of pectin methylesterase (PME) (0.97 μmol min−1 g−1 FW) and lipoxygenase (LOX) (1.97 μmol min−1 g−1 FW) were noted in GG + TAM coated fruits. Also, the GG + TAM coated fruits retained higher fruit firmness (6.77 N), titratable acidity (TA) (0.94 %), ascorbic acid (AA) (27.83 mg 100 g−1), total phenols (213.05 mg GAE 100 g−1 FW), antioxidants activity (23.57 μmol TE g−1) along with higher sensory score over the control. Based on findings, it can be concluded that GG + TAM coating could be gainfully utilized for prolonging the shelf life of Kinnow fruits up to 25 days without losing desirable quality traits at ambient storage.
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title_short	Guar gum and chitosan-based composite edible coating extends the shelf life and preserves the bioactive compounds in stored Kinnow fruits
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author2	Asrey, Ram Meena, Nirmal Kumar Rudra, Shalini Gaur Chawla, Gautam Kumar, Raju Kumar, Rajesh
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up_date	2024-07-06T21:56:20.156Z
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Guar gum and chitosan-based composite edible coating extends the shelf life and preserves the bioactive compounds in stored Kinnow fruits

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