Composite Edible Coating from Arabic Gum and Mango Peel Hydrocolloids Enriched with Mango Seed Extracts for the Preservation of Grapes (Vitis vinifera) During Storage
Source abstract
Abstract
Composite edible coatings based on arabic gum with mango peel hydrocolloids and mango seed extracts were prepared and used to evaluate grape conservation. Hydroethanolic solutions were used for the obtention of mango seed extracts, by microwave-assisted extraction, with total phenolic compounds (5.48 and 9.85 GAE/g of extract) and antioxidant activity (<13.03 µmol Trolox/g of extract). The extracts were selected for the development of edible coatings. The rheological properties of edible coating solutions present a non-Newtonian behavior-type shear thinning fluid; the addition of extracts improves their viscoelastic properties, favoring their application into grapes. The coated grapes maintained physicochemical parameters, such as weight, pH, acidity, soluble solids, and color during the 15 days of storage. The results of this research offer the possibility of using by-products from fruit industries, especially mango, to obtain functional ingredients and their application in food systems, taking advantage of their biological activity.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Phytochemicals and Antioxidant Activities · Botanical Research and Applications · Nanocomposite Films for Food Packaging
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Research Group of Complex Fluid Engineering and Food Rheology, Universidad de Cartagena, Cartagena 130015, Colombia
Funding
MINCIENCIAS
References (86)
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