Optimization of edible Alyssum homalocarpum seed gum‐chitosan coating formulation to improve the postharvest storage potential and quality of apricot (Prunus armeniaca L.)

Optimization of edible Alyssum homalocarpum seed gum‐chitosan coating formulation to improve the postharvest storage potential and quality of apricot (Prunus armeniaca L.)

Edible coating based on Alyssum homalocarpum seed gum (AHSG) and chitosan for coating of fresh apricot was optimized using response surface methodology (RSM). The independent variables included concentrations of AHSG and chitosan in coating solution. The response variables studied were total soluble...

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Veröffentlicht in:Journal of food safety 2020-08, Vol.40 (4), p.n/a, Article 12805
Hauptverfasser: Monjazeb Marvdashti, Leila, Abdulmajid Ayatollahi, Seyed, Salehi, Bahare, Sharifi‐Rad, Javad, Abdolshahi, Anna, Sharifi‐Rad, Razieh, Maggi, Filippo
Format: Artikel
Sprache:eng
Schlagworte:
Acidity
Alyssum
Apricots
Biotechnology & Applied Microbiology
Chitosan
Coating
Coatings
Firmness
Food safety
Food Science & Technology
Independent variables
Life Sciences & Biomedicine
Moisture content
Optimization
pH effects
Regression analysis
Regression models
Response surface methodology
Science & Technology
Water content
Weight loss
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Zusammenfassung:Edible coating based on Alyssum homalocarpum seed gum (AHSG) and chitosan for coating of fresh apricot was optimized using response surface methodology (RSM). The independent variables included concentrations of AHSG and chitosan in coating solution. The response variables studied were total soluble solid, weight loss, titratably acidity, pH, reducing sugar, moisture content, and firmness. Results indicated that RSM models were significantly (p 
ISSN:0149-6085
1745-4565
DOI:10.1111/jfs.12805