Novel edible coating based on shellac and tannic acid for prolonging postharvest shelf life and improving overall quality of mango
[Display omitted] •A novel edible coating based on shellac and tannic acid was easily fabricated.•Shellac-tannic acid coating prolonged postharvest shelf life of mango fruit.•Shellac-tannic acid coating improved postharvest overall quality of mango.•Adding tannic acid endowed shellac with antifungal...
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| Veröffentlicht in: | Food chemistry 2021-08, Vol.354, p.129510-129510, Article 129510 |
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| container_title | Food chemistry |
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| creator | Ma, Jinju Zhou, Zhiqiang Li, Kai Li, Kun Liu, Lanxiang Zhang, Wenwen Xu, Juan Tu, Xinghao Du, Liqing Zhang, Hong |
| description | [Display omitted]
•A novel edible coating based on shellac and tannic acid was easily fabricated.•Shellac-tannic acid coating prolonged postharvest shelf life of mango fruit.•Shellac-tannic acid coating improved postharvest overall quality of mango.•Adding tannic acid endowed shellac with antifungal activity and improved its affinity for pericarp.•Shellac-tannic acid coating synergistically exhibited better efficiency than shellac.
This study aimed to investigate the combined effects of a coating based on shellac and the active agent tannic acid (TA) on the storability and physiological variations of mangoes stored at room temperature. Results showed that TA-shellac prolonged shelf life and improved overall quality of mangoes to a higher extent compared with controls, which was reflected in the extension of shelf life for approximately 10 days, maintaining of tissue firmness and weight loss, slowing down of respiration rate, improvement of physical properties and chemical qualities, suppression of browning, reduction of lipid peroxidation, preservation of aromatic volatiles, and regulation of the related enzymes activities. Addition of TA to shellac coating also improved the antifungal effect of the formulation. The results suggest that a synergistic effect took place between TA and shellac, which demonstrates the high potential for shelf life extension and quality improvement of mangoes of this formulation. |
| doi_str_mv | 10.1016/j.foodchem.2021.129510 |
| format | Article |
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•A novel edible coating based on shellac and tannic acid was easily fabricated.•Shellac-tannic acid coating prolonged postharvest shelf life of mango fruit.•Shellac-tannic acid coating improved postharvest overall quality of mango.•Adding tannic acid endowed shellac with antifungal activity and improved its affinity for pericarp.•Shellac-tannic acid coating synergistically exhibited better efficiency than shellac.
This study aimed to investigate the combined effects of a coating based on shellac and the active agent tannic acid (TA) on the storability and physiological variations of mangoes stored at room temperature. Results showed that TA-shellac prolonged shelf life and improved overall quality of mangoes to a higher extent compared with controls, which was reflected in the extension of shelf life for approximately 10 days, maintaining of tissue firmness and weight loss, slowing down of respiration rate, improvement of physical properties and chemical qualities, suppression of browning, reduction of lipid peroxidation, preservation of aromatic volatiles, and regulation of the related enzymes activities. Addition of TA to shellac coating also improved the antifungal effect of the formulation. The results suggest that a synergistic effect took place between TA and shellac, which demonstrates the high potential for shelf life extension and quality improvement of mangoes of this formulation.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2021.129510</identifier><identifier>PMID: 33752113</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Antioxidants - chemistry ; Antioxidants - metabolism ; Biochemical change ; Color ; Edible coating ; Edible Films ; Ethylenes - metabolism ; Food Packaging - methods ; Fruit - metabolism ; Gas Chromatography-Mass Spectrometry ; Malondialdehyde - metabolism ; Mangifera - metabolism ; Mango fruit ; Postharvest quality ; Resins, Plant - chemistry ; Shellac ; Tannic acid ; Tannins - chemistry ; Temperature ; Volatile Organic Compounds - analysis ; Volatile Organic Compounds - chemistry</subject><ispartof>Food chemistry, 2021-08, Vol.354, p.129510-129510, Article 129510</ispartof><rights>2021 Elsevier Ltd</rights><rights>Copyright © 2021 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-946b7ed907c045be4e122ec0bc73fdad3d13e4e76b0c62dacb16fd4a77dca3aa3</citedby><cites>FETCH-LOGICAL-c368t-946b7ed907c045be4e122ec0bc73fdad3d13e4e76b0c62dacb16fd4a77dca3aa3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814621005161$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33752113$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ma, Jinju</creatorcontrib><creatorcontrib>Zhou, Zhiqiang</creatorcontrib><creatorcontrib>Li, Kai</creatorcontrib><creatorcontrib>Li, Kun</creatorcontrib><creatorcontrib>Liu, Lanxiang</creatorcontrib><creatorcontrib>Zhang, Wenwen</creatorcontrib><creatorcontrib>Xu, Juan</creatorcontrib><creatorcontrib>Tu, Xinghao</creatorcontrib><creatorcontrib>Du, Liqing</creatorcontrib><creatorcontrib>Zhang, Hong</creatorcontrib><title>Novel edible coating based on shellac and tannic acid for prolonging postharvest shelf life and improving overall quality of mango</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>[Display omitted]
•A novel edible coating based on shellac and tannic acid was easily fabricated.•Shellac-tannic acid coating prolonged postharvest shelf life of mango fruit.•Shellac-tannic acid coating improved postharvest overall quality of mango.•Adding tannic acid endowed shellac with antifungal activity and improved its affinity for pericarp.•Shellac-tannic acid coating synergistically exhibited better efficiency than shellac.
This study aimed to investigate the combined effects of a coating based on shellac and the active agent tannic acid (TA) on the storability and physiological variations of mangoes stored at room temperature. Results showed that TA-shellac prolonged shelf life and improved overall quality of mangoes to a higher extent compared with controls, which was reflected in the extension of shelf life for approximately 10 days, maintaining of tissue firmness and weight loss, slowing down of respiration rate, improvement of physical properties and chemical qualities, suppression of browning, reduction of lipid peroxidation, preservation of aromatic volatiles, and regulation of the related enzymes activities. Addition of TA to shellac coating also improved the antifungal effect of the formulation. The results suggest that a synergistic effect took place between TA and shellac, which demonstrates the high potential for shelf life extension and quality improvement of mangoes of this formulation.</description><subject>Antioxidants - chemistry</subject><subject>Antioxidants - metabolism</subject><subject>Biochemical change</subject><subject>Color</subject><subject>Edible coating</subject><subject>Edible Films</subject><subject>Ethylenes - metabolism</subject><subject>Food Packaging - methods</subject><subject>Fruit - metabolism</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>Malondialdehyde - metabolism</subject><subject>Mangifera - metabolism</subject><subject>Mango fruit</subject><subject>Postharvest quality</subject><subject>Resins, Plant - chemistry</subject><subject>Shellac</subject><subject>Tannic acid</subject><subject>Tannins - chemistry</subject><subject>Temperature</subject><subject>Volatile Organic Compounds - analysis</subject><subject>Volatile Organic Compounds - chemistry</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU1v1DAQhi0EokvhL1Q-csnijyRObqCKL6mCC5ytiT3e9cqxt3Z2pV755Tjdlisnj6znnXfmHUJuONtyxvsPh61LyZo9zlvBBN9yMXacvSAbPijZKKbES7Jhkg3NwNv-irwp5cAYE4wPr8mVlKoTnMsN-fMjnTFQtH4KSE2CxccdnaCgpSnSsscQwFCIli4Qo6-l8Za6lOkxp5DibuWPqSx7yGcsy6PE0eAdPqr8XLnzClWjDCHQ-xMEvzzQ5OgMcZfeklcOQsF3T-81-f3l86_bb83dz6_fbz_dNUb2w9KMbT8ptCNThrXdhC1yIdCwySjpLFhpuayfqp-Y6YUFM_He2RaUsgYkgLwm7y9960D3pzqqnn0x634R06lo0bFWdnIc24r2F9TkVEpGp4_Zz5AfNGd6zV8f9HP-es1fX_Kvwpsnj9M0o_0new68Ah8vANZNzx6zLsZjNPUAGc2ibfL_8_gLHbudWg</recordid><startdate>20210830</startdate><enddate>20210830</enddate><creator>Ma, Jinju</creator><creator>Zhou, Zhiqiang</creator><creator>Li, Kai</creator><creator>Li, Kun</creator><creator>Liu, Lanxiang</creator><creator>Zhang, Wenwen</creator><creator>Xu, Juan</creator><creator>Tu, Xinghao</creator><creator>Du, Liqing</creator><creator>Zhang, Hong</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20210830</creationdate><title>Novel edible coating based on shellac and tannic acid for prolonging postharvest shelf life and improving overall quality of mango</title><author>Ma, Jinju ; Zhou, Zhiqiang ; Li, Kai ; Li, Kun ; Liu, Lanxiang ; Zhang, Wenwen ; Xu, Juan ; Tu, Xinghao ; Du, Liqing ; Zhang, Hong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-946b7ed907c045be4e122ec0bc73fdad3d13e4e76b0c62dacb16fd4a77dca3aa3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antioxidants - chemistry</topic><topic>Antioxidants - metabolism</topic><topic>Biochemical change</topic><topic>Color</topic><topic>Edible coating</topic><topic>Edible Films</topic><topic>Ethylenes - metabolism</topic><topic>Food Packaging - methods</topic><topic>Fruit - metabolism</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>Malondialdehyde - metabolism</topic><topic>Mangifera - metabolism</topic><topic>Mango fruit</topic><topic>Postharvest quality</topic><topic>Resins, Plant - chemistry</topic><topic>Shellac</topic><topic>Tannic acid</topic><topic>Tannins - chemistry</topic><topic>Temperature</topic><topic>Volatile Organic Compounds - analysis</topic><topic>Volatile Organic Compounds - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ma, Jinju</creatorcontrib><creatorcontrib>Zhou, Zhiqiang</creatorcontrib><creatorcontrib>Li, Kai</creatorcontrib><creatorcontrib>Li, Kun</creatorcontrib><creatorcontrib>Liu, Lanxiang</creatorcontrib><creatorcontrib>Zhang, Wenwen</creatorcontrib><creatorcontrib>Xu, Juan</creatorcontrib><creatorcontrib>Tu, Xinghao</creatorcontrib><creatorcontrib>Du, Liqing</creatorcontrib><creatorcontrib>Zhang, Hong</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ma, Jinju</au><au>Zhou, Zhiqiang</au><au>Li, Kai</au><au>Li, Kun</au><au>Liu, Lanxiang</au><au>Zhang, Wenwen</au><au>Xu, Juan</au><au>Tu, Xinghao</au><au>Du, Liqing</au><au>Zhang, Hong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Novel edible coating based on shellac and tannic acid for prolonging postharvest shelf life and improving overall quality of mango</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2021-08-30</date><risdate>2021</risdate><volume>354</volume><spage>129510</spage><epage>129510</epage><pages>129510-129510</pages><artnum>129510</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>[Display omitted]
•A novel edible coating based on shellac and tannic acid was easily fabricated.•Shellac-tannic acid coating prolonged postharvest shelf life of mango fruit.•Shellac-tannic acid coating improved postharvest overall quality of mango.•Adding tannic acid endowed shellac with antifungal activity and improved its affinity for pericarp.•Shellac-tannic acid coating synergistically exhibited better efficiency than shellac.
This study aimed to investigate the combined effects of a coating based on shellac and the active agent tannic acid (TA) on the storability and physiological variations of mangoes stored at room temperature. Results showed that TA-shellac prolonged shelf life and improved overall quality of mangoes to a higher extent compared with controls, which was reflected in the extension of shelf life for approximately 10 days, maintaining of tissue firmness and weight loss, slowing down of respiration rate, improvement of physical properties and chemical qualities, suppression of browning, reduction of lipid peroxidation, preservation of aromatic volatiles, and regulation of the related enzymes activities. Addition of TA to shellac coating also improved the antifungal effect of the formulation. The results suggest that a synergistic effect took place between TA and shellac, which demonstrates the high potential for shelf life extension and quality improvement of mangoes of this formulation.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>33752113</pmid><doi>10.1016/j.foodchem.2021.129510</doi><tpages>1</tpages></addata></record> |
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| subjects | Antioxidants - chemistry Antioxidants - metabolism Biochemical change Color Edible coating Edible Films Ethylenes - metabolism Food Packaging - methods Fruit - metabolism Gas Chromatography-Mass Spectrometry Malondialdehyde - metabolism Mangifera - metabolism Mango fruit Postharvest quality Resins, Plant - chemistry Shellac Tannic acid Tannins - chemistry Temperature Volatile Organic Compounds - analysis Volatile Organic Compounds - chemistry |
| title | Novel edible coating based on shellac and tannic acid for prolonging postharvest shelf life and improving overall quality of mango |
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