Influence of lipid based edible coatings and temperature storage on quality of date fruit

Document Type : Complete scientific research article

Authors

1 Shahid bahonar University of Kerman

2 Islamic Azad university Shahreza Branch

Abstract

Background and objectives: Date palm fruit (Phoenix dactylifera L.) is an important agricultural product of Iran. This fruit is a good source of energy and is rich in nutrients. Amongst several important varieties of dates, Mazafati in terms of marketability and consumption in Iran is placed in first rank. Because of unsuitable storage conditions and packaging types during storage period, fruit quality changes and so the product turns sticky and hard due to syrup exudation and moisture loss. To overcome this problem the application of edible coating is proper assistance. Edible coatings have been widely studied in the last years because of evidence about their beneficial effects on fruits and vegetables. Modification of fruits tissue metabolism by affecting respiration rate, extension of storage life, firmness retention, transportation of antimicrobials, antioxidants, and other preservatives and microbial growth control are the main functional advantages attributed to the use of edible films and coatings. There are different kinds of films and coats which are used such as polysaccharide, protein, lipid and composites. Lipid films have good water vapor barrier properties, due to their low polarity. Also temperature is one of the most important factors, which affect the shelf life and the quality of date fruits. The purpose of this research was to study the effect of lipid based edible coating (glycerylmonoestearate and carnauba wax) and storage temperature on quality of Mzafati date fruit.

Materials and methods: In this research Mazafati date fruit coated with lipid based coatings (glycerylmonoestearate and carnauba wax) and stored at 4 and 25 C° for 3 months. During this period of storage weight loss, hardness, titratable acidity, total soluble solids (brix), reducing sugars, color (lightness, redness and yellowness) and sensory properties (color, texture, flavor and total acceptance) of date palm fruit were evaluated. The experiments were factorial with a completely randomized design. The edible coating, temperature and storage time were the independent variables. Analysis of variance (ANOVA) was conducted for data using SPSS 21 software. Differences among the mean values were also determined using Tukey test. A significant level was defined as a probability of 0.05.

Results: Result showed that the coatings were effective to decrease the weight loss and rate changing titrable acidity and color and protecting sensory properties of the date palm. The coated date fruits had more titratable acidity than the control. Although difference of hardness, titrable acidity, total soluble solids and reducing sugars of the coated date palms not significant but carnauba wax coat was more effective to protect color and sensory properties. Edible coating caused increasing lightness, yellowness and sensory scores of date palm significantly. Increasing of storage temperature increased weight loss and decreased yellowness significantly. Increasing of storage time also caused increasing hardness, redness and decreasing lightness and sensory scores. At the end of storage time least value of weight loss and most value of yellowness (8.13% and -0.841 respectively) were related to 4 C° and glycerylmonoestearate coat also most value of lightness and total acceptance score and least value of redness (17.2, 3.1 and 3.99 respectively) were related to carnauba wax coat.

Conclusion: The use of lipid based edible coating and low temperature storage could delay changes in physicochemical and sensory properties of date fruit and increase the shelf life of Mazafati date fruit.

Keywords

Main Subjects

References

Achour, M., Amara, S., Salem, N., Jebali, A., and Hamdi, M. 2003. Effect of vacuum and modified atmosphere packaging on Deglet Nour date storage in Tunisia. Fruits. 58: 205-212.
2. Afshari jouybari, H., and Farahnaky, A. 2011. Accelerated ripening of Mazafati date by hot water, acetic acid and sodium chloride solutions. Journal of Food Science and Technology. 8 (30): 45- 52. (In Persian)
3. Afshari Jooybari, H., Farahnaky, A., Majzoobi, M., Mesbahi, Gh.R., and Niakousari, M. 2012. Study of color changes of Mazafati date during drying for selecting optimum air temperature of drier. Journal of Food Science and Technology. 36 (9): 1- 10. (In Persian)
4. Aleid, S.M., Elansari, A.M., Zhen-Xing, T., and Sallam, A.A. 2014. Effect of cold storage and packing type on Khalas and Sukkary dates quality. Advance Journal of Food Science and Technology, 6 (5): 603-608.
5. Ali-Mohamed, A.Y., and Khamis. A.S. 2004. Mineralion content of the seeds of six cultivars of Bahraini date palm (Phoenix dactylifera). Journal of Agriculture Food Chemistry, 52(21): 6522-6525.
 Al-Shahib. W., and Marshall, R.J. 2003. The fruit of the date palm: its possible use as the best food for the future. International Journal of Food Science Neutral. 54 (4): 247-259.
 Avena-Bustillos, R.J. and Krochta, J.M. 1993. Water vapor permeability of caseinate-based edible films as affected by pH, calcium cross linking and lipid content. Journal of Food Science. 58(4): 904-907.
 Avena-Bustillos, R.J., Krochta, J.M., and Saltveit, M.E. 1997. Water vapor resistance of red delicious apples and celery sticks coated with edible caseinate-acetylated monoglyceride films. Journal of Food Science. 62 (2):351-354.
  Ayoubi, A., Sedaghat, N.,  Kashaninejad, M., Mohebbi, M., and Nassiri Mahalati, M. 2015. Effect of lipid based edible coatings on physicochemical and microbial properties of raisin. Iranian Food Science and Technology Research Journal. 11(5): 496-507. (In Persian)
 Baldwin, E.A., Burns, J.K., Kazocas, W., Brecht, J.K., Hagenmaier, R.D., and Bender, R.J. 1999. Effect of two edible coatings with different permeability characteristics on mango ripening during storage. Journal of Postharvest Biology and Technology. 17: 215-226.
 Baldwin, E.A., Nisperos-Carriedo, M.O., and Baker, R.A. 1995. Use of edible coatings to preserve quality of lightly (and slightly) processed products. Critical Reviews in Food Science and Nutrition. 35(6):509-52.
 Baloch, M.K., Saleem, S.A., Ahmad, K., Baloch, A.K., and Baloch, W.A. 2006. Impact of controlled atmosphere on the stability of Dhakki dates. LWT- Food Science and Technology. 39: 671–676.
 Celik, I., Yýlmaz, Y., Isýk, F., and Ustun, O. 2007. Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters. Food Chemistry. 101 (3): 907-911.
 Cheraghi Dehdezi, S., and Hamdami, N. 2014. The effect of storage types and conditions on the texture properties of dates (Kabkab variety) during storage. Journal of  Food Science and Technology. 46 (12): 95-103. (In Persian)
Debeaufort, F., Peroval, C., Despre, D., Courthaudon, J.T., and Voilley, A. 2002. Arabinoxylan – Lipid – based edible films and coatings. 3. Influence of drying temperature on film structure and functional properties. Journal of Agriculture and Food chemistry. 50: 2423-2428.
Debeaufort, F., Quezada-Gallo, J.A., and Voilley, A. 1998. Edible films and coatings: Tomorrow’s packaging. Critical Reviews in Food Science and Nutrition. 38(4): 299-313.
Edalation, M.R., and Fazlara, A. 2008. Evaluation of microbial characteristics of Stamaran cultivar dates during storage in 1384. Journal of Food Science and Technology. 5(3): 45-052. (In Persian)
El Ghaouth, A., Arul, J., Ponnampalam, R., and Boulet, M. 1992. Chitosan coating to extend the storage life of tomatoes. Horticulture Science. 27 (9): 1016-1018.
Fernandez- Lopez, J. 1998. Estudio del color por  metodos objetivos en sistemas modelo de pastas deembutidos crudo -curados. Ph.D. Thesis, Universidad de Murcia, Spain
Goldenberg, N. 1976. The oiling of dried sultanas, Chern. Ind. 21: 956P.
Gulec, H., Kundakci, A., and Ergonul, B. 2009. Changes in quality attribute of intermediate-moisture raisins during storage. International Journal of Food Sciences and Nutrition. 60 (3): 210-223.
Hashempoor, M., Sanei Shariat Panahi, M., and Daneshvar, M.H. 2003. Identification of date palm cultivars in Khozestan province (Shadegan). Iranian, Journal of Agricultural Science. 34 (3):749-755. (In Persian)
Hatefi, H., Mortazavi, S.A., Hadad Khodaparast, M.H., and Milani. A. 2013. The effect of Kheler protein isolated based edible coating containing cinnamon and fumaric acid on physicochemical properties of Bam date fruit. 21st National Congress of Food and Technology. Shiraz University. (In Persian)
Hazbavi, I., Khoshtaghaza, M.H., Mostaan, A., and Banakar, A., 2015. Effect of postharvest hot-water and heat treatment on quality of date palm (cv. Stamaran). Journal of the Saudi Society of Agricultural Sciences. 14(2): 153-159.
Hoover, M.W., and Nathan, P.J. 1982. Influence of tertiary butylhydroquinone and certain other surface coatings on the formation of carbonyl compounds in granulated roasted peanuts. Journal of Food Science. 47 (1): 246-248.
Institute of Standard and Industrial Research of Iran. 2013. Date syrup-specifications and tests methods. ISIRI Number 5075. (In Persian)
Institute of Standard and Industrial Research of Iran. 2013. Soft packed dates – microbiological specification and test methods. ISIRI Number 16217. (In Persian)
Kochhar, S.P.  and Rossell, J.B. 1982. A vegetable oiling agent for dried fruits, Journal of Food Technology. 17(6): 661- 668.
Mate, J.I. and Krochta, J.M. 1997. Whey Protein and Acetylated Monoglyceride Edible Coatings: Effect on the Rancidity Process of Walnuts. Journal of Agricultural and Food Chemistry. 45(7): 2509-2513.
Park, H.J., Chinnan, M.S., and Shewfelt, R. 1994. Edible corn-zein film coatings to extend storage life of tomatoes. Journal of Food Processing and Preservation. 18 (4): 317-331.
Parker, R.S., and Swanson, J.E. 2002. Bioavailability and vitamin A value of carotenes from red palm oil assessed by an extrinsic isotope reference method. Asia Practice Journal Clinical Nutrition. 11 (7): 438-442.
Pennisi, E. 1992. Sealed in edible film, Science News. 141: 12.
Sedaghat, N., and Zahedi, Y. 2012. Application of edible coating and acidic washing for extending the storage life of mushrooms (Agaricus bisporus). Journal of Food Science and Technology International. 18(6): 523-530.
Shahdadi, F., Mirzaei, H., Maghsoudlou, Y., Ghorbani, M., and Daraei Garmakhany, A. 2011. Effect of drying process on the phenolic-compounds content and antioxidant activity of two varieties of date-palm fruit Kaluteh and Mazafati. Journal of Nutrition Science and Food Technology. 3: 67-74. (In Persian)
Tajeddin, B. 2006. Investigation on the quality of raisins packaged using different materials. Journal of Agricultural Engineering Research. 6 (25): 45-64. (In Persian)
Vandercook, C.E., Hasegawa, S., and Maier, V.P. 1979. Quality and nutritive value of dates as influenced by their chemical composition. Date Growers’ Institute. 54: 3-11.
Vargas, M., Albors, A., Chiralt, A., and Gonz´alez-Mart´ınez, C. 2006. Quality of cold-stored strawberries as affected by chitosan–oleic acid edible coatings. Postharvest Biology and Technology. 41 (2): 164–171.
Yossef, M.A. 2014. Comparison of Different Edible Coatings Materials for Improvement of Quality and Shelf Life of Perishable Fruits. Middle East Journal of Applied Sciences. 4(2): 416-424.
Food Processing and Preservation Journal
Volume 10, Issue 2
February 2019
Pages 1-18

Files

Share

How to cite

Statistics