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<p>There has been a growing interest in using natural edible coatings instead of synthetic waxes for health benefits and the environmental concern. The objective was to develop and optimize the processing time and temperature of ultrasonicated and microwave assisted pasteurized edible coatings through response surface methodology (RSM) and to evaluate the effects of application of these optimize edible coatings on Kinnow fruit (<i>Citrus reticulata</i>) through physicochemical, sensory, and microbial tests during storage of 28 days at room temperature. Moreover, viscosity, pH, microbial activity of treated edible coating was also performed. Antioxidant activity of edible coatingwas evaluated using two methods through the phosphomolybdenum complex assay and the DPPH radical scavenging assay. Central composite design and Tukey’s HSD test were used for elucidating the experimental data. Combination of a 15-minute ultrasonic treatment and a microwave temperature of 60 ℃ (T<sub>3</sub>) yielded reduction in weight loss (7.11 ± 1.17%), firmness retention (2.62 ± 0.55&#xa0;kg/cm<sup>2</sup>), increase in TSS (11.00 ± 0.10 ºBrix), steady rise in pH (4.35 ± 0.01) and decrease in acidity (0.09 ± 0.06%) after 28 days in comparison to wax coated Kinnow (T<sub>w</sub>) and control group (T<sub>0</sub>- and T<sub>0+</sub>). The highest antioxidant activity via phosphomolybdenum complex assay (2129 ± 98&#xa0;µg/g AAE) and the maximum DPPH radical scavenging activity (1007 ± 38 µM Trolox equivalent/100 mL) was found in T<sub>3</sub>. Total phenolic content in Kinnow indicated a significant reduction in all the treatment samples during storage of 28 days. Total flavonoid content in Kinnow were the highest in T<sub>3</sub> (442.96 ± 41.69&#xa0;µg/g CE) and the lowest was observed in T<sub>0</sub>- (114.54 ± 15.26&#xa0;µg/g CE). Moreover, the treated edible coatingalso retained sensory characteristics of Kinnow during storage. So, the edible coating (T<sub>3</sub>) processed by sonication (15&#xa0;min) and microwave treatment (60&#xa0;°C) was found to be the best to preserve the quality of coated Kinnow fruit during storage up to 28 days.</p>

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Probing the effect of sonicated and microwave assisted pasteurized edible coating on the quality of Kinnow fruit (Citrus reticulata)

  • 期刊论文

  • 发表日期：

    2025年11月6日

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  • Kainat Shehzadi,
  • Muhammad Nadeem,
  • Tahir Mahmood Qureshi,
  • Muhammad Adnan Shahid,
  • Rashad Mukhtar Balal,
  • Muhammad Suhail Ibrahim,
  • Bandar Alfaifi,
  • Elfadil E. Babiker,
  • Isam A. Mohamed Ahmed

摘要

There has been a growing interest in using natural edible coatings instead of synthetic waxes for health benefits and the environmental concern. The objective was to develop and optimize the processing time and temperature of ultrasonicated and microwave assisted pasteurized edible coatings through response surface methodology (RSM) and to evaluate the effects of application of these optimize edible coatings on Kinnow fruit (Citrus reticulata) through physicochemical, sensory, and microbial tests during storage of 28 days at room temperature. Moreover, viscosity, pH, microbial activity of treated edible coating was also performed. Antioxidant activity of edible coatingwas evaluated using two methods through the phosphomolybdenum complex assay and the DPPH radical scavenging assay. Central composite design and Tukey’s HSD test were used for elucidating the experimental data. Combination of a 15-minute ultrasonic treatment and a microwave temperature of 60 ℃ (T3) yielded reduction in weight loss (7.11 ± 1.17%), firmness retention (2.62 ± 0.55 kg/cm2), increase in TSS (11.00 ± 0.10 ºBrix), steady rise in pH (4.35 ± 0.01) and decrease in acidity (0.09 ± 0.06%) after 28 days in comparison to wax coated Kinnow (Tw) and control group (T0- and T0+). The highest antioxidant activity via phosphomolybdenum complex assay (2129 ± 98 µg/g AAE) and the maximum DPPH radical scavenging activity (1007 ± 38 µM Trolox equivalent/100 mL) was found in T3. Total phenolic content in Kinnow indicated a significant reduction in all the treatment samples during storage of 28 days. Total flavonoid content in Kinnow were the highest in T3 (442.96 ± 41.69 µg/g CE) and the lowest was observed in T0- (114.54 ± 15.26 µg/g CE). Moreover, the treated edible coatingalso retained sensory characteristics of Kinnow during storage. So, the edible coating (T3) processed by sonication (15 min) and microwave treatment (60 °C) was found to be the best to preserve the quality of coated Kinnow fruit during storage up to 28 days.