Aloe vera and chitosan-based coatings: a strategy to enhance quality and shelf life of fresh jujube (Ziziphus mauritiana)
Horticultural crops are vital nutrient sources for people in developing countries. However, the quality of jujube degrades quickly due to its delicate nature, leading to a short shelf life. The quality of jujube degrades quickly because of its delicate nature leading to its short shelf life. This st...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2504659 |
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| author | Iahtisham-Ul-Haq Saba Zulfiqar Hadiya Sara Shahbaz Tawfiq Alsulami Aanchal Sharma Yash D. Jagdale Robert Mugabi Gulzar Ahmad Nayik |
| author_facet | Iahtisham-Ul-Haq Saba Zulfiqar Hadiya Sara Shahbaz Tawfiq Alsulami Aanchal Sharma Yash D. Jagdale Robert Mugabi Gulzar Ahmad Nayik |
| author_sort | Iahtisham-Ul-Haq |
| collection | DOAJ |
| description | Horticultural crops are vital nutrient sources for people in developing countries. However, the quality of jujube degrades quickly due to its delicate nature, leading to a short shelf life. The quality of jujube degrades quickly because of its delicate nature leading to its short shelf life. This study examined the effects of Chitosan (1% & 2%) and Aloe vera (1% & 2%) based edible coatings on extending the post-harvest shelf life of jujube under both room (C1, C2, A1, & A2) and refrigerated storage conditions (CR1, CR2, AR1 & AR2). Jujubes coated with 2% chitosan (CR2) exhibited the lowest weight loss (16.33 ± 1.52 g) after 28 days at 4°C, compared to control samples (15.10 ± 1.65 g). The antioxidant activity (DPPH) decreased significantly under room temperature, from 75.53 ± 1.19% to 17.63 ± 3.96%, while refrigerated samples retained 48.00 ± 3.00%. Ascorbic acid declined by 58% at 25°C and 43% at 4°C. Coated samples also showed higher total phenolic content (124.14 ± 28.25 mg GAE/100 g) compared to uncoated samples (119.41 ± 27.67 mg GAE/100 g). The study concludes that aloe vera (2%) and chitosan (1%) coatings significantly maintain the physicochemical quality and shelf life of jujube under refrigerated storage. |
| format | Article |
| id | doaj-art-13e2c78caece40b69c6d2d2b68aef5d9 |
| institution | Kabale University |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-13e2c78caece40b69c6d2d2b68aef5d92025-08-20T03:53:58ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862025-12-0128110.1080/10942912.2025.2504659Aloe vera and chitosan-based coatings: a strategy to enhance quality and shelf life of fresh jujube (Ziziphus mauritiana)Iahtisham-Ul-Haq0Saba Zulfiqar1Hadiya2Sara Shahbaz3Tawfiq Alsulami4Aanchal Sharma5Yash D. Jagdale6Robert Mugabi7Gulzar Ahmad Nayik8Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, PakistanKauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, PakistanKauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, PakistanKauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, PakistanDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi ArabiaUniversity Centre for Research and Development, Chandigarh University, Mohali, Punjab, IndiaDepartment of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USADepartment of Food Technology and Nutrition, Makerere University, Kampala, UgandaDepartment of Microbiology, Marwadi University Research Centre, Rajkot, Gujarat, IndiaHorticultural crops are vital nutrient sources for people in developing countries. However, the quality of jujube degrades quickly due to its delicate nature, leading to a short shelf life. The quality of jujube degrades quickly because of its delicate nature leading to its short shelf life. This study examined the effects of Chitosan (1% & 2%) and Aloe vera (1% & 2%) based edible coatings on extending the post-harvest shelf life of jujube under both room (C1, C2, A1, & A2) and refrigerated storage conditions (CR1, CR2, AR1 & AR2). Jujubes coated with 2% chitosan (CR2) exhibited the lowest weight loss (16.33 ± 1.52 g) after 28 days at 4°C, compared to control samples (15.10 ± 1.65 g). The antioxidant activity (DPPH) decreased significantly under room temperature, from 75.53 ± 1.19% to 17.63 ± 3.96%, while refrigerated samples retained 48.00 ± 3.00%. Ascorbic acid declined by 58% at 25°C and 43% at 4°C. Coated samples also showed higher total phenolic content (124.14 ± 28.25 mg GAE/100 g) compared to uncoated samples (119.41 ± 27.67 mg GAE/100 g). The study concludes that aloe vera (2%) and chitosan (1%) coatings significantly maintain the physicochemical quality and shelf life of jujube under refrigerated storage.https://www.tandfonline.com/doi/10.1080/10942912.2025.2504659Aloe verachitosanedible coatingsjujubeshelf-lifeantioxidant |
| spellingShingle | Iahtisham-Ul-Haq Saba Zulfiqar Hadiya Sara Shahbaz Tawfiq Alsulami Aanchal Sharma Yash D. Jagdale Robert Mugabi Gulzar Ahmad Nayik Aloe vera and chitosan-based coatings: a strategy to enhance quality and shelf life of fresh jujube (Ziziphus mauritiana) International Journal of Food Properties Aloe vera chitosan edible coatings jujube shelf-life antioxidant |
| title | Aloe vera and chitosan-based coatings: a strategy to enhance quality and shelf life of fresh jujube (Ziziphus mauritiana) |
| title_full | Aloe vera and chitosan-based coatings: a strategy to enhance quality and shelf life of fresh jujube (Ziziphus mauritiana) |
| title_fullStr | Aloe vera and chitosan-based coatings: a strategy to enhance quality and shelf life of fresh jujube (Ziziphus mauritiana) |
| title_full_unstemmed | Aloe vera and chitosan-based coatings: a strategy to enhance quality and shelf life of fresh jujube (Ziziphus mauritiana) |
| title_short | Aloe vera and chitosan-based coatings: a strategy to enhance quality and shelf life of fresh jujube (Ziziphus mauritiana) |
| title_sort | aloe vera and chitosan based coatings a strategy to enhance quality and shelf life of fresh jujube ziziphus mauritiana |
| topic | Aloe vera chitosan edible coatings jujube shelf-life antioxidant |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2025.2504659 |
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