Ascorbic acid-enriched cactus mucilage coatings maintained quality attributes of roasted ‘Wichita’ pecan nuts under accelerated storage conditions
The potential of a cactus mucilage (CM)-based edible coating enriched with ascorbic acid (AA) for preserving microwave-roasted pecan nuts’ quality during accelerated storage was investigated. CM (3 %) was mixed with different concentrations of AA, which were 0.03, 0.015, and 0.09 %, to formulate edi...
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Elsevier
2024-12-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324003387 |
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| author | Priscilla Livhuwane Mukwevho Tafadzwa Kaseke Olaniyi Amos Fawole |
| author_facet | Priscilla Livhuwane Mukwevho Tafadzwa Kaseke Olaniyi Amos Fawole |
| author_sort | Priscilla Livhuwane Mukwevho |
| collection | DOAJ |
| description | The potential of a cactus mucilage (CM)-based edible coating enriched with ascorbic acid (AA) for preserving microwave-roasted pecan nuts’ quality during accelerated storage was investigated. CM (3 %) was mixed with different concentrations of AA, which were 0.03, 0.015, and 0.09 %, to formulate edible coating solutions that were applied to microwave-roasted (700 W, 2.27 min) pecan nuts before accelerated storage for 25 days at 60 °C. Samples were taken at a 5-day interval to be analysed for colour properties (L = lightness, BI = browning index, and TCD = total colour difference), hardness, total yeast and mold, total flavonoids content (TFC), total phenolic content (TPC), ferric reducing antioxidant power (FRAP), DPPH radical scavenging activity, peroxidase (POD), and polyphenol oxidase (PPO) enzyme activities. Coating microwave-roasted pecan nuts with 3 % CM enriched with AA at low concentrations such as 0.015 % proved effective in preserving the colour, hardness, TPC, TFC, FRAP, and reducing the activities of POD and PPO enzymes. This study has demonstrated that CM enriched with AA edible coatings has the capacity to protect the quality and prolong the shelf-life of microwave-roasted pecan nuts. |
| format | Article |
| id | doaj-art-6bb80acbdaa0434999c8bc214621d3a7 |
| institution | DOAJ |
| issn | 2666-1543 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-6bb80acbdaa0434999c8bc214621d3a72025-08-20T02:49:04ZengElsevierJournal of Agriculture and Food Research2666-15432024-12-011810130110.1016/j.jafr.2024.101301Ascorbic acid-enriched cactus mucilage coatings maintained quality attributes of roasted ‘Wichita’ pecan nuts under accelerated storage conditionsPriscilla Livhuwane Mukwevho0Tafadzwa Kaseke1Olaniyi Amos Fawole2Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524 Auckland Park, Johannesburg, 2006, South AfricaPostharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524 Auckland Park, Johannesburg, 2006, South AfricaPostharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524 Auckland Park, Johannesburg, 2006, South Africa; South African Research Chair Initiatives in Sustainable Preservation and Agroprocessing Research, University of Johannesburg, P.O. Box 524 Auckland Park, Johannesburg, 2006, South Africa; Corresponding author. Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524 Auckland Park, Johannesburg, 2006, South Africa.The potential of a cactus mucilage (CM)-based edible coating enriched with ascorbic acid (AA) for preserving microwave-roasted pecan nuts’ quality during accelerated storage was investigated. CM (3 %) was mixed with different concentrations of AA, which were 0.03, 0.015, and 0.09 %, to formulate edible coating solutions that were applied to microwave-roasted (700 W, 2.27 min) pecan nuts before accelerated storage for 25 days at 60 °C. Samples were taken at a 5-day interval to be analysed for colour properties (L = lightness, BI = browning index, and TCD = total colour difference), hardness, total yeast and mold, total flavonoids content (TFC), total phenolic content (TPC), ferric reducing antioxidant power (FRAP), DPPH radical scavenging activity, peroxidase (POD), and polyphenol oxidase (PPO) enzyme activities. Coating microwave-roasted pecan nuts with 3 % CM enriched with AA at low concentrations such as 0.015 % proved effective in preserving the colour, hardness, TPC, TFC, FRAP, and reducing the activities of POD and PPO enzymes. This study has demonstrated that CM enriched with AA edible coatings has the capacity to protect the quality and prolong the shelf-life of microwave-roasted pecan nuts.http://www.sciencedirect.com/science/article/pii/S2666154324003387Pecan nutsCactus mucilage edible coatingTotal phenolic contentTotal flavonoids contentEnzyme activity |
| spellingShingle | Priscilla Livhuwane Mukwevho Tafadzwa Kaseke Olaniyi Amos Fawole Ascorbic acid-enriched cactus mucilage coatings maintained quality attributes of roasted ‘Wichita’ pecan nuts under accelerated storage conditions Journal of Agriculture and Food Research Pecan nuts Cactus mucilage edible coating Total phenolic content Total flavonoids content Enzyme activity |
| title | Ascorbic acid-enriched cactus mucilage coatings maintained quality attributes of roasted ‘Wichita’ pecan nuts under accelerated storage conditions |
| title_full | Ascorbic acid-enriched cactus mucilage coatings maintained quality attributes of roasted ‘Wichita’ pecan nuts under accelerated storage conditions |
| title_fullStr | Ascorbic acid-enriched cactus mucilage coatings maintained quality attributes of roasted ‘Wichita’ pecan nuts under accelerated storage conditions |
| title_full_unstemmed | Ascorbic acid-enriched cactus mucilage coatings maintained quality attributes of roasted ‘Wichita’ pecan nuts under accelerated storage conditions |
| title_short | Ascorbic acid-enriched cactus mucilage coatings maintained quality attributes of roasted ‘Wichita’ pecan nuts under accelerated storage conditions |
| title_sort | ascorbic acid enriched cactus mucilage coatings maintained quality attributes of roasted wichita pecan nuts under accelerated storage conditions |
| topic | Pecan nuts Cactus mucilage edible coating Total phenolic content Total flavonoids content Enzyme activity |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324003387 |
| work_keys_str_mv | AT priscillalivhuwanemukwevho ascorbicacidenrichedcactusmucilagecoatingsmaintainedqualityattributesofroastedwichitapecannutsunderacceleratedstorageconditions AT tafadzwakaseke ascorbicacidenrichedcactusmucilagecoatingsmaintainedqualityattributesofroastedwichitapecannutsunderacceleratedstorageconditions AT olaniyiamosfawole ascorbicacidenrichedcactusmucilagecoatingsmaintainedqualityattributesofroastedwichitapecannutsunderacceleratedstorageconditions |