Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin
In this study, cassava starch cross-linked using sodium trimetaphosphate was used as basic material to prepare the preservation coating agent. The addition levels of β-cyclodextrin, phytic acid and glycerol were optimized by response surface methodology with the comprehensive index of oil permeabili...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-11-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://journal.pan.olsztyn.pl/Optimization-of-Cross-Linked-Cassava-Starch-Coating-Formulation-by-Response-Surface,173526,0,2.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832568655333818368 |
|---|---|
| author | Chunli Deng Oksana Melnyk Guanli Li Xiaochun Li Yanghe Luo |
| author_facet | Chunli Deng Oksana Melnyk Guanli Li Xiaochun Li Yanghe Luo |
| author_sort | Chunli Deng |
| collection | DOAJ |
| description | In this study, cassava starch cross-linked using sodium trimetaphosphate was used as basic material to prepare the preservation coating agent. The addition levels of β-cyclodextrin, phytic acid and glycerol were optimized by response surface methodology with the comprehensive index of oil permeability (OP) and the water vapor permeability (WVP) of starch-based coating. The optimal formulation of the cross-linked cassava starch-based coating was as follows: 3 g/100 g cassava cross-linked starch, 0.7 g/100 g β-cyclodextrin, 0.5 g/100 g phytic acid, and 0.5 g/100 g glycerol. The preservation coating solution prepared by the optimized formula was applied to the postharvest storage of ‘Shatangju’ mandarins. The coating treatment effectively slowed down the decline of firmness during storage for 20 days at room temperature, reduced the decay rate (by 111.73%) and weight loss rate (by 43.40%), and inhibited the postharvest respiration (by 42.06%) of fruit. The soluble solid content, titratable acidity and ascorbic acid content of the coated ‘Shatangju’ mandarins were higher 1.32 times, 1.55 times, and 1.52 times, respectively, compared with the corresponding indexes of the control fruits. All these results indicate that the coating treatment could effectively reduce the loss of nutrients, delay the wilting and decay, prolong the shelf life after harvest, and improve the commercial value of ‘Shatangju’ mandarins. |
| format | Article |
| id | doaj-art-9f8b878a94b941e695271c729ddff4db |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2023-11-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-9f8b878a94b941e695271c729ddff4db2025-02-03T00:54:49ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072023-11-0173433234410.31883/pjfns/173526173526Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ MandarinChunli Deng0https://orcid.org/0000-0003-1116-7407Oksana Melnyk1https://orcid.org/0000-0002-9201-7955Guanli Li2Xiaochun Li3Yanghe Luo4https://orcid.org/0000-0003-2705-1505College of Food and Biological Engineering, Hezhou University, 542899, Hezhou, ChinaFood Technology Department, Sumy National Agrarian University, 40021 Sumy, UkraineCollege of Food and Biological Engineering, Hezhou University, 542899, Hezhou, ChinaCollege of Food and Biological Engineering, Hezhou University, 542899, Hezhou, ChinaCollege of Food and Biological Engineering, Hezhou University, 542899, Hezhou, ChinaIn this study, cassava starch cross-linked using sodium trimetaphosphate was used as basic material to prepare the preservation coating agent. The addition levels of β-cyclodextrin, phytic acid and glycerol were optimized by response surface methodology with the comprehensive index of oil permeability (OP) and the water vapor permeability (WVP) of starch-based coating. The optimal formulation of the cross-linked cassava starch-based coating was as follows: 3 g/100 g cassava cross-linked starch, 0.7 g/100 g β-cyclodextrin, 0.5 g/100 g phytic acid, and 0.5 g/100 g glycerol. The preservation coating solution prepared by the optimized formula was applied to the postharvest storage of ‘Shatangju’ mandarins. The coating treatment effectively slowed down the decline of firmness during storage for 20 days at room temperature, reduced the decay rate (by 111.73%) and weight loss rate (by 43.40%), and inhibited the postharvest respiration (by 42.06%) of fruit. The soluble solid content, titratable acidity and ascorbic acid content of the coated ‘Shatangju’ mandarins were higher 1.32 times, 1.55 times, and 1.52 times, respectively, compared with the corresponding indexes of the control fruits. All these results indicate that the coating treatment could effectively reduce the loss of nutrients, delay the wilting and decay, prolong the shelf life after harvest, and improve the commercial value of ‘Shatangju’ mandarins.http://journal.pan.olsztyn.pl/Optimization-of-Cross-Linked-Cassava-Starch-Coating-Formulation-by-Response-Surface,173526,0,2.htmlmodified starchβ-cyclodextrinphytic acidglycerolcitrus reticulata blancopostharvest storage |
| spellingShingle | Chunli Deng Oksana Melnyk Guanli Li Xiaochun Li Yanghe Luo Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin Polish Journal of Food and Nutrition Sciences modified starch β-cyclodextrin phytic acid glycerol citrus reticulata blanco postharvest storage |
| title | Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin |
| title_full | Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin |
| title_fullStr | Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin |
| title_full_unstemmed | Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin |
| title_short | Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin |
| title_sort | optimization of cross linked cassava starch coating formulation by response surface methodology and its preservation effects on shatangju mandarin |
| topic | modified starch β-cyclodextrin phytic acid glycerol citrus reticulata blanco postharvest storage |
| url | http://journal.pan.olsztyn.pl/Optimization-of-Cross-Linked-Cassava-Starch-Coating-Formulation-by-Response-Surface,173526,0,2.html |
| work_keys_str_mv | AT chunlideng optimizationofcrosslinkedcassavastarchcoatingformulationbyresponsesurfacemethodologyanditspreservationeffectsonshatangjumandarin AT oksanamelnyk optimizationofcrosslinkedcassavastarchcoatingformulationbyresponsesurfacemethodologyanditspreservationeffectsonshatangjumandarin AT guanlili optimizationofcrosslinkedcassavastarchcoatingformulationbyresponsesurfacemethodologyanditspreservationeffectsonshatangjumandarin AT xiaochunli optimizationofcrosslinkedcassavastarchcoatingformulationbyresponsesurfacemethodologyanditspreservationeffectsonshatangjumandarin AT yangheluo optimizationofcrosslinkedcassavastarchcoatingformulationbyresponsesurfacemethodologyanditspreservationeffectsonshatangjumandarin |