Optimization of gum arabic and starch-based edible coatings with lemongrass oil using response surface methodology for improving postharvest quality of whole “wonderful” pomegranate fruit

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dc.contributor.authorKawhena, Tatenda Giften_ZA
dc.contributor.authorOpara, Umezuruike Linusen_Za
dc.contributor.authorFawole, Olaniyi Amosen_ZA
dc.date.accessioned2023-05-09T13:04:12Z
dc.date.available2023-05-09T13:04:12Z
dc.date.issued2021-04-12
dc.descriptionKawhena, T.G.; Opara, U.L.; Fawole, O.A. Optimization of Gum Arabic and Starch-Based Edible Coatings with Lemongrass Oil Using Response Surface Methodology for Improving Postharvest Quality of Whole “Wonderful” Pomegranate Fruit. Coatings 2021, 11, 442. doi.10.3390/coatings11040442en_ZA
dc.descriptionThe original publication is available at: mdpi.comen_ZA
dc.description.abstractThe effects of edible coatings based on gum arabic (GA) (0.5–1.5%), maize starch (MS) (0.5–1.5%), lemongrass oil (LO) (2–4%), and glycerol (GC) (0.5–1%) developed using response surface methodology (RSM) on “Wonderful” pomegranate fruit were studied. After 42 days of storage (5 1 C, 95 2% RH) and 5 days at ambient temperature (20 0.2 C and 60 10% RH), whole fruit were evaluated for weight loss (%) and pomegranate juice (PJ) for total soluble solids ( Brix), titratable acidity (% Citric acid), and antioxidant capacity. The optimization procedure was done using RSM and the response variables were mainly influenced by the concentrations of MS and GA. The optimized coating consisted of GA (0.5%), MS (0.5%), LO (3%), and GC (1.5%) with desirability of 0.614 (0—minimum and 1—maximum). The predicted values of response variables, for the coating were weight loss (%) = 5.51, TSS ( Brix) = 16.45, TA (% Citric acid) = 1.50, and antioxidant capacity (RSA = 58.13 mM AAE/mL PJ and FRAP = 40.03 mM TE/mL PJ). Therefore, the optimized coating formulation is a potential postharvest treatment for “Wonderful” pomegranate to inhibit weight loss and maintain overall quality during storage and shelf-life.en_ZA
dc.description.versionPublisher’s versionen_ZA
dc.format.extent16 pages : illustrations (some color)en_ZA
dc.identifier.citationKawhena, T.G.; Opara, U.L.; Fawole, O.A. Optimization of Gum Arabic and Starch-Based Edible Coatings with Lemongrass Oil Using Response Surface Methodology for Improving Postharvest Quality of Whole “Wonderful” Pomegranate Fruit. Coatings 2021, 11, 442. doi.10.3390/coatings11040442en_ZA
dc.identifier.issn2079-6412 (online)en_ZA
dc.identifier.otherdoi.10.3390/coatings11040442en_ZA
dc.identifier.urihttp://hdl.handle.net/10019.1/126880
dc.language.isoen_ZAen_ZA
dc.publisherMDPIen_ZA
dc.rights.holderAuthors retain copyrighten_ZA
dc.subjectAntioxidanten_ZA
dc.subjectFormulationen_ZA
dc.subjectPomegranate -- Effect of temperature onen_ZA
dc.subjectPomegranate fruit -- Qualityen_ZA
dc.subjectPomegranate -- Postharvest technologyen_ZA
dc.subjectEdible coatingsen_ZA
dc.subjectGum Arabicen_ZA
dc.subjectLemongrass oilen_ZA
dc.titleOptimization of gum arabic and starch-based edible coatings with lemongrass oil using response surface methodology for improving postharvest quality of whole “wonderful” pomegranate fruiten_ZA
dc.typeArticleen_ZA
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