Development of novel active coating from Sagez and Sagez-zein to increase the shelf life of sweet lemon (Citrus limetta)

Document Type: Original research

Authors

Transport Phenomena Laboratory (TPL) Department of Food Science and Technology, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

Abstract

The effect of simple and composite coatings of Sagez (4,8 and12%) and zein (4,8 and 12%) on shelf life, microbial spoilage and quality attributes of sweet lemon during storage (5±1°C and 70 % RH) for 90 days according to a full factorial design was evaluated. Changes in weight, pH, acidity, color (L* value and hue angle), firmness, sensory score and total fungal and yeast were evaluated during the storage time. The performance of the Sagez–zein composite coatings on the sample quality protection was compared with simple and uncoated sample. The results showed that the color, firmness, weight loss (WL), microbial spoilage and sensory attributes of sweet lemon were strongly affected by the Sagez coatings during storage. It was observed that the simple zein coatings and non-coated sample could not extend the shelf life of sweet lemon. Based on results Sagez can be used as an efficient edible coating to extend the shelf life and controlling spoilage of sweet lemon. The results indicated that an increase in the amount of zein in composite coatings significantly (p < 0.05) increased the total mold and yeast, weight loss and firmness and decreased the sensory scores compared to Sagez simple coatings.

Keywords


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