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Enhancing fresh-cut pineapple shelf-life: exploring the impact of ultrasonic-homogenized alginate coatings | ||
| Journal of Horticulture and Postharvest Research | ||
| دوره 9، Issue 1 - شماره پیاپی 33، خرداد 2026، صفحه 113-136 اصل مقاله (2.08 M) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22077/jhpr.2025.8646.1464 | ||
| نویسندگان | ||
| Sonu Sharma1؛ Ramana Rao V. Tadapaneni* 1، 2؛ Prakash R. Patel3 | ||
| 1Department of Biosciences, Sardar Patel University, Vallabh Vidyanagar - 388120, Gujarat, India | ||
| 2Department of Food Technology, School of Agriculture and Food Technology, VIGNAN’s Foundation for Science, Technology and Research, Vadlamudi, Guntur - 522213, Andhra Pradesh, India | ||
| 3Dr. APJ Abdul Kalam Govt. College, Silvassa – 396230, U.T. of Darda and Nagar Haveli, India | ||
| چکیده | ||
| Purpose: This study investigates the influence of ultrasonic-homogenized alginate-based coatings on the quality and shelf-life of fresh-cut pineapple. As preservation of fresh-cut produces is still a challenging task for both producers and distributors. Research method: Alginate emulsion was prepared using sodium alginate, distilled water and glycerol. The primary emulsion was formulated by adding olive oil, citral and cinnamic acid into sodium alginate solution and subjected to ultrasonic homogenization for varying durations (0, 20, 40, and 60 minutes) at a fixed amplitude of 20 kHz. Changes in physicochemical properties, microbial activity, browning enzymes and sensory evaluation were studied after application of emulsions followed by storage under refrigeration. Findings: The viscosity of the resulting solutions decreased significantly from 110.84±25.67 mPa×s to 17.75±1.59, 10.41±0.54, and 7.74±0.39 mPa×s, respectively, while the average droplet diameter decreased to approximately 300 nm, indicating a shift from heterogeneous to homogeneous particle size distribution. Application of alginate-based coating effectively preserved freshness of pineapple, maintaining color and firmness, minimizing hydrogen peroxide and malondialdehyde accumulation and reducing weight loss percentage. Furthermore, it retained levels of ascorbic acid and total phenolics, delayed enzymatic activities such as polyphenol oxidase, peroxidase and phenylalanine ammonia-lyase and inhibited growth of mesophilic bacteria, yeasts and molds compared to control and primary emulsion coated samples. Research limitations: There were no limitations. Originality/Value: The study extended shelf-life of fresh-cut pineapple up to 12 days when stored at 5°C±1°C. The findings underscore the efficacy of ultrasonic-homogenized alginate coatings in improving coating solution homogeneity, thereby enhancing functionality as an edible coating for fresh-cut pineapple preservation. | ||
| کلیدواژهها | ||
| Antimicrobial؛ Edible coating؛ Emulsion؛ Fruit firmness؛ Storage | ||
| مراجع | ||
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