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

Tatenda Gift Kawhena, Umezuruike Linus Opara, Olaniyi Amos Fawole

Research output: Contribution to journalArticlepeer-review

15 Citations (Scopus)

Abstract

The 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), titrat-able 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.

Original languageEnglish
Article number442
JournalCoatings
Volume11
Issue number4
DOIs
Publication statusPublished - Apr 2021

Keywords

  • Antioxidant
  • Formulation
  • Glycerol
  • Temperature

ASJC Scopus subject areas

  • Surfaces and Interfaces
  • Surfaces, Coatings and Films
  • Materials Chemistry

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