Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries
Strawberries rich nutrition, flavor, and aroma profiles make them popular. Many studies have tried to extend strawberries shelf life. In the current study, grape pomace extract (GPE) was combined with polyvinyl alcohol (PVA) and used to extend the shelf life of strawberries. Ascorbic acid content, t...
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| Format: | Article |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-05-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Proposed-Use-of-a-Polyvinyl-Alcohol-with-Grape-Pomace-Extract-as-an-Edible-Coating,163554,0,2.html |
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| author | Gulce Bedis Kaynarca Deniz Damla Altan Kamer Emel Yucel Tuncay Gümüş |
| author_facet | Gulce Bedis Kaynarca Deniz Damla Altan Kamer Emel Yucel Tuncay Gümüş |
| author_sort | Gulce Bedis Kaynarca |
| collection | DOAJ |
| description | Strawberries rich nutrition, flavor, and aroma profiles make them popular. Many studies have tried to extend strawberries shelf life. In the current study, grape pomace extract (GPE) was combined with polyvinyl alcohol (PVA) and used to extend the shelf life of strawberries. Ascorbic acid content, total phenolic content, total anthocyanin content, and antioxidant activity determinations showed that PVA/GPE-coated strawberries were superior to the uncoated fruits during storage. Total mesophilic aerobic bacteria (TMAB) and yeast/mold counts in the uncoated strawberries were 2 and 2.68 log cfu/g at the start of storage, respectively, and 9.8 and 14.00 log cfu/g after 16 days of storage, respectively. Strawberries coated with the PVA solution with 2.5% ( w/v ) GPE showed 32% and 25% less TMAB and yeast/mold counts, respectively, at the end of storage. The PVA/GPE-coated strawberries showed significantly higher firmness compared to the control fruit. The PVA/GPE coating improved strawberry shelf life and functional properties. |
| format | Article |
| id | doaj-art-b3a4c276d3d84ce284d8407c2bd60f94 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2023-05-01 |
| 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-b3a4c276d3d84ce284d8407c2bd60f942025-02-03T01:43:13ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072023-05-0173215116210.31883/pjfns/163554163554Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for StrawberriesGulce Bedis Kaynarca0https://orcid.org/0000-0001-7896-457XDeniz Damla Altan Kamer1https://orcid.org/0000-0002-9119-5979Emel Yucel2https://orcid.org/0000-0002-6750-4030Tuncay Gümüş3https://orcid.org/0000-0001-7635-5519Department of Food Engineering, Faculty of Engineering, Kirklareli University, 39100 Kirklareli, TurkeyDepartment of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, 59030 Tekirdag, TurkeyDepartment of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, 59030 Tekirdag, TurkeyDepartment of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, 59030 Tekirdag, TurkeyStrawberries rich nutrition, flavor, and aroma profiles make them popular. Many studies have tried to extend strawberries shelf life. In the current study, grape pomace extract (GPE) was combined with polyvinyl alcohol (PVA) and used to extend the shelf life of strawberries. Ascorbic acid content, total phenolic content, total anthocyanin content, and antioxidant activity determinations showed that PVA/GPE-coated strawberries were superior to the uncoated fruits during storage. Total mesophilic aerobic bacteria (TMAB) and yeast/mold counts in the uncoated strawberries were 2 and 2.68 log cfu/g at the start of storage, respectively, and 9.8 and 14.00 log cfu/g after 16 days of storage, respectively. Strawberries coated with the PVA solution with 2.5% ( w/v ) GPE showed 32% and 25% less TMAB and yeast/mold counts, respectively, at the end of storage. The PVA/GPE-coated strawberries showed significantly higher firmness compared to the control fruit. The PVA/GPE coating improved strawberry shelf life and functional properties.http://journal.pan.olsztyn.pl/Proposed-Use-of-a-Polyvinyl-Alcohol-with-Grape-Pomace-Extract-as-an-Edible-Coating,163554,0,2.htmlstrawberry preservationpvagrape pomace extractedible coatingfungal control |
| spellingShingle | Gulce Bedis Kaynarca Deniz Damla Altan Kamer Emel Yucel Tuncay Gümüş Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries Polish Journal of Food and Nutrition Sciences strawberry preservation pva grape pomace extract edible coating fungal control |
| title | Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries |
| title_full | Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries |
| title_fullStr | Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries |
| title_full_unstemmed | Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries |
| title_short | Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries |
| title_sort | proposed use of a polyvinyl alcohol with grape pomace extract as an edible coating for strawberries |
| topic | strawberry preservation pva grape pomace extract edible coating fungal control |
| url | http://journal.pan.olsztyn.pl/Proposed-Use-of-a-Polyvinyl-Alcohol-with-Grape-Pomace-Extract-as-an-Edible-Coating,163554,0,2.html |
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