Enhancing storage stability of guava with tannic acid-crosslinked zein coatings

[Display omitted] •Guavas coated with zein (Z) or zein-tannic acid (ZTA) had better visual stability.•Ripening, respiration and overall metabolism were slowed down by coatings.•ZTA was especially effective to slow down ripening and extend fruit stability.•ZTA performance was ascribed to crosslinking...

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Bibliographic Details
Published in:	Food chemistry Vol. 257; pp. 252 - 258
Main Authors:	Santos, Talita M., Souza Filho, Men de Sá M., Silva, Ebenézer de O., Silveira, Márcia R.S. da, Miranda, Maria Raquel A. de, Lopes, Mônica M.A., Azeredo, Henriette M.C.
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 15-08-2018
Subjects:	Chlorophyll - metabolism Color Cross-Linking Reagents - chemistry Crosslinking Edible coating Ethylenes - metabolism Food Quality Food Storage - methods Fruit - physiology Hydrogen Peroxide - metabolism Oxidative Stress Phenolic acids Pigments Postharvest Protein Psidium - physiology Superoxide Dismutase - metabolism Tannins - chemistry Temperature Zein - chemistry Postharvest Pigments Crosslinking Edible coating Protein Phenolic acids
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Summary:	[Display omitted] •Guavas coated with zein (Z) or zein-tannic acid (ZTA) had better visual stability.•Ripening, respiration and overall metabolism were slowed down by coatings.•ZTA was especially effective to slow down ripening and extend fruit stability.•ZTA performance was ascribed to crosslinking, reducing guava skin permeability. The quality of zein (Z)- and zein-tannic acid (ZTA)-coated guavas was monitored throughout 12 days of storage. Coated fruit showed lower changes in terms of visual appearance, chlorophyll contents and color. Weight loss, softening, and changes in soluble solids were also decreased by the coatings. The respiration peak as well as H2O2 and superoxide dismutase activity peaks were delayed by the coatings, and the ethylene production was reduced. So, the results were consistent with a slowed down ripening of guavas by the coatings, which was probably related to lowered oxygen permeability of guava skin. ZTA coating was more effective than Z to reduce weight loss, softening, color changes, ethylene production, and oxidative stress. The higher efficiency of ZTA coating was ascribed to zein crosslinking, which probably resulted in decreased gas permeability, promoting lower respiration rates and lower ROS production, slowing down the ripening process, and extending guava stability.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2018.03.021