Psyllium (Plantago) Gum as an Effective Edible Coating to Improve Quality and Shelf Life of Fresh-cut Papaya (Carica papaya)
Psyllium gum alone and in combination with
sunflower oil was investigated as a possible alternative edible coating
for improvement of quality and shelf life of fresh-cut papaya.
Different concentrations including 0.5, 1 and 1.5 percent of psyllium
gum were used for coating of fresh-cut papaya. In some samples,
refined sunflower oil was used as a lipid component to increase the
effectiveness of coating in terms of water barrier properties. Soya
lecithin was used as an emulsifier in coatings containing oil.
Pretreatment with 1% calcium chloride was given to maintain the
firmness of fresh-cut papaya cubes. 1% psyllium gum coating was
found to yield better results. Further, addition of oil helped to
maintain the quality and acted as a barrier to water vapour, therefore,
minimizing the weight loss.
[1] S. Sujiprihati, K. Suketi, “Tanaman Betik”, Synergy Media, Kuala
Lumpur, 2010.
[2] G. A. Gonzalez-Aguilar, E. Valenzuela-Soto, J. Lizardi-Mendoza, F.
Goycoolea, M. A. Martinez-Tellez, M. A. Villegas-Ochoa, I. N.
Monroy-Garcia, and J. F. Ayala-Zavala, “Effect of chitosan coating in
preventing deterioration and preserving the quality of fresh-cut papaya
‘Maradol’”, J. Sci. Food Agri., 89, 15–23, 2009.
[3] M. M. Wall, K. A. Nishijima, M. M., Fitch, and W. T. Nishijima,
“Physicochemical, nutritional and microbial quality of fresh-cut and
frozen papaya prepared from cultivars with varying resistance to internal
yellowing disease”, J. Food Qual., 33, 131–149, 2010.
[4] P. M. A. Toivonen, and D. A. Brummell, “Biochemical bases of
appearance and texture changes in fresh-cut fruit and vegetables”,
Postharvest Bio. and Techn., 48, 1–14, 2008.
[5] M. R. Corbo, B. Speranza, D. Campaniello, D. Amato, and M.
Sinigaglia, “Fresh-cut fruits preservation: current status and emerging
technologies. (Ed. Mendez-velas, A). In: Current research, technology
and education topics in applied microbiology and microbial
biotechnology. Formatex research center. Pp. 1143-1154, 2010.
[6] N. Mantilla, M. E. Castell-Perez, C. Gomes, and R. G. Moreira,
“Multilayered antimicrobial edible coating and its effect on quality and
shelf-life of fresh-cut pineapple (Ananas comosus)”, Food Sci. and
Tech., 51, 37-43, 2013.
[7] R. K. Dhall, “Advances in Edible Coatings for Fresh Fruits and
Vegetables: A Review. Critical Reviews in Food Sci. and Nutr., 53, 5,
435-450, 2013.
[8] P. J. Chien, F. Sheu, F. H. Yang, “Effects of edible chitosan coating on
quality and shelf life of sliced mango fruit” J. of Food Engi., 78, 225–
229, 2007.
[9] M. S. Tapia, M. A. Rojas-Grau, A. Carmona, F. J. Rodriguez, R. Soliva-
Fortuny, and Martin O. Belloso, “Use of alginate- and gellan-based
coatings for improving barrier, texture and nutritional properties of
fresh-cut papaya” Food Hydrcolids, 22, 1493-1503, 2008.
[10] G. Oms-Oliu, R. Soliva-Fortuny, and Martin- O. Belloso, “Using
polysaccharide-based edible coatings to enhance quality and antioxidant
properties of fresh-cut melon” Food Sci. and Techn., 41, 1862-1870,
2008.
[11] S. L. S. Bico, M. F. J. Raposo, R. M. S. C. Morais, and A. M. M. B.
Morias, “Combined effect of chemical dip and / or carrageenan coating
and / or Controlled atmosphere on quality of fresh-cut banana”, Food
Control, 20, 508-514, 2009.
[12] N. Khazaei, M. Esmaiili, Z. E. Djomeh, M. Ghasemlou, and M. Jouki,
“Characterization of new biodegradable edible film made from basilseed
(Ocimum basilicum L.) gum” Carbohydrate Polymers, 102, 199– 206,
2014.
[13] C. Rojas-Argudo, M. A. Rio, and M. B. Perez-Gago, “Development and
optimization of locust bean gum (LBG)-based edible coatings for
postharvest storage of ‘Fortune’ mandarins” Postharvest Bio. and Tech,
52, 227–234,2009.
[14] Y. Wang, D. Li, L. J. Wang, L. Yang, and N. Ozkan, “Dynamic
mechanical proper-ties of flaxseed gum based edible films”
Carbohydrate Polymers, 86, 2, 499–504, 2011.
[15] V. Morillon, F. Debeaufort, G. Blond, M. Capelle, and A. Voilley,
“Factors affecting the moisture permeability of lipid-based edible films:
a review”, Crit. Reviews in Food Sci. and Nutr., 42,1, 67–89, 2002.
[16] T. Karbowiak, F. Debeaufort, and A. Voilley, “Influence of thermal
process on the structure and functional properties of emulsion-based
edible films”, Food Hydrcolids., 21, 5–6, 879–888, 2007.
[17] D. Rico, A. B. Martin-Diana, J. M. Barat, and C. Barry-Ryan,
“Extending and measuring the quality of fresh-cut fruit and vegetables: a
review” Trends Food Sci. Techn., 18, 373–386, 2007.
[18] Q. Guo, S. W. Cui, Q. Wang, Y. J. Christopher, “Fractionation and
physicochemical characterization of psyllium gum”, Carbohydrate
Polymers, 73, 1, 35-43, 2008.
[19] S. Banasaz, M. Hojatoleslami, S. H. Razavi, E. Hosseini, and M, A.
Shariaty, “The Effect of Psyllium seed gum as an edible coating and in
comparison to Chitosan on the textural properties and color changes of
Red Delicious Apple” Inter. J. of Farming and Allied Sci., 2, 18, 651-
657, 2013.
[20] X. Dong, R. E. Wrolstad, and D. Sugar, “Extending shelf life of freshcut
pears”, J. Food Sci., 65, 1,181-186, 2000. [21] R. B. Waghmare, and U. S. Annapure, “Combined effect of chemical
treatment and/or modified atmosphere packaging (MAP) on quality of
fresh-cut papaya”, Postharst. Bio. and Tech., 85, 147–153, 2013.
[22] S. Rangana, “Handbook of Analysis and Quality Control for Fruits and
Vegetable Products”. Tata McGraw-Hill Publication Co. Ltd., New
Delhi, pages 105–106, 2006.
[23] O. S. Qadri, and A. K. Srivastava, “Effect of microwave power on foammat
drying of tomato pulp”, Agric Eng Int: CIGR Journal, 16, 3, 238-
244, 2014.
[24] S. Ranganna,. Handbook of analysis and quality control for fruit and
vegetable products (2nd ed.). New Delhi: Tata McGraw-Hill Publishing
Company Limited, 2004.
[25] B. Tirkey, U. S. Pal, L. M. Bal, N. R. Sahoo, C. K. Bakhara, and M. K.
Panda, “Evaluation of physico-chemical changes of fresh-cut unripe
papaya during storage,” Food Pack. and Shelf Life., 1, 190-197, 2014.
[26] G. M. Heard, “Microbiology of fresh-cut produce” In: Lamikanra, O.
(Ed.), Fresh-Cut Fruits and Vegetables: Science, Technology, and
Market. CRC Press, Roca Baton, FL, pp. 187–248, 2002.
[27] E. Cocci, P. Rocculi, S. Romani, and M. D. Rosa, “Changes in
nutritional properties of minimally processed apples during storage”
Postharvest Biol and Techn., 39, 265–271, 2006.
[28] A. C. S. Arganosa, M. F. J. Raposo, P. Teixeira, & A. M. Morais,
“Effect of cut-type on quality of minimally processed papaya”, J. of the
Sci. of Food and Agri., 88, 12, 2050–2060, 2008.
[1] S. Sujiprihati, K. Suketi, “Tanaman Betik”, Synergy Media, Kuala
Lumpur, 2010.
[2] G. A. Gonzalez-Aguilar, E. Valenzuela-Soto, J. Lizardi-Mendoza, F.
Goycoolea, M. A. Martinez-Tellez, M. A. Villegas-Ochoa, I. N.
Monroy-Garcia, and J. F. Ayala-Zavala, “Effect of chitosan coating in
preventing deterioration and preserving the quality of fresh-cut papaya
‘Maradol’”, J. Sci. Food Agri., 89, 15–23, 2009.
[3] M. M. Wall, K. A. Nishijima, M. M., Fitch, and W. T. Nishijima,
“Physicochemical, nutritional and microbial quality of fresh-cut and
frozen papaya prepared from cultivars with varying resistance to internal
yellowing disease”, J. Food Qual., 33, 131–149, 2010.
[4] P. M. A. Toivonen, and D. A. Brummell, “Biochemical bases of
appearance and texture changes in fresh-cut fruit and vegetables”,
Postharvest Bio. and Techn., 48, 1–14, 2008.
[5] M. R. Corbo, B. Speranza, D. Campaniello, D. Amato, and M.
Sinigaglia, “Fresh-cut fruits preservation: current status and emerging
technologies. (Ed. Mendez-velas, A). In: Current research, technology
and education topics in applied microbiology and microbial
biotechnology. Formatex research center. Pp. 1143-1154, 2010.
[6] N. Mantilla, M. E. Castell-Perez, C. Gomes, and R. G. Moreira,
“Multilayered antimicrobial edible coating and its effect on quality and
shelf-life of fresh-cut pineapple (Ananas comosus)”, Food Sci. and
Tech., 51, 37-43, 2013.
[7] R. K. Dhall, “Advances in Edible Coatings for Fresh Fruits and
Vegetables: A Review. Critical Reviews in Food Sci. and Nutr., 53, 5,
435-450, 2013.
[8] P. J. Chien, F. Sheu, F. H. Yang, “Effects of edible chitosan coating on
quality and shelf life of sliced mango fruit” J. of Food Engi., 78, 225–
229, 2007.
[9] M. S. Tapia, M. A. Rojas-Grau, A. Carmona, F. J. Rodriguez, R. Soliva-
Fortuny, and Martin O. Belloso, “Use of alginate- and gellan-based
coatings for improving barrier, texture and nutritional properties of
fresh-cut papaya” Food Hydrcolids, 22, 1493-1503, 2008.
[10] G. Oms-Oliu, R. Soliva-Fortuny, and Martin- O. Belloso, “Using
polysaccharide-based edible coatings to enhance quality and antioxidant
properties of fresh-cut melon” Food Sci. and Techn., 41, 1862-1870,
2008.
[11] S. L. S. Bico, M. F. J. Raposo, R. M. S. C. Morais, and A. M. M. B.
Morias, “Combined effect of chemical dip and / or carrageenan coating
and / or Controlled atmosphere on quality of fresh-cut banana”, Food
Control, 20, 508-514, 2009.
[12] N. Khazaei, M. Esmaiili, Z. E. Djomeh, M. Ghasemlou, and M. Jouki,
“Characterization of new biodegradable edible film made from basilseed
(Ocimum basilicum L.) gum” Carbohydrate Polymers, 102, 199– 206,
2014.
[13] C. Rojas-Argudo, M. A. Rio, and M. B. Perez-Gago, “Development and
optimization of locust bean gum (LBG)-based edible coatings for
postharvest storage of ‘Fortune’ mandarins” Postharvest Bio. and Tech,
52, 227–234,2009.
[14] Y. Wang, D. Li, L. J. Wang, L. Yang, and N. Ozkan, “Dynamic
mechanical proper-ties of flaxseed gum based edible films”
Carbohydrate Polymers, 86, 2, 499–504, 2011.
[15] V. Morillon, F. Debeaufort, G. Blond, M. Capelle, and A. Voilley,
“Factors affecting the moisture permeability of lipid-based edible films:
a review”, Crit. Reviews in Food Sci. and Nutr., 42,1, 67–89, 2002.
[16] T. Karbowiak, F. Debeaufort, and A. Voilley, “Influence of thermal
process on the structure and functional properties of emulsion-based
edible films”, Food Hydrcolids., 21, 5–6, 879–888, 2007.
[17] D. Rico, A. B. Martin-Diana, J. M. Barat, and C. Barry-Ryan,
“Extending and measuring the quality of fresh-cut fruit and vegetables: a
review” Trends Food Sci. Techn., 18, 373–386, 2007.
[18] Q. Guo, S. W. Cui, Q. Wang, Y. J. Christopher, “Fractionation and
physicochemical characterization of psyllium gum”, Carbohydrate
Polymers, 73, 1, 35-43, 2008.
[19] S. Banasaz, M. Hojatoleslami, S. H. Razavi, E. Hosseini, and M, A.
Shariaty, “The Effect of Psyllium seed gum as an edible coating and in
comparison to Chitosan on the textural properties and color changes of
Red Delicious Apple” Inter. J. of Farming and Allied Sci., 2, 18, 651-
657, 2013.
[20] X. Dong, R. E. Wrolstad, and D. Sugar, “Extending shelf life of freshcut
pears”, J. Food Sci., 65, 1,181-186, 2000. [21] R. B. Waghmare, and U. S. Annapure, “Combined effect of chemical
treatment and/or modified atmosphere packaging (MAP) on quality of
fresh-cut papaya”, Postharst. Bio. and Tech., 85, 147–153, 2013.
[22] S. Rangana, “Handbook of Analysis and Quality Control for Fruits and
Vegetable Products”. Tata McGraw-Hill Publication Co. Ltd., New
Delhi, pages 105–106, 2006.
[23] O. S. Qadri, and A. K. Srivastava, “Effect of microwave power on foammat
drying of tomato pulp”, Agric Eng Int: CIGR Journal, 16, 3, 238-
244, 2014.
[24] S. Ranganna,. Handbook of analysis and quality control for fruit and
vegetable products (2nd ed.). New Delhi: Tata McGraw-Hill Publishing
Company Limited, 2004.
[25] B. Tirkey, U. S. Pal, L. M. Bal, N. R. Sahoo, C. K. Bakhara, and M. K.
Panda, “Evaluation of physico-chemical changes of fresh-cut unripe
papaya during storage,” Food Pack. and Shelf Life., 1, 190-197, 2014.
[26] G. M. Heard, “Microbiology of fresh-cut produce” In: Lamikanra, O.
(Ed.), Fresh-Cut Fruits and Vegetables: Science, Technology, and
Market. CRC Press, Roca Baton, FL, pp. 187–248, 2002.
[27] E. Cocci, P. Rocculi, S. Romani, and M. D. Rosa, “Changes in
nutritional properties of minimally processed apples during storage”
Postharvest Biol and Techn., 39, 265–271, 2006.
[28] A. C. S. Arganosa, M. F. J. Raposo, P. Teixeira, & A. M. Morais,
“Effect of cut-type on quality of minimally processed papaya”, J. of the
Sci. of Food and Agri., 88, 12, 2050–2060, 2008.
@article{"International Journal of Biological, Life and Agricultural Sciences:70442", author = "Basharat Yousuf and Abhaya K. Srivastava", title = "Psyllium (Plantago) Gum as an Effective Edible Coating to Improve Quality and Shelf Life of Fresh-cut Papaya (Carica papaya)", abstract = "Psyllium gum alone and in combination with
sunflower oil was investigated as a possible alternative edible coating
for improvement of quality and shelf life of fresh-cut papaya.
Different concentrations including 0.5, 1 and 1.5 percent of psyllium
gum were used for coating of fresh-cut papaya. In some samples,
refined sunflower oil was used as a lipid component to increase the
effectiveness of coating in terms of water barrier properties. Soya
lecithin was used as an emulsifier in coatings containing oil.
Pretreatment with 1% calcium chloride was given to maintain the
firmness of fresh-cut papaya cubes. 1% psyllium gum coating was
found to yield better results. Further, addition of oil helped to
maintain the quality and acted as a barrier to water vapour, therefore,
minimizing the weight loss.", keywords = "Coating, fresh-cut, gum, papaya, psylllium.", volume = "9", number = "7", pages = "765-6", }
