Effect of edible coatings on the shelf-life of fresh strawberries: A comparative study using TOPSIS-Shannon entropy method

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2021-06-01 DOI:10.1016/j.nfs.2021.02.003

Diako Khodaei , Zohreh Hamidi-Esfahani , Edris Rahmati

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引用次数: 51

Abstract

The aim of this study was to evaluate the effect of carboxymethyl cellulose (CMC), low methoxyl pectin (LMP), Persian gum (PG), and tragacanth gum (TG) edible coatings on the physicochemical properties of strawberries during storage period at 4 °C. The results showed a significantly less weight loss and decay for coated strawberries compared to the control. So that, the TG and CMC coated strawberries exhibited the lowest weight loss (3.65%) and decay (32.66%) at day 16 of storage, respectively. Edible coatings reduced the rate of deterioration in ascorbic acid, total phenolics, and anthocyanins in fruit over time. There was no significant difference observed between the coated and untreated strawberries in firmness and color characterization during storage time. Coatings improved the sensorial attributes of the fruit during storage so that, the CMC coated strawberries exhibited the highest score. TOPSIS-Shannon entropy method used to compare different coatings to improve the shelf-life of strawberries. The comparison between different coatings via TOPSIS analysis showed that the CMC was the most appropriate coating to reduce the weight loss, decayed and preserved nutritional ingredients of strawberries during the storage period.

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用TOPSIS-Shannon熵法比较食用涂层对鲜食草莓保质期的影响

研究了羧甲基纤维素(CMC)、低甲氧基果胶(LMP)、波斯胶(PG)和黄芪胶(TG)可食性包衣在4℃贮藏期间对草莓理化性质的影响。结果表明，与对照组相比，覆膜草莓的失重和腐烂明显减少。结果表明，TG和CMC包膜草莓在贮藏第16天的失重率和腐烂率分别为3.65%和32.66%。食用涂层降低了水果中抗坏血酸、总酚类物质和花青素随着时间的推移变质的速度。包衣草莓和未包衣草莓在贮藏期间的硬度和颜色特征没有显著差异。涂膜改善了果实在贮藏过程中的感官属性，涂膜草莓的感官属性得分最高。采用TOPSIS-Shannon熵法比较不同涂层对提高草莓保质期的影响。通过TOPSIS分析，对不同涂层进行了比较，结果表明，CMC涂层对草莓贮藏期间的失重、腐烂和营养成分的保存效果最好。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production