Physicochemical behavior of zinc-fortified, sodium caseinate-based, edible-coated apricots during storage in controlled atmosphere

Iahtisham-Ul-Haq, Butt, Masood Sadiq, Suleria, Hafiz Ansar Rasul and Ahmed, Waqas (2015) Physicochemical behavior of zinc-fortified, sodium caseinate-based, edible-coated apricots during storage in controlled atmosphere. Journal of Food Processing and Preservation, 39 6: 2431-2441. doi:10.1111/jfpp.12493


Author Iahtisham-Ul-Haq
Butt, Masood Sadiq
Suleria, Hafiz Ansar Rasul
Ahmed, Waqas
Title Physicochemical behavior of zinc-fortified, sodium caseinate-based, edible-coated apricots during storage in controlled atmosphere
Journal name Journal of Food Processing and Preservation   Check publisher's open access policy
ISSN 1745-4549
Publication date 2015-04-22
Year available 2015
Sub-type Article (original research)
DOI 10.1111/jfpp.12493
Open Access Status Not Open Access
Volume 39
Issue 6
Start page 2431
End page 2441
Total pages 11
Place of publication Hoboken, United States
Publisher Wiley-Blackwell Publishing
Language eng
Formatted abstract
Edible coatings are one of the efficient tools to reduce the postharvest losses and ability to incorporate various functional additives. Purposely, current research is an attempt to add fortificants and improve shelf life of fresh apricots using zinc as edible coatings. To increase zinc density, sodium caseinate-based coatings (1 and 2%) fortified with ZnO (20 and 40 ppm) were applied followed by storage in controlled climate chamber. During storage, various quality parameters were assessed to estimate fortificant retention and shelf life extension. Resultantly, coating mixture containing 2% sodium caseinate fortified with 40 ppm ZnO proved to be the best among other treatments. It was deduced that the higher level of sodium caseinate in coating formulations behaved positively in preserving the quality attributes of fruit and zinc retention.

Practical Applications

The current study was aimed at exploring the potential utilization of edible coatings as a carrier of zinc coated over apricots to curtail the predicament of hypozincemia, i.e., zinc deficiency. Purposely, sodium caseinate-based, zinc-fortified edible coatings were prepared and applied on the surface of apricots. This treatment makes the apricots zinc dense as well as improves the shelf life of the apricots as edible coatings hinder the unnecessary water and gas transfers. The study explored the potential of the sodium caseinate-based edible coatings as a promising tool to deliver added zinc salt and improved shelf life of the coated fruit. The physicochemical attributes of apricots were preserved by the utilization of these coatings and nutritionally higher zinc levels were found available for the body. Additional research work is still needed to explore more aspects of the coatings and coating fortificant mixture interactions to confirm the potential use of edible coatings as a carrier of deficient mineral salts.
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2016 Collection
School of Medicine Publications
 
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