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

Version 2 2024-06-04, 15:21
Version 1 2018-04-26, 16:01
journal contribution
posted on 2024-06-04, 15:21 authored by Iahtisham-Ul-Haq, MS Butt, Hafiz SuleriaHafiz Suleria, W Ahmed
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 40ppm) 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 40ppm 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.

History

Journal

Journal of food processing and preservation

Volume

39

Pagination

2431-2441

Location

Chichester, Eng.

ISSN

0145-8892

eISSN

1745-4549

Language

eng

Publication classification

C Journal article, C1.1 Refereed article in a scholarly journal

Copyright notice

2015, Wiley Periodicals, Inc.

Issue

6

Publisher

John Wiley & Sons

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