Juá (Ziziphus joazeiro Mart.) mucilage and juá by-product phenolic extract improve quality parameters and retain bioactive compounds in fresh-cut pineapple during storage

Ricácia de Sousa Silva; Flávio Gomes Fernandes; Aline Macedo Dantas; Leila Moreira de Carvalho; Whyara Karoline Almeida da Costa; Marcos Dos Santos Lima; Marciane Magnani; Graciele da Silva Campelo Borges

doi:10.1016/j.foodres.2022.111826

Juá (Ziziphus joazeiro Mart.) mucilage and juá by-product phenolic extract improve quality parameters and retain bioactive compounds in fresh-cut pineapple during storage

Food Res Int. 2022 Nov:161:111826. doi: 10.1016/j.foodres.2022.111826. Epub 2022 Aug 27.

Authors

Ricácia de Sousa Silva¹, Flávio Gomes Fernandes¹, Aline Macedo Dantas¹, Leila Moreira de Carvalho², Whyara Karoline Almeida da Costa³, Marcos Dos Santos Lima⁴, Marciane Magnani³, Graciele da Silva Campelo Borges⁵

Affiliations

¹ Postgraduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
² Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil.
³ Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil.
⁴ Federal Institute of Education Science and Technology Sertão Pernambucano, Department of Food Technology, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, Pernanbuco, Brazil.
⁵ Postgraduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil; Center of Sciences Chemistry, Pharmaceutical and Foods, Federal University of Pelotas, Pelotas, Rio Grande do Sul, Brazil. Electronic address: graciele.borges@ufpel.edu.br.

PMID: 36192894
DOI: 10.1016/j.foodres.2022.111826

Abstract

This study evaluated the effects of coatings with juá mucilage (JM), juá mucilage incorporated with phenolic extract from juá (JMPE), and juá mucilage with gum arabic (JM-GA) on quality parameters, bioactive compounds and antioxidant activity of fresh-cut pineapple during 9 days at 5 ± 1 °C. JM and JMPE coatings were effective in reducing enzymatic activity, consequently reducing changes in fruit color compared to uncoated fresh-cut pineapple (C). JM coating was more efficient in reducing metabolic activity with the lowest conversion of sugars into glucose, fructose and organic acids. In addition, JMPE coating showed the highest retention of phenolics. On the other hand, JM had a minor reduction in antioxidant activity in FRAP (39.55 %) and ORAC (33.46 %) assay compared to other coatings (p ≤ 0.05). Findings indicate that JM and JMPE are promising for application to preserve the overall quality and to extend the shelf life of fresh-cut pineapple.

Keywords: Edible coating; Minimally processed; Mucilage.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Ananas*
Antioxidants / analysis
Food Preservation
Fructose
Glucose
Gum Arabic
Phenols / analysis
Plant Extracts
Sugars
Ziziphus*

Substances

Antioxidants
Phenols
Plant Extracts
Sugars
Fructose
Gum Arabic
Glucose