Chitosan-based coating enriched with melezitose alters primary metabolites in fresh-cut pineapple during storage

Muhammad Maulana Malikul Ikram; Sastia Prama Putri; Eiichiro Fukusaki

doi:10.1016/j.jbiosc.2023.08.002

Chitosan-based coating enriched with melezitose alters primary metabolites in fresh-cut pineapple during storage

J Biosci Bioeng. 2023 Nov;136(5):374-382. doi: 10.1016/j.jbiosc.2023.08.002. Epub 2023 Sep 14.

Authors

Muhammad Maulana Malikul Ikram¹, Sastia Prama Putri², Eiichiro Fukusaki³

Affiliations

¹ Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
² Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, Suita, Osaka, Japan. Electronic address: sastia_putri@bio.eng.osaka-u.ac.jp.
³ Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, Suita, Osaka, Japan; Osaka University-Shimadzu Omics Innovation Research Laboratories, Osaka University, Suita, Osaka, Japan.

PMID: 37689569
DOI: 10.1016/j.jbiosc.2023.08.002

Abstract

Demand for minimally processed fresh fruit is increasing due to its convenience. However, the distribution of fresh-cut fruits is limited because of their short shelf life. Pineapple, a popular tropical fruit, sold in fresh-cut form has a shelf life of approximately 5-7 days at 4 °C. Chitosan, an edible coating, is commonly used to prolong the shelf life of food products. Similarly, the sugar melezitose has been reported to change during pineapple ripening and may play a role in regulating the shelf life of pineapple. However, the direct effects of this sugar have yet to be studied. The objective of this study was to investigate the effect of chitosan coating with melezitose to prolong the shelf life of fresh-cut pineapple. Full-ripe Bogor pineapples from Okinawa, Japan, were cut into cubes and soaked in either chitosan 1.25%, melezitose 5 mg/L, or chitosan+melezitose and stored for 5 days under dark conditions (23.6 ± 0.5 °C; relative humidity, 40.0 ± 10.4%). None of the treatments significantly altered the weight loss or color changes in the fresh-cut fruit. However, treatment significantly altered the primary metabolites, namely quinic acid, sucrose, and xylitol based on orthogonal projection to latent structures data with the screening from p-value score. Moreover, cell-wall metabolism is possibly affected in pineapple cut fruit treated by chitosan-melezitose as shown from metabolite sets enrichment analysis. This study showed that chitosan added with melezitose might have potential to prolong the shelf-life of fresh-cut pineapple, providing a basis for further post-harvest studies of the whole pineapple fruit.

Keywords: Chitosan coating; Fresh-cut pineapple; Melezitose; Metabolomics; Primary metabolite.