Composite coatings of gellan gum and inulin with lactobacillus casei: enhancing the post-harvest quality of guava
Guava is a highly sought-after tropical fruit in the market due to its high content of vitamins, minerals, antioxidants, and other phenolic compounds. However, due to its climacteric nature, it has a short post-harvest shelf life. The aim of this study was to develop coatings based on gellan gum (GG...
- Autores:
-
González-Cuello, Rafael Emilio
Mendoza-Nova, Leidy
Rodriguez-Rodriguez, Virginia Consuelo
Hernández-Fernández, Joaquín
Ortega-Toro, Rodrigo
- Tipo de recurso:
- Fecha de publicación:
- 2024
- Institución:
- Universidad Tecnológica de Bolívar
- Repositorio:
- Repositorio Institucional UTB
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.utb.edu.co:20.500.12585/12765
- Acceso en línea:
- https://hdl.handle.net/20.500.12585/12765
- Palabra clave:
- Post-harvest quality
Gellan gum
Guava
Coatings
Lactic acid bacteria
- Rights
- openAccess
- License
- http://creativecommons.org/publicdomain/zero/1.0/
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Composite coatings of gellan gum and inulin with lactobacillus casei: enhancing the post-harvest quality of guava |
| title |
Composite coatings of gellan gum and inulin with lactobacillus casei: enhancing the post-harvest quality of guava |
| spellingShingle |
Composite coatings of gellan gum and inulin with lactobacillus casei: enhancing the post-harvest quality of guava Post-harvest quality Gellan gum Guava Coatings Lactic acid bacteria |
| title_short |
Composite coatings of gellan gum and inulin with lactobacillus casei: enhancing the post-harvest quality of guava |
| title_full |
Composite coatings of gellan gum and inulin with lactobacillus casei: enhancing the post-harvest quality of guava |
| title_fullStr |
Composite coatings of gellan gum and inulin with lactobacillus casei: enhancing the post-harvest quality of guava |
| title_full_unstemmed |
Composite coatings of gellan gum and inulin with lactobacillus casei: enhancing the post-harvest quality of guava |
| title_sort |
Composite coatings of gellan gum and inulin with lactobacillus casei: enhancing the post-harvest quality of guava |
| dc.creator.fl_str_mv |
González-Cuello, Rafael Emilio Mendoza-Nova, Leidy Rodriguez-Rodriguez, Virginia Consuelo Hernández-Fernández, Joaquín Ortega-Toro, Rodrigo |
| dc.contributor.author.none.fl_str_mv |
González-Cuello, Rafael Emilio Mendoza-Nova, Leidy Rodriguez-Rodriguez, Virginia Consuelo Hernández-Fernández, Joaquín Ortega-Toro, Rodrigo |
| dc.subject.keywords.spa.fl_str_mv |
Post-harvest quality Gellan gum Guava Coatings Lactic acid bacteria |
| topic |
Post-harvest quality Gellan gum Guava Coatings Lactic acid bacteria |
| description |
Guava is a highly sought-after tropical fruit in the market due to its high content of vitamins, minerals, antioxidants, and other phenolic compounds. However, due to its climacteric nature, it has a short post-harvest shelf life. The aim of this study was to develop coatings based on gellan gum (GG) and inulin (IN) incorporating Lactobacillus casei, which were tested for their potential ability to extend the post-harvest shelf life of whole guava fruit. The coatings were prepared using the following formulations: 0.5 GG/1.0 IN (w/v), 0.8 GG/5.0 IN (w/v), 0.5 GG/1.0 IN(w/v), and 0.8 GG/5.0 IN (w/v). The coated and uncoated (control) fruits were stored at 25 °C for 12 days, and various quality attributes were evaluated (including respiration rate, soluble solids, titratable acidity, weight loss, total phenol content, and color). The results indicated that the application of the coatings reduced weight loss, color change, and respiration rate in the fruits. However, the 0.8 GG/5.0 IN (w/v) formulation provided the best maintenance of post-harvest quality for the fruit evaluated. The coatings with a higher inulin content showed the highest growth of L. casei, which could enhance the antimicrobial effect of the coating. Therefore, the combined application of L. casei and inulin in coatings based on gellan gum can be considered an effective treatment to extend the shelf life and preserve the quality of guava fruits. |
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2024 |
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2024-11-14T21:24:39Z |
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2024-11-14T21:24:39Z |
| dc.date.issued.none.fl_str_mv |
2024-09-09 |
| dc.date.submitted.none.fl_str_mv |
2024-11-14 |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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González-Cuello, R.E.; Mendoza-Nova, L.; RodriguezRodriguez, V.C.; HernándezFernández, J.; Ortega-Toro, R. Composite Coatings of Gellan Gum and Inulin with Lactobacillus casei: Enhancing the Post-Harvest Quality of Guava. J. Compos. Sci. 2024, 8, 353. https://doi.org/10.3390/jcs8090353 |
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https://hdl.handle.net/20.500.12585/12765 |
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10.3390/jcs8090353 |
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Universidad Tecnológica de Bolívar |
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Repositorio Universidad Tecnológica de Bolívar |
| identifier_str_mv |
González-Cuello, R.E.; Mendoza-Nova, L.; RodriguezRodriguez, V.C.; HernándezFernández, J.; Ortega-Toro, R. Composite Coatings of Gellan Gum and Inulin with Lactobacillus casei: Enhancing the Post-Harvest Quality of Guava. J. Compos. Sci. 2024, 8, 353. https://doi.org/10.3390/jcs8090353 10.3390/jcs8090353 Universidad Tecnológica de Bolívar Repositorio Universidad Tecnológica de Bolívar |
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https://hdl.handle.net/20.500.12585/12765 |
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eng |
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eng |
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openAccess |
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11 páginas |
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Colombia, Cartagena-Bolivar |
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Cartagena de Indias |
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Ingeniería |
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Journal of Composites Science |
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Universidad Tecnológica de Bolívar |
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González-Cuello, Rafael Emilio569683e7-4065-441c-8d68-702eb2ed5744Mendoza-Nova, Leidyd08bfb65-da30-4ad4-b857-6495bdc85962Rodriguez-Rodriguez, Virginia Consuelof8e58d89-cbb1-4683-86c0-51cb44499eddHernández-Fernández, Joaquínbc85d77e-b89b-40f6-a090-a475dc6dc160Ortega-Toro, Rodrigod594d4c1-6ec9-4782-a84b-cee2853ea359Colombia, Cartagena-Bolivar2024-11-14T21:24:39Z2024-11-14T21:24:39Z2024-09-092024-11-14González-Cuello, R.E.; Mendoza-Nova, L.; RodriguezRodriguez, V.C.; HernándezFernández, J.; Ortega-Toro, R. Composite Coatings of Gellan Gum and Inulin with Lactobacillus casei: Enhancing the Post-Harvest Quality of Guava. J. Compos. Sci. 2024, 8, 353. https://doi.org/10.3390/jcs8090353https://hdl.handle.net/20.500.12585/1276510.3390/jcs8090353Universidad Tecnológica de BolívarRepositorio Universidad Tecnológica de BolívarGuava is a highly sought-after tropical fruit in the market due to its high content of vitamins, minerals, antioxidants, and other phenolic compounds. However, due to its climacteric nature, it has a short post-harvest shelf life. The aim of this study was to develop coatings based on gellan gum (GG) and inulin (IN) incorporating Lactobacillus casei, which were tested for their potential ability to extend the post-harvest shelf life of whole guava fruit. The coatings were prepared using the following formulations: 0.5 GG/1.0 IN (w/v), 0.8 GG/5.0 IN (w/v), 0.5 GG/1.0 IN(w/v), and 0.8 GG/5.0 IN (w/v). The coated and uncoated (control) fruits were stored at 25 °C for 12 days, and various quality attributes were evaluated (including respiration rate, soluble solids, titratable acidity, weight loss, total phenol content, and color). The results indicated that the application of the coatings reduced weight loss, color change, and respiration rate in the fruits. However, the 0.8 GG/5.0 IN (w/v) formulation provided the best maintenance of post-harvest quality for the fruit evaluated. The coatings with a higher inulin content showed the highest growth of L. casei, which could enhance the antimicrobial effect of the coating. Therefore, the combined application of L. casei and inulin in coatings based on gellan gum can be considered an effective treatment to extend the shelf life and preserve the quality of guava fruits.Universidad Tecnológica de Bolivar, Universidad de Cartagena, Universidad de la Costa11 páginasPdfapplication/pdfenghttp://creativecommons.org/publicdomain/zero/1.0/info:eu-repo/semantics/openAccessCC0 1.0 Universalhttp://purl.org/coar/access_right/c_abf2Journal of Composites ScienceComposite coatings of gellan gum and inulin with lactobacillus casei: enhancing the post-harvest quality of guavainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/version/c_970fb48d4fbd8a85http://purl.org/coar/resource_type/c_2df8fbb1Post-harvest qualityGellan gumGuavaCoatingsLactic acid bacteriaCartagena de IndiasIngenieríaInvestigadoresForato, L.A.; Britto, D.; De Rizzo, J.; Gastaldi, T.; Assis, O. 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