Skip to main content

Effect of alginate coating incorporated with Spirulina, Aloe vera and guar gum on physicochemical, respiration rate and color changes of mango fruits during cold storage

Abstract

The objective of the present study was to assess the effect of Spirulina platensis (SP), Aloe vera (AV) and guar gum (GG) incorporated into an alginate (AL) coating on the quality properties of the mango fruit stored at 12 ± 1 °C for 4 weeks. This study showed that all coatings remarkably decreased the rate of respiration and the weight loss belonging to the mango fruits. Incorporating Aloe vera in the alginate coating (AV + AL) considerably kept the mango firmness. It was also revealed that the total phenol, flavonoid and antioxidant activity was considerably enhanced in the SP + AL and AV + AL coated fruits, in comparison to the AL coated and control fruits. The changes of peel color were found to be greatly reduced in the GG + AL coated fruits, as compared to other coatings as well as the control. The findings of this study, therefore, revealed that Spirulina and Aloe vera had the most positive effect on preserving the bioactive compounds of mango fruit during storage. Although the, L* value of the fruit peel was slightly decreased.

This is a preview of subscription content, access via your institution.

Fig. 1
Fig. 2
Fig. 3
Fig. 4

References

  1. S.M.R. Ribeiro, A. Schieber, Bioactive Foods in Promoting Health (Academic Press, New York, 2010), p. 507

    Book  Google Scholar 

  2. B. Hassan, S. Ali, S. Chatha, A.I. Hussain, K.M. Zia, Int. J. Biol. Macromol. 109, 1095 (2017)

    Article  Google Scholar 

  3. T.S. Parreidt, K. Müller, M. Schmid, Foods 7, 170 (2018)

    CAS  Article  Google Scholar 

  4. M. Chiumarelli, C.C. Ferrari, C.I.G.L. Sarantópoulos, M.D. Hubinger, Innov. Food Sci. Emerg. Technol. 12, 381 (2011)

    CAS  Article  Google Scholar 

  5. A.C. Guerreiro, C.M.L. Gago, M.L. Faleiro, M.G.C. Miguel, M.D.C. Antunes, Postharvest Biol. Technol. 100, 226 (2015)

    CAS  Article  Google Scholar 

  6. H.K. Madhyastha, T.M. Vatsala, Biomol. Eng. 24, 301 (2007)

    CAS  Article  Google Scholar 

  7. K.H. Ogbonda, R.E. Aminigo, G.O. Abu, Biores. Technol. 98, 2207 (2007)

    CAS  Article  Google Scholar 

  8. D. Fan, D. Fan, S. Kandasamy, D.M. Hodges, A.T. Critchley, B. Prithiviraj, Sci. Hortic. 170, 70 (2014)

    Article  Google Scholar 

  9. R. Minjares-Fuentes and A. Femenia, in Nonvitamin and Nonmineral Nutritional Supplements (Academic Press, New York, 2019)

  10. H. Hassanpour, LWT Food Sci. Technol. 60, 495 (2015)

    CAS  Article  Google Scholar 

  11. N. Thombare, U. Jha, S. Mishra, M.Z. Siddiqui, Int. J. Biol. Macromol. 88, 361 (2016)

    CAS  Article  Google Scholar 

  12. A. Naeem, T. Abbas, T.M. Ali, A. Hasnain, Int. J. Biol. Macromol. 113, 403 (2018)

    CAS  Article  Google Scholar 

  13. F. Dong, X. Wang, LWT Food Sci. Technol. 89, 117 (2018)

    CAS  Article  Google Scholar 

  14. Z. Xing, Y. Wang, Z. Feng, Q. Tan, J. Agric. Food Chem. 56, 11838 (2008)

    CAS  Article  Google Scholar 

  15. V.L. Singleton, R. Orthofer, and R.M. Lamuela-Raventós, in Methods in Enzymology (Academic Press, New York, 1999), p. 152

  16. C.C. Chang, M.H. Yang, H.M. Wen, J.C. Chern, J. Food Drug Anal. 10, 178 (2002)

    CAS  Google Scholar 

  17. V. Okatan, Folia Hortic. 30, 93 (2018)

    Article  Google Scholar 

  18. I. Eskimez, M. Polat, N. Korkmaz, K. Mertoğlu, Int. J. Agric. For. Life Sci. 3, 233 (2019)

    Google Scholar 

  19. R.G. McGuire, HortScience 27, 1254 (1992)

    Article  Google Scholar 

  20. X. Li, X. Du, Y. Liu, L. Tong, Q. Wang, J. Li, Sci. Hortic. 257, 108685 (2019)

    CAS  Article  Google Scholar 

  21. M.S. Nair, A. Saxena, C. Kaur, Food Chem. 240, 245 (2018)

    CAS  Article  Google Scholar 

  22. M.C. Reyes-Avalos, A. Femenia, R. Minjares-Fuentes, J.C. Contreras-Esquivel, C.N. Aguilar-González, J.R. Esparza-Rivera, J.A. Meza-Velázquez, Food Bioprocess Technol. 9, 2114 (2016)

    CAS  Article  Google Scholar 

  23. C. Chen, X. Peng, R. Zeng, M. Chen, C. Wan, J. Chen, Sci. Hortic. 202, 41 (2016)

    CAS  Article  Google Scholar 

  24. A.E.K. Omar, Biol. Agric. Hortic. 30, 198 (2014)

    Article  Google Scholar 

  25. G. Khaliq, M. Ramzan, A.H. Baloch, Food Chem. 286, 346 (2019)

    CAS  Article  Google Scholar 

  26. J.M. Valverde, D. Valero, D. Martínez-Romero, F. Guillén, S. Castillo, M. Serrano, J. Agric. Food Chem. 53, 7807 (2005)

    CAS  Article  Google Scholar 

  27. A. Jimenez, G. Creissen, B. Kular, J. Firmin, S. Robinson, M. Verhoeyen, P. Mullineaux, Planta 214, 751 (2002)

    CAS  Article  Google Scholar 

  28. N.B. Gol, M.L. Chaudhari, T.V.R.R. Rao, J. Food Sci. Technol. 52, 78 (2015)

    CAS  Article  Google Scholar 

  29. L.M. Andrade, C.J. Andrade, M. Dias, C.A.O. Nascimento, M.A. Mendes, Nutraceuticals Food Suppl. 6, 45 (2018)

    Google Scholar 

  30. H. Aloui, K. Khwaldia, L. Sánchez-González, L. Muneret, C. Jeandel, M. Hamdi, S. Desobry, Int. J. Food Sci. Technol. 49, 952 (2014)

    CAS  Article  Google Scholar 

  31. P.B. Pathare, U.L. Opara, F.A.J. Al-Said, Food Bioprocess Technol. 6, 36 (2013)

    CAS  Article  Google Scholar 

  32. A.P. Medlicott, M. Bhogal, S.B. Reynolds, Annals of Applied Biology 109, 651 (1986)

    Article  Google Scholar 

  33. S. Cherian, C.R. Figueroa, H. Nair, J. Exp. Bot. 65, 4705 (2014)

    CAS  Article  Google Scholar 

  34. X. Fan, B. Zhang, H. Yan, J. Feng, Z. Ma, X. Zhang, Postharvest Biol. Technol. 148, 132 (2019)

    CAS  Article  Google Scholar 

Download references

Acknowledgements

This study as a research project (Code Number: 97/D/14847) was financially supported by the University of Hormozgan, Iran. The authors are grateful to Miss Farzaneh Izadi and Fariba Ebrahimi for technical assistance during laboratory analysis also Heidar Meftahizade for providing guar gam.

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Somayeh Rastegar.

Ethics declarations

Conflict of interest

Authors declare no conflict of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Rastegar, S., Atrash, S. Effect of alginate coating incorporated with Spirulina, Aloe vera and guar gum on physicochemical, respiration rate and color changes of mango fruits during cold storage. Food Measure 15, 265–275 (2021). https://doi.org/10.1007/s11694-020-00635-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-020-00635-6

Keywords

  • Spirulina
  • Aloe vera
  • Mango
  • Coatings
  • Biochemical
  • Antioxidant system