Skip to main content
SpringerLink
Log in

Application of natural fruit extract and hydrocolloid-based coating to retain quality of fresh-cut melon

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

The second author “Abhaya Kumar Srivastava” (Associate Professor) lost his life while battling a deadly cancer. He stood brave till the last breath of his life. Even after he was diagnosed with cancer, he wholeheartedly carried out his research and other academic activities. The Department of Post-Harvest Engineering and Technology, Aligarh Muslim University, deeply mourns the sad demise of this great personality and prays for the departed soul.

Abstract

Application of hydrocolloid based edible coatings is widely investigated as a promising means to retain quality and to extend the shelf life of food products. Present investigation was aimed to analyze influence of treatments, with different concentrations of lemon extract (0, 5, 10 and 15)% and coating with (0 and 5)% soy protein isolate (SPI), on fresh-cut melons. After the treatments, the samples were packed in polypropylene containers and kept at 4 °C for quality and shelf life analyses. The study involved 8 combinations of melon samples which were monitored in triplicate on specific days for different quality parameters including headspace gases, physicochemical, sensory and microbiological changes over the storage period. Lowest weight loss was indicated by samples treated with both lemon extract and soy protein isolate. When compared to control, coated samples indicated 4.36 log CFU/g lesser total plate count, and 2.39 log CFU/g lesser yeast and mold count at the completion of storage. Treatments showed effectiveness to retain vitamin C of melon samples. Total soluble solids, pH and titratable acidity varied remarkably through the storage life. Significant differences were observed in sensory attributes of control and coated samples. Chroma and color change (ΔE) values also reflected the potential of soy protein isolate coating to protect foods. Overall, the results suggested that lemon extract and soy protein isolate can help in retaining quality and extending the shelf life of fresh-cut melon.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  • Aguayo E, Escalona VH, Artes F (2004) Metabolic behavior and quality changes of whole and fresh processed melon. J Food Sci 69:148–155

    Article  Google Scholar 

  • Amaro AL, Spadafora ND, Pereira MJ, Dhorajiwala R, Herbert RJ, Muller CT, Rogers HJ, Pintado M (2018) Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments. Food Chem 241:222–231

    Article  CAS  Google Scholar 

  • Ayhan Z, Chism GW, Richter AR (1998) The shelf-life of minimally processed fresh cut melons. J Food Quality 21:29–40

    Article  Google Scholar 

  • Bai J, Saftner RA, Watada AE, Lee YS (2001) Modified atmosphere maintains quality of fresh-cut cantaloupe (Cucumis melo L.). J Food Sci 66:1207–1211

    Article  CAS  Google Scholar 

  • Bansode DS, Chavan MD (2012) Studies on antimicrobial activity and phytochemical analysis of citrus fruit juices against selected enteric pathogens. Int Res J Pharmacy 3:122–126

    Google Scholar 

  • Barbosa-Pereira L, Aurrekoetxea GP, Angulo I, Paseiro-Losada P, Cruz JM (2014) Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef. Meat Sci 97:249–254

    Article  CAS  Google Scholar 

  • Calva-Estrada SJ, Jiménez-Fernández M, Lugo-Cervantes E (2019) Protein-based films: advances in the development of biomaterials applicable to food packaging. Food Eng Rev 11:78–92

    Article  CAS  Google Scholar 

  • Chaisakdanugull C, Theerakulkait C, Wrolstad RD (2007) Pineapple juice and its fractions in enzymatic browning inhibition of banana [Musa (AAA group) Gros Michel]. J Agricul Food Chem 55:4252–4257

    Article  CAS  Google Scholar 

  • Collazo C, Gine-Bordonaba J, Aguilo-Aguayo I, Povedano I, Bademunt A, Vinas I (2018) Pseudomonas graminis strain CPA-7 differentially modulates the oxidative response in fresh-cut ‘Golden delicious’ apple depending on the storage conditions. Postharvest Biol Technol 138:46–55

    Article  CAS  Google Scholar 

  • Connor-Shaw RE, Roberts R, Ford AL, Nottingham SM (1994) Shelf-life of minimally processed Honeydew, kiwifruit, papaya, pineapple, and Cantaloupe. J Food Sci 59:1202–1206

    Article  Google Scholar 

  • Conte A, Scrocco C, Brescia I, Del-Nobile MA (2009) Different packaging strategies for fresh-cut “baratiere” melon cultivar (Cucumis melo L.). Int J Food Sci Technol 44:1422–1428

    Article  CAS  Google Scholar 

  • Conte A, Speranza B, Sinigaglia M, Del-Nobile MA (2007) Effect of lemon extract on foodborne microorganisms. J Food Protec 70:1896–1900

    Article  CAS  Google Scholar 

  • Falcó I, Flores-Meraz PL, Randazzo W, Sánchez G, López-Rubio A, Fabra MJ (2019) Antiviral activity of alginate-oleic acid based coatings incorporating green tea extract on strawberries and raspberries. Food Hydrocol 87:611–618

    Article  Google Scholar 

  • Galus S (2018) Functional properties of soy protein isolate edible films as affected by rapeseed oil concentration. Food Hydrocol 85:233–241

    Article  CAS  Google Scholar 

  • Han Y, Yu M, Wang L (2018) Preparation and characterization of antioxidant soy protein isolate films incorporating licorice residue extract. Food Hydrocol 75:13–21

    Article  CAS  Google Scholar 

  • Hettiarachchy NS, Glenn KC, Gnanasambandam R, Johnson MG (1996) Natural antioxidant extract from fenugreek (Trigonella foenumgraecum) for ground beef patties. J Food Sci 61:516–519

    Article  CAS  Google Scholar 

  • Iglesias MB, Echeverria G, Vinas I, Lopez ML, Abadias M (2018) Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds. LWT- Food Sci Technol 87:581–588

    Article  CAS  Google Scholar 

  • Kalt W (2005) Effects of production and processing factors on major fruit and vegetable antioxidants. J Food Sci 70:11–19

    Article  Google Scholar 

  • Kang H, Wang Z, Zhang W, Li J, Zhang S (2016) Physico-chemical properties improvement of soy protein isolate films through caffeic acid incorporation and tri-functional aziridine hybridization. Food Hydrocol 61:923–932

    Article  CAS  Google Scholar 

  • Kumar S, Nancy SD, Kumar V (2012) Evaluating the antibacterial activity of plant extracts against bacterial pathogens. J of Drug Del Therapeu 2:182–185

    Google Scholar 

  • Lester GE, Hodges DM (2008) Antioxidants associated with fruit senescence and human health: novel orange-fleshed non-netted honey dew melon genotype comparisons following different seasonal productions and cold storage durations. Postharvest Biol Technol 48:347–354

    Article  CAS  Google Scholar 

  • Maqbool M, Ali A, Alderson PG, Mohamed MTM, Siddiqui Y, Zahid N (2011) Postharvest application of gum arabic and essential oils for controlling anthracnose and quality of banana and papaya during cold storage. Postharvest Biol Technol 62:71–76

    Article  CAS  Google Scholar 

  • Martelli-Tosi M, Masson MM, Silva NC, Esposto BS, Barros TT, Assis OB, Tapia-Blácido DR (2018) Soybean straw nanocellulose produced by enzymatic or acid treatment as a reinforcing filler in soy protein isolate films. Carbohydr Polym 198:61–68

    Article  CAS  Google Scholar 

  • Martin-Belloso O, Soliva-Fortuny R, Oms-Oliu G (2006) Fresh-cut fruits. In: Hui YH (ed) Handbook of fruits and fruit processing. Blackwell Publishing, Ames, pp 129–144

    Chapter  Google Scholar 

  • Moreira SP, Carvalho WM, Alexandrino AC, Paula HCB, Rodrigues MCP, Figueiredo RW, Maia GA, Figueiredo EMAT, Brasil IM (2014) Freshness retention of minimally processed melon using different packages and multilayered edible coating containing microencapsulated essential oil. Int J of Food Sci Technol 49:1–9

    Article  CAS  Google Scholar 

  • Nassar SF, Dombre C, Gastaldi E, Touchaleaume F, Chalier P (2018) Soy protein isolate nanocomposite film enriched with eugenol, an antimicrobial agent: Interactions and properties. J Appl Polym Sci 135:45941

    Article  Google Scholar 

  • Oms-Oliu G, Raybaudi-Massilia MRM, Soliva-Fortuny R, Martin-Belloso O (2007a) Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon. Food Control 19:191–199

    Article  Google Scholar 

  • Oms-Oliu G, Soliva-Fortuny R, Martiın-Belloso O (2007b) Effect of ripeness on the shelf-life of fresh-cut melon preserved by modified atmosphere packaging. Euro Food Res Technol 225:301–311

    Article  CAS  Google Scholar 

  • Quirós-Sauceda AE, Ayala-Zavala JF, Olivas GI, González-Aguilar GA (2014) Edible coatings as encapsulating matrices for bioactive compounds: a review. J Food Sci Technol 51:1674–1685

    Article  Google Scholar 

  • Randazzo W, Fabra MJ, Falco I, López-Rubio A, Sánchez G (2018) Polymers and biopolymers with antiviral activity: potential applications for improving food safety. Compr Rev Food Sci Food Saf 17:754–768

    Article  CAS  Google Scholar 

  • Raybaudi-Massilia RM, Mosqueda-Melgar J, Martín-Belloso O (2008) Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon. Int J Food Microbiol 121:313–327

    Article  CAS  Google Scholar 

  • Supapvanich S, Prathaan P, Tepsorn R (2012) Browning inhibition in fresh-cut rose apple fruit cv. Taaptimjaan using konjac glucomannan coating incorporated with pineapple fruit extract. Postharvest Biol Technol 73:46–49

    Article  CAS  Google Scholar 

  • Villanueva MJ, Tenorio MD, Esteban MA, Mendoza MC (2004) Compositional changes during ripening of two cultivars of muskmelon fruits. Food Chem 87:179–185

    Article  CAS  Google Scholar 

  • Xia C, Zhang S, Shi SQ, CaiL GAC, Rizvi HR, D'Souza NA (2016) Property enhancement of soy protein isolate-based films by introducing POSS. Int J Biol Macromol 82:168–173

    Article  CAS  Google Scholar 

  • Yousuf B, Qadri OS, Srivastava AK (2018a) Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: a review. LWT - Food Sci Technol 89:198–209

    Article  CAS  Google Scholar 

  • Yousuf B, Qadri OS, Srivastava AK (2018b) Antimicrobial packaging: basic concepts and applications in fresh and fresh-cut fruits and vegetables. In: Siddiqui MW, Rahman MS, Wani AA (eds) Innovative packaging of fruits and vegetables: strategies for safety and quality maintenance. Apple Academic Press Inc., Oakville, pp 136–155

    Google Scholar 

  • Yousuf B, Srivastava AK (2019) Impact of honey treatments and soy protein isolate-based coating on fresh-cut pineapple during storage at 4 °C. Food Pack Shelf Life 21:100361

    Article  Google Scholar 

  • Zambrano-Zaragoza ML, Quintanar-Guerrero D, Real AD, Pinon-Segundo E, Zambrano-Zaragoza JF (2017) The release kinetics of carotene nanocapsules/xanthan gum coating and quality changes in fresh-cut melon (cantaloupe). Carbohy Polym 157:1874–1882

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The first author acknowledges the award of CSIR-Senior Research Fellowship from the Council of Scientific and Industrial Research, New Delhi, India.

Author information

Authors and Affiliations

  1. Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002, India

    Basharat Yousuf, Abhaya Kumar Srivastava & Saghir Ahmad

  2. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai, 200240, China

    Basharat Yousuf

Authors
  1. Basharat Yousuf
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Abhaya Kumar Srivastava
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Saghir Ahmad
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Basharat Yousuf.

Ethics declarations

Conflict of interest

None of the authors have any conflict of interest.

Ethical approval

Moreover, the authors have read this paper and agreed to submit it to the Journal of Food Science and Technology.

Additional information

Abhaya Kumar Srivastava: Deceased.

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

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Yousuf, B., Srivastava, A.K. & Ahmad, S. Application of natural fruit extract and hydrocolloid-based coating to retain quality of fresh-cut melon. J Food Sci Technol 57, 3647–3658 (2020). https://doi.org/10.1007/s13197-020-04397-3

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-020-04397-3

Keywords

Search

Navigation