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Influences of chitosan coatings on functional compounds of sweet cherries

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Abstract

In this study, sweet cherries were coated with four chitosans (1%) [two of them produced from shrimp waste from Marmara Sea in Turkey (Chitosan-1, Chitosan-2) and two of them commercially produced (Commercial-1 and Commercial-2)] which have different deacetylation degree, and molecular weight (Chitosan-1, deacetylation degree: 78.20%, molecular weight: 182 kDa; Chitosan-2, deacetylation degree: 84.95%, molecular weight: 127 kDa; Commercial-1, deacetylation degree: 81.22%, molecular weight: 273 kDa; Commercial-2, deacetylation degree: 75.12%, molecular weight: 407 kDa) and stored at 4 °C for 25 days, and 20 °C for 15 days. Changes in the total phenolic content, antioxidant capacity, total anthocyanin content, ascorbic acid, total pectin content, firmness, and colour values were evaluated. The results revealed that Chitosan-1 had the highest firmness value; Chitosan-2 showed the highest total anthocyanin and total phenolic content and Commercial-1 exhibited the highest antioxidant capacity and ascorbic acid content at 4 °C. Furthermore, it was found that Chitosan-1 demonstrated the highest total phenolic content; Chitosan-2 displayed the highest total anthocyanin; Commercial-1 had the highest firmness value and C-2 exhibited the highest ascorbic acid content at 20 °C. In conclusion, each tested chitosan coatings have different effects on different quality attributes at different storage temperatures.

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Authors and Affiliations

  1. Faculty of Health Science, Department of Nutrition and Dietetics, Tokat Gaziosmanpasa University, Tasliciftlik, 60250, Tokat, Turkey

    Kader Tokatlı

  2. Faculty of Engineering and Architecture, Food Engineering Department, Tokat Gaziosmanpasa University, Tasliciftlik, 60250, Tokat, Turkey

    Aslıhan Demirdöven

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  1. Kader Tokatlı
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  2. Aslıhan Demirdöven
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Correspondence to Kader Tokatlı.

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Tokatlı, K., Demirdöven, A. Influences of chitosan coatings on functional compounds of sweet cherries. J Food Sci Technol 58, 1808–1818 (2021). https://doi.org/10.1007/s13197-020-04692-z

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