Title: Effect of <i>Aloe vera</i> gel‐based active coating incorporated with catechin nanoemulsion and calcium chloride on postharvest quality of fresh strawberry fruit
Abstract: Journal of Food Processing and PreservationVolume 46, Issue 10 e15960 ORIGINAL ARTICLE Effect of Aloe vera gel-based active coating incorporated with catechin nanoemulsion and calcium chloride on postharvest quality of fresh strawberry fruit Saber Amiri, Corresponding Author Saber Amiri [email protected] orcid.org/0000-0002-1176-4570 Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran Correspondence Saber Amiri, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran. Email: [email protected] for more papers by this authorLaya Rezazad Bari, Laya Rezazad Bari Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, Mohaghegh Ardabili University, Ardabil, IranSearch for more papers by this authorShahryar Malekzadeh, Shahryar Malekzadeh Department of Food Science and Technology, Faculty of Shahid Beheshti, Urmia Branch, Technical and Vocational University (TVU), Urmia, IranSearch for more papers by this authorSamaneh Amiri, Samaneh Amiri Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, IranSearch for more papers by this authorParisa Mostashari, Parisa Mostashari Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, IranSearch for more papers by this authorParviz Ahmadi Gheshlagh, Parviz Ahmadi Gheshlagh Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, IranSearch for more papers by this author Saber Amiri, Corresponding Author Saber Amiri [email protected] orcid.org/0000-0002-1176-4570 Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran Correspondence Saber Amiri, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran. Email: [email protected] for more papers by this authorLaya Rezazad Bari, Laya Rezazad Bari Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, Mohaghegh Ardabili University, Ardabil, IranSearch for more papers by this authorShahryar Malekzadeh, Shahryar Malekzadeh Department of Food Science and Technology, Faculty of Shahid Beheshti, Urmia Branch, Technical and Vocational University (TVU), Urmia, IranSearch for more papers by this authorSamaneh Amiri, Samaneh Amiri Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, IranSearch for more papers by this authorParisa Mostashari, Parisa Mostashari Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, IranSearch for more papers by this authorParviz Ahmadi Gheshlagh, Parviz Ahmadi Gheshlagh Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, IranSearch for more papers by this author First published: 18 September 2021 https://doi.org/10.1111/jfpp.15960Citations: 3Read the full textAboutRelatedInformationPDFPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessClose modalShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract This study was aimed to investigate the effect of edible coating based on Aloe vera containing free and encapsulated catechin (0% and 5%) and calcium chloride (0% and 2%) on the postharvest quality of strawberry (Fragaria vesca L.) under cold storage. The physicochemical and qualitative characteristics of strawberries, including pH, titratable acidity, total soluble solids, vitamin C, antioxidant properties, total phenol, total yeast and mold counts, total anthocyanins, and firmness, were measured under refrigerated storage after 14 days. The FTIR and particle size tests were also used to evaluate the properties of produced emulsion and nanoemulsion for encapsulation of catechin. The results showed that Aloe vera gel-based coating containing nano encapsulated catechin and calcium chloride had a significant effect on all qualitative characteristics and maintained the quality of the strawberries. Sample 5 (Aloe vera coating containing 5% catechin nanoemulsion and 2% calcium chloride) was the best coating for storage. Practical applications Protecting fruits with edible coatings has a variety of safety, organoleptic and economic benefits. Interest in using edible coating is growing; hence the results of the present study are helpful to achieve this particular target. Factors such as environmental issues related to the use of packaging materials, the necessity for alternative approaches, and incentives to build different markets for consumption of agricultural products, the need for the food industry to prolong product shelf life, and the tendency of consumers to eat more natural foods have made a profound impact on this viewpoint. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are available on request from the corresponding author. The data are not publicly available due to privacy or ethical restrictions. Citing Literature Volume46, Issue10October 2022e15960 RelatedInformation RecommendedPreservation of strawberry fruit with an Aloe vera gel and basil (Ocimum basilicum) essential oil coating at ambient temperatureLeila Mohammadi, Fumina Tanaka, Fumihiko Tanaka, Journal of Food Processing and PreservationPostharvest Aloe vera gel-coating modulates fruit ripening and quality of 'Arctic Snow' nectarine kept in ambient and cold storageMuhammad J. Ahmed, Zora Singh, Ahmad S. Khan, International Journal of Food Science & TechnologyEffect of Methylcellulose-Based Edible Coating on Strawberry Fruit's Quality Maintenance During StorageZahra Nadim, Ebrahim Ahmadi, Hassan Sarikhani, Reza Amiri Chayjan, Journal of Food Processing and PreservationCombined effects of postharvest heat treatment and chitosan coating on quality of fresh-cut mangoes (Mangifera indica L.)Tassadit Djioua, Florence Charles, Murillo Freire, Heloisa Filgueiras, Marie-Noëlle Ducamp-Collin, Huguette Sallanon, International Journal of Food Science & TechnologyPotential of Aloe vera gel coating for storage life extension and quality conservation of fruits and vegetables: An overviewMahmood Ul Hasan, Rehan Riaz, Aman Ullah Malik, Ahmad Sattar Khan, Raheel Anwar, Rana Naveed Ur Rehman, Sajid Ali, Journal of Food Biochemistry