Edible coatings based on Sour Prickly Pear mucilage (Opuntia ...

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Revista Iberoamericana de Tecnología PostcosechaISSN: [email protected]ón Iberoamericana de TecnologíaPostcosecha, S.C.México

Edible coatings based on Sour PricklyPear mucilage (Opuntia joconostle)applied on Strawberries (Fragaria xananassa cv. Festival) and their effect onphysicochemical and sensory properties

Mendoza-González, Silvia; Vázquez-Briones, María del Carmen; Aguilar-Raymundo, Victoria GuadalupeEdible coatings based on Sour Prickly Pear mucilage (Opuntia joconostle) applied on Strawberries (Fragaria xananassa cv. Festival) and their effect on physicochemical and sensory propertiesRevista Iberoamericana de Tecnología Postcosecha, vol. 21, no. 1, 2020Asociación Iberoamericana de Tecnología Postcosecha, S.C., MéxicoAvailable in: https://www.redalyc.org/articulo.oa?id=81363356007

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Silvia Mendoza-González, et al. Edible coatings based on Sour Prickly Pear mucilage (Opuntia jocon...


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Edible coatings based on Sour Prickly Pear mucilage (Opuntia joconostle) applied onStrawberries (Fragaria x ananassa cv. Festival) and their effect on physicochemicaland sensory propertiesRecubrimientos comestibles a base de mucílago de Tuna Agria (Opuntia joconostle) aplicados a Fresa (Fragaria xananassa cv. Festival) y su efecto sobre las propiedades fisicoquímicas y sensoriales

Silvia Mendoza-González 1Universidad Politécnica de Pénjamo, México

María del Carmen Vázquez-Briones 2Universidad Tecnológica del Sureste de Veracruz, México

Victoria Guadalupe Aguilar-Raymundo 3*

Universidad Politécnica de Pénjamo, Mé[email protected]

Redalyc: https://www.redalyc.org/articulo.oa?id=81363356007

Received: February 28, 2020Accepted: April 24, 2020

Abstract:

e strawberry (Fragaria x ananassa cv. Festival) is a very delicate fruit, non-climateric and its shelf life is very short, so it requiresun innovative storage methods to prolong its shelf life. Edible coatings are used for food preservation, forming a barrier againstmoisture. e objective of this work was to take advantage of the agro-industrial residues such as the stalk and the peel of the sourprickly pear (Opuntia joconostle) to elaborate an edible coating an apply it onto strawberry. e mucilage present in the stalk andin the shell of the sour prickly pear was separated to prepare the covering solutions (eight treatments) and the control, submergingthe strawberry. ey were stored for 12 days at two temperatures (5 °C and 22 °C) and the physicochemical parameters (totalsoluble solids, titratable acidity, pH and weight loss) and sensory attributes of the fruit were monitored. e mucilage coatingsolution presented a pH 3.60 - 3.98, with a viscosity of 18 - 29.33 cP, a significant difference (P<0.05) between them was observed.e physicochemical characterization of the fruit showed a significant reduction of the parameters evaluated with respect to thecontrol. Most of the changes were observed between days 4 and 8. Sensory evaluation did not significantly influence (P>0.05)the evaluated attributes. e results obtained in this study show that this coating based on stalk and sour prickly pear has a greatpotential as it does not affect the sensory characteristics of the fruit.Keywords: coating, strawberry, Opuntia joconostle , stalk, agro-industrial waste.

Resumen:

La fresa es un fruto muy delicado, no climatérico y su vida útil es muy corta, por lo que se requieren alternativas que prolongue elalmacenamiento. Los recubrimientos comestibles son empleados para la conservación de alimentos, formando una barrera contrala humedad. El objetivo de este trabajo fue aprovechar residuos agroindustriales como la penca y la cáscara de la tuna agria para laelaboración de un recubrimiento comestible aplicándolo a fresa. Se separó el mucílago presente en la penca y en la cáscara de la tunaagria, para preparar las soluciones de recubrimiento (ocho tratamientos) y el control, sumergiendo la fresa. Se almacenaron durante12 días a dos temperaturas (5 °C y 22 °C) y se monitoreó los parámetros fisicoquímicos (sólidos solubles totales, acidez titulable,

Author notes

1 Programa Académico de Ingeniería Agroindustrial. Universidad Politécnica de Pénjamo. Carretera Irapuato - La Piedad Km 44, Predio ElDerramadero, Pénjamo, Gto., C.P. 36921.

2 Programa Académico de Ingeniería Química, Universidad Tecnológica del Sureste de Veracruz. Av. Universidad Tecnológica, lote grande No. 1 S/C. Nanchital de Lázaro Cárdenas del Río, Veracruz, México. C.P. 96360

3* Programa Académico de Ingeniería Agroindustrial. Universidad Politécnica de Pénjamo. Carretera Irapuato - La Piedad Km 44, Predio ElDerramadero, Pénjamo, Gto., C.P. 36921. Correspondig author: [email protected]



Revista Iberoamericana de Tecnología Postcosecha, 2020, vol. 21, no. 1, Enero-Junio, ISSN: 1665-020...


pH y pérdida de peso) y atributos sensoriales del fruto. Los resultados para la solución de recubrimiento de mucilago presentaronun pH 3,60 a 3,8, con una viscosidad de 18 a 29,33 cP, se observó diferencia significativa (P<0.05) entre ellos. La caracterizaciónfisicoquímica del fruto mostró una reducción significativa de los parámetros evaluados con respecto al control. La mayoría de loscambios en la fruta se apreciaron entre los días 4 y 8. No se observó un efecto significativo (P>0.05) en los atributos evaluados enel análisis sensorial. Los resultados obtenidos en este estudio, muestra que este recubrimiento a base de penca y tuna agria tiene ungran potencial al no afectar las características sensoriales de fresa y podría ser utilizado para incrementar la vida útil de frutas.Palabras clave: recubrimiento, fresa, Opuntia joconostle , penca, residuo agroindustrial.

INTRODUCTION

e strawberry (Fragaria x ananassacv. Festival) is a very delicate, non-climacteric fruit with a very short lifespan due to its physiological characteristics; it easily loses moisture and is susceptible to microbial attack,mainly by fungi (Restrepo and Aristizabál, 2010).

An edible coating can be defined as a continuous, edible, thin transparent matrix, which is structuredaround a food usually by immersing it in a forming solution in order to preserve its quality and serve as apackaging (Del-Valle et al., 2005). Several studies have shown that coatings are effective in food preservationand are considered promising systems for use as carriers of antimicrobial or antioxidant agents (Vázquez-Briones and Guerrero-Beltrán 2017; Shengjun, 2019).

Mexico is the center of origin of several species of cactus, including the nopal (Opuntia joconostle) thatgenerates a sweet-flavored fruit, commonly known as tuna (xonocostle), and another type of nopal thatproduces acidic fruits (Guzmán-Maldonado et al., 2010). Opuntia joconostle is widely distributed throughoutthe country, mainly in arid and semi-arid areas. Historically, it has been of great cultural, medicinal andeconomical importance, it is consumed since pre-Hispanic times in sauces, or other national dishes inMexico. It is a source of antioxidants (Osorio-Esquivel et al., 2011) and shows antimicrobial effect (Melgaret al., 2017), however, the study of this plant is recent (Scheinvar et al., 2011).

e food industry is currently researching natural additives because consumers are increasingly aware ofhealthy foods, leading to a demand for the exclusion of synthetic food additives (Melgar et al., 2017) andinterest in the study of edible coatings.

ere are several studies related to the use of mucilage as a base for the development of coatings, someexamples, nopal and aloe incorporating glycerol as a plasticizer. Del-Valle et al. (2005) developed nopal-basedcoatings and as plasticizer used glycerol (5% w/w) applied to strawberries, analyzing the physicochemicaland textural properties of the product aer nine days of storage. ey reported an increase in the productfirmness parameter and did not observe significant changes in color and sensory analysis.

Restrepo and Aristizabal (2010) formulated an edible coating from the mucilaginous gel of aloe stalk andcarnauba wax. ey evaluated the physicochemical characteristics of the coated strawberries, observing anincrease of at least 10 days of useful life, decreasing the loss of humidity, breathing index and preservationof firmness.

Shengjun (2019) reports that edible coatings formulated with polysaccharide obtained from cactusOpuntia dillenii suppressed browning, decreased weight loss, microbial growth and respiration rate in freshcut potatoes, increasing their useful life.

Based on the above, the objective of this study was to take advantage of part of the agro-industrial residuessuch as the stalk and the shell of the sour tuna for the elaboration of an edible coating and determine its effectwhen applying on strawberries and determine its effect when applying on strawberries.



MATERIALS AND METHODS

Raw material

Strawberry (Fragaria x ananassa cv. Festival) was purchased at the strawberry market, in Irapuato,Guanajuato. Mexico. e peel and the stalk of the sour tuna (Opuntia joconostle) were harvested in the hill ofSan Andrés, place near to Valle de Santiago, Guanajuato, Mexico. e strawberry was washed and disinfectedwith 2% NaClO, for 5 minutes, until the excess of dipping solutions was drained.

Formulation of coatings

Eight formulations of coatings at different concentrations of shell and stalk of (Opuntia joconostle) and acontrol that only water was placed (Table 1), all were prepared by diluting the mucilage present in the shelland stalk of the sour prickly pear, were taken to a temperature of 75 °C for 1 hour in constant agitation(400 rpm). e pH of the final solution (method 32.016 AOAC, 2000) and the viscosity (100 rpm) weremeasured.

TABLE 1Strawberry coating treatments with a proportion of themixture of shell and stalk (Opuntia joconostle) and water

T9 = Control

Preparation of the fruit

Application of the coating. e application of the coating was made by immersion, only once, it was le todry for 30 min at room temperature (22±2 °C). Two lots were generated to be stored at 5 °C and 22 °C, thischaracterization was made at days 0, 4, 8 and 12, at both temperatures, with their respective control.

Physicochemical properties

Total soluble solids (TSS), titratable acidity (TA) and pH

e TSS of the strawberry juices was determined using digital Refractometer Atago (ND R5000, Osaka,Japan) and the results expressed as a percentage (0 to 90%). Titratable acidity (TA) was determined bytitration 5 mL of juice with 0.1 N NaOH using phenolphthalein as the indicator and the results expressed



as percent citric acid. pH measurement of juices was assessed with pH meter pH10 (Conductronic Puebla,México).

Weight loss

e weight of fruit was determined during storage to evaluate it´s the efficacy of edible coatings as water vaporbarriers (Method 934.06 (37.0.10)). e percent weight loss of the strawberry was calculated by weighingevery day.

Sensory analysis

Different sensorial parameters (color, taste, appearance, brightness and overall acceptance) were evaluatedby 50 untrained judges on day 1. e panelists were chosen among the students (age from 18 and 20 yearsold) selected randomly, in a schedule of 9 to 10 am. An unstructured hedonic scale of 10 points was used.

Statistical analysis

Data analysis were performed by ANOVA. e difference between means of data was compared by Tukeytest and differences at P<0.05 was significant. Statistical analyses were carried out using Minitab soware(v. 16).

RESULTS AND DISCUSSION

Characterization of mucilage

e mucilage of the stalk and the shell of the sour prickly pear diluted in water presented differentcharacteristics (Table 2). An interval of pH 3,60 to 3,98 was shown; with viscosity values in the range of18,00 to 29,33 cP. T8 had a lower pH and higher viscosity (29,33 cP), followed by T2 (shell), T1 and T3(23,33 cP). e treatments showed significant differences (P<0.05) in pH and viscosity values. Hung andLai (2019) reported the intrinsic viscosity of leaf and stem mucilage of Basella alba were found to be 2,48 and9,20#dl/g, respectively. e viscosity in mucilage is possibly affected by the monosaccharide composition.

TABLE 2Mean of the physicochemical properties pH and viscosity of strawberry coatings

with a proportion of the mixture of shell and stalk (Opuntia joconostle) and control

n = 3; Different letters in the same column are significantly different at 5 % confidence level using the Tukey's test (P<0.05).



Effect of days of storage

e results of total soluble solids (expressed as °Brix) under refrigeration conditions showed lower values inthe range of 14 to 20 °Brix. Furthermore, a significant decrease (P<0.05) was shown in days 0 to 4. In relationto the values obtained at room temperature, the values were higher than 14 to 27 °Brix, it could be becausethe fruit is not climacteric, therefore, the temperature favors and accelerates the ripening process (Martínez-González, 2017).

FIGURE 1Total soluble solids (TSS) of strawberry fruits, subjected to 12 days attwo temperatures (1a) 5 °C and (1b) 22 °C with different treatments

e TSS content is made up of 80 to 95% sugars and the TSS measurement is associated with the sugarsdissolved in the cell juice (Osterloh et al., 1996). Amaya et al. (2009) conducted a study in tomato, wherethey applied a cover with commercial wax and starch finding a similar response to the results obtained in thisstudy under refrigeration conditions, because soluble solids increased from day 0 to day 6 and day 9, whichexplains that it is a slow ripening process, and this has been observed in several fruits (Miranda et al., 2014).

TA values are expressed as a percentage of citric acid (García et al., 2017). TA in coated strawberriesstored at 5 °C and 22 °C had similar behaviors between the evaluation days (Figure 2). e formulations thatsignificantly decrease (P<0.05) with respect to the control were T4, T5 and T6 (0.04 - 0.07 %) at refrigerationtemperature, indicating that these coated fruits delay the ripening process due to the barrier formed by thepeel mixture: stalk, mostly peel. e rest of the formulations presented a behavior very similar to the control;ere was an increase of TA at day 12. With respect to the temperature of 22 °C, a similar tendency tothe control was observed on day 4 since the values of acidity decreased, however, on day 12 it increasedconsiderably (0.11%). e decrease in acidity was related to the low rate of respiration of the fruit which, inturn, translated into a longer fruit shelf life (Vázquez-Briones et al., 2015; Domene-Ruíz et al., 2017).



FIGURE 2Titratable acidity (TA) of strawberry fruits, subjected to 12 days at

two temperatures (2a) 5 °C and (2b) 22 °C with different treatments

In relation to pH, this parameter showed a constant increase during storage at a temperature of 5 °C(Figure 3), which was statistically significant (P<0.05) in all treatments with values ranging from 4,46 to 2,13.

e increase in pH presented an inversely proportional relationship with TA, when acidity decreased, anincrease in pH values was observed in T4, T5 and T6. On the other hand, the increase in pH values canbe attributed to the union of fragments of free pectin in the cell wall with phenolic compounds during thematuration process (Villegas and Albarracín, 2016). In addition, this increase may be directly related to thesenescence of the strawberry at a temperature of 22 °C (Van Dijk and Tijskens, 2000).

FIGURE 3pH values of strawberry fruits subjected to 12 days at two

temperatures (3a) 5 °C and (3b) 22 °C with different treatments

e trend of pH values, which varied according to the components forming the coating, was clear (Han2014). In this study, it was evident that the refrigeration temperature retarded and/or decreased the rate ofcellular respiration in the fruit tissues (González et al., 2016).

With respect to weight loss, a reduction of this parameter was observed comparing to the control (Figure4), a significant decrease (P<0.05) was observed in the treatment where a temperature of 5 °C was used. econtrol showed values from 0 to 73.53%, while for the rest of the treatments were from 0 to 46.43%.

As expected, weight loss was higher in coated strawberries stored at 22 °C compared to those kept atrefrigeration temperature, with constant increases in relation to the days of storage for both conditions. eweight loss of the fruits is attributed to the loss of water caused by transpiration and respiration. e results



obtained in this study indicated that coatings accompanied by refrigeration reduced water loss. Núñez-Castellano et al. (2012) stated that a plastic cover protects the fruit from water loss during storage, as it hasa positive effect on the enrichment of the atmosphere with CO2, which decreases the respiratory processesof the fruit and reduces oxygen, which is reflected in less loss of fresh mass.

FIGURE 4Weight loss of strawberry fruits subjected to 12 days at two

temperatures (4a) 5 °C and (4b) 22 °C with different treatments

Hong et al. (2012) reported a decrease in weight loss in chitosan-coated fruits stored at 12 days at atemperature of 11 °C.

e influence of the formulation on the response variables did not present a significant effect (data notshown), this behavior is very similar to that reported by Restrepo et al. (2010) who used a coating used withaloe mucilage and Carnauba wax on strawberry where the percentage of weight loss did not show significantdifferences between treatment and control.

Sensory analysis

Regarding the sensory evaluation of coated strawberries, the first evaluation session was carried out on day 1of fruit storage and there was no significant difference (P<0.05) in the coated fruit compared to the control.is showed that the treatments did not provide unpleasant sensory characteristics to the strawberry at day1 of storage.



TABLE 3Mean of the attributes of aroma, taste, appearance, brightness, overall

appearance. In strawberry coatings with a proportion of the mixture ofshell and stalk (Opuntia joconostle) and the control, analyzed on day 1

n = 3; Identical letters in the same column are not significantly different at 5 % confidence level using the Tukey's test (P<0.05)

Restrepo et al. (2008) tested a vitamin E emulsion on strawberry where judges found significant negativedifferences in taste attribute and overall acceptance with respect to treatments and control. Several authorsclaim that coatings affect the taste of the fruits where it was applied (Quintero et al., 2010; Jafarizadeh etal., 2012, Silva et al., 2012). On the other hand, Márquez et al. (2009) used a coating based on chitosanand sucrose on meddler and evaluated flavor and aroma, found no significant differences, contrary to theresponse in the indicator of brightness and general appearance. Rincón-Gutiérrez (2014) used a biofilm witha mixture of k-carrageenan, glycerol and honey and ascorbic acid on strawberry and this was accepted by thepanelists when evaluated the attributes of color, flavor, odor and degree of acceptance, without realized thepresence of it.

CONCLUSIONS

e application of an edible coating based on stalk mucilage and sour prickly pear shell was an effectivemethod in preserving the physicochemical properties of the strawberry (°Brix, AT, pH and weight loss).Significant differences were observed (P<0.05) between the evaluated treatments and the control in theparameters mentioned above until day 12, prolonging the useful life of the fruit at a temperature of 5 °C. Inthe sensory evaluation no significant differences were observed in the attributes of taste, aroma, appearanceand general acceptance. erefore, edible coatings formulated with sour prickly pear (Opuntia joconostle)mucilage, extend the shelf life of strawberries and could extended the shelf life of other fruits.

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