Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 190, Issue -, Pages 618-623Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2021.08.213
Keywords
Chia seed mucilage; Bacterial cellulose nano-fiber; Strawberry
Funding
- Agricultural Sciences and Natural Resources University of Khuzestan
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The chia seed mucilage - bacterial cellulose nano-fiber edible coating can enhance the bioactive compounds and antioxidant enzyme activity in strawberries, preserving their nutritional value and antioxidant properties.
This study aimed to investigate the effect of chia seed mucilage (CSM) - bacterial cellulose nano-fiber (CNF) edible coating on bioactive compounds and antioxidant enzyme activity of strawberries. Strawberries were coated with CSM containing 0.6 and 8.0% (w/w) of CNF. The content of total phenol, flavonoids, anthocyanin, ascorbic acid, protein content, antioxidant activity and the activity of polyphenol oxidase, peroxidase, superoxide dismutase and phenylalanine ammonia-lyase enzymes were evaluated. The use of CSM - CNF edible coatings further preserved the phenolic, flavonoid, ascorbic acid and antioxidant activity of strawberries, and this effect was more evident in the CSM-coated sample containing CNF; However, the accumulation of anthocyanins in the coated samples was lower than the control sample. The activity of polyphenol oxidase and peroxidase enzymes, which lead to the degradation of phenolic compounds and brown color in the product, was also effectively controlled by the edible coating.
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