The potential of pectin-based films enriched with bioactive components for strawberry preservation: A sustainable and innovative coating

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dc.authoridHenden, Yasemin/0009-0009-9681-970X
dc.authoridKAYNARCA, Gulce Bedis/0000-0001-7896-457X
dc.contributor.authorKaynarca, Gulce Bedis
dc.contributor.authorKamer, Deniz Damla Altan
dc.contributor.authorYucel, Emel
dc.contributor.authorYilmaz, Oylum Simal
dc.contributor.authorHenden, Yasemin
dc.contributor.authorKaymaz, Elif
dc.contributor.authorGumus, Tuncay
dc.date.accessioned2024-10-29T17:58:29Z
dc.date.available2024-10-29T17:58:29Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractFruits that are characterized by their fragile architecture are less durable and are a major source of waste. Thus, research on increasing the durability of such foods remains relevant. Pectin is an inexpensive and edible coating material derived from natural resources that can be used to preserve strawberries. The aim of the current research was to fortify pectin with grape pomace extract (GPE) and wine lees extract (WLE) that are rich in bioactive components. Physicochemical, microbiological and functional properties of coated and uncoated strawberries were investigated during the storage period (0, 5, 10, 15, and 20th day). GPE and WLE-supported pectin coatings helped preserve the antioxidant capacity, phenolic, anthocyanin and ascorbic acid contents of strawberries. Coated samples WLE-enriched exhibited significantly less weight loss compared to other samples. WLE coating was effective in inhibiting yeast mould populations on strawberries. WLE-enriched coatings acted as a wall material to preserve bioactive components and delayed quality changes compared to GPE, allowing them to reach a storage period of 20 days at 4 degrees C.
dc.identifier.doi10.1016/j.scienta.2024.113294
dc.identifier.issn0304-4238
dc.identifier.issn1879-1018
dc.identifier.scopus2-s2.0-85192711448
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.scienta.2024.113294
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14345
dc.identifier.volume334
dc.identifier.wosWOS:001242522900001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofScientia Horticulturae
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectPectin
dc.subjectGrape pomace
dc.subjectWine lees
dc.subjectEdible coatings
dc.subjectStrawberry preservation
dc.titleThe potential of pectin-based films enriched with bioactive components for strawberry preservation: A sustainable and innovative coating
dc.typeArticle

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