Abstract
The present study evaluated the impact of edible coatings based on whey protein concentrate (WPC) and mango peel extract (MPE) on the shelf life, physicochemical, and microbial properties of minimally processed broccoli preserved at 5 ± 1 °C for 28 days. The variations in the physicochemical and microbial properties of the broccoli fresh-cuts were evaluated by determining the following parameter changes: weight loss, color, respiration rate, ascorbic acid content (AsA), sulforaphane content (SF), total phenolic content (TPC), antioxidant activity (AOA), total bacteria, fungi counts, and sensory evaluation. Broccoli fresh-cuts were treated with WPC alone or in combination with MPE (WPC/MPE) at 1% or 3%, and uncoated broccoli fresh-cuts were a control. The obtained results revealed that all the coated broccoli fresh-cuts showed lower weight loss than the uncoated broccoli fresh-cuts. The coating with WPC/MPE at 3% recorded the lowest weight loss among all treatments; however, it wasn’t significantly lower compared to WPC/MPE at 1%. The addition of MPE to WPC in coating solution at 1% and 3% resulted in a higher value of the (-a*), indicating better green color retention and decreased floret yellowing. All applied coatings significantly conserved the bioactive compounds (AsA, SF, and TPC) and AOA of broccoli fresh-cuts compared to uncoated ones. At the end of the storage period, the maximum values of the aforementioned bioactive compounds were recorded in the broccoli fresh-cuts coated with WPC/MPE at 3% followed by WPC/MPE at 1%, and WPC alone compared to uncoated broccoli fresh-cuts. The broccoli fresh-cuts coated with WPC/MPE at 3% recorded a higher score on sensory evaluation than those coated with WPC/MPE at 1%, followed by broccoli fresh-cuts coated with WPC alone. The WPC-based edible coating combined with MPE (WPC/MPE) at 3% showed the highest reduction in the total fungi and bacterial counts compared to all the other treatments.
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Claims 9
Claim · model-written summary
All coatings reduced broccoli weight loss versus uncoated cuts.
- Taxon
- broccoli
Brassica oleracea var. italicae0 - Treatment
- coatede0
- Outcome
- weight losse0
- Direction
- lowere0
- Comparator
- uncoated broccoli fresh-cutse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“all the coated broccoli fresh-cuts showed lower weight loss than the uncoated broccoli fresh-cuts”
Claim · model-written summary
The 3% WPC/MPE coating had the lowest weight loss among treatments.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- WPC/MPE at 3%e0
- Outcome
- weight losse0
- Direction
- loweste0
- Comparator
- all treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The coating with WPC/MPE at 3% recorded the lowest weight loss among all treatments”
t0“Broccoli”
Claim · model-written summary
Weight loss under 3% WPC/MPE was not significantly below 1% WPC/MPE.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- WPC/MPE at 3%e1
- Outcome
- weight losse1
- Direction
- lowere0
- Comparator
- WPC/MPE at 1%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“it wasn’t significantly lower compared to WPC/MPE at 1%”
t0“Broccoli”
e1“The coating with WPC/MPE at 3% recorded the lowest weight loss among all treatments”
Claim · model-written summary
The 1% WPC/MPE coating improved green color retention and reduced yellowing.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- at 1%e0
- Outcome
- green color retention and decreased floret yellowinge0
- Direction
- bettere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The addition of MPE to WPC in coating solution at 1% and 3% resulted in a higher value of the (-a*), indicating better green color retention and decreased floret yellowing”
t0“Broccoli”
Claim · model-written summary
The 3% WPC/MPE coating improved green color retention and reduced yellowing.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- 3%e0
- Outcome
- green color retention and decreased floret yellowinge0
- Direction
- bettere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The addition of MPE to WPC in coating solution at 1% and 3% resulted in a higher value of the (-a*), indicating better green color retention and decreased floret yellowing”
t0“Broccoli”
Claim · model-written summary
All coatings significantly conserved broccoli ascorbic acid, sulforaphane, total phenolics and antioxidant activity versus uncoated cuts.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- All applied coatingse0
- Outcome
- bioactive compounds (AsA, SF, and TPC) and AOAe0
- Direction
- conservede0
- Comparator
- uncoated onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All applied coatings significantly conserved the bioactive compounds (AsA, SF, and TPC) and AOA of broccoli fresh-cuts compared to uncoated ones”
Claim · model-written summary
At storage end, 3% WPC/MPE had maximum bioactive compounds, then 1%, then WPC alone versus uncoated cuts.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- WPC/MPE at 3%e0
- Outcome
- bioactive compoundse0
- Direction
- maximume0
- Qualifier
- At the end of the storage periode0
- Comparator
- uncoated broccoli fresh-cutse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At the end of the storage period, the maximum values of the aforementioned bioactive compounds were recorded in the broccoli fresh-cuts coated with WPC/MPE at 3% followed by WPC/MPE at 1%, and WPC alone compared to uncoated broccoli fresh-cuts”
Claim · model-written summary
Broccoli under 3% WPC/MPE scored higher in sensory evaluation than under 1% WPC/MPE, followed by WPC alone.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- WPC/MPE at 3%e0
- Outcome
- score on sensory evaluatione0
- Direction
- highere0
- Comparator
- WPC/MPE at 1%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The broccoli fresh-cuts coated with WPC/MPE at 3% recorded a higher score on sensory evaluation than those coated with WPC/MPE at 1%, followed by broccoli fresh-cuts coated with WPC alone”
Claim · model-written summary
The 3% WPC/MPE coating produced the largest reduction in total fungi and bacterial counts.
- Taxon
- broccoliBrassica oleracea var. italicat0
- Treatment
- WPC/MPE) at 3%e0
- Outcome
- total fungi and bacterial countse0
- Direction
- highest reductione0
- Comparator
- all the other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The WPC-based edible coating combined with MPE (WPC/MPE) at 3% showed the highest reduction in the total fungi and bacterial counts compared to all the other treatments”
t0“Broccoli”
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See all 12 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.