Abstract
The present study serves as a proof-of-concept of our previous work, as the buckwheat (BW) starch film solutions are applied as edible coatings on strawberries and as film packaging materials for strawberry preservation. The BW starch film solution was modified with citric acid (CA) for cross-linking and chitosan nanoparticles (CNP) and by ultrasound application. We tested four formulations for coating: uncoated (negative control), BW starch only (positive control), BW starch with CA and CNP, and ultrasonicated BW starch with CA and CNP. Results demonstrated that BW starch coating, with or without modifications, had positive effects in preserving strawberry quality during 14 days of refrigerated storage at 4 ± 1 °C and 82 ± 1% RH. Coating with only BW starch better suppressed weight loss; a 16% reduction in weight loss was observed compared to the uncoated counterpart at day 14. On the other hand, modifications of coating formulation played a role in preserving different fruit quality parameters. BW starch with CA and CNP had improved textural properties and reduced signs of decay. A 56% reduction in the decay index (DI) was observed in the coated fruits compared to the control. Starch coating restricted chemical changes and maintained total phenolic content (TPC) during storage. TPC in ultrasound-treated solution-coated fruits was the highest, 1.3 mg GAE/g, at the end of the storage. As packaging materials, BW starch films effectively reduced moisture loss from packaged strawberries. The future scope of the study lies in optimizing film solutions for various applications and in understanding enzymatic activities in BW starch-coated fruits.
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Claims 8
Claim · model-written summary
Buckwheat starch coatings preserved strawberry quality during refrigerated storage.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassat0 - Treatment
- BW starch coatinge0
- Outcome
- strawberry qualitye0
- Direction
- positive effectse0
- Qualifier
- during 14 days of refrigerated storage at 4 ± 1 °C and 82 ± 1% RHe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“BW starch coating, with or without modifications, had positive effects in preserving strawberry quality during 14 days of refrigerated storage at 4 ± 1 °C and 82 ± 1% RH.”
t0“Strawberries”
Claim · model-written summary
Starch-only coating reduced strawberry weight loss by 16% against uncoated fruit at day 14.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- Coating with only BW starche0
- Outcome
- weight losse0
- Direction
- reductione0
- Value
- 16%e0
- Comparator
- uncoated counterparte0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Coating with only BW starch better suppressed weight loss; a 16% reduction in weight loss was observed compared to the uncoated counterpart at day 14.”
t0“strawberries”
Claim · model-written summary
Starch with citric acid and chitosan nanoparticles improved strawberry texture.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- BW starch with CA and CNPe0
- Outcome
- textural propertiese0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“BW starch with CA and CNP had improved textural properties and reduced signs of decay.”
t0“strawberries”
Claim · model-written summary
Starch with citric acid and chitosan nanoparticles reduced signs of strawberry decay.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- BW starch with CA and CNPe0
- Outcome
- signs of decaye0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“BW starch with CA and CNP had improved textural properties and reduced signs of decay.”
t0“strawberries”
Claim · model-written summary
Coated strawberries had a 56% lower decay index than controls.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- coated fruitse0
- Outcome
- decay index (DI)e0
- Direction
- reductione0
- Value
- 56%e0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A 56% reduction in the decay index (DI) was observed in the coated fruits compared to the control.”
t0“strawberries”
Claim · model-written summary
Starch coating restricted chemical changes and maintained strawberry phenolic content during storage.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- Starch coatinge0
- Outcome
- chemical changes and maintained total phenolic content (TPC)e0
- Direction
- restrictede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Starch coating restricted chemical changes and maintained total phenolic content (TPC) during storage.”
t0“strawberries”
Claim · model-written summary
Ultrasound treated coating yielded the highest strawberry phenolic content, 1.3 mg GAE/g, at storage end.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- ultrasound-treated solution-coated fruitse0
- Outcome
- TPCe0
- Direction
- higheste0
- Value
- 1.3 mg GAE/ge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“TPC in ultrasound-treated solution-coated fruits was the highest, 1.3 mg GAE/g, at the end of the storage.”
t0“strawberries”
Claim · model-written summary
Buckwheat starch films reduced moisture loss from packaged strawberries.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- BW starch filmse0
- Outcome
- moisture losse0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“BW starch films effectively reduced moisture loss from packaged strawberries.”
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