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Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin
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College of Food and Biological Engineering, Hezhou University, 542899, Hezhou, China
Food Technology Department, Sumy National Agrarian University, 40021 Sumy, Ukraine
Submission date: 2023-06-01
Acceptance date: 2023-10-09
Online publication date: 2023-11-08
Publication date: 2023-11-08
Corresponding author
Yanghe Luo   

College of Food and Biological Engineering, Hezhou University, 542899 Hezhou,China
Pol. J. Food Nutr. Sci. 2023;73(4):332-344
In this study, cassava starch cross-linked using sodium trimetaphosphate was used as basic material to prepare the preservation coating agent. The addition levels of β-cyclodextrin, phytic acid and glycerol were optimized by response surface methodology with the comprehensive index of oil permeability (OP) and the water vapor permeability (WVP) of starch-based coating. The optimal formulation of the cross-linked cassava starch-based coating was as follows: 3 g/100 g cassava cross-linked starch, 0.7 g/100 g β-cyclodextrin, 0.5 g/100 g phytic acid, and 0.5 g/100 g glycerol. The preservation coating solution prepared by the optimized formula was applied to the postharvest storage of ‘Shatangju’ mandarins. The coating treatment effectively slowed down the decline of firmness during storage for 20 days at room temperature, reduced the decay rate (by 111.73%) and weight loss rate (by 43.40%), and inhibited the postharvest respiration (by 42.06%) of fruit. The soluble solid content, titratable acidity and ascorbic acid content of the coated ‘Shatangju’ mandarins were higher 1.32 times, 1.55 times, and 1.52 times, respectively, compared with the corresponding indexes of the control fruits. All these results indicate that the coating treatment could effectively reduce the loss of nutrients, delay the wilting and decay, prolong the shelf life after harvest, and improve the commercial value of ‘Shatangju’ mandarins.
The authors would like to thank Guangxi Key Laboratory of Health Care Food Science and Technology for providing laboratory facilities and technical assistance during the study.
This study was financially supported by the Guangxi Key Technologies R&D Program (No. 2022AB20149) and the National Natural Science Foundation of China Regional Fund Project (No. 32160573).
Authors declare no conflict of interests.
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