PMID- 35681335
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20220716
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 11
IP  - 11
DP  - 2022 May 28
TI  - Quality Attributes of Refrigerated Barhi Dates Coated with Edible Chitosan 
      Containing Natural Functional Ingredients.
LID - 10.3390/foods11111584 [doi]
LID - 1584
AB  - Edible chitosan coatings with natural functional ingredients were used to 
      preserve quality attributes of fresh Barhi date fruit. Fruits were coated with 
      chitosan and/or 1 and 2% olive cake extract (OCE) or orange peel extract (OPE). 
      Both coated and uncoated fruits were stored at 4  degrees C for 4 weeks. A slight 
      decrease in the pH and increase in acidity with storage was observed. However, 
      when chitosan was mixed with OCE or OPE, an increase in pH was observed with a 
      concomitant decrease in acidity. The phenolic content of the samples was 
      decreased with time. However, coating the date with OCE or OPE significantly (p </= 
      0.05) increased the total phenolic with a concomitant increase in radical 
      scavenging activity. The textural properties, particularly hardness, were better 
      preserved in case of coated dates. The sensory evaluation data showed 
      non-significant changes in the acceptability of the Barhi dates throughout the 
      storage period. Chitosan-coating significantly (p </= 0.05) inhibited mold growth 
      over time. Scanning electron microscope (SEM) imaging showed difference among 
      different coatings. According to principal component analysis (PCA), OCE and OPE 
      were found to have protective effects on fruit quality.
FAU - Ghafoor, Kashif
AU  - Ghafoor K
AUID- ORCID: 0000-0003-1240-5358
AD  - Department of Food Science and Nutrition, College of Food and Agricultural 
      Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
FAU - Al-Juhaimi, Fahad Y
AU  - Al-Juhaimi FY
AD  - Department of Food Science and Nutrition, College of Food and Agricultural 
      Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
FAU - Babiker, Elfadil E
AU  - Babiker EE
AUID- ORCID: 0000-0001-6220-084X
AD  - Department of Food Science and Nutrition, College of Food and Agricultural 
      Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
FAU - Mohamed Ahmed, Isam A
AU  - Mohamed Ahmed IA
AUID- ORCID: 0000-0002-6578-0795
AD  - Department of Food Science and Nutrition, College of Food and Agricultural 
      Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
FAU - Shahzad, Syed Ali
AU  - Shahzad SA
AD  - Department of Food Science and Nutrition, College of Food and Agricultural 
      Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
FAU - Alsawmahi, Omer N
AU  - Alsawmahi ON
AD  - Department of Food Science and Nutrition, College of Food and Agricultural 
      Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
LA  - eng
GR  - 2-17-04-001-0031/National Plan for Science, Technology and Innovation (MAARIFAH), 
      King Abdulaziz City for Science and Technology, Kingdom of Saudi Arabia/
PT  - Journal Article
DEP - 20220528
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC9180732
OTO - NOTNLM
OT  - Barhi dates
OT  - Phoenix dactylifera
OT  - chitosan
OT  - coating
OT  - olive cake
OT  - orange peel
OT  - quality attributes
OT  - scanning electron microscopy
OT  - surface structure
COIS- The authors declare no conflict of interest.
EDAT- 2022/06/11 06:00
MHDA- 2022/06/11 06:01
PMCR- 2022/05/28
CRDT- 2022/06/10 01:07
PHST- 2022/05/06 00:00 [received]
PHST- 2022/05/21 00:00 [revised]
PHST- 2022/05/25 00:00 [accepted]
PHST- 2022/06/10 01:07 [entrez]
PHST- 2022/06/11 06:00 [pubmed]
PHST- 2022/06/11 06:01 [medline]
PHST- 2022/05/28 00:00 [pmc-release]
AID - foods11111584 [pii]
AID - foods-11-01584 [pii]
AID - 10.3390/foods11111584 [doi]
PST - epublish
SO  - Foods. 2022 May 28;11(11):1584. doi: 10.3390/foods11111584.