Prolonging the shelf life of fresh-cut guava (Psidium guajaya L.) by coating with chitosan and cinnamon essential oil
This study investigated the effect of a coating of chitosan (CH) and cinnamon essential oil (CEO; 0− 1 %) on the quality attributes of fresh-cut guava (Psidium guajaya L.) during storage at 4 ± 1 ◦C for 17 days, with uncoated fresh-cut guava used as control. The CH coating significantly (p < 0...
| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Elsevier
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/109096/ |
| _version_ | 1848865282396782592 |
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| author | Z.A., Nur Hanani Soo, K. L. W. I., Wan Zunairah S., Radhiah |
| author_facet | Z.A., Nur Hanani Soo, K. L. W. I., Wan Zunairah S., Radhiah |
| author_sort | Z.A., Nur Hanani |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study investigated the effect of a coating of chitosan (CH) and cinnamon essential oil (CEO;
0− 1 %) on the quality attributes of fresh-cut guava (Psidium guajaya L.) during storage at 4 ± 1 ◦C
for 17 days, with uncoated fresh-cut guava used as control. The CH coating significantly (p <
0.05) delayed changes in weight loss, firmness, colour, total soluble solids and titratable acidity
compared to the control sample. Furthermore, the effects were more prominent with the incorporation of higher CEO concentrations. The bacterial, yeast and mould counts were also significantly lower (p < 0.05) in the CH-coated samples than in the control, with the coating containing 1 % CEO exhibiting the best quality preservation effect. In addition, CH and CEO coatings
extended the shelf life of fresh-cut guava up to 17 days compared to the control sample (shelf life
of only 3 days). In conclusion, combining CH and CEO as a coating matrix effectively preserves
the quality and enhances fresh-cut guava’s shelf life. |
| first_indexed | 2025-11-15T14:02:14Z |
| format | Article |
| id | upm-109096 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:02:14Z |
| publishDate | 2023 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1090962024-10-15T02:30:37Z http://psasir.upm.edu.my/id/eprint/109096/ Prolonging the shelf life of fresh-cut guava (Psidium guajaya L.) by coating with chitosan and cinnamon essential oil Z.A., Nur Hanani Soo, K. L. W. I., Wan Zunairah S., Radhiah This study investigated the effect of a coating of chitosan (CH) and cinnamon essential oil (CEO; 0− 1 %) on the quality attributes of fresh-cut guava (Psidium guajaya L.) during storage at 4 ± 1 ◦C for 17 days, with uncoated fresh-cut guava used as control. The CH coating significantly (p < 0.05) delayed changes in weight loss, firmness, colour, total soluble solids and titratable acidity compared to the control sample. Furthermore, the effects were more prominent with the incorporation of higher CEO concentrations. The bacterial, yeast and mould counts were also significantly lower (p < 0.05) in the CH-coated samples than in the control, with the coating containing 1 % CEO exhibiting the best quality preservation effect. In addition, CH and CEO coatings extended the shelf life of fresh-cut guava up to 17 days compared to the control sample (shelf life of only 3 days). In conclusion, combining CH and CEO as a coating matrix effectively preserves the quality and enhances fresh-cut guava’s shelf life. Elsevier 2023-12 Article PeerReviewed Z.A., Nur Hanani and Soo, K. L. and W. I., Wan Zunairah and S., Radhiah (2023) Prolonging the shelf life of fresh-cut guava (Psidium guajaya L.) by coating with chitosan and cinnamon essential oil. Heliyon, 9 (12). art. no. e22419. pp. 1-9. ISSN 2405-8440 https://linkinghub.elsevier.com/retrieve/pii/S2405844023096275 10.1016/j.heliyon.2023.e22419 |
| spellingShingle | Z.A., Nur Hanani Soo, K. L. W. I., Wan Zunairah S., Radhiah Prolonging the shelf life of fresh-cut guava (Psidium guajaya L.) by coating with chitosan and cinnamon essential oil |
| title | Prolonging the shelf life of fresh-cut guava (Psidium guajaya L.) by coating with chitosan and cinnamon essential oil |
| title_full | Prolonging the shelf life of fresh-cut guava (Psidium guajaya L.) by coating with chitosan and cinnamon essential oil |
| title_fullStr | Prolonging the shelf life of fresh-cut guava (Psidium guajaya L.) by coating with chitosan and cinnamon essential oil |
| title_full_unstemmed | Prolonging the shelf life of fresh-cut guava (Psidium guajaya L.) by coating with chitosan and cinnamon essential oil |
| title_short | Prolonging the shelf life of fresh-cut guava (Psidium guajaya L.) by coating with chitosan and cinnamon essential oil |
| title_sort | prolonging the shelf life of fresh-cut guava (psidium guajaya l.) by coating with chitosan and cinnamon essential oil |
| url | http://psasir.upm.edu.my/id/eprint/109096/ http://psasir.upm.edu.my/id/eprint/109096/ http://psasir.upm.edu.my/id/eprint/109096/ |