The Influence of Biopolymer Coating Based on Pumpkin Oil Cake Activated with Mentha piperita Essential Oil on the Quality and Shelf-Life of Grape
2023
Аутори
Šuput, DanijelaPezo, Lato
Lončar, Biljana
Popović, Senka
Tepic Horecki, Aleksandra
Danicić, Tatjana
Cvetković, Dragoljub
Ranitović, Aleksandra
Hromiš, Nevena
Ugarković, Jovana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This work aimed to determine the influence of biopolymer coatings based on pumpkin oil cake, with and without the addition of Mentha piperita essential oil, on the quality and shelf-life of the Afus Ali variety of grapes, stored at room temperature and in the refrigerator. Furthermore, a 10% (w/w) aqueous solution of composite pumpkin oil cake (PuOC) with the addition of 30% glycerol was prepared at 60 degrees C and pH 10. The active biopolymer coating was prepared similarly by adding 1% (v/v) Mentha piperita essential oil. The quality of packed grapes was tested by determining the dry matter content, total sugar content, total acidity, alcohol content, total phenolic compounds content, and total flavonoid content, as well as by determining the antioxidant activity, through the application of the DPPH, FRAP and ABTS tests. Additionally, microbiological parameters were investigated: total aerobic microbial count, yeasts, and molds. The obtained results proved that in all tested samples,... over a certain period of time, the content of dry matter, content of phenolic and flavonoids substances and sugar content decreased as a consequence of the spoilage of grapes, that is, the consumption of sugar for the production of alcohol, which consequently leads to the total acidity increasing. The application of lower storage temperatures and active coating (with Mentha piperita essential oil) had a positive effect on all inevitable reactions. Grapes' antioxidant potential may be enhanced or maintained by applying PuOC coating with or without Mentha piperita essential oil, which is best observed in the case of the DPPH test. The uncoated sample stored at room temperature had the largest decrease in DPPH values during storage, with changes ranging from 2.119 mg/g to 1.471 mu mol mg/g. The samples, coated with PuOC and PuOC with the addition of essential oil, had uniform DPPH values throughout the entire storage period. Additionally, regarding phenolic content, at the end of storage period the highest phenolic content was observed in samples with active coating stored at room temperature (734.746 +/- 2.462) and at refrigerator temperature (680.827 +/- 0.448) compared with untreated samples and with samples with plain PuOC coating. The presence of active essential oil in the applied coating significantly affected the microbiological profile of grapes during the storage period. Besides the positive impact of the applied lower storage temperature, the effectiveness of the applied active packaging is even greater (microbiological results were in the order of PuOC+essential oil LT PuOC LT Control). The developed artificial neural networks were found to be adequate for modeling the microbiological profile, antioxidant activity, phenolic and flavonoid content.
Кључне речи:
sensitivity analysis / pumpkin oil cake / Mentha piperita / grapes / essential oil / coatings / biopolymer / artificial neural networksИзвор:
Coatings, 2023, 13, 2Издавач:
- MDPI AG
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200051 (Институт за општу и физичку хемију, Београд) (RS-MESTD-inst-2020-200051)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200134 (Универзитет у Новом Саду, Технолошки факултет) (RS-MESTD-inst-2020-200134)
DOI: 10.3390/coatings13020299
ISSN: 2079-6412
WoS: 000938329700001
Scopus: 2-s2.0-85149063985
Институција/група
Institut za opštu i fizičku hemijuTY - JOUR AU - Šuput, Danijela AU - Pezo, Lato AU - Lončar, Biljana AU - Popović, Senka AU - Tepic Horecki, Aleksandra AU - Danicić, Tatjana AU - Cvetković, Dragoljub AU - Ranitović, Aleksandra AU - Hromiš, Nevena AU - Ugarković, Jovana PY - 2023 UR - https://riofh.iofh.bg.ac.rs/handle/123456789/1001 AB - This work aimed to determine the influence of biopolymer coatings based on pumpkin oil cake, with and without the addition of Mentha piperita essential oil, on the quality and shelf-life of the Afus Ali variety of grapes, stored at room temperature and in the refrigerator. Furthermore, a 10% (w/w) aqueous solution of composite pumpkin oil cake (PuOC) with the addition of 30% glycerol was prepared at 60 degrees C and pH 10. The active biopolymer coating was prepared similarly by adding 1% (v/v) Mentha piperita essential oil. The quality of packed grapes was tested by determining the dry matter content, total sugar content, total acidity, alcohol content, total phenolic compounds content, and total flavonoid content, as well as by determining the antioxidant activity, through the application of the DPPH, FRAP and ABTS tests. Additionally, microbiological parameters were investigated: total aerobic microbial count, yeasts, and molds. The obtained results proved that in all tested samples, over a certain period of time, the content of dry matter, content of phenolic and flavonoids substances and sugar content decreased as a consequence of the spoilage of grapes, that is, the consumption of sugar for the production of alcohol, which consequently leads to the total acidity increasing. The application of lower storage temperatures and active coating (with Mentha piperita essential oil) had a positive effect on all inevitable reactions. Grapes' antioxidant potential may be enhanced or maintained by applying PuOC coating with or without Mentha piperita essential oil, which is best observed in the case of the DPPH test. The uncoated sample stored at room temperature had the largest decrease in DPPH values during storage, with changes ranging from 2.119 mg/g to 1.471 mu mol mg/g. The samples, coated with PuOC and PuOC with the addition of essential oil, had uniform DPPH values throughout the entire storage period. Additionally, regarding phenolic content, at the end of storage period the highest phenolic content was observed in samples with active coating stored at room temperature (734.746 +/- 2.462) and at refrigerator temperature (680.827 +/- 0.448) compared with untreated samples and with samples with plain PuOC coating. The presence of active essential oil in the applied coating significantly affected the microbiological profile of grapes during the storage period. Besides the positive impact of the applied lower storage temperature, the effectiveness of the applied active packaging is even greater (microbiological results were in the order of PuOC+essential oil LT PuOC LT Control). The developed artificial neural networks were found to be adequate for modeling the microbiological profile, antioxidant activity, phenolic and flavonoid content. PB - MDPI AG T2 - Coatings T1 - The Influence of Biopolymer Coating Based on Pumpkin Oil Cake Activated with Mentha piperita Essential Oil on the Quality and Shelf-Life of Grape IS - 2 VL - 13 DO - 10.3390/coatings13020299 UR - conv_1083 ER -
@article{ author = "Šuput, Danijela and Pezo, Lato and Lončar, Biljana and Popović, Senka and Tepic Horecki, Aleksandra and Danicić, Tatjana and Cvetković, Dragoljub and Ranitović, Aleksandra and Hromiš, Nevena and Ugarković, Jovana", year = "2023", abstract = "This work aimed to determine the influence of biopolymer coatings based on pumpkin oil cake, with and without the addition of Mentha piperita essential oil, on the quality and shelf-life of the Afus Ali variety of grapes, stored at room temperature and in the refrigerator. Furthermore, a 10% (w/w) aqueous solution of composite pumpkin oil cake (PuOC) with the addition of 30% glycerol was prepared at 60 degrees C and pH 10. The active biopolymer coating was prepared similarly by adding 1% (v/v) Mentha piperita essential oil. The quality of packed grapes was tested by determining the dry matter content, total sugar content, total acidity, alcohol content, total phenolic compounds content, and total flavonoid content, as well as by determining the antioxidant activity, through the application of the DPPH, FRAP and ABTS tests. Additionally, microbiological parameters were investigated: total aerobic microbial count, yeasts, and molds. The obtained results proved that in all tested samples, over a certain period of time, the content of dry matter, content of phenolic and flavonoids substances and sugar content decreased as a consequence of the spoilage of grapes, that is, the consumption of sugar for the production of alcohol, which consequently leads to the total acidity increasing. The application of lower storage temperatures and active coating (with Mentha piperita essential oil) had a positive effect on all inevitable reactions. Grapes' antioxidant potential may be enhanced or maintained by applying PuOC coating with or without Mentha piperita essential oil, which is best observed in the case of the DPPH test. The uncoated sample stored at room temperature had the largest decrease in DPPH values during storage, with changes ranging from 2.119 mg/g to 1.471 mu mol mg/g. The samples, coated with PuOC and PuOC with the addition of essential oil, had uniform DPPH values throughout the entire storage period. Additionally, regarding phenolic content, at the end of storage period the highest phenolic content was observed in samples with active coating stored at room temperature (734.746 +/- 2.462) and at refrigerator temperature (680.827 +/- 0.448) compared with untreated samples and with samples with plain PuOC coating. The presence of active essential oil in the applied coating significantly affected the microbiological profile of grapes during the storage period. Besides the positive impact of the applied lower storage temperature, the effectiveness of the applied active packaging is even greater (microbiological results were in the order of PuOC+essential oil LT PuOC LT Control). The developed artificial neural networks were found to be adequate for modeling the microbiological profile, antioxidant activity, phenolic and flavonoid content.", publisher = "MDPI AG", journal = "Coatings", title = "The Influence of Biopolymer Coating Based on Pumpkin Oil Cake Activated with Mentha piperita Essential Oil on the Quality and Shelf-Life of Grape", number = "2", volume = "13", doi = "10.3390/coatings13020299", url = "conv_1083" }
Šuput, D., Pezo, L., Lončar, B., Popović, S., Tepic Horecki, A., Danicić, T., Cvetković, D., Ranitović, A., Hromiš, N.,& Ugarković, J.. (2023). The Influence of Biopolymer Coating Based on Pumpkin Oil Cake Activated with Mentha piperita Essential Oil on the Quality and Shelf-Life of Grape. in Coatings MDPI AG., 13(2). https://doi.org/10.3390/coatings13020299 conv_1083
Šuput D, Pezo L, Lončar B, Popović S, Tepic Horecki A, Danicić T, Cvetković D, Ranitović A, Hromiš N, Ugarković J. The Influence of Biopolymer Coating Based on Pumpkin Oil Cake Activated with Mentha piperita Essential Oil on the Quality and Shelf-Life of Grape. in Coatings. 2023;13(2). doi:10.3390/coatings13020299 conv_1083 .
Šuput, Danijela, Pezo, Lato, Lončar, Biljana, Popović, Senka, Tepic Horecki, Aleksandra, Danicić, Tatjana, Cvetković, Dragoljub, Ranitović, Aleksandra, Hromiš, Nevena, Ugarković, Jovana, "The Influence of Biopolymer Coating Based on Pumpkin Oil Cake Activated with Mentha piperita Essential Oil on the Quality and Shelf-Life of Grape" in Coatings, 13, no. 2 (2023), https://doi.org/10.3390/coatings13020299 ., conv_1083 .