Okra Juice driven edible coating for fruit preservation
Biao Zhang,
Shuwei Nie,
Yining Chen,
Shuai Zhang,
Liqi Wei,
Yiping Ren,
Tianshu Zou,
Pengcheng Yu,
Zhenyu Chai,
Hongxia Ma,
Xin Liu,
Wei Li,
Rui Chen,
Yan Cheng
Affiliations
Biao Zhang
Engineering Research Center of Bioreactor and Pharmaceutical Development, Ministry of Education, College of Life Science, Jilin Agricultural University, Changchun, 130118, PR China
Shuwei Nie
Engineering Research Center of Bioreactor and Pharmaceutical Development, Ministry of Education, College of Life Science, Jilin Agricultural University, Changchun, 130118, PR China
Yining Chen
Engineering Research Center of Bioreactor and Pharmaceutical Development, Ministry of Education, College of Life Science, Jilin Agricultural University, Changchun, 130118, PR China
Shuai Zhang
Engineering Research Center of Bioreactor and Pharmaceutical Development, Ministry of Education, College of Life Science, Jilin Agricultural University, Changchun, 130118, PR China
Liqi Wei
Engineering Research Center of Bioreactor and Pharmaceutical Development, Ministry of Education, College of Life Science, Jilin Agricultural University, Changchun, 130118, PR China
Yiping Ren
Engineering Research Center of Bioreactor and Pharmaceutical Development, Ministry of Education, College of Life Science, Jilin Agricultural University, Changchun, 130118, PR China
Tianshu Zou
Engineering Research Center of Bioreactor and Pharmaceutical Development, Ministry of Education, College of Life Science, Jilin Agricultural University, Changchun, 130118, PR China
Pengcheng Yu
Jilin Provincial Key Laboratory of Human Health Status Identification and Function Enhancement, School of Materials Science and Engineering, Changchun University, Changchun, 130022, PR China
Zhenyu Chai
College of Food Science and Engineering, Boda College of Jilin Normal University, Siping, 136000, PR China
Hongxia Ma
Engineering Research Center of Bioreactor and Pharmaceutical Development, Ministry of Education, College of Life Science, Jilin Agricultural University, Changchun, 130118, PR China
Xin Liu
Engineering Research Center of Bioreactor and Pharmaceutical Development, Ministry of Education, College of Life Science, Jilin Agricultural University, Changchun, 130118, PR China
Wei Li
Engineering Research Center of Bioreactor and Pharmaceutical Development, Ministry of Education, College of Life Science, Jilin Agricultural University, Changchun, 130118, PR China; Corresponding authors.
Rui Chen
Jilin Provincial Key Laboratory of Human Health Status Identification and Function Enhancement, School of Materials Science and Engineering, Changchun University, Changchun, 130022, PR China; Corresponding authors.
Yan Cheng
Corresponding authors.; Engineering Research Center of Bioreactor and Pharmaceutical Development, Ministry of Education, College of Life Science, Jilin Agricultural University, Changchun, 130118, PR China
It is necessary for developing food coatings with excellent free radicals scarifying and microbial spoilage preventing capabilities, as well as good biosafety. Herein, we have developed an edible coating from okra juice for food preservation. This edible preservative coating has a significant ability to chelate Fe2+ and reduce free radicals. It can chelate 31.59±1.58 % of Fe2+ and inhibit 96.44±1.37 % of superoxide anion, 92.03±0.69 % of 2,2′-azino-bis(3-ethylbenzothiazoline)-6-sulphonic acid and 25.07±1.20 % of 2,2-diphenyl-1-picrylhydrazyl radicals, respectively. Meanwhile, this okra juice driven food preservative is transparent and easily washed with water within 120 s. This coating could not only extend the storage time of fresh strawberries and wounded apples through scarifying free radicals, but also keep them from microbial spoilage due to the film forming ability. Finally, in order to convenience its application in daily life, the coatings were obtained through homemade okra juice, which also present well preservation capability against fresh fruit. This okra juice driven edible coating provides a new strategy for developing food preservatives with antioxidant and antimicrobial properties, simple production process, and inherent biosafety.
