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Food and Bioprocess Technology

, Volume 11, Issue 7, pp 1317–1327 | Cite as

Characterization and Antifungal Activity of Pomegranate Peel Extract and its Use in Polysaccharide-Based Edible Coatings to Extend the Shelf-Life of Capsicum (Capsicum annuum L.)

  • M. Sneha Nair
  • Alok Saxena
  • Charanjit Kaur
Original Paper
  • 244 Downloads

Abstract

Effect of pomegranate peel extract (PPE) in two polysaccharide-based edible coatings namely chitosan and alginate on capsicum (Capsicum annuum L.) was studied during storage at 10 °C. The characterization of PPE confirmed the presence of polyphenols such as punicalagin, catechin, and rutin. PPE also demonstrated antifungal activity against the fungal strain of Colletotrichum gloeosporioides. Incorporation of PPE in chitosan coating recorded significant (P < 0.05) retention of physiological loss in weight, firmness, color, and ascorbic acid in the samples as compared to the control. The restricted losses in total chlorophyll were found to be 22, 29, 38, and 48 in the samples coated with PPE-enriched chitosan, chitosan alone, PPE-enriched alginate, and alginate alone respectively as compared to higher loss of around 71% in control samples during storage. The addition of PPE in these two coatings could also inhibit the microbial growth, maintain sensory scores, and extend the shelf-life up to 25 days at 10 °C.

Keywords

Capsicum Chitosan Alginate Polyphenols Antifungal activity Shelf-life 

Notes

Funding Information

The financial support of University Grants Commission, New Delhi, India in the form of a scholarship to the first author for conducting her doctoral work is gratefully acknowledged.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Amity Institute of Food TechnologyAmity University Uttar PradeshNoidaIndia
  2. 2.Division of Food Science and Post Harvest TechnologyIndian Agricultural Research InstituteNew DelhiIndia

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