Enhancing Fig Fruit Storability Using Citric Acid and Transglutaminase-Modified Goat Whey Coatings Incorporated with Pomegranate Peel

Bnar Mohammed Sadiq; Jasim Mohammed Salih AL-Saadi; Ali Muhi Aldeen Omar

doi:10.24017/

Authors

Bnar Mohammed Sadiq Nursing Department, Darbandikhan Technical Institute, Sulaimani Polytechnic University, Sulaymaniyah, Iraq. Author https://orcid.org/0009-0002-7208-6715
Jasim Mohammed Salih AL-Saadi Department of Dairy Science, College of Food Sciences, Al-Qasim Green University, Baghdad, Iraq. Author
Ali Muhi Aldeen Omar Food Science & Quality Control Department, Halabja Technical College, Sulaimani Polytechnic University, Sulaymaniyah, Iraq. Author

DOI:

https://doi.org/10.24017/

Keywords:

Whey protein, Citric acid, Transglutaminase, Pomegranate peel, Crosslinking, Shelf life, Post-Harvest, Fig fruit

Abstract

The fig fruits (Ficus carica L.) can be easily damaged in post harvest periods because of moisture loss, softening, microbial decay, and oxidation. In this study, the efficacy of the edible coating formulation of goat milk casein mixed with citric acid (CA), microbial transglutaminase (TG) and pomegranate peel extract (PPE) to preserve the physicochemical and biochemical characteristics of fresh figs in refrigerated storage was investigated. The locally grown ‘Raihane' figs were coated with the formulations of CA, TG and/or PPE, which were based on goat milk, and then stored for 12 and 24 days under 3 ± 1 °C, with 90–94% relative humidity. The structural changes and protein cross-linking caused by TG treatment were investigated by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. The post harvest quality was evaluated in terms of weight loss, decay, ascorbic acid content, antioxidant activity, oxidative browning and other physicochemical and biochemical characteristics. The physicochemical and nutritional characteristics of the coated fruits were retained better and quality deterioration was found to be slower than the uncoated control as a result of the reduced oxidative browning. The CA-modified casein treatment had significantly lower weight loss (3.24%) and decay (6.82%) at day 24 compared to the control (30.29%). The coatings also proved to be effective in retaining ascorbic acid and antioxidant activity during storage. Coatings with CA and PPE had the best potential to preserve fruit quality and antioxidant properties among the treatments. In summary, goat milk-based edible coatings, especially when fortified with CA and PPE, appear to be environmentally friendly and potentially biodegradable postharvest treatments that extend the shelf life of fresh figs, lower postharvest losses, and preserve the nutritional and functional properties which contribute towards enhanced quality and marketability.

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