Gum Arabic Coating for Fresh Produce Preservation: A?Review

Gum Arabic (GA) is an effective packaging solution that extends the shelf life of fruits and vegetables by reducing postharvest diseases. This has made it a desirable option for environmentally friendly coatings in the food, beverage, pharmaceutical and cosmetic industries. While some studies have been conducted on the effects of GA on postharvest quality, there is a need for a more comprehensive review article focusing on its effects on fruits and vegetables. Fortunately, Food Chemistry Advances has recently published a review covering recent developments in the application of GA coatings, including physicochemical properties, metabolic activities, physiological disorders, and deterioration. This review discusses the formulation, properties, and mode of action of the coatings, as well as the prospects for applying GA to fruits and vegetables. GA is a polysaccharide-based polymer derived from Acacia species and is the most soluble and least viscous member of the hydrocolloid family. Its properties can vary depending on factors such as geographic origin and age of the tree, climate, soil environment, and location of exudation on the tree. GA physical properties established as quality parameters include moisture, volatiles, total ash, and internal energy. On the other hand, edible coatings (ECs) are thin layers of edible material applied to food surfaces to provide a barrier to oxygen, solute migration and moisture. ECs are edible, non-toxic, inexpensive, protect food, are digestible and have advantages over synthetic coatings. Three categories of ECs are hydrocolloids, lipids, and composites. GA coatings are prepared by dissolving the exudate in distilled water, adding additives such as plasticizers and antimicrobials, cooling to room temperature, and adjusting the pH before application. The most common application methods are dipping and spraying. Besides, plasticizers such as glycerin are used to improve the flexibility of the coating, and antimicrobials are used to preserve the food. Above all, the effectiveness of the coating technique depends on the foodstuff. Studies have shown that GA edible coatings can retard respiration rates and maintain ethylene production in fresh produce. They can also control respiration rates in chilli peppers, tomatoes and fresh guava, and delay senescence by acting as an effective barrier. GA coatings have a positive effect on the physicochemical properties of fruits and vegetables, maintaining firmness, delaying color change and preserving titratable acidity, total soluble solids and ascorbic acid levels during post-harvest storage. They have been shown to increase total phenolic, flavonoid and anthocyanin content and maintain total antioxidant activity during cold storage and shelf life. GA edible coatings can reduce weight loss in fruits and vegetables during storage. They can also protect them from moisture loss, slow respiration and drying processes, and reduce shrinkage and chilling injury symptoms in some fruits such as plums and peppers. Combining GA with other substances such as cinnamon oil and oleic acid can further enhance the effectiveness of the coating. In summary, GA edible coatings can reduce microbial spoilage in fruits and vegetables caused by high moisture and nutrient levels. They can also delay the onset of spoilage in mangoes, blueberries, apples and ripe green tomatoes. Finally, they can achieve high ratings for appearance, taste, and acceptability in sensory analyses conducted by experts and non-experts alike. Source: QO Tiamiyu, SE Adebayo, AA Yusuf. Gum Arabic edible coating and its application in preservation of fresh fruits and vegetables: A review. Food Chemistry Advances, 2023. Author:?Jorge Luis?Alonso G. (with ChatGPT)?Maximizing Agribusiness Profits with Expert Postharvest Storage Strategies | Horticultural Writing Specialist.?This article was written exclusively for the business platform Postharvest. Cover photo: Pixabay