Peptide-based edible coatings to control postharvest fungal spoilage of mango (Mangifera indica L.) fruit

Fernando H. Ranjith, Benu Adhikari, Belal J. Muhialdin, Noor Liyana Yusof, Nameer K. Mohammed, Siti Hajar Ariffin, Anis Shobirin Meor Hussin

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

Edible coatings have been applied to improve the shelf life and quality of fruit. However, little is known about the potential of bioactive peptides-based coatings for the fruit preservation. This study aimed to evaluate the antifungal activity of edible coatings produced by incorporating bioactive peptides generated by lacto-fermentation of palm kernel cake (PKC) fermented with Lactobacillus plantarum ATCC8014 (PKCL1) and Lactobacillus fermentum ATCC9338 (PKCL2). PKCL1 and PKCL2 incorporated with 10 different polysaccharide polymers, and evaluated the antifungal activity, biodegradability and peptide releasing ability. The results showed that the edible coating produced by incorporating PKCL1 and PKCL2 in chitosan (CH) inhibited the growth of fungi that commonly infest mangoes. CH coating containing PKCL1 and PKCL2 showed prominent inhibition zones against Colletotrichum gloeosporioides and Botryodiplodia theobromae. The incorporation of PKCL1 and PKCL2 CH matrix significantly (p ˂ 0.05) reduced anthracnose and stem-end rot. Furthermore, the peptide release and biodegradability of CH-based coating were significantly higher than coatings produced using 9 other polysaccharides. The incorporation of PKCL1 and PKCL2 into CH significantly altered the color and water vapor permeability polysaccharide-based films, although the swelling property was only changed marginally. Out of 10 polysaccharides testes, CH was found to be the best carrier for antifungal peptides. CH coatings containing PKCL1 and PKCL2 demonstrated a high potential to control the postharvest anthracnose and stem-end rot in mango. However, further research should be carried out, focusing on the quality and sensory properties of treated mango.

Original languageEnglish (US)
Article number108789
JournalFood Control
Volume135
DOIs
StatePublished - May 2022

Bibliographical note

Funding Information:
Authors thank Sri Lanka Council for Agricultural Research Policy (SLCARP) and Faculty of Food Science and Technology, Universiti Putra Malaysia to support the research.

Publisher Copyright:
© 2022 Elsevier Ltd

Keywords

  • Antifungal film and coating
  • Fungal diseases
  • Lactic acid bacteria
  • Lacto-fermented peptides
  • Mango
  • Physical properties
  • Polysaccharide polymers

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