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• W4200454985 abstract "The present investigation explored the optimization of the composition of functional sol for development a coating material to improve the storage stability of matured banana. The extracted flaxseed sol was optimized with gellan using Response Surface Methodology (RSM). The optimized level obtained was 23.78% guar gum, 21.28% CMC, 19.32% pectin solutions and 35.65% of flaxseed sol. The sol was applied as a coating material on banana fruit to reduce the rate of respiration, weight loss, and for retention of firmness during storage. TSS, titrable acidity, and pH of coated banana showed a slower rate of change than control fruit during storage. Furthermore, the textural attributes of banana using a* value of uncoated banana were predicted by means of five different types of equations where polynomial equations were found to be best fitted with the highest coefficient of determination (R2). The flaxseed coating on matured banana considerably improved the sensorial parameters, and shelf life was extended by 6–8 days at 12°C. Practical applications Fabricated gel with distinct nutritional and consumer appeal is a rapidly growing area of study and commercialization. The rheological and sensory properties of such sol-gel are critical to their acceptability. The role of such gel-forming substances utilizing gellan gum is discussed in this study. The findings of this study should aid in the development of edible coatings to increase the shelf life and quality of other climacteric fruits during storage." @default.
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• W4200454985 date "2021-12-24" @default.
• W4200454985 modified "2023-10-16" @default.
• W4200454985 title "Fabrication of flaxseed extracted gel and gellan gums containing functional sol and its application on the storage stability of matured banana" @default.
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• W4200454985 doi "https://doi.org/10.1111/jfpp.16235" @default.
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