Gum arabic edible coating and its impact on the phytophenolics of coconut (Cocos nucifera L.) haustorium during storage

Purpose The coconut haustorium is a rich source of nutritionally important phytochemicals, contributing to its antioxidant potential. However, the highly perishable nature of the haustorium presents a significant challenge. Therefore, this study aims to develop an appropriate preservation protocol for coconut haustorium. Design/methodology/approach This study investigated the use of an edible coating, specifically gum arabic, to preserve coconut haustorium and extend its shelf life under refrigerated conditions (4°C–10°C). Also, biochemical attributes pertaining to lipid oxidation and phytophenolics composition of the treated and untreated haustorium were ascertained using spectrophotometry and liquid chromatography techniques. Findings A 15% gum arabic treatment effectively inhibited post-harvest losses and extended the shelf life of haustorium up to 20 days. Lipid oxidation-induced biochemical changes, focusing on quality attributes such as comprehensive acid value, lipoxygenase activity and physical changes, were significantly reduced with gum arabic coatings. Liquid chromatography profiling identified several phenolic acids in the haustorium, including gallic acid, syringic acid, trans-cinnamic acid, p-coumaric acid, ferulic acid, vanillic acid and epicatechin. The edible coating enhanced the retention of these phenolics, thereby boosting antioxidant activity. Principal component analysis of the biochemical features showed that PC1 and PC2 accounted for 85.5% of the total variance. This work provides insights into the biochemical changes in gum arabic-coated haustorium and highlights its potential for effective post-harvest management. Originality/value This study is an original article which presents the impact of edible coating on one of the important nutritious parts of coconut. The first report on the preservation of coconut haustorium and phenolic profile of haustorium is also documented.