| Title | Impact of pectin edible coating extracted from cacao shell powder on postharvest quality attributes of tomato (Lycopersicon esculentum Mill.) fruit during storage |
|---|---|
| ID_Doc | 15329 |
| Authors | Pholsin, R; Shiekh, KA; Jafari, S; Kijpatanasilp, I; Nan, TN; Suppavorasatit, I; Assatarakul, K |
| Title | Impact of pectin edible coating extracted from cacao shell powder on postharvest quality attributes of tomato (Lycopersicon esculentum Mill.) fruit during storage |
| Year | 2024 |
| Published | |
| Abstract | This study aimed to optimize pectin extraction from crude cacao shell (CS) powder using chemical method (pH 4 and 10, temperatures 60-80 degrees C), ultrasound-assisted extraction (UAE) method (sonication time 20-40 min), and enzymatic method (pectinase 0.5-1.0% v/v, temperature 40-60 degrees C, and time 120-240 min). The optimal extraction condition with highest CS pectin yield was enzymatic followed by chemical and UAE methods. The pectin extracted from cocoa shell from all extraction methods had the degree of esterification (DE%) greater than 50% which was categorized as high methoxyl (HM) pectin. The prebiotic activity and viscosity of pectin from the optimal extraction conditions with highest pectin yield for each extraction method were studied. Pectin extracted via UAE method with highest prebiotic activity (p & LE;0.05), was selected for edible coating of tomato and quality changes were evaluated during 30 days of storage at 4 degrees C. The results showed that tomato coated with pectin based edible coating (TWP) retained physicochemical properties (e.g., color, total soluble solid, pH, firmness, weight loss), and bioactivity (e.g., lycopene, total phenolic compound and antioxidant activity), compared with control (CON) and tomato coated with no pectin (TNP). In addition, the total viable count and yeast and mold count of TWP was the lowest among other treatments. Therefore, pectin-based edible coating was able to delay the quality changes and extend the shelf life of TWP sample up to 27 days at 4 degrees C. |
Similar Articles
| ID | Score | Article |
|---|---|---|
25131
|
Chinnathambi, S; Kumar, PS; Shuprajhaa, T; Shiva, KN; Narayanan, S Elucidation of techno-functional, structural and rheological characteristics of pectin extracted from the peel of different banana (Musa. spp) varieties(2024) | |
| 13238
|
Cárdenas-Barboza, LC; Paredes-Córdoba, AC; Serna-Cock, L; Guancha-Chalapud, M; Torres-León, C Quality of Physalis peruviana fruits coated with pectin and pectin reinforced with nanocellulose from P. peruviana calyces(2021)Heliyon, 7, 9 | |
| 6575
|
Rana, H; Rana, J; Sareen, D; Goswami, S Value Addition to Agro-Industrial Waste Through Pectin Extraction: Chemometric Categorization, Density Functional Theory Analysis, Rheology Investigation, Optimization Using Response Surface Methodology and Prospective Applications Through Hydrogel Preparation(2024)Journal Of Polymers And The Environment, 32, 7 | |
| 24852
|
Mellinas, C; Ramos, M; Jiménez, A; Garrigós, MC Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications(2020)Materials, 13, 3 | |
| 24414
|
Sarangi, PK; Mishra, S; Mohanty, P; Singh, PK; Srivastava, RK; Pattnaik, R; Adhya, TK; Das, T; Lenka, B; Gupta, VK; Sharma, M; Sahoo, UK Food and fruit waste valorisation for pectin recovery: Recent process technologies and future prospects(2023) | |
| 25894
|
Frosi, I; Balduzzi, A; Moretto, G; Colombo, R; Papetti, A Towards Valorization of Food-Waste-Derived Pectin: Recent Advances on Their Characterization and Application(2023)Molecules, 28, 17 | |
| 8774
|
Alpizar-Reyes, E; Cruz-Olivares, J; Cortés-Camargo, S; Rodríguez-Huezo, ME; Macías-Mendoza, JO; Alvarez-Ramírez, J; Pérez-Alonso, C Structural, physicochemical, and emulsifying properties of pectin obtained by aqueous extraction from red pitaya (Hylocereus polyrhizus) peel(2022)Revista Mexicana De Ingenieria Quimica, 21.0, 3 | |
| 9989
|
Figueira, O; Pereira, V; Castilho, PC A Two-Step Approach to Orange Peel Waste Valorization: Consecutive Extraction of Pectin and Hesperidin(2023)Foods, 12.0, 20 | |
| 28577
|
Butler, IP; Banta, RA; Tyuftin, AA; Holmes, J; Pathania, S; Kerry, J Pectin as a biopolymer source for packaging films using a circular economy approach: Origins, extraction, structure and films properties(2023) | |
| 21075
|
Zannini, D; Dal Poggetto, G; Malinconico, M; Santagata, G; Immirzi, B Citrus Pomace Biomass as a Source of Pectin and Lignocellulose Fibers: From Waste to Upgraded Biocomposites for Mulching Applications(2021)Polymers, 13.0, 8 |