Applications of edible coating from lemon basil (Ocimun basilicum) seed and Chinese quince (Pseudocydonia sinensis Schneid.) seeds mucilages for Japanese cucumbers and cherry tomatoes

Name: Patthrare Inthamat

Organization : Mae Fah Luang University

keyword: Edible coating

LCSH: Edible coatings

LCSH: Coated foods

Abstract: Edible film and coating from mucilage, a type of polysaccharides in groups of soluble dietary fiber, responded to the needs of consumers because it is non-toxicity, safety eaten and easy to find in various component of plants or wastes from natural resources. Additionally, polysaccharide films and coatings can be used to extend the shelf-life of foods by preventing dehydration, oxidative rancidity, and surface browning. In this study, 3 parts of experiment including determinations of mucilage characteristics, films properties, and coating application were investigated. Yield percentage of lemon basil seed mucilage (LBSM) (0.742±0.015% d.b.) was higher significantly than Chinese quince seed mucilage (QSM) (0.543±0.031% d.b.). The viscosity and transparency of mucilage from LBSM and QSM at various concentrations of mucilage (0.2%, 0.3% and 0.4% and 0.6%, 0.7% and 0.8% w/v, respectively) were examined with and without plasticizer (30% w/v) and surfactant (0.5% v/v). The results showed that plasticizer and surfactant increased viscosity but reduced transparency of mucilages. The highest viscosity of LBSM and QSM showed 122.27±4.2 cp and 55.67±1.74 cp at 0.4% and 0.8% of mucilage concentration, respectively. The properties such as thickness, water solubility, water vapor permeability (WVP), oxygen permeability (O2P), transparency value and mechanical properties of edible films from LBSM and QSM were also investigated. Increasing of mucilage content improved thickness, WVP, O2P and water solubility of LBSM and QSM films. Moreover, the addition of mucilage content also increased mechanical properties of LBSM films but slightly decreased for QSM films. Films from 0.4% w/v LBSM showed the highest thickness (0.0210±0.0012 mm), water solubility (42.08±4.30%), O2P (36.59±0.19 cm³ μ/m² d kPa) and tensile strength (TS) (11.086±5.81 MPa). The highest thickness, WVP and TS of QSM film were observed in 1% (0.0202±0.0007 mm, 6.61±0.33 ×10-² g.mm/day.cm².mmHg and 9.103±1.077 MPa, respectively). However, 0.3% LBSM and 1% QSM films showed almost similar thickness (0.0205±0.0003 mm and 0.0202±0.0007 mm, respectively) and mechanical properties (8.806±4.636 and 9.103±1.077 MPa of TS, respectively and 7.110±1.496 and 8.443±1.083 % of EB, respectively). Thus, 0.3% LBSM and 1% QSM were used for coating application in Japanese cucumbers and red cherry tomatoes. Effect of edible coating from LBSM and QSM on extending shelf life of fruits and vegetables was also evaluated. Japanese cucumbers and cherry tomatoes (cv. ‘Carroll 10) were coated with 0.3% LBSM and 1% QSM and then stored at 11±1°C, 95-98% RH for 21 days. Determination of quality changes of cucumbers and tomatoes including weight loss, the change of texture, peel color (L*, a* and b*), titratable acidity (TA), sensory evaluation (appearance, smell, texture), and respiration rate (carbon dioxide gas) were then investigated. The results of the quality change of Japanese cucumbers showed that coated cucumber with 0.3% LBSM and 1% QSM had lower change of weight loss (2.863±0.113 and 3.130±0.060%, respectively) and firmness (7.608±0.119 and 7.532±0.163 N, respectively) than uncoated (control) (3.227±0.060% of weight loss and 7.280±0.194 N of firmness ) after 21 days of storage. In contrast, LBSM and QSM coating had no significant difference of sensory evaluation compared with uncoated during storage 15 days. For the quality of cherry tomatoes (cv. ‘Carroll 10’), 0.3% LBSM and 1% QSM coating showed significant difference of delaying the weight losses (2.080±0.051 and 1.990±0.040%, respectively), firmness (2.558±0.211 and 2.500±0.195 N, respectively) and respiration rate (12.857±2.425 and 13.444±1.704 ml CO2/kg.h, respectively) of fruits, compared with control (P<0.05). Whilst, the higher % acidity was found in the coated cherry tomatoes than uncoated during storage for 21 days but it was not significantly different (P>0.05). These results showed slightly difference in weight loss, texture and appearance between the coated and uncoated fruits. In addition, effect of higher concentration of LBSM (0.9%) and QSM (3%) coating on qualities (including weight loss and texture) of cherry tomatoes (cv. ‘Sida’) were also investigated. The results showed that weight loss and firmness change of the coated cherry tomatoes was lower than uncoated fruits during storage for 20 days. Therefore, using edible coating from LBSM and QSM can help to delay physical quality changes and respiration rate, and also to extend shelf life of Japanese cucumber and cherry tomato fruits.

Mae Fah Luang University

Address: CHIANG RAI

Email: library@mfu.ac.th

Name: Wirongrong Tongdeesoontorn

Role: Advisor

Created: 2516

Issued: 2017

Modified: 2020-04-27

Issued: 2017-03-31

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: Thesis TP451.E3 P319a 2016

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Technology Management of Agricultural Produces

Grantor: Mae Fah Luang University

©copyrights Mae Fah Luang University

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