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    Sustainable Goat Skin Gelatin-Based Edible Coatings Incorporated with Konjac Glucomannan: Physicochemical Properties and Preservation Efficacy on Strawberries
    (2026-04-01)
    Hasdar, Muhamad
    ;
    Nalinanon, Sitthipong
    ;
    Nirmal, Nilesh Prakash
    ;
    Petcharat, Tanyamon
    ;
    Sriket, Chodsana
    This study evaluated the effectiveness of edible coatings made from goat skin gelatin, with and without konjac glucomannan, for preserving strawberries at room temperature. Three groups were analyzed: a control group (EKG1), a gelatin coating group (EKG2), and a gelatin with konjac glucomannan group (EKG3). The addition of konjac glucomannan increased coating viscosity and thickness. While EKG3 initially raised total soluble solids, this difference disappeared by day 3. Both gelatin-based coatings maintained pH levels and showed no significant firmness difference between EKG2 and EKG3. The coatings effectively slowed color changes and pigment oxidation because they limited oxygen exposure. Weight loss was similar for EKG2 and EKG3, but EKG3 better preserved ascorbic acid on day 12. These results suggest that natural coatings can effectively reduce fruit spoilage, supporting sustainable food packaging and circular economy principles because they extend shelf life while being environmentally friendly.
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    Physicochemical quality retention of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) by jicama starch-based postharvest treatment
    (2024-12-01)
    Techavuthiporn, Chairat
    ;
    Sittiprasert, Wasetthee
    ;
    Nimitkeatkai, Hataitip
    ;
    Youryon, Pannipa
    ;
    Supapvanich, Suriyan
    The objective of this research was to develop a new type of edible coating using jicama starch (JS) in order to control the postharvest deterioration of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) during the ripening process in ambient condition (25 ± 1 °C, 85-90 % RH). The preliminary experiment was carried out to investigate the impact of JS concentration (0, 2.5, 5.0, and 7.5 % w/v) on the postharvest quality of bananas. The application of JS demonstrated a delay in banana ripening, including color development, weight loss, and fruit firmness. Within the JS-treated banana groups, 5.0 % treated bananas displayed higher firmness compared to the other groups. Therefore, a validation experiment was conducted to verify the subsequent physicochemical alterations in bananas after subjecting bananas to 5.0 % JS coating in comparison to non-treated bananas during storage at ambient condition. The JS treatment maintained the color and visual appearance by minimizing the formation of malondialdehyde content and electrical conductivity during storage. Furthermore, it resulted in a delay in the increases in total soluble solid, titratable acidity, BrimA, and total carotenoid concentrations in the pulp. Nevertheless, the ascorbic acid and phenolic contents and 2,2-diphenyl-2-picrylhydrazyl scavenging activity of the control samples were likely to be higher than those of the treated bananas, whereas the ferric reducing antioxidant potential of both control and treated bananas showed a comparable trend throughout storage. The outcomes demonstrate that the utilization of JS is an effective approach for improving the overall storage capacity of ‘Sucrier’ bananas.
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    A coating made from carboxymethyl cellulose derived from commercial nata de coco reduces postharvest changes in ‘Hom Thong’ banana fruit during ambient storage
    (2024-02-01)
    Techavuthiporn, Chairat
    ;
    Nimitkeatkai, Hataitip
    ;
    Thammawong, Manasikan
    ;
    Nakano, Kohei
    The raw ingredient nata de coco has been utilized in the production of food. The primary goal of this study was to assess the quality of bananas coated with carboxymethyl cellulose (CMC) derived from nata de coco in comparison to fruit coated with commercial CMC (C-CMC) and uncoated fruit. Commercial nata de coco was carboxymethylated to create nata de coco-based carboxymethyl cellulose (N-CMC). The Fourier Transform Infrared Spectroscopy (FTIR) spectra of N-CMC demonstrated that the cellulose molecules exhibited the same structural carboxymethyl substitution. Subsequently, the application of coating treatments was conducted on banana fruits in order to evaluate the impact of the coatings on physicochemical characteristics. The results revealed that both N-CMC and C-CMC coatings minimized fruit weight losses as well as changes in color attributes and ripening score, whereas the control was previously entirely ripe less than 9 d of storage. A notable disparity in outcomes was observed across the N-CMC, C-CMC, and control treatments. Furthermore, N-CMC coating treatments executed to delay pigment changes, promote firmness retention and membrane integrity, as well as preserve pectin and sugar contents. The investigation finally led to the conclusion that nata de coco has the potential to function as a viable renewable resource, which may afterwards be employed as a coating material for the purpose of preserving the quality of bananas.
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    Effects of fresh Aloe vera gel coating on browning alleviation of fresh cut wax apple (Syzygium samarangenese) fruit cv. Taaptimjaan
    (2016-06-01)
    Supapvanich, S.
    ;
    Mitrsang, P.
    ;
    Srinorkham, P.
    ;
    Boonyaritthongchai, P.
    ;
    Wongs-Aree, C.
    The effect of natural coating by using fresh Aloe vera (A. vera) gel alleviating browning of fresh-cut wax apple fruits cv. Taaptimjaan was investigated. The fresh-cut fruits were dipped in fresh A. vera gel at various concentrations of 0, 25, 75 or 100 % (v/v) for 2 min at 4 ± 1 °C for 6 days. Lightness (L*), whiteness index (WI), browning index (BI), total color difference (ΔE*), sensorial quality attributes, total phenolic (TP) content, antioxidant activity and polyphenol oxidase (PPO) and peroxidase (POD) activities were determined. During storage, L* and WI of the fresh-cut fruits surface decreased whilst their BI and ΔE* increased. A. vera coating maintained the L* and WI and delayed the increase in BI and ΔE*, especially at 75 % A. vera dip. The fresh-cut fruits dipped in 75 % A. vera had the lowest browning score, the highest acceptance score and delayed the increase in TP content and PPO activity. However POD activity was induced by A. vera coating. Antioxidant activity had no effect on browning incidence of the fresh-cut fruits. Consequently, A. vera gel coating could maintain quality and retarded browning of fresh-cut wax apple fruits during storage.