Development of Edible Coating from Gelatin Composites with the Addition of Black Tea Extract (<i>Camellia sinensis</i>) on Minimally Processed Watermelon (<i>Citrullus lanatus</i>)
The purpose of this research was to determine the effect of composite fish gelatin–chitosan edible coatings enriched with black tea extract on the physical, chemical, and fungal decay properties of minimally processed watermelons stored at ±4 °C for 13 days. In this study, tuna skin gelatin was extr...
| Main Authors: | , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-06-01
|
| Series: | Polymers |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4360/14/13/2628 |
| _version_ | 1797408299558109184 |
|---|---|
| author | Salwa Salsabiela Ambar Sukma Sekarina Hanifa Bagus Aulia Audiensi Farah Azizah Windy Heristika Manikharda Eko Susanto Heli Siti Halimatul Munawaroh Pau Loke Show Andriati Ningrum |
| author_facet | Salwa Salsabiela Ambar Sukma Sekarina Hanifa Bagus Aulia Audiensi Farah Azizah Windy Heristika Manikharda Eko Susanto Heli Siti Halimatul Munawaroh Pau Loke Show Andriati Ningrum |
| author_sort | Salwa Salsabiela |
| collection | DOAJ |
| description | The purpose of this research was to determine the effect of composite fish gelatin–chitosan edible coatings enriched with black tea extract on the physical, chemical, and fungal decay properties of minimally processed watermelons stored at ±4 °C for 13 days. In this study, tuna skin gelatin was extracted and used to prepare edible coating solutions which comprised 4% gelatin, 2% chitosan, 2% calcium lactate, 2% glycerol, and black tea extract (0%; 0.25%; 0.50%; 0.75%; 1%). The samples were coated using the layer-by-layer dipping technique. This study showed that composite fish gelatin–chitosan edible coating enriched with black tea extract maintained and improved weight loss, texture (hardness), color, pH, and total soluble solid antioxidant activity and prevented fungal decay on minimally processed watermelons stored at ±4 °C for 13 days. The development in this study of edible film and a coating prepared from fish gelatin–chitosan and the incorporation of black tea extract as an antioxidant or antimicrobial agent can be a new approach to preventing postharvest loss and increasing the shelf life of minimally processed watermelon. |
| first_indexed | 2024-03-09T03:57:25Z |
| format | Article |
| id | doaj.art-4cf4488fe7514dcaa8d3bd97fcf0775b |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-09T03:57:25Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-4cf4488fe7514dcaa8d3bd97fcf0775b2023-12-03T14:18:43ZengMDPI AGPolymers2073-43602022-06-011413262810.3390/polym14132628Development of Edible Coating from Gelatin Composites with the Addition of Black Tea Extract (<i>Camellia sinensis</i>) on Minimally Processed Watermelon (<i>Citrullus lanatus</i>)Salwa Salsabiela0Ambar Sukma Sekarina1Hanifa Bagus2Aulia Audiensi3Farah Azizah4Windy Heristika5Manikharda6Eko Susanto7Heli Siti Halimatul Munawaroh8Pau Loke Show9Andriati Ningrum10Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta 55281, IndonesiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta 55281, IndonesiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta 55281, IndonesiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta 55281, IndonesiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta 55281, IndonesiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta 55281, IndonesiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta 55281, IndonesiaDepartment of Fish Products Technology, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Jl. Prof. Soedarto SH Kampus Tembalang, Semarang 50275, IndonesiaStudy Program of Chemistry, Department of Chemistry Education, Faculty of Mathematics and Science Education, Universitas Pendidikan Indonesia, Bandung 40154, IndonesiaDepartment of Chemical and Environmental Engineering, University of Nottingham Malaysia, Jalan Broga 43500, Selangor, MalaysiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta 55281, IndonesiaThe purpose of this research was to determine the effect of composite fish gelatin–chitosan edible coatings enriched with black tea extract on the physical, chemical, and fungal decay properties of minimally processed watermelons stored at ±4 °C for 13 days. In this study, tuna skin gelatin was extracted and used to prepare edible coating solutions which comprised 4% gelatin, 2% chitosan, 2% calcium lactate, 2% glycerol, and black tea extract (0%; 0.25%; 0.50%; 0.75%; 1%). The samples were coated using the layer-by-layer dipping technique. This study showed that composite fish gelatin–chitosan edible coating enriched with black tea extract maintained and improved weight loss, texture (hardness), color, pH, and total soluble solid antioxidant activity and prevented fungal decay on minimally processed watermelons stored at ±4 °C for 13 days. The development in this study of edible film and a coating prepared from fish gelatin–chitosan and the incorporation of black tea extract as an antioxidant or antimicrobial agent can be a new approach to preventing postharvest loss and increasing the shelf life of minimally processed watermelon.https://www.mdpi.com/2073-4360/14/13/2628tuna skin by-productfresh-cut watermelonextract teaedible coating |
| spellingShingle | Salwa Salsabiela Ambar Sukma Sekarina Hanifa Bagus Aulia Audiensi Farah Azizah Windy Heristika Manikharda Eko Susanto Heli Siti Halimatul Munawaroh Pau Loke Show Andriati Ningrum Development of Edible Coating from Gelatin Composites with the Addition of Black Tea Extract (<i>Camellia sinensis</i>) on Minimally Processed Watermelon (<i>Citrullus lanatus</i>) Polymers tuna skin by-product fresh-cut watermelon extract tea edible coating |
| title | Development of Edible Coating from Gelatin Composites with the Addition of Black Tea Extract (<i>Camellia sinensis</i>) on Minimally Processed Watermelon (<i>Citrullus lanatus</i>) |
| title_full | Development of Edible Coating from Gelatin Composites with the Addition of Black Tea Extract (<i>Camellia sinensis</i>) on Minimally Processed Watermelon (<i>Citrullus lanatus</i>) |
| title_fullStr | Development of Edible Coating from Gelatin Composites with the Addition of Black Tea Extract (<i>Camellia sinensis</i>) on Minimally Processed Watermelon (<i>Citrullus lanatus</i>) |
| title_full_unstemmed | Development of Edible Coating from Gelatin Composites with the Addition of Black Tea Extract (<i>Camellia sinensis</i>) on Minimally Processed Watermelon (<i>Citrullus lanatus</i>) |
| title_short | Development of Edible Coating from Gelatin Composites with the Addition of Black Tea Extract (<i>Camellia sinensis</i>) on Minimally Processed Watermelon (<i>Citrullus lanatus</i>) |
| title_sort | development of edible coating from gelatin composites with the addition of black tea extract i camellia sinensis i on minimally processed watermelon i citrullus lanatus i |
| topic | tuna skin by-product fresh-cut watermelon extract tea edible coating |
| url | https://www.mdpi.com/2073-4360/14/13/2628 |
| work_keys_str_mv | AT salwasalsabiela developmentofediblecoatingfromgelatincompositeswiththeadditionofblackteaextracticamelliasinensisionminimallyprocessedwatermelonicitrulluslanatusi AT ambarsukmasekarina developmentofediblecoatingfromgelatincompositeswiththeadditionofblackteaextracticamelliasinensisionminimallyprocessedwatermelonicitrulluslanatusi AT hanifabagus developmentofediblecoatingfromgelatincompositeswiththeadditionofblackteaextracticamelliasinensisionminimallyprocessedwatermelonicitrulluslanatusi AT auliaaudiensi developmentofediblecoatingfromgelatincompositeswiththeadditionofblackteaextracticamelliasinensisionminimallyprocessedwatermelonicitrulluslanatusi AT farahazizah developmentofediblecoatingfromgelatincompositeswiththeadditionofblackteaextracticamelliasinensisionminimallyprocessedwatermelonicitrulluslanatusi AT windyheristika developmentofediblecoatingfromgelatincompositeswiththeadditionofblackteaextracticamelliasinensisionminimallyprocessedwatermelonicitrulluslanatusi AT manikharda developmentofediblecoatingfromgelatincompositeswiththeadditionofblackteaextracticamelliasinensisionminimallyprocessedwatermelonicitrulluslanatusi AT ekosusanto developmentofediblecoatingfromgelatincompositeswiththeadditionofblackteaextracticamelliasinensisionminimallyprocessedwatermelonicitrulluslanatusi AT helisitihalimatulmunawaroh developmentofediblecoatingfromgelatincompositeswiththeadditionofblackteaextracticamelliasinensisionminimallyprocessedwatermelonicitrulluslanatusi AT paulokeshow developmentofediblecoatingfromgelatincompositeswiththeadditionofblackteaextracticamelliasinensisionminimallyprocessedwatermelonicitrulluslanatusi AT andriatiningrum developmentofediblecoatingfromgelatincompositeswiththeadditionofblackteaextracticamelliasinensisionminimallyprocessedwatermelonicitrulluslanatusi |