Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili (<i>Capsicum annnum</i> L.)
Red chili is a climacteric fruit that still undergoes respiration after harvest. During storage, it is susceptible to mechanical, physical, and physiological damage and decay incidence, therefore a method is needed to protect it so that the quality losses can be minimized. One way this can be achiev...
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MDPI AG
2023-01-01
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| Online Access: | https://www.mdpi.com/2310-2861/9/1/49 |
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| author | Windy Heristika Andriati Ningrum Supriyadi Heli Siti Helimatul Munawaroh Pau Loke Show |
| author_facet | Windy Heristika Andriati Ningrum Supriyadi Heli Siti Helimatul Munawaroh Pau Loke Show |
| author_sort | Windy Heristika |
| collection | DOAJ |
| description | Red chili is a climacteric fruit that still undergoes respiration after harvest. During storage, it is susceptible to mechanical, physical, and physiological damage and decay incidence, therefore a method is needed to protect it so that the quality losses can be minimized. One way this can be achieved is by applying edible coatings that can be made from hydrocolloids, lipids, or composites of both, in addition to antimicrobial agents that can also be added to inhibit microbial growth. In this study, we detail the application of an edible coating made of gelatin composite from tilapia fish skin, which has a transparent color and good barrier properties against O<sub>2</sub>, CO<sub>2</sub>, and lipids. To increase its physicochemical and functional qualities, it must be modified by adding composite elements such as pectin as well as hydrophobic ingredients such as garlic essential oil. This study was conducted to determine the effect of a gelatin–pectin composite edible coating (75:25, 50:50, 25:75), which was incorporated with garlic essential oil (2% and 3%) on the physicochemical properties of red chili at room temperature (±29 °C), RH ± 69%) for 14 days. The best treatment was the 50–50% pectin–gelatin composite, which was incorporated with garlic essential oil with a concentration of 2 and 3%. This treatment provided a protective effect against changes in several physicochemical properties: inhibiting weight loss of 36.36 and 37.03%, softening of texture by 0.547 and 0.539 kg/84 mm<sup>2</sup>, maintaining acidity of 0.0087 and 0.0081%, maintaining vitamin C content of 2.237 and 2.349 mg/gr, anti-oxidant activity (IC<sub>50</sub>) 546.587 and 524.907; it also provided a protective effect on chili colors changing to red, and retains better total dissolved solid values. |
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| last_indexed | 2024-03-09T12:38:26Z |
| publishDate | 2023-01-01 |
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| series | Gels |
| spelling | doaj.art-f7a851f5b5644c709eefe7c010e608c92023-11-30T22:21:45ZengMDPI AGGels2310-28612023-01-01914910.3390/gels9010049Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili (<i>Capsicum annnum</i> L.)Windy Heristika0Andriati Ningrum1Supriyadi2Heli Siti Helimatul Munawaroh3Pau Loke Show4Department 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, 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, Semenyih 43500, Selangor Darul Ehsan, MalaysiaRed chili is a climacteric fruit that still undergoes respiration after harvest. During storage, it is susceptible to mechanical, physical, and physiological damage and decay incidence, therefore a method is needed to protect it so that the quality losses can be minimized. One way this can be achieved is by applying edible coatings that can be made from hydrocolloids, lipids, or composites of both, in addition to antimicrobial agents that can also be added to inhibit microbial growth. In this study, we detail the application of an edible coating made of gelatin composite from tilapia fish skin, which has a transparent color and good barrier properties against O<sub>2</sub>, CO<sub>2</sub>, and lipids. To increase its physicochemical and functional qualities, it must be modified by adding composite elements such as pectin as well as hydrophobic ingredients such as garlic essential oil. This study was conducted to determine the effect of a gelatin–pectin composite edible coating (75:25, 50:50, 25:75), which was incorporated with garlic essential oil (2% and 3%) on the physicochemical properties of red chili at room temperature (±29 °C), RH ± 69%) for 14 days. The best treatment was the 50–50% pectin–gelatin composite, which was incorporated with garlic essential oil with a concentration of 2 and 3%. This treatment provided a protective effect against changes in several physicochemical properties: inhibiting weight loss of 36.36 and 37.03%, softening of texture by 0.547 and 0.539 kg/84 mm<sup>2</sup>, maintaining acidity of 0.0087 and 0.0081%, maintaining vitamin C content of 2.237 and 2.349 mg/gr, anti-oxidant activity (IC<sub>50</sub>) 546.587 and 524.907; it also provided a protective effect on chili colors changing to red, and retains better total dissolved solid values.https://www.mdpi.com/2310-2861/9/1/49edible coatingfish gelatinred chilipectingarlic essential oil |
| spellingShingle | Windy Heristika Andriati Ningrum Supriyadi Heli Siti Helimatul Munawaroh Pau Loke Show Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili (<i>Capsicum annnum</i> L.) Gels edible coating fish gelatin red chili pectin garlic essential oil |
| title | Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili (<i>Capsicum annnum</i> L.) |
| title_full | Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili (<i>Capsicum annnum</i> L.) |
| title_fullStr | Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili (<i>Capsicum annnum</i> L.) |
| title_full_unstemmed | Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili (<i>Capsicum annnum</i> L.) |
| title_short | Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili (<i>Capsicum annnum</i> L.) |
| title_sort | development of composite edible coating from gelatin pectin incorporated garlic essential oil on physicochemical characteristics of red chili i capsicum annnum i l |
| topic | edible coating fish gelatin red chili pectin garlic essential oil |
| url | https://www.mdpi.com/2310-2861/9/1/49 |
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