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Applicability of edible Candelilla wax composite blended with Bryophyllumpinnatum extract to prolong shelf life of fruits/vegetables
Abstract
Candelilla wax (CW) is a natural lipid source that can be used to make biodegradable and edible coatings and films for fruits. However, CW alone does not provide sufficient antimicrobial and antioxidant properties to prevent microbial spoilage and oxidative deterioration of fresh products. This study aims at evaluating the applicability of CW blended with Bryophyllum pinnatum extract (BPE), a plant with medicinal and phytochemical properties, to enhance the shelf life of fruits. CW and BPE were mixed at different ratios and applied as coatings on banana, cucumber, lemon, and apple. The coated fruits were stored at room temperature for several days and evaluated for weight loss (WL), pH, and physical appearance. The results showed that the edible CW coating mixed with B. pinnatum extract could extend the shelf-life of selected fruits by lowering their weight loss (WL), as compared to those without coating (p≤0.05; paired t-test). It was observed that % WL of banana was significantly higher in the control group than in the coated banana (p≤0.05; paired t-test) and that the highest WL (4.5%) was reached on the 4th day. The lowest WL (2.7%) was observed in the banana with edible coating with methanolic extract (ECME) formulation. The coating formed a complex layer that blocked the movement of H2O molecules through the selected fruits, preventing water loss. The smallest pH change was observed in the banana coated with the extract, indicating that the coating was suitable for extending the shell life of banana. Overall, CW enriched with BPE maintained the quality of their products for marketability.
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Authors (12)
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Amber Fatima
- Department of Chemistry, School of Science, University of Management and Technology, Lahore 54770, Pakistan
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Fatima Tahir
- Department of Chemistry, School of Science, University of Management and Technology, Lahore 54770, Pakistan
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Ayesha Mohyuddin
- Department of Chemistry, School of Science, University of Management and Technology, Lahore 54770, Pakistan
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Tabassum Munir
- Department of Chemistry, School of Science, University of Management and Technology, Lahore 54770, Pakistan
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Sohail Nadeem
- Department of Chemistry, School of Science, University of Management and Technology, Lahore 54770, Pakistan
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Mohsin Javed
- Department of Chemistry, School of Science, University of Management and Technology, Lahore 54770, Pakistan
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Mohd Hafiz Dzarfan Othman
- Advanced Membrane Technology Research Centre (AMTEC), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), Johor Bahru, Skudai 81310, Malaysia
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Hui Hwang Goh
- School of Electrical Engineering, Guangxi University, Nanning, Guangxi 530004, PR China
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Faissal Aziz
- Laboratory of Water, Biodiversity & Climate Changes, Faculty of Science Semlalia, Cadi Ayyad University, Marrakech 40000, Morocco
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Abdelkader Anouzla
- Department of Process Engineering and Environment, Faculty of Science and Technology, University Hassan II of Casablanca, Mohammedia, Morocco
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Tonni Agustiono Kurniawan
- College of the Environment and Ecology, Xiamen University, Xiamen, Fujian 361102, PR China
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Details
- Category:
- Articles
- Type:
- artykuły w czasopismach dostępnych w wersji elektronicznej [także online]
- Published in:
-
Journal of Food Measurement and Characterization
ISSN: 2193-4126 - Language:
- English
- Publication year:
- 2024
- Bibliographic description:
- Fatima A., Tahir F., Mohyuddin A., Munir T., Nadeem S., Javed M., Othman M. H. D., Goh H. H., Al-Hazmi H., Aziz F., Anouzla A., Kurniawan T. A., Applicability of edible Candelilla wax composite blended with Bryophyllumpinnatum extract to prolong shelf life of fruits/vegetables, Journal of Food Measurement and Characterization, 2024,10.1007/s11694-024-02718-0
- DOI:
- Digital Object Identifier (open in new tab) 10.1007/s11694-024-02718-0
- Sources of funding:
-
- COST_FREE
- Verified by:
- Gdańsk University of Technology
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