Gum arabic and chitosan based edible packaging to enhance shelf life of fresh cut dragon fruit (Hylocereus undatus L.) | |
| Author | Hendri |
| Call Number | AIT Thesis no.FB-16-04 |
| Subject(s) | Dragon fruit Gum arabic |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no.FB-16-04 |
| Abstract | Gum arabic and chitosan was used to develop the edible film in this study. Furthermore, this edible film was appli ed to evaluat e the effectiveness of coating to lengthen the shelf life and to determine the acceptance quality of fresh cut fruit dragon stored for 14 days at 10 0 C. Blend films gum arabic and chitosan at ratio 20:80 (v/v) significantly reduced thickness, water vapor permeability, lightne ss (L*), redness - greenness (a*), the total color difference ( E) and elongation at break but yellowness - blueness (b*) and tensile strength film increased . In case antibacterial activity, this ratio also exhibit ed the antibacterial properties against Escherichia coli , Salmonella typhimurium, Streptococcus sp , and Staphylococcus aureus . The blend films gum arabic and chitosan (20:80 v/v) and chitosan alone had a lowest of value of weight loss of fresh cut dragon fruit on the last day of storage. Overall , the coating with blend gum arabic and chitosan (20:80 v/v) showed better results in retention of fruit lightness , delayed changes in C* values and t he Whiteness Index (WI) , f irmness remained very firm among other treatments. The implementation of the coating did not influence the total soluble solid and it delayed the loss of titratable acidity and vitamin C of the fresh cut dragon fruit at the time of storage . In addition, t h e total colony counting (TCC) had a lower value of colony counting. Sensory evaluation results showed that consumers were concerned about the color and odor of the samples. The coated samples were given higher scores than the control during the shelf li fe study. The appearance of the coated samples was accepted by the consumers. The fresh cut dragon fruit samples coated with blend gum arabic and chitosan was given the higher score for all the parameter (color, odor, texture, flavor , and overall quality) and still acceptable in terms of sensory attributes at the end of storage. Hence, implementation edible coating blend gum arabic and chitosan at ratio 20:80 (v/v) has tremendous potential to inhibit microbial growth and lengthen the shelf life of fresh cut dragon fruit |
| Year | 2016 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-16-04 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Loc Thai Nguyen; |
| Scholarship Donor(s) | Indonesian Agency for Agricultural Research and Development (IAARD); |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2016 |