Valorization of agro-industrial wastes: Converting mango seed into starch nanoparticles-based edible coating for fresh produce preservation
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00179906%3A_____%2F24%3A10484175" target="_blank" >RIV/00179906:_____/24:10484175 - isvavai.cz</a>
Alternative codes found
RIV/62690094:18470/24:50021532
Result on the web
<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=opEIplgtET" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=opEIplgtET</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.ifset.2024.103722" target="_blank" >10.1016/j.ifset.2024.103722</a>
Alternative languages
Result language
angličtina
Original language name
Valorization of agro-industrial wastes: Converting mango seed into starch nanoparticles-based edible coating for fresh produce preservation
Original language description
The transformation of agro-industrial wastes into edible packaging is a promising approach within the circular economy framework. This study aimed to create a starch -based coating incorporating starch nanoparticles derived from mango seed waste and examine its impact on the quality and shelf life of tomatoes and kiwifruits when stored at room temperature at 24 +/- 2 degrees C and 85 +/- 5% relative humidity. Starch nanoparticles exhibited notable physicochemical properties. Composite films incorporating 5% ( w /w) starch nanoparticles into native starch demonstrated superior characteristics such as reduced moisture content (8.89%), increased bursting strength (1281.73 g), and decreased water vapor transmission rate (5.87 x 10 -3 g m - 2 s - 1 ). The results showed that the application of the edible coatings significantly improved the sensory and postharvest qualities of both fruits, including their color, weight loss, total soluble solids, pH, ascorbic acid content, firmness, and microbial counts. Tomatoes coated with the starch nanoparticle-based coating remained fresh and acceptable until the 23rd day of storage, while the uncoated tomatoes spoiled by the 16th day. Similarly, the coated kiwifruits maintained their overall acceptability until the 18th day, whereas the uncoated samples spoiled by the 12th day of storage. These results demonstrate the significance in transforming mango seed, an agro-industrial waste into valuable packaging materials via employing the utilization of starch nanoparticle-based edible coatings.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
30104 - Pharmacology and pharmacy
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Innovative Food Science and Emerging Technologies
ISSN
1466-8564
e-ISSN
1878-5522
Volume of the periodical
95
Issue of the periodical within the volume
JUL
Country of publishing house
GB - UNITED KINGDOM
Number of pages
11
Pages from-to
103722
UT code for WoS article
001253031800001
EID of the result in the Scopus database
2-s2.0-85195483326