Valorization of agro-industrial wastes: Converting mango seed into starch nanoparticles-based edible coating for fresh produce preservation

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62690094:18470/24:50021532

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Valorization of agro-industrial wastes: Converting mango seed into starch nanoparticles-based edible coating for fresh produce preservation

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Valorization of agro-industrial wastes: Converting mango seed into starch nanoparticles-based edible coating for fresh produce preservation

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

30104 - Pharmacology and pharmacy

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Innovative Food Science and Emerging Technologies

ISSN

1466-8564

e-ISSN

1878-5522

Svazek periodika

95

Číslo periodika v rámci svazku

JUL

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

11

Strana od-do

103722

Kód UT WoS článku

001253031800001

EID výsledku v databázi Scopus

2-s2.0-85195483326