Cardamom oil-infused paper box: Enhancing rambutan fruit post-harvest disease control with reusable packaging

Chaidech, Pailin; Matan, Narumol

doi:10.1016/j.lwt.2023.115539

Cited by 5 publications

(3 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The sample was examined by comparing background fluorescence with and without the dye. Dead cells were stained with PI and emitted red fluorescence (Chaidech & Matan, 2023b).…”

Section: Methodsmentioning

confidence: 99%

“…This makes CM a valuable natural food preservative (Jafarizadeh‐Malmiri et al ., 2022). CM helps enhance the red colour of rambutan (Chaidech & Matan, 2023a) and aids in reducing fungal diseases in rambutan (Chaidech & Matan, 2023b). Therefore, it is suitable for experimentation to develop a red colouring agent from RP with antimicrobial properties for shrimp paste.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Antimicrobial activity of rambutan peel colouring agent containing cardamom oil in shrimp paste and its potential mode of action

Chaidech,

Matan

2024

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

SummaryRambutan peel (RP), an agricultural by‐product from rambutan trading, contains the red pigment anthocyanin. This research explores developing a colouring agent from RP, utilising cardamom oil (CM) to enhance colour stability, improve antimicrobial functionality, and create a new high‐value red colouring agent from fruit waste. A colouring agent was produced by placing 50 g of RP inside a 1 L glass box, and varying amounts of CM (5 μL, 25 μL, 50 μL, and 100 μL) on filter paper were placed inside the box lid. The box was sealed and left closed for 8 h to allow CM vapour to release onto the surface of RP before being dried at 30 °C and ground into powder. The antibacterial impact of CM‐treated RP on Staphylococcus aureus was assessed using the nutrient broth. The CM‐treated RP powder was used as a food colouring agent in shrimp paste to evaluate the shelf life of shrimp paste during storage at 30 °C. Results revealed that treated RP with 25 μL of CM showed the best red colour appearance in the dried powder. RP with 25 μL of CM exhibited time killing against S. aureus (approximately 4 log10cfu g−1) after being added to the medium for 6 h, disrupting the cell membrane integrity of S. aureus and leading to cell lysis. RP treated with 25 μL of CM also prevented darkening in shrimp paste, maintaining higher values for L* and a*, resulting in increased lightness and a more red appearance. It also inhibited pathogenic bacteria, extending shelf life, and preserving colour stability for 14 days, compared to the control's 7 days. These insights provide valuable guidance for the sustainable utilisation of agricultural waste in the food colouring industry.

show abstract

“…The sample was examined by comparing background fluorescence with and without the dye. Dead cells were stained with PI and emitted red fluorescence (Chaidech & Matan, 2023b).…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of rambutan peel colouring agent containing cardamom oil in shrimp paste and its potential mode of action

Chaidech,

Matan

2024

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…The rambutan fruit (Nephelium lappaceum) is a tropical fruit native to Southeast Asia. In Thailand, the rambutan output is approximately 218.6 thousand tons per year, and 11.85 thousand tons of rambutan were exported at a cost of around USD 7.2 million in 2021-2022 [1]. Rambutan is industrially processed into canned fruit, juice, jam, and spread, which generates seed waste that is approximately 10% of the fresh fruit's weight or 26,592 tons annually [2].…”

Section: Introductionmentioning

confidence: 99%

Effects of Defatting Pretreatment on Polysaccharide Extraction from Rambutan Seeds Using Subcritical Water: Optimization Using the Desirability Approach

Nilmat,

Hunsub,

Ngamprasertsith

et al. 2024

Foods

View full text Add to dashboard Cite

Rambutan seeds are by-products generated from fruit-processing factories; the leftover seeds are buried in landfills, generating methane emissions. This work aimed to extract polysaccharides (POLS) from rambutan seeds by using subcritical water extraction (SWE). The effects of defatting pretreatment and operating parameters in SWE were investigated using a Box–Behnken design. The results show that defatting pretreatment significantly enriched the POLS yield, while it had no significant effect on the total sugar content. Using the desirability approach, the suitable feedstock for SWE was defatted rambutan seeds. The maximum desirability of 0.86 was found at a temperature range of 145–150 °C, an extraction time of 15 min, and a liquid–solid ratio of 10:1. The POLS yield and total sugar content were in the range of 52.33–55.63 g/100 g feedstock and 83.37–87.45 g/100 g POLS, respectively. The extracted POLS had an equivalent molecular weight of 413.70 kDa that could be used as an extender in plant-based products. In conclusion, the defatting pretreatment of rambutan seeds not only improved the POLS yield obtained via SWE but also generated additional lipids that could be utilized as an unconventional source of specialty fat.

show abstract

Spice and herb oil as potential alternative to agrochemicals in postharvest management of fruits and vegetables

Muthusamy,

Balakumbahan,

Rajangam

et al. 2024

Discov Appl Sci

View full text Add to dashboard Cite

Fresh fruits and vegetables are susceptible to several diseases caused by many phytopathogenic microbes which affect their shelf life and quality especially after harvesting. To control these postharvest diseases, the use of synthetic agrochemicals are found to be effective but their phytotoxicity has created a great concern on consumer’s health, environment and food security. The continuous application of synthetic agrochemicals have found to be developing resistance to several pathogen populations. Currently, many importing countries enforce strict regulations on the minimal pesticide residual levels in the edible part of fresh produce. All these reasons mentioned above have necessitated to search for the natural and novel formulations as alternatives to replace the conventional chemical application during postharvest treatments. A novel approach to manage the postharvest losses, while retaining the fruit quality, has been implemented by the use of essential oils like cinnamon oil, thyme oil extracted from spices and herbs. This strategy eliminates the need for the use of synthetic formulations, thereby ensuring the global food security. Therefore, this review aims to emphasize the potential use of spice and herb oils as green alternative and as well as protective agents, their mode of action, method of application and their potential challenges by implementing in postharvest management of fruits and vegetables.

show abstract

Cardamom oil-infused paper box: Enhancing rambutan fruit post-harvest disease control with reusable packaging

Cited by 5 publications

References 21 publications

Antimicrobial activity of rambutan peel colouring agent containing cardamom oil in shrimp paste and its potential mode of action

Antimicrobial activity of rambutan peel colouring agent containing cardamom oil in shrimp paste and its potential mode of action

Effects of Defatting Pretreatment on Polysaccharide Extraction from Rambutan Seeds Using Subcritical Water: Optimization Using the Desirability Approach

Spice and herb oil as potential alternative to agrochemicals in postharvest management of fruits and vegetables

Contact Info

Product

Resources

About