Development of Edible Coating from Gelatin Composites with the Addition of Black Tea Extract (Camellia sinensis) on Minimally Processed Watermelon (Citrullus lanatus)

Abstract

The purpose of this research was to determine the effect of composite fish gelatin–chitosan edible coatings enriched with black tea extract on the physical, chemical, and fungal decay properties of minimally processed watermelons stored at ±4 °C for 13 days. In this study, tuna skin gelatin was extracted and used to prepare edible coating solutions which comprised 4% gelatin, 2% chitosan, 2% calcium lactate, 2% glycerol, and black tea extract (0%; 0.25%; 0.50%; 0.75%; 1%). The samples were coated using the layer-by-layer dipping technique. This study showed that composite fish gelatin–chitosan edible coating enriched with black tea extract maintained and improved weight loss, texture (hardness), color, pH, and total soluble solid antioxidant activity and prevented fungal decay on minimally processed watermelons stored at ±4 °C for 13 days. The development in this study of edible film and a coating prepared from fish gelatin–chitosan and the incorporation of black tea extract as an antioxidant or antimicrobial agent can be a new approach to preventing postharvest loss and increasing the shelf life of minimally processed watermelon.

Effect of Gelatin and Ascorbic Acid Edible Coatings on the Quality of Sweet Pepper Fruits.

“…In other words, these treatments gave the highest score of appearance, while untreated fruits obtained the lowest one in this concern. These results are in agreement with Salsabiela et al (2022). Improvement of fruits' general appearance by using gelatin as an edible coating may be attributed to the effect of gelatin on the reduction of weight loss and rot rate of fruits Salsabiela et al (2022).…”

“…However, weight loss depends on moisture evaporation through the surface of fruits (Olivas et al, 2007). In this concern, Salsabiela et al (2022) showed that edible coating Gelatin reduces the weight loss of fresh-cut watermelon and inhibits the processes of respiration, transpiration, and syneresis during storage time.…”

Effect of novel edible coating formulations on post-harvest quality of Chilli (Capsicum annuum var. Pusa Jwala): A review

“…Gelatin possesses favorable mechanical, optical, and gas flow-barrier qualities [50]. Gelatin from the waste of the fish business is an additional source of gelatin that can be used.…”

Soil-Borne Neosartorya spp.: A Heat-Resistant Fungal Threat to Horticulture and Food Production—An Important Component of the Root-Associated Microbial Community

“…During transport, it has been proven that using a coating with lipopeptides and nisin on cardboard boxes can diminish the duration of Neosartorya hiratsukae [ 104 ], which might prove advantageous during the shipment and delivery phase of production. Coating composites are used to improve the postharvest quality of fruits [ 105 , 106 , 107 ], and can be effective in the control of fungi, including the genus of Neosartorya [ 108 ].…”