Edible Coating Development of Durian Seeds Starch and Glucomannan with The Addition of Essential Oil As An Antimicrobial to Increase Shelf Life of Tomato and Cauliflower

Abstract

Edible coating can increase shelf life of fruit and vegetable that coated by minimizing water loss. This study aims to determine the effect of the addition of essential oil to edible coating has been made from durian seed starch and glucomannan. The essential oil that is eucalyptus oil and virgin coconut oil (VCO) added with variations up to 2 wt% as antimicrobial to bacteria and fungi on tomatoes and cauliflowers. The results showed that the smallest degree of swelling is obtained on the sample with 2 wt% VCO amount 457.52%. All samples not found fungal growth and bacterial contamination in oil less samples amounted to 3.1 x 103 CFU/mL, therefore safe to consume according to BPOM no.16 of 2016. Organoleptic results showed that all samples could be accepted by all panellists except samples of VCO 2%, EO 1% and EO 2% were somewhat disliked. Edible coating application on tomatoes and cauliflower can increase their shelf life until 10 days.

Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicumL.): An overview

“…Composite edible coatings are prepared by combining different edible polymeric material so as to improve the functionality of the coatings. Generally, for coating of fresh produce, the hydrocolloid‐based polymers are blended with lipids so as to improve the mechanical strength as well as the water barrier properties for better retention of moisture inside the fresh produce (Araújo et al., 2018; Tzortzakis et al., 2019; Peralta‐Ruiz et al., 2020; Prabowo and Mawarani, 2020; Ruiz‐Martínez et al., 2020). Composite coatings are the most suitable edible coatings for prolonging storage life of tomato (Table 2).…”

“…The use of EO and their effect on shelf‐life extension of tomato is documented through various research listed in Table 2. The EO incorporated in edible coatings applied on tomato include eucalyptus oil (Prabowo and Mawarani, 2020), oregano (Pirozzi et al., 2020), rosemary, & thyme oil (Robledo et al., 2018), lemongrass oil (Athayde et al., 2016), and sweet orange oil (Das et al., 2020). The mechanism for extension of shelf‐life of tomato by use of EO is inhibition or reducing the postharvest microbial decay due to the inherent antimicrobial properties (Hager et al., 2019).…”

Impact of Konjac Glucomannan with Different Molecular Weight on Retrogradation Properties of Pea Starch

“…It is mainly composed of D-glucose and D-mannose, which are linked by β-(1,4) glycosidic bonds in a molar ratio of 1:1.6 [ 6 ]. Due to its high molecular weight and viscosity, KGM has been widely used as a thickener, gelling agent and edible coating [ 7 , 8 , 9 , 10 ]. Currently, some of the literature has reported that KGM could inhibit the retrogradation of starch.…”