The Effect of K-Carrageenan Addition to the Characteristics of Jicama Starch-Based Edible Coating and Its Potential Application on The Grapevine

Abstract

Public awareness of food quality is an essential thing during the packaging application. Considering the environment issue, edible coating with starch-based has been applied as packaging with environment-friendly. The high quality of starch is also produced by jicama (Pachyrhizus erosus). However, the application of jicama as an edible coating for grapevine (Vitis vinira L) remains unknown. Therefore, this research aims to determine the influence of k-carrageenan addition with various concentration to the physical and chemical characteristics of Jicama (Pachyrhizus erosus) starch-based edible coating and its potential application on Grapevines (Vitis vinira L.). This research was using randomized design with one addition factor (k-carrageenan): A1 =k-carrageenan 0.5% (w/v); A2 =k-carrageenan 1% (w/v); A3 =k-carrageenan 1.5% (w/v); A4 =k-carrageenan 2% (w/v); A5 =k-carrageenan 2% w/v). All measurements are repeated three times. The collected data were analyzed by variance analysis (p<0.05) and Duncan's differential analysis for further analysis. The result showed that k-carrageenan addition was significantly influenced the thickness, moisture content, tensile strength value, and WVTR value of the produced edible coating (p<0.05). Treatment A5 has produced films with the good physical characteristics consisting of moisture content at 22.76%, thickness at 1.01 mm, tensile strength at 7.42 kgf/cm2, and WVTR value at 6.748 g/m2 per hour. The edible coating applied on Grapevine with the dipping technique showed that kcarrageenan was significantly increasing the rate of vitamin C and reducing the weight up to day 9 of storage (p<0.05) as compared to control. Meanwhile, based on the sensory evaluation, k-carrageenan addition has insignificantly influenced the color and the texture preference (p > 0.05).

Effect of the edible coating containing cinnamon oil nanoemulsion on storage life and quality of tomato (Lycopersicum esculentum Mill) fruits

“…The result of the research shows that the percentage of weight loss of tomatoes with an edible coating which observed for 15 days is lower than the percentage of weight loss of tomatoes without edible coating (Table 1), this shows that the presence of a coating layer based on corn starch containing cinnamon oil serves both as a barrier against CO2, O2, and water which causes respiration and transpiration to be suppressed, so as to maintain fruit quality. Similar results were also revealed by [13] where edible starch-based coatings can inhibit weight loss of the grapevine fruits.…”

Smart Food Packaging Designed by Nanotechnological and Drug Delivery Approaches

“…Starch-K-carrageenan blends were used in order to develop edible coatings on the grapes. The performances of the coatings/films are dependent on the composition while based on the analyses it can be concluded that the use of these systems can lead to an improved quality of the grapes, namely the vitamin C content is higher while the mass loss is lower (improved barrier properties) but also the sensory evaluation (color and texture) indicates significant improvements, which recommend the use of these blends as edible coating [57].…”

Application of Starch-based Edible Coating on Tomato and Its Effect during Storage

“…Starch is the most widely used as a biopolymer because of the acceptable properties, biodegradability, and thermoplastic properties [1]. Many researchers have IOP Publishing doi:10.1088/1755-1315/1155/1/012014 2 studied polysaccharide-based coatings, including polysaccharide from banana cellulose [2], cactus [3], and soybean [4], various kinds of seeds [5], tapioca [6], jicama [7], sago starch [8]. The edible coating could maintains the quality of commodities such as on banana [9], strawberry [10].…”