| Autor: |
Sinaga, M. Zulham Efendi, Bulan, Rumondang, Hardiyanti, Rini, Zaidar, Emma, Zuhra, Cut Fatimah, Lenny, Sovia, Thalia, Nova |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2626 Issue 1, p1-5, 5p |
| Abstrakt: |
Utilization of bagasse as edible coating material to improve the storage of tomato fruits (Solanum lycopersicum) has been studied. Bagasse was used as the source of α-cellulose then formulated as carboxymethyl cellulose (CMC) through alkalinization and carboxymethylation. Qualitative test of bagasse-based CMC was assayed using FT-IR analysis. Edible coating was prepared by formulating 0.5% (w/v), 1.0% (w/v) of CMC with distilled water, cassava starch and 10% (v/v) glycerol as a plasticizer agent. Tomato fruits were dipped into edible coating solution and kept at room temperature for 10 d. The application of 1% bagasse-based CMC gave the best results in preserving the tomato fruits with the lowest mass loss (6.42%), high vitamin C content (0.28 mg/mL), and antioxidant activity with an inhibitory concentration (IC50) of 128.91 ppm. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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