Effect of calcium chloride extracted from eggshell in maintaining quality of selected fresh-cut fruits
| Autor: | Rohit J. Thakur, Roji Waghmare, Yogesh Gat, Hamad Shaikh |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
chemistry.chemical_classification
DPPH chemistry.chemical_element Cold storage Titratable acid Hydrochloric acid 04 agricultural and veterinary sciences 010501 environmental sciences Calcium Ascorbic acid 01 natural sciences Agricultural and Biological Sciences (miscellaneous) Reducing sugar chemistry.chemical_compound chemistry 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Food science Eggshell Waste Management and Disposal 0105 earth and related environmental sciences |
| Zdroj: | International Journal of Recycling of Organic Waste in Agriculture. 8:27-36 |
| ISSN: | 2251-7715 2195-3228 |
| Popis: | A study was conducted to extract calcium chloride from eggshell and also to check the effect of commercially available and extracted calcium chloride on quality characteristics of fresh-cut fruits. Eggshells were mixed with a hydrochloric acid solution and stirred occasionally until no gas bubbles were observed (3 h). The mixture was centrifuged at 3500 rpm for 10 min at 4 °C, the supernatant was separated and heated to 110–115 °C until dried, this yielded calcium chloride crystals or eggshell calcium chloride. The fresh-cut fruit cubes were separately dipped in a solution of 2% calcium chloride extracted from egg shell and 2% commercially available for 5 min. The cubes are packed in polypropylene plastic bags and stored at 5 °C. Analyses were done at 5-day intervals for a time period of 25 days. The microbial count, physical (firmness, weight loss and color), chemical (pH, titratable acidity, total soluble solids, DPPH, reducing sugar, total phenolic content, and ascorbic acid content), and sensory analysis were determined at regular interval throughout the storage period. Calcium chloride extracted from egg shell was capable to maintain shelf-life for 15 days, whereas commercial calcium chloride was able to maintain shelf-life for 20 days. This shows calcium treated fresh-cut fruits have an improved and enhanced shelf-life than control (non-treated samples). The study proved that dipping fresh cut fruits in CaCl2 solution (extracted from eggshell and commercially available) extend its shelf-life for 15 days. |
| Databáze: | OpenAIRE |
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